Portofino Restaurant Bethel - Bethel, CT

Garlic, white wine, lemon thyme and broth herb garlic crustini.

Wrapped in bacon and grilled over mixed greens with a Tuscan bean salad.

Tomato, mozzarella and basil over our house made grilled bread.

Fried in sweet chili peppers or grilled in pesto sauce.

4 jumbo shrimp with cocktail sauce.

Lettuce, tomato and tarragon tartar sauce.

A savory blend of grass fed veal, Berkshire pork and Angus beef, tomato sauce, basil and Romano.

Romaine hearts and tortilla chips.

Chopped sushi grade tuna with lemon, soy and olive oil with tortilla chips.

Pineapple, edamame and applewood smoked bacon dashi.

Diced carrots, cucumbers, roasted peppers, sweet red onions, tomatoes, crispy bacon, Gorgonzola and red wine vinaigrette.

Fresh basil, balsamic glaze and basil oil.

Oven roasted red and golden beets, pickled red onions, crispy goat cheese and baby greens.

Grilled romaine hearts, garlic herb crostini, marinated anchovies and creamy Caesar dressing.

Young greens tossed with pecan, figs, Gorgonzola, aged balsamic reduction and virgin olive oil.

Shrimp, scallops, littleneck clams and mussels, in herbal white wine tomato broth.

Bolognese meat sauce and pecorino romano.

Portobello mushrooms, arugula and pine nuts in light cream.

Shrimp and scallops served over saffron risotto, peas and roasted sweet peppers.

Alla vodka sauce.

Lobster ragu sauce.

Mushroom ravioli served with wilted arugula, mushrooms, truffle oil and pecorino.

Sundried tomatoes, roasted garlic, grilled chicken, broccoli robe and vegetable broth.

House breaded chicken breast served over your choice of penne pasta or linguini and a side house salad

Cornmeal crusted filet of sole, sauteed spinach, lemon, capers, tomato and olive oil.

Sesame seed crusted tuna, wasabi and Asian noodles.

Wild king salmon baked on a cedar plank with local vegetables marinated in a citrus sauce.

Roasted potatoes, seasonal vegetables wild mushrooms, marsala sauce.

Capers, lemon, white wine sauce, herb mashed potatoes, sauteed vegetables.

Egg battered breast of chicken with shrimp, sun-dried tomatoes, artichoke hearts, lemon, white wine broth with herb mashed potatoes.

Black angus pepper crusted new york strip served in cognac peppercorn cream sauce, seasonal vegetables and herb mashed potatoes.

Pan seared chicken topped with eggplant and mozzarella cheese in a light tomato sauce, seasonal vegetables and herb mashed potatoes.

Butternut squash hash, vegetable ragout, pomegranate glaze with herb mashed potatoes.

Sautéed scaloppini of veal with crab meat in white wine cream sauce, seasonal vegetables and herb mashed potatoes.

With olives, garlic, oregano, in light tomato sauce, seasonal vegetables and herb mashed potatoes.

Topped with parma-prosciutto, mozzarella, in port wine sauce, seasonal vegetables and herb mashed potatoes.

Baby arugula, onion strings and herb mashed potatos.

Filet mignon crusted with gorgonzola cheese, in barolo wine sauce, seasonal vegetables and herb mashed potatoes.

Thin sliced San Daniel prosciutto, baby arugula, basil oil, melted mozzarella.

Fresh mozzarella, fresh basil, white balsamic.

Fresh farm wild mushrooms, goat cheese, baby arugula.

Pesto sauce, grilled chicken, mozzarella, sun-dried tomatoes.

Slow cooked onions, cheese, bacon, lettuce, tomato, smoked chipotle mayo and fries.