Portobello's Grill - Baton Rouge, LA

Short rib, brisket, and chuck beef blend, cheddar, mayo, Creole mustard, lettuce, tomatoes, homemade pickles, red onions, French fried pickles, and purple onion. Cooked medium-well.

Applewood-smoked bacon, provolone, lettuce, tomato, roasted garlic mayo, and basil pesto. Served on warm focaccia bread.

Chicken breast, marinara, provolone, Parmesan, spaghetti, and vodka tomato cream.

Parmesan crusted chicken and fresh fettuccine Alfredo.

Grilled chicken, mushrooms, Marsala sauce, and fresh fettuccine Alfredo.

Cheese filled, fried, and served with marinara.

White cheddar, pepper jack, and artichoke hearts. Served with crostinis.

Jumbo lump crab meat, cream cheese, and roasted corn butter.

Chef Peter’s classic crab appetizer. Louisiana crabmeat, blend of Italian cheeses, Creole meunière, and hollandaise sauce.

Fried eggplant, Louisiana crawfish tails, spinach, and bacon cream.

Parmigiana-crusted eggplant and chicken, greens, tomatoes, cucumbers, applewood-smoked bacon, and cheddar. Served with ranch and Italian balsamic vinaigrette.

Greens, grapes, and strawberries tossed with apple pecan vinaigrette. Finished with gorgonzola cheese and fire-grilled chicken.

Romaine with sourdough croutons and house-made Caesar dressing.

Mixed greens, tomatoes, cucumbers, cheddar, applewood-smoked bacon, and house-made sourdough croutons with your choice of dressing.

Romaine, grape tomatoes, and sliced black olives tossed with our signature sensation dressing.

Chef Sclafani’s grandfather’s famous salad. Romaine lettuce, boiled Gulf shrimp, olives, boiled eggs, onions, tomatoes, Romano cheese, and tangy remoulade dressing.

Applewood-smoked bacon, provolone, lettuce, tomato, roasted garlic mayo, and basil pesto. Served on warm focaccia bread.

Short rib, brisket, and chuck beef blend, cheddar, mayo, Creole mustard, lettuce, tomatoes, homemade pickles, red onions, French fried pickles, and purple onion. Cooked medium-well.

(5) Cheeses, beef, Italian sausage, and marinara sauce.

(8 oz.) Hand-cut certified Angus beef with Romano and herb roasted potatoes and brown butter.

(14 oz.) Hand-cut certified Angus beef ribeye with steakhouse mash and house-made andouille steak sauce.

Pecan-dusted fresh Gulf fish, mélange of green beans, fingerling potatoes, and Creole meunière.

Pan-sautéed farm-raised redfish, jumbo lump crab meat, Creole meunière, hollandaise, and asparagus.

Grilled Atlantic salmon, mélange of sautéed spinach, Brabant potatoes, and lemon butter sauce.

Sautéed Louisiana Gulf shrimp, lemon basil cream sauce, and spaghetti.

Sclafani family recipe.

Fried eggplant medallions, Louisiana crawfish tails, spinach, bacon cream, and spaghetti.

Chicken breast, marinara, provolone, Parmesan, spaghetti, and vodka tomato cream.

Grilled chicken, mushrooms, Marsala sauce, and fresh fettuccine Alfredo.

Grilled chicken, lemon caper butter sauce, and fresh fettuccine Alfredo.

Eggplant medallions, marinara, provolone, Parmesan, spaghetti, and vodka tomato cream.

Parmesan crusted chicken and fresh fettuccine Alfredo.

Served with fries.

Served with fries.

Served with french fries.

Served with mashed potatoes.

Fresh Louisiana shrimp sautéed then finished with fresh basil, garlic, white wine, and lemon butter sauce. Tossed with spaghetti.

(16 oz.) To-go cup.

(16 oz.) To-go cup.