Portalli's - Ellicott City, MD

baked crostini topped with fresh Roma tomato, red onion, fresh herbs, cannellini beans and a balsamic glaze.

crispy fried eggplant topped with roasted tomatoes and melted Buffalo mozzarella.

three petite cakes broiled, served with garlic chili aioli.

fried potato gnocchi, diced pork belly, melted cheese curds & red wine demi-glace.

with house-cured pancetta, scallions, Parmesan and garlic cream sauce.

crispy potato cakes stuffed with salami and mozzarella, served with honey balsamic mustard.

crispy risotto balls stuffed with house-cured pancetta, peas and Parmesan, served with pickled red onions and balsamic vinaigrette.

semolina-dusted and flash fried, then drizzled with lemon basil olive oil and served with our homemade marinara.

pan-steamed in a pomegranate, Prosecco and scallion broth.

a variety of seasonal cured meats and accoutrements.

Choose your sauce: marinara, pesto, roasted tomato, alfredo.Choose your toppings: spinach, arugula, onions, mushroom, peppadew, goat cheese, mozzarella cheese, Parmesan cheese, green peppers, pancetta, bacon

creamy seafood base with lump crab meat, fresh corn and a touch of sherry.

baby greens tossed in a lemon dijon vinaigrette with poached pears, celery, goat cheese, and toasted walnuts.

grilled slices stacked with prosciutto, house-made mozzarella, arugula & drizzled with pepperoncini extra virgin olive oil.

baby spinach tossed in a blackberry vinaigrette with sliced strawberries, toasted almonds, pancetta, and bleu cheese crumbles.

traditional salad of crisp romaine, croutons and a homemade anchovy-based dressing, topped with hardboiled egg crumbles and a Parmesan crisp.

romaine with ham, salami, provolone, Kalamata olives, raw onion, cherry tomatoes & hardboiled egg with a parmesan vinaigrette.

traditional Italian classic layered with ricotta, mozzarella and a veal and beef Bolognese sauce.

sautéed jumbo lump crab, mussels & shrimp with penne in a spicy pepper marinara. chunky hand-crushed tomato sauce can be substituted.

with sautéed shrimp, bacon, pumpkin cream, toasted almonds & dried cranberries.

seasonal preparation featuring the freshest local products available.

in a sherry cream sauce with bacon, sautéed spinach, squash & roasted corn.

roasted chicken breast with leeks, onions and spinach over three-cheese tortellini tossed in a tomato cream sauce.

sautéed shrimp, scallop & crab with spaghetti tossed in an egg pancetta cream sauce.

tender veal stuffed with fresh mozzarella, topped with homemade marinara and served over scallion risotto.

broiled chicken breast in a Marsala wine sauce over fettuccine noodles with Italian sausage & wild mushrooms.

sautéed jumbo lump crab, shrimp and scallops in a tomato white wine velouté over fettuccine pasta.

jumbo shrimp and Filet Mignon tips with arugula & peppadew in a red wine cream sauce, served over penne with sautéed mushrooms.

his classic is made using veal and beef meatballs and our homemade marinara. a chunky hand-crushed tomato sauce can be substituted

sauteéd spaghetti squash "noodles" with sundried tomatoes, basil, and shallots topped with a grilled Portobello.

broiled and served with garlic chili aioli and crème fraîche chive mashed potatoes.

large seared sea scallops served over a celery cauliflower risotto, drizzled with tomato tarragon jus.

grilled with rosemary & honey and served with chianti demi-glace and sautéed spinach.

opped with an apple cider glaze, green apple & radish slaw and bacon roasted Brussels sprouts.

grilled fillet with a whole grain mustard créme fraîche and served with roasted fingerling potatoes & ham.

topped with sundried tomato basil butter and served with bacon roasted Brussels sprouts.

pan-fried and sliced with shaved prosciutto, sautéed mushrooms, broccolini and a lemon sage cream sauce.

twin blackened breasts topped with lump crab in a roasted tomato cream sauce, served with sautéed broccolini.

slow-braised miniature pork shanks in a wild mushroom demi-glace, served over rosemary goat cheese polenta.

set on roasted butternut squash purée with a sautéed fennel & Mandarin orange salad.

grilled to your liking and sliced, topped with red wine onion jam and served with duck fat roasted fingerling potatoes.

6 oz grilled Black Angus filet topped with black truffle butter, served with crispy fried eggplant.

slow-cooked shank topped with a Chianti demi-glace, served with créme fraîche chive mashed potatoes.

pan-steamed in a pomegranate, white wine and scallion broth.

grilled slices stacked with prosciutto, house - made mozzarella, arugula & drizzled with pepperoncini extra virgin olive oil.

a variety of Italian meats, garnishes and fresh house - made Mozzarella.

baby greens tossed in lemon dijon vinaigrette with poached pears, celery, goat cheese, & toasted walnuts.

baby spinach tossed in a blackberry vinaigrette with sliced strawberries, toasted almonds, pancetta, and bleu cheese crumbles.

traditional salad of crisp romaine and a homemade anchovy - based dressing, topped with hardboiled egg crumbles and a Parmesan crisp.

romaine with ham, salami, blackened shrimp, provolone, Kalamata olives, onion, cherry tomatoes & hardboiled egg with parmesan vinaigrette.

sautéed jumbo lump crab, mussels & shrimp with penne in a spicy pepper marinara.

made with green pea purée, shrimp, pancetta, asparagus, shallots and a Parmesan crisp.

sautéed shrimp, scallop & crab with penne tossed in an egg pancetta cream sauce.

tender veal stuffed with fresh mozzarella, topped with homemade marinara, served over penne.

broiled chicken breast in a Marsala wine sauce over penne with Italian sausage & wild mushrooms.

sautéed jumbo lump crab, shrimp and scallops in a tomato white wine velouté over penne.

jumbo shrimp and Filet Mignon tips with arugula & peppadew in a red wine cream sauce, served over penne with sautéed mushrooms.

sauteéd spaghetti squash "noodles" with herb - roasted tomatoes and shallots, topped with a grilled Portobello.

large seared sea scallops served over a celery cauliflower risotto, drizzled with tomato tarragon jus.

grilled fillet topped with jumbo lump crab & black pepper white wine sauce and served over a warm salad of arugula & sundried tomatoes.

grilled with rosemary & honey and served with chianti demi - glace and lemon mint quinoa.

grilled fillet with a whole grain mustard crème fraîche and served with roasted fingerling potatoes & ham.

topped with sundried tomato basil butter and served with sautéed asparagus.

spice - rubbed leg & thigh roasted and served with warm Napa cabbage, pear & pecan slaw.

twin blackened breasts topped with jumbo lump crab in a roasted tomato cream sauce, served with sautéed broccolini.

slow - braised miniature pork shanks in a wild mushroom demi - glace, served over a crispy rosemary polenta cake.

grilled to your liking and sliced, topped with red wine onion jam and served with duck fat roasted fingerling potatoes.

6 oz grilled Black Angus filet topped with black truffle butter.

served with roasted eggplant purée, grilled asparagus and pepperoncini extra virgin olive oil.

slow - cooked shank topped with a Chianti demi - glace, served with crème fraîche chive mashed potatoes.