Port-o Lounge & Restaurant - Jersey City, NJ

Portuguese collard green soup.

Watercress and frisee, crisp apple, candied walnuts, roquefort blue cheese, sherry vinaigrette.

Mixed greens, shaved red onion, cucumber, yellow pepper, vine ripe tomato, balsamic vinaigrette.

Baby arugula, citrus sections, toasted hazelnut, shaved fennel, crisp parsnip, goat cheese, sherry vinaigrette.

A combination of shrimp, scallops, clams, mussels, and calamari in vinaigrette. Served cold.

With apple cider dijon sauce.

With jalapeno blue cheese dressing.

Flambeed in portuguese brandy.

Roasted peppers, fresh parsley, and garlic.

Sauteed with potatoes, chorizo, portuguese olives, and pickled vegetables.

Portuguese delicacies: mild cheeses, prosciutto, salpicao, chorizo, pate, and olives.

Sauteed in garlic butter sauce.

Sauteed with garlic in olive oi.

Served cold.

With potato, onion, eggs and fresh parsley molded and fried.

Soaked in buttermilk, fried and served with a roasted tomato and jalapeno dipping sauce.

In olive oil, garlic and cilantro.

Served cold.

Wrapped in smoked salmon, hollandaise sauce.

With saffron honey and caramelized onions.

With baby carrot, baby zucchini and spicy garlic aioli.

With forbidden black rice, corn, tomato, goat cheese bechamel.

Stuffed with onion, parsley, bread crumbs, and parmigiano reggiano.

With black truffle oil.

Over linguine in pomodoro sauce.

A traditional dish from the city of porto: sliced bread, steak, prosciutto, cured ham, and fresh sausage, dipped in a tomato beer sauce and covered with molten cheese.

With horse radish sauce and wasabi mash potatoes.

Cherry wine sauce.

Mushrooms, marsala wine sauce and spanish potatoes.

Topped with sliced ham and an egg, with fingerling potatoes in bordelaise sauce.

In lemon butter, white wine sauce with mixed veggies.

Atlantic salmon, baby spinach, bacon lardoons, crisp apple, lemon thyme, leek creme fraiche.

Sauteed in white wine and garlic sauce.

A combination of shrimp, scallops, clams, mussels, lobster, and calamari cooked in saffron rice.

Prepared the same as marinara with the addition of bone in chicken and spanish sausage.

A combination of shrimp, scallops, clams, mussels, lobster, and calamari in marinera sauce.

Sliced bread dipped in milk and egg, filled with quince marmalade and fresh cheese, topped with powdered sugar.

Golden fried eggplant: drizzled with agave honey served with “coconut curry ratatouille”.

Eggs norigian: port-o bello mushroom cap filled with smoked salmon and poached egg topped with hollandaise sauce.

Spanish tortilla: thick spanish style tortilla with potato, peppers, onions, chorizo, and cilantro.

Eggs in a basket portuguese white bread basket toasted and filled with ham, cheese, and chorizo, topped off with a sunny-side-up egg.

Bacon, egg and cheese lasagna: layered eggs, house cured bacon, and cheese topped with house made marinara sauce.

A traditional dish from the city of porto. Sliced portuguese white bread, steak, prosciutto, cured ham, and fresh sausage, dipped in a tomato beer sauce and covered with molten cheese.

Sirloin steak topped with a slice of ham, and an egg, with fingerling potatoes in a garlic tomato sauce.

Tender grilled chicken breast, romaine lettuce, hard boiled eggs, tomatoes, peppers, asparagus, and oregano, served with our house made champagne vinaigrette.

Atlantic smoked salmon salad, arugula, capers, sun-dried tomatoes, and fresh fennel, served with our house made citrus vinaigrette.