Portobello Cafe - Staten Island, NY

Served with a choice of zesty basil tomato sauce, a spicy Asian cherry pepper sauce or a tangy Buffalo-style and cayenne pepper sauce.

5 jumbo shrimp served with homemade cocktail sauce.

Tender baby rock shrimp coated in tempura cooked to a golden brown finished with a cayenne peppers remoulade.

A jumbo artichoke stuffed with garlic Parmesan infused bread crumbs.

A large grilled portobello mushroom topped with baby spinach, grape tomatoes, imported Brie and bacon stuffing. Served over baby field greens and finished with a drizzle of black truffle essence.

6 4-cheese rice balls stuffed with chopped meat and peas.

Sliced eggplant fried to a golden brown, stuffed with fresh ricotta cheese and fresh mozzarella and finished with a zesty tomato basil sauce.

6 pieces. Parmesan risotto, broccoli rabe and sun-dried tomatoes served in a crisp egg roll shell. Served with a side of tomato basil dipping sauce.

Grilled portobello mushroom topped with grilled zucchini, grilled yellow squash, garlic infused wilted baby spinach and sweet roasted peppers. Finished with a drizzle of fine herb infused extra virgin olive oil. Vegan.

Fresh Yukon gold french fries tossed with a roasted garlic truffle remoulade and dusted with grated Parmesan cheese.

3-Pistachio crusted lamb chops seared to perfection finished with a port wine demi-glace drizzle.

A creamy blend of imported brie, smoked gouda, provolone and parmesan cheese infused with white truffle essence and succulent lobster meat served in a cast iron skillet and topped with toasted garlic infused bread crumbs.

8 Jumbo wings fried to perfect crisp and tossed in your choice of roasted garlic lime sauce, parmesan truffle sauce or honey teriyaki.

Over a bed of baby arugula, finished with a drizzle of balsamic reduction and white truffle essence served with roasted garlic croustini.

Fresh cut french fries tossed in a parmesan truffle aioli.

A wedge of iceberg lettuce topped with imported crumble bleu cheese, crisp candied bacon, diced tomatoes and diced red onions finished with a buttermilk blue cheese dressing.

Crisp romaine lettuce and homemade croutons tossed with homemade creamy Caesar dressing and finished with freshly grated Reggiano cheese.

Topped with cucumber, Kalamata olives, shoestring carrots, diced tomatoes and sliced red onions. Finished with a light balsamic vinaigrette.

Baby kale tossed with diced apples, crumbled imported bleu cheese, toasted walnuts and dried cranberries finished with an orange cinnamon vinaigrette.

Slow cooked escarole and white bean soup infused with sweet Italian sausage.

Tortellini, spinach, portobello mushrooms and diced tomatoes in a light chicken broth.

Grandma's Sunday pasta and white bean soup finished with grated Parmesan sauce.

A creamy puree of butternut squash and granny smith apples finished with a touch of cream.

Sauteed chicken breast, wilted spinach and sweet sun-dried tomatoes tossed with fresh fettuccini and finished with a traditional creamy Alfredo sauce.

Sauteed sweet Italian sausage and broccoli rabe in a garlic scampi sauce served over a bed of rigatoni.

Sauteed shiitake mushrooms, caramelized onions sun-dried tomatoes, garlic, prosciutto and peas in a creamy brown Cognac sauce over rigatoni pasta.

Homemade Kobe beef meatballs, sweet Italian sausage and beef braciole in gravy over a bed of rigatoni topped with dollops of ricotta cheese.

Farfalle pasta tossed with chunks of fresh salmon, sweet peas and sliced white mushrooms finished with a light cream sauce.

Mixed seasonal vegetables in a roasted garlic aioli served over a bed of angel hair pasta.

Creamy pink sauce with prosciutto and grated parmesan cheese tossed with penne pasta.

Finished with a zesty tomato basil sauce.

Sauteed prosciutto and caramelized onions in a chunky tomato basil sauce over penne.

Sauteed chicken breast, spinach and sun-dried tomatoes in a garlic scampi sauce over linguini pasta.

Sauteed chicken breast, artichoke hearts and sun-dried tomatoes tossed with whole wheat penne pasta and finished with garlic white sauce.

A rich creamy Parmesan cheese sauce tossed with sweet peas and prosciutto.

Tossed with grape tomatoes and asparagus and finished with a pink Cognac cream sauce.

A fresh tomato basil sauce infused with shrimp and served over penne pasta.

Tender jumbo shrimp and rigatoni pasta baked in a Cognac tomato cream sauce.

Mouth-watering baby vongole clams in red or white sauce.

Sauteed cultivated black mussels in a tomato basil sauce over a bed of angel hair pasta.

Sauteed calamari in a spicy fra diavolo sauce over a bed of linguini.

A medley of tender calamari, P.E.I. mussels, vongole clams and jumbo shrimp tossed in a spicy tomato basil sauce and served over a bed of linguini.

Sauteed baby clams, P.E.I. mussels and jumbo shrimp in a zesty tomato basil sauce served over angel hair pasta.

Chicken breast fried to a golden brown smothered in homemade fresh mozzarella and our zesty tomato basil sauce.

Sauteed chicken breast tossed with roasted peppers and portobello mushrooms. Served over Parmesan risotto, infused with sauteed baby spinach and finished with mascarpone demi glace.

Sauteed chicken breast in a white wine lemon butter sauce.

An 8 oz. chicken breast stuffed with bacon wrapped asparagus and imported brie roasted to perfection. Served over mashed red skin potatoes topped with fried shoe string carrots and finished with rosemary infused cream sauce.

Tender herb-crusted grilled chicken breast topped with grilled portobello mushrooms, sweet red peppers and melted provolone cheese. Served over a warm orzo pasta salad and finished with a brandy-demi glace.

Topped with a melody of wild mushrooms and sun-dried tomatoes in a Cognac demi glace.

Boneless chicken breast stuffed with fresh smoked mozzarella and andouille sausage and served over Spanish-style risotto. Topped with crisp fried spinach and drizzled with a sun-dried tomato saffron cream sauce.

Walnut crusted salmon fillet roasted to perfection served over butternut squash risotto and roasted garlic infused kale finished with a maple demi-glace.

Served over a creamy goat cheese polenta topped with roasted garlic infused kale finished with a drizzle of orange infused brown butter sauce.

Served over a creamy goat cheese polenta and pencil asparagus finished with a drizzle of lemon infused brown butter sauce.

Tender slow cooked short ribs served over mashed red skin potatoes. Topped with fried shallot petals and finished with J.D. BBQ glaze.

A tender 8oz. filet mignon wrapped in bacon and roasted to perfection served over mashed red skin potatoes and topped with roasted garlic infused kale.

Slow cooked apple cider infused pork osso bucco served with butternut squash risotto and roasted garlic infused kale topped with a fresh gremolata.

Sauteed veal scallopini topped with eggplant, fresh mozzarella and prosciutto in a brown brandy sauce.

A petite cut filet mignon and a 8 oz. lobster tail roasted to perfection. Served with a drawn butter dipping sauce and sauteed spinach.

A 12oz. truffle infused N.Y. strip grilled to perfection served over mashed red skin potatoes and pencil asparagus.

A double cut pork chop glazed with honey and topped with a cherry pepper Cognac demi glace over sauteed broccoli rabe.

6 tender baby lamb chops crusted with roasted garlic and rosemary served over mashed red skin potatoes and sauteed baby spinach.

A 10 oz. 50% apple wood smoked bacon and 50% filet mignon burger topped with candied bacon, smoked gouda, lettuce and tomato on a pretzel roll topped with beer battered onion rings served with a side of Parmesan truffle fries.

A chicken breast fried to golden brown smothered with fresh mozzarella and tomato basil sauce. Served with french fries.

Topped with fresh mozzarella and a zesty tomato sauce. Served with french fries.

Portobello mushroom, spinach and roasted peppers finished with a sweet balsamic reduction. Served with french fries.

Prosciutto and fresh mozzarella on sourdough drizzled with pesto sauce. Served with french fries.

Grilled skirt steak topped with sauteed onions, mushrooms and melted provolone cheese. Served with french fries.

Sweet Italian sausage and garlic infused sauteed broccoli rabe. Served with french fries.

Panko crusted chicken breast topped with crisp bacon and melted provolone with our chef's own J.D. BBQ sauce. Served with french fries.

Captain Crunch crusted chicken, crisp bacon and American cheese topped with J.D. BBQ sauce in a flour tortilla. Served with french fries.

Grilled chicken breast, sweet roasted peppers and fresh mozzarella finished with a sweet balsamic reduction and extra virgin olive oil. Served with french fries.

Kobe beef meatballs smothered with homemade fresh mozzarella and tomato basil sauce. Served with french fries.

Grilled chicken breast with crisp romaine lettuce and creamy Caesar dressing. Served with french fries.

Tender jumbo shrimp grilled to perfection topped with a crisp lettuce, tomato and sliced red onions, finished with a Sriracha chile mayo and wrapped in a flour tortilla. Served with french fries.

Avocado Slices Coated in an Almond Coconut Flour and Served with a Sriracha Mayo Dipping Sauce

Basil Pesto Cream Sauce over Spaghetti Squash Topped with Fried Prosciutto Crackles

Pistachio Crusted Lamb Chops Serves over Cauliflower Mashed and Sauteed Kale

Bacon Wrapped Filet Mignon over Cauliflower Mashed and Sauteed Kale

Topped in cream cheese frosting and toasted walnuts

Espresso Soaked Lady Fingers Topped with a Light Marscapone Cheese Mixture Finished with Dutch Cocoa

A Fudge Brownie crust Filled with Chocolate Mousse Topped with a Layer of Fudge Brownie & Chocolate Ganache

Made With Ricotta Delicately Textures with a Hint of Orange

Fried To Perfection and Dusted with Powdered Sugar

Our Chef's own Captain Crunch Coated Chicken Fingers Fried to Perfection served with French Fries and our Homemade JD BBQ Dipping Sauce

Panko Crusted Chicken Fingers Fried to a Golden Brown Served with French Fries

Penne pasta tossed in a Pink Cream Sauce

Mini Version of "Da Best" Chicken Parmigiana smothered in Fresh Mozzarella and Marinara sauce served with Linguini

Cheese Ravioli Marinara