Dinner at iL Porto

Served Sunday 2pm-9pm | Tue-Thurs 5pm-9pm | Fri 5pm-10pm | Sat 3pm-10pm

 A P P E T I Z E R S

B R U S C H E T T A                         10

Toasted Italian Bread, served warm, topped with Plum Tomatoes, Fresh Mozzarella

and Fresh Basil

F R I E D   C A L A M A R I                    12

Lightly Breaded Calamari, fried and served

with our homemade Marinara Sauce


M O Z Z A R E L L A    S T A C K  -N E W    9

A stack of our homemade Mozzarella, Roasted Tomato and Roasted Eggplant.

Topped with Fresh Basil and a Balsamic Drizzle

P E I  M U S S E L S                             11

Sautéed with Garlic, White Wine and Butter

or in our homemade Marinara sauce


M E A T B A L L S                           10

Our homemade Meatballs, browned and served with our homemade Marinara sauce


S T E A M E R S                                12

Steamed in a White Wine Sauce


P I Z Z E T T A   -   N E W                  12     

Poached Pears, Goat Cheese, Arugula, Figs and Prosciutto on Top of Warm Pita Bread with a Balsamic Drizzle

Z U C C H I N I   S T I C K S   -   N E W       10

Fried Zucchini "Sticks".

Served with our Homemade Tzatziki Sauce


S C A L L O P    S L I D E R S    Priced Accordingly

Scallops Wrapped in Prosciutto with Caramelized Onions, Arugula and Spicy Mayo

S T E A K   S L I D E R S    -   N E W         13

Sliced Steak with Brie, Caramelized Onions, Arugula and Fig jam


S A L A D S     A N D    S O U P S

C A E S A R   S A L A D                           7, 9

Romaine Tossed with Homemade Caesar Dressing Topped with Garlic Croutons and Parmesan Cheese


G R E E K  S A L A D                             8, 10

Lettuce, Feta Cheese, Red Onions, Cucumbers, Tomatoes, Kalamata Olives

T R I   C O L O R   S A L A D                 7, 9

Arugula, Radicchio, Belgian Endive and Plum Tomatoes tossed in our own House Dressing


P O A C H E D  P E A R  S A L A D    -   N E W       10

Mixed Greens, Poached Pears, Gorgonzola, and Greek Vinaigrette

Walnuts, with a Crumbled Blue Cheese Dressing

S O U P  O F  T H E  D A Y                 7     


E S C A R O L E   A N D  B E A N  S O U P     6





C I O P P I N O    -   N E W                             28       

Cod, Clams, Mussels, Shrimp, Scallops and Calamari sautéed in a light tomato broth.

Served with Toast Points


BROILED    SEA SCALLOPS             Priced Accordingly

Served with a Lemon butter sauce and Wild Rice

A L M O N D   E N C R U S T E D  S A L M O N                25

With a Sherry Cream Sauce.

Served with Wild Rice and Vegetable of the Day

G R I L L E D  S A L M O N                                   24

Topped with Julienne Vegetables with

a White Wine sauce. Served with Wild Rice

S H R I M P  S C A M P I                                       24

Shrimp, lightly breaded and sautéed, tossed with Fresh Basil, Lemon, Garlic and Oil.

Served over a bed of Fettuccine

M E D I T E R R A N E A N    C O D  -   N E W              24

Pan Seared Cod with Fresh Tomato, Feta, Kalamata Olives and Fresh Herbs.

Over a Spinach Orzo

L I N G U I N E   W I T H   C L A M               22


Linguine Pasta with Clams in a White or Red Clam Sauce

C A P E L L I N I   P E S C A T O R E              24

Shrimp and Scallops Tossed with Angel Hair Pasta in a light Plum Tomato Sauce




G l u t e n f r e e & w h o l e w h e a t o p t i o n s a v a i l a b l e


R I S O T T O                                  Priced Accordingly

Italian Arborio Rice with Asparagus, Shiitake Mushrooms, Fresh Tomato, Zucchini and Spinach served plain OR your choice of Shrimp, Scallops,

Chicken and/or Sirloin Tips

R I G A T O N I   Q U A T T R O  F O R M A G G I                20

Tenderloins of Chicken Sautéed with Four Cheeses and Tossed with Rigatoni in a Tomato Cream Sauce

P A P P A R D E L L E  B O L O G N E S E   -   N E W            20

Pappardelle Pasta Tossed with our homemade Bolognese Sauce.

Topped with a Dollop of Ricotta


S E A S O N A L  P R I M A V E R A    -   N E W                    20

Whole Wheat Pasta with Seasonal Vegetables. Tossed in a Seasonal Pesto sauce

T A R R A G O N  F E T T U C C I N E   -   N E W               22

Fettuccine with sautéed Chicken, Dried Apricots, Pistachios, Asparagus and Shallots.

With a Creamy Tarragon Sauce


C A V A T E L L I                              20

Cavatelli Pasta Tossed with Broccoli Rabe and Italian Sausage with Garlic and Oil


Ask Your Server about our Classics Like our Parmigianos or Marsalas Which Can Be Made to Order




C H I C K E N   S C A R P A R I E L L O          22

Chicken Breast sautéed with Onion,

Sweet Red Pepper, Pepperoncini, Mushroom, Italian Sausage and Garlic

With a touch of White Wine and Vinegar. Served Over Linguine


C H I C K E N   R O L L A T I N I                23

Lightly breaded Chicken stuffed with Prosciutto, Mozzarella and Fresh Basil.

Served in a Mushroom Marsala Sauce.

With Mashed Potato and Vegetable of the Day


V E A L  S A L T I M B O C A             24

Veal Scaloppini Topped with Prosciutto, Mozzarella and Sage in a Wine Demi Glace Sauce. On a Bed of Spinach.

Served Over Capellini

V E A L  &  S H R I M P                   25


Tender Medallions of Veal & Jumbo Shrimp Sautéed with Prosciutto, Caramelized Onions, Sun-Dried Tomatoes & Portobello Mushrooms in a Cream Sauce. Served Over Linguine


C H I C K E N   O R  V E A L  M I L A N E S E             19, 23

Breaded Chicken breast or Veal served on a bed of Arugula, Fresh Tomato, Red Onion and Fresh Mozzarella Topped with a Balsamic drizzle


M E D I T E R R A N E A N    P I T A   -   N E W          Priced Accordingly

Sliced Marinated Chicken Breast, Steak or

Salmon served with Warm Pita Bread, Tzatziki Sauce, Roasted Tomato, Red Onions, Feta and Mixed Greens.  Sprinkled with Sesame Seeds


S T E A K   M O H A W K                               28

NY Strip Steak lightly Encrusted with Peppercorns, Grilled and Topped with Sautéed Leeks and Mushrooms. Served in a Brandy Cream Sauce.

With Mashed Potato and Vegetable of the Day

COFFEE ENCRUSTED STEAK - NEW                28

Coffee Encrusted NY Strip Steak with a Chimichuri Sauce Topped with Onion Crisps.

With Mashed Potato and Vegetable of the Day

S T U F F E D   P O R K  C H O P                         29

Cowboy Pork Chop, Stuffed with Broccoli Rabe, Sundried Tomato, Fontina Cheese

With a Mushroom Demi Glaze.

With Mashed Potato and Vegetable of the Day


G R I L L E D   L A M B   C H O P S  W I T H  R O S E M A R Y   S A U C E   -   N E W    32

Seasoned and Grilled New Zealand Lamb Chops with a Rosemary Sauce.

With Mashed Potato and Grilled Asparagus




C O F F E E /D E C A F                          2

T E A                                                     2


H E R B A L  T E A                                 2.50

H O T  C H O C O L A T E                    2.50

E S P R E S S O                                    2.50


C A P P U C C I N O                             4.50


M O C H A C H I N O                           4.50

S O D A                                               2.50

I C E D  T E A                                      2.50

L E M O N A D E                                  2.50


A R N O L D     P A L M E R                  3


J U I C E                                             2.50

M I L K                                                2.50


 P E L L E G R I N O  B O T T L E         6

( L A R G E )       







Please Note: There is a






We Don’t Serve Alcoholic Beverages, but feel free to bring your own

Beer or Wine.



Ask about Booking Your Special Party or Event with us



November Deals!

Tue - Fri Lunch Deal:

Free Soup or Salad with a Lunch Entree

Tue - Thur Dinner Deal:

10% Off Your Bill

Must purchase at least one Entree

And on Sunday's from 2-9pm

10% Off Your Bill with the Purchase

of at Least Two Entrees

(Cannot be Combined with any other Offer or Party Package)

This Weekend's Specials

11/8 - 11/10



New England Clam Chowder



Eggplant Bolognese

Over Baked Polenta

Topped with Shaved Pecorino Romano




Orecchiette Pasta tossed with Swiss Chard, Chorizo,

Cannellini Beans, Parmesan Cheese, Lemon Zest, 

Parsley, and Garlic & Oil



Sauteed Salmon with a Warm Wild Rice

and Butternut Squash Salad 

with Granny Smith Apples,

Dried Cranberries and Walnuts 

With a Balsamic Drizzle



Photo: Courtesy Shanti Gold