
Dinner at iL Porto
Served Sunday 2pm-9pm | Mon-Thurs 5pm-9pm | Fri 5pm-10pm | Sat 3pm-10pm
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A P P E T I Z E R S
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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
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F R I E D C A L A M A R I 12
Lightly Breaded Calamari, fried and served
with 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 Fresh Mozzarella, Roasted Tomato and
Roasted Eggplant.
Topped with Fresh Basil and a Balsamic Drizzle
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P E I M U S S E L S 11
Sautéed with Garlic, White Wine and Butter
or served with homemade Marinara sauce
M E A T B A L L S 10
Our homemade Meatballs, browned and
served with 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 12
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
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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,
Walnuts, with a Crumbled Blue Cheese Dressing
S O U P O F T H E D A Y 6
E S C A R O L E A N D B E A N S O U P 6
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S E A F O O D
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
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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 25
S A L M O N
With a Sherry Cream Sauce.
Served with Wild Rice and Vegetable of the Day
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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
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S H R I M P S C A M P I 24
Shrimp, lightly breaded, tossed with Fresh Basil, Lemon, Garlic and Oil.
Served over a bed of Fettuccini
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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
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L I N G U I N E W I T H C L A M S A U C E 22
Linguine Pasta with Clams in a White or Red Clam Sauce
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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 Lite Plum Tomato Sauce
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P A S T A S
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
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R I G A T O N I Q U A T T R O 20
F O R M A G G I
Tenderloins of Chicken Sautéed with Four Cheeses and
Tossed with Rigatoni in a Tomato Cream Sauce
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P A P P A R D E L L E 20
B O L O G N E S E - N E W
Parpadelle Pasta Tossed with our Homemade Bolognese Sauce.
Topped with a Dollop of Ricotta
S E A S O N A L 20
P R I M A V E R A - N E W
Whole Wheat Pasta with Seasonal Vegetables.
Tossed in a Seasonal Pesto sauce
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T A R R A G O N 22
F E T T U C I N I - N E W
Fettuccini with sautéed Chicken, Dried Apricots, Pistachios, Asparagus and Shallots. With a Creamy Tarragon Sauce
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C A V A T E L L I 20
Cavatelli Pasta Tossed with Broccoli Rabe and
Italian Sausage with Garlic and Oil
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M E A T S
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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, Fresh basil.
Served in a Mushroom Marsala Sauce
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
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V E A L & S H R I M P 25
P O R T O B E L L O
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, 22
Breaded Chicken breast or Veal served on a bed of Arugula,
Fresh Tomato, Red Onion and Fresh Mozzarella
Topped with a Balsamic drizzle
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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
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
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COFFEE ENCRUSTED STEAK - NEW 28
Coffee Encrusted NY Strip Steak with a Chimichuri Sauce
Topped with Onion With Mashed Potato and Vegetable of the Day
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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
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B R A I S 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
New Zealand Lamb Chops with a Rosemary Sauce
With Mashed Potato and Grilled Asparagus
B E V E R A G E S
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C O F F E E /D E C A F 2
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T E A 2
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I C E D T E A 2.50
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H O T C H O C O L A T E 2.50
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E S P R E S S O 2.50
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C A P P U C C I N O 4.50
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M O C H A C H I N O 4.50
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S O D A 2.50
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J U I C E 2.50
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M I L K 2
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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
$3 SHARE CHARGE
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A GRATUITY WILL BE ADDED TO PARTIES OF 6 OR MORE
We Don’t Serve Alcoholic Beverages, but feel free to bring your own.
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Ask about Booking Your Special Party or Event with us
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