Dinner at iL Porto

Served Sunday 2pm-9pm | Mon-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 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

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

 

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

 

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

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

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, tossed with Fresh Basil, Lemon, Garlic and Oil.

Served over a bed of Fettuccini

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 S A U C E       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 Lite Plum Tomato Sauce

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

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

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

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

C A V A T E L L I                                                20

Cavatelli Pasta Tossed with Broccoli Rabe and

Italian Sausage with Garlic and Oil

 

 

M E A T S

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

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

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

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

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

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

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

T E A                                                2

I C E D  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

J U I C E                                         2.50

M I L K                                              2

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

 

A GRATUITY WILL BE ADDED TO PARTIES OF 6 OR MORE

 

 

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

 

Ask about Booking Your Special Party or Event with us

 

 

Follow us on Facebook and Instagram And visit us at www.ristoranteilporto.com

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

 

Soup

New England Clam Chowder

 

Appetizer

Eggplant Bolognese

Over Baked Polenta

Topped with Shaved Pecorino Romano

 

Entrees

Orecchiette

Orecchiette Pasta tossed with Swiss Chard, Chorizo,

Cannellini Beans, Parmesan Cheese, Lemon Zest, 

Parsley, and Garlic & Oil

 

Salmon

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