top of page

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

IL PORTO ON LAKE MOHAWK

7 The Boardwalk

Lake Mohawk

   Sparta Township, NJ 07871 

United States

Email: info@ristoranteilporto.com

973-729-9901 *  973-729-9159 fax

  • Instagram
  • Facebook
bottom of page