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6/2 - 6/4


Seafood Bisque




Beet & Orange

Beets, Oranges, Arugula,

Feta and Walnuts

With a Mint Citrus Vinaigrette




Cacio E Pepe

With Sauteed Mushrooms

Topped with Truffle Burrata

And Fresh Basil


Red Snapper

Sesame Encrusted Red Snapper

Over Farro with Roasted Zucchini,

Eggplant, Fennel, and Cumin

Topped with a Creamy

Tahini Ouzo Sauce


Petit Filet

Peppercorn Encrusted Petit Filet

Over a Creamy Horseradish Sauce

Mashed Potato and Asparagus

Topped with Crispy Leeks



iL Porto Breakfast

2 Eggs Scrambled

Served with Bacon, Home Fries

And Toasted Panella Bread



iL Porto Benedict

2 Poached Eggs

With Prosciutto, Sauteed Spinach

And Hollandaise Sauce

Over Toasted Semolina Bread

With a Side of Home Fries

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