Porto Leggero

Butternut squash filled ravioli in a brown butter sage sauce, topped with crumbled amoretti.

Served with arugula, strawberry, orange, salad with an olive oil and lemon vinaigrette.

Mushrooms stuffed with sausage, spinach, fontina cheese, and prosciutto in a sherry wine reduction.

Jumbo shrimp in a saffron sauce with fennel, mushrooms, and peas.

Finished in a tomato basil sauce.

Romaine lettuce in a Caesar dressing with croutons.

Mixed baby lettuce with balsamic vinaigrette topped with parmigiano shavings and roasted red onions.

Full selection of desserts

Golden, tender calamari lightly fried to perfection, paired with a zesty lemon aioli and a hint of fresh herbs for a refined twist on a classic delicacy

Diver scallops in a spicy white bean and rosemary over sauteed escarole

Steamed mussels in a white wine garlic and fresh tomato sauce with cherry peppers

Vine ripened tomatoes, buffalo mozzarella, sun dried tomatoes, and roasted red peppers

mignon of beef in a sherry wine sauce with cherry peppers, mushrooms, onions, and potatoes

veal, pork and beef stew with vegetables in a red wine reduction

Spaghetti with Jumbo lump crabmeat, leeks, roasted garlic, roasted tomatoes, pepperoncini peppers, in a light champagne broth

grilled tuna, served rare over a cannellini bean salad with onion and garlic, grape tomatoes

spicy tomato and basil sauce with shiitake mushrooms, black olives, and a hint of anchovy

duck breast served over sauteed mushrooms in a poricini dijon mustard, cream sauce, served with potato puree

pan roasted salmon topped with toasted pignoli crust, lemon white wine sauce

slow roasted lamb shank with natural jus over saffron risotto

mignon of beef in a sherry wine sauce with cherry peppers, mushrooms, onions, and potatoes

braised short ribs of beef, red wine reduction, with natural jus

red snapper in a rosemary garlic sauce served over sauteed mushrooms

large shrimp simmered with garlic, lemon, white wine, and fresh herbs

veal, pork, and beef stew with vegetables in a red wine reduction

spicy tomato and basil sauce with shiitake mushrooms, black olives, and a hint of anchovy

double cut pork chop, white wine sauce, with long hot peppers, mushrooms, and potatoes

vodka sauce with peas in a light tomato basil sauce with a hint of cream

light tomato and basil sauce with sausage and mushrooms finished with toasted fennel seeds

porcini ravioli in a white and black truffle cream sauce

olive oil and garlic with Italian sausage, broccoli di rapa, and sun dried tomatoes

wild mushroom risotto, asparagus and peas, topped with crispy zucchini finished with truffle oil

pan roasted salmon topped with toasted pignoli crust, lemon white wine sauce

pancetta, onions, and white wine infused sauce with barley cooked san marzano tomatoes

veal with parmigiana breading, topped with arugula, tomato, and parmigiana shavings

Slow roasted and braised short ribs in burgundy and port wine reduction.

Served in a sherry wine sauce with cherry peppers, onions, mushrooms, and potatoes

Panko crusted halibut in a light wine, butter, & lemon sauce

Tender pieces of chicken with white wine garlic and sausages.

Stuffed Atlantic Salmon with shrimp, spinach, roasted red pepper, and mozzarella in a champagne and mustard sauce.

diver scallops in a spicy white bean and rosemary broth finished with plum tomato

steamed mussels in a spicy tomato sauce

watermelon and heirloom tomato salad, shaved ricotta salata, olive oil, and lemon vinaigrette

classic style meatballs with ricotta and toasted crostini

vine ripened tomatoes, buffalo mozzarella, sun dried tomatoes, and roasted red peppers

parmiginano breaded mushrooms in a light veal jus finished with fresh basil and tomato with an arugula salad