Cafe Porto Bello

Traditional antipasto of sliced meats and cheese, assorted peppers, olives, artichoke hearts, and tomatoes over a bed of romaine lettuce.

Lobster ravioli in Amaretto cream sauce

Fried mozzarella in a fresh plum tomato basil sauce

Baked eggplant topped with mozzarella cheese and marinara sauce served over pesto cream

Artichoke hearts served in a lemon and white wine sauce

Fresh calamari sautéed in spicy tomato sauce

Fresh buffalo mozzarella, tomato, and basil

Sundried tomatoes and mushrooms in a cream sauce

Pasta with fresh clams in a white sauce

Pasta with fresh clams in a red sauce

Chicken, prosciutto, shitake mushrooms tossed with pappardelle

Pasta made in a pink vodka sauce

Pasta made in a pink vodka sauce

Pasta made in a pink vodka sauce

Pasta made in a pink vodka sauce

Chicken, Broccoli, and Ziti

Fresh Fusilli tossed in a Bolognese sauce topped with fresh parmesan cheese

Sauteed shrimp in fresh garlic and white wine sauce served over angel hair pasta

With prosciutto and green peas in a cream and cheese sauce

Chicken, shrimp, sausage, peppers, mushrooms, and onions in a light tomato sauce over pasta

Shrimps, clams, mussels, and scallops over linguine in garlic and oil, marinara or pesto sauce

Homemade fusilli pasta with sausage, broccoli rabe, hot cherry peppers tossed in garlic and oil

Amaretto cream sauce

A panfried chicken cutlet topped with sautéed spinach and finished in a garlic cream sauce

Baked eggplant topped with mozzarella cheese in a marinara sauce

Vealcutlet topped with mozzarella cheese in a marinara sauce

Chicken breast stuffed with prosciutto and mozzarella cheese finished in a marsala wine sauce with mushrooms

Sautéed with mushrooms in a marsala wine sauce

Sautéed with mushrooms in a marsala wine sauce

Pork chops sautéed with potatoes, vinegar peppers in its own natural juices

Scrod sauteed with fresh tomatoes and fresh fennel in a lemon Sambuca sauce

Scrod dipped in egg batter served in a lemon white wine sauce with broccoli

chicken in a sage and white wine sauce topped with sautéed spinach, prosciutto, and cheese

Veal in a sage and white wine sauce topped with sautéed spinach, prosciutto, and cheese

Chicken medallions served in a lemon caper butter sauce

Veal medallions served in a lemon caper butter sauce

Chicken sautéed with artichoke hearts, roasted red peppers in a white wine sauce

Breaded Chicken and Eggplant layered with Mariniara sauce and cheese

With Ice Cream

Spumoni Ice Cream Covered with Chocolate