Portofino Restaurant

Traditional Italian Ricotta cheesecake served with cold vanilla custard sauce

Strawberry, pistachio and chocolate gelato all coated with hard chocolate shell

Pistachio and sweet ricotta layered cake topped with toasted coconuts. Filled with nuts and "covered up

Italian caramel cream filled doughnut rolled in cinnamon sugar

Imported Italian gelato "of the day"

Pastry shell filled with sweet ricotta cheese and chocolate chips

Lady fingers soaked in espresso, layered with sweet mascarpone cheese and topped with powdered cocoa

Lemon gelato with a heart of limoncello covered in meringue and served over vanilla sauce and raspberry sauce

Layered chocolate cake with chocolate and hazelnut creams and hazelnut crunch and chocolate glaze

Italian almond "biscuit" cookie

Large milk chocolate wrapped easter egg, 7.05oz

Aperol-Orange cured Salmon- sliced thin, with red onions, capers, and dill-Dijon sauce

Insalata di Boqureones e Avocado - Fresh white anchovies and avocado slices over greens with creamy Dijon vinaigrette

Cream of Crab Soup – Oyster Crackers

Wild Sockeye Salmon Alpino - Broiled fillet of Alaskan salmon and baby shrimp in a white wine lemon sauce with fresh basil, diced tomato, and pine nuts

Vitello Primavera - Veal Scaloppini layered with prosciutto and chicken tenderloin sautéed in white wine sauce

Ravioli di Funghi alla Vodka – Pasta stuffed with wild mushrooms tossed with shrimp in a vodka tomato cream sauce

Pollo Barese—Boneless chicken breast topped with asparagus spears and melted mozzarella sautéed in sherry wine sauce

Prime Rib — Roast CAB Prime Rib with mashed potatoes

Antipasto of assorted Italian cold cuts with pickled giardiniera and fresh mozzarella cheese

Fried calamari, lighty floured with lemon wedges and our special horseradish dipping sauce

Whole Chilean mussels steamed in spicy tomato sauce

Cold combination of shrimp, scallops, calamari, and mussels marinated in olive oil and lemon over greens

Eggplant rolls filled with ricotta cheese and baked with tomato cream sauce, delicious

Crispy polenta triangles with wild mushrooms and rosemary cream sauce

Cured parma ham with fresh mozzarella cheese and Italian dressing

Aperol-Orange cured Salmon- sliced thin, with red onions, capers, and dill-Dijon sauce

Veal, pork, and beef meatballs served with tomato sauce

4 Jumbo shrimp, cocktail sauce

2 pieces

Homemade vegetable soup, vegan/gluten free - A specialty of our Chef,

Chicken broth with parmesan turkey meatballs and spinach

Fresh pasta rings stuffed with spinach, ground veal and mortadella ham, in a clear consommé

Cream of Crab Soup – Oyster Crackers

Fresh mozzarella cheese served with slices of tomato over mixed greens and Italian red wine vinaigrette

Caesar salad with homemade garlic croutons

Spinach salad with dried cherries, pine nuts, crumbled gorgonzola cheese, and balsamic vinaigrette

Artichoke, tomato, fresh mushrooms, ceci peas, and mixed greens with Italian red wine vinaigrette

Tossed green salad - Italian dressing

Goat cheese and walnuts over tender baby greens and raspberry vinaigrette

Insalata di Boqureones e Avocado - Fresh white anchovies and avocado slices over greens with creamy Dijon vinaigrette

Thick spaghetti with a hole running through the center sauteed in egg cream sauce with parmigiano, pancetta, sweet peas, and onion

Freshly rolled pasta tubes with blended meat filling and baked in creamy béchamel sauce

Wide egg noodles folded in a parmesan cream sauce

Potato dumplings served in a pink tomato cream sauce

Layers of fresh pasta, cheese and meat baked in a Northern Italian meat sauce

Pasta tossed with sautéed shitake mushrooms and shrimp in extra virgin olive oil and garlic

In a green sauce made with basil, pine nuts, garlic, olive oil, and parmigiano cheese

Homemade chopped clam sauce - served in a garlic tomato sauce

Homemade chopped clam sauce - served in a white garlic sauce

Baked eggplant filled with ricotta cheese with tomato cream sauce

For those who love mushrooms - round ear shaped pasta with four types of wild mushrooms and rosemary cream

Ravioli di Zucca alla Vodka Butternut squash and ricotta cheese stuffed ravioli tossed in a vodka tomato cream sauce

Ringlets of pasta filled with veal and mortadella ham topped with your choice of: alfredo sauce or tomato meat sauce

Ravioli di Funghi alla Vodka – Pasta stuffed with wild mushrooms tossed with shrimp in a vodka tomato cream sauce

Braised, stuffed veal with fresh mushrooms in a sherry wine sauce - an original family specialty

Breaded veal cutlet parmigiana with mozzarella cheese and tomato sauce

Veal slices sautéed in butter, capers, lemon, and white wine sauce

Veal slices sautéed with prosciutto and a sage-white wine sauce

Veal slices sautéed with fresh mushrooms and Marsala wine sauce

Veal slices topped with prosciutto ham, a slice of fresh tomato, and mozzarella cheese sautéed in a white wine sauce

Veal slices sautéed in a light white wine sauce with a touch of cream served with fresh mushrooms

Vitello Primavera - Veal Scaloppini layered with prosciutto and chicken tenderloin sautéed in white wine sauce

Chicken breast sautéed in Marsala wine sauce with fresh mushrooms

Boneless chicken breast sautéed in butter, lemon, and white wine sauce with capers

Chicken breast sautéed in a marinara sauce with onions, green pepper, and mushrooms with sliced sweet Italian sausage

Breaded chicken cutlet topped with fresh tomato sauce and melted mozzarella

Boneless chicken breast filled with prosciutto, spinach, and parmigiano cheese baked with a wine cream sauce - an original family specialty

Pollo Barese—Boneless chicken breast topped with asparagus spears and melted mozzarella sautéed in sherry wine sauce

Broiled Ribeye Steak with onion, green pepper, mushrooms, black olives, and tomato

Single-cut lamb chops broiled with black olive and rosemary demi-glace

Beef Tenderloin medallions with fresh mushrooms and sherry wine sauce

Beef Tenderloin medallions served with a gorgonzola cream sauce

Prime Rib — Roast CAB Prime Rib with mashed potatoes

Shrimp, scallops, fish, clams, mussels, and squid cooked in a white wine and lemon sauce with a touch of garlic

Scallops sautéed in tomato sauce with fresh mushrooms and basil served over linguini

Shrimp, scallops, fish, clams, mussels, and squid in a light tomato broth over capellini

Shrimp sautéed in lemon, butter, garlic and white wine sauce

Combination of lobster tail, shrimp, scallops, and fresh mushrooms in brandy cream sauce served over fettucine - an original family specialty

Saffron risotto with chopped lobster

Jumbo shrimp sautéed in spicy plum tomato and wine sauce with mushrooms and peppers over linguini

Sautéed filet of sole with toasted almonds, white wine and lemon brown butter

Wild Sockeye Salmon Alpino - Broiled fillet of Alaskan salmon and baby shrimp in a white wine lemon sauce with fresh basil, diced tomato, and pine nuts

Veneto, Pinot Grigio, 750ml

VA Governor's Cup Award Winner

Tuscan IGT, Cabernet Sauvignon, Merlot, Sangiovese Blend

VA Governor's Cup Award Winner

IPA

Amber Ale

Blonde Ale

Belgian Ale

German Ale

Stout