Porta Bella Dinner Menu

Appetizers, Soups, and Salads

 

Roasted Corn and Crab Bisque  Cup 8 Bowl 15
Brioche croutons and chives

 

Portabella Cream of Mushroom Soup  Cup 8  Bowl 15

 drizzled with truffle oil and chives

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Grilled Spanish Octopus  23
served with heirloom potatoes, roasted bell pepper almond coulis

 

Beef Tenderloin Carpaccio  20
Truffle oil, extra virgin olive oil, shaved Parmesan, capers, shallots, and arugula

 

Jumbo Lobster Ravioli  20

(Also served as entree  36)

With tomato basil cream sauce

 

Prosciutto Di Parma Con Crostini  19
Shaved parmigiano reggiano, extra virgin olive oil, arugula, grilled ciabatta bread

 

Hummus with Pita Bread  13

garbanzo bean dip, tahini, lemon, cumin, pine nuts, zatar

 

Skewered Grilled Jumbo Prawns  20

Marinated in olive oil, garlic, lemon, served with lemon herb aioli

 

Steamed Mussels Au Vin Blanc  22

garlic confit, shallots, parsley, thyme and butter served with grilled bread

 

Smoked Salmon and Goat Cheese Salad  21
local mixed greens, asparagus, orange wedges, pistachio,
honey tarragon vinaigrette

 

Classic Caesar Salad  17

Croutons shaved parmesan, anchovies

 

Tricolor Organic Baby Beet Salad  18
raspberries, mixed greens, sunflower seeds, Roquefort blue cheese, tarragon vinaigrette

 

Assiette De Fromage  28

assorted cheeses- Blue d'Auvergne, Petit Basque, Chamembert Le Chatelain, Local Goat Cheese Crottin

Served with Cabernet onion jam and croutons

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Entrées

 

Oven Braised Short Ribs 38

eight hours slow-cooked short ribs in a Merlot wine reduction, Mixed local mushrooms, Yukon mashed potato, and seasonal vegetables

 

Monterey Bay Sand Dabs 32

lemon caper sauce, seasonal vegetables, Yukon mashed potatoes

 

Lemon Dijon Garlic Chicken  32
Roasted Mary's Chicken Breast, Vegetables, Whole Grain Mustard Sauce, golden Yukon mashed potatoes

 

Classic Wild Mushroom Risotto  32
Wild mushrooms, Arborio rice, winter truffle, Parmigiano Reggiano

 

Pasta Alla Carbonara  36

Pappardelle pasta with smoked apple-wood bacon, mushroom, nutmeg, cream reduction, and Parmesan cheese

 

Lamb Ossobuco  38

Braised lamb shank, oven roasted in red wine with fennel, golden raisins, roasted almonds

served over potato gratin

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Fresh Tuscan Pappardelle Al Pomodoro  32

with sauteed wild mushrooms, artichoke hearts, English peas, basil in homemade marinara sauce

 

Fresh Pappardelle Alla Bolognese  34

traditional slow-cooked Italian tomato-meat sauce 

 

Lamb Tenderloin   39

Pan-Seared Loin, Roasted baby Potatoes, Vegetables, Cranberry Brandy Port sauce

 

Grilled King Salmon  36
Swiss chard, Yukon Mashed Potato, Beurre Blanc chive sauce

 

Linguine AI Frutti DI Mare  39
Jumbo prawns, mussels, local calamari, lobster cream broth, basil, tomatoes, over fresh linguine

 

Pan-Seared Sea Scallops  39

Served with English pea risotto, grilled asparagus in orange cognac sauce

 

 

 

All of our ingredients are local and freshly picked •Gratuity of 18% will be added to parties of 6 or more.

Water Served Upon Request

Corkage Fee $35

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All credit card transactions will have a 3.5% non-cash adjustment fee.

We are grateful for your understanding and support.