
Porta Bella Dinner Menu
Appetizers, Soups, and Salads
Roasted Corn and Crab Bisque Cup 7 Bowl 13
Brioche croutons and chives
Portabella Cream of Mushroom Soup Cup 7 Bowl 13
drizzled with truffle oil and chives
Grilled Spanish Octopus 19
served with heirloom potatoes, roasted bell pepper almond coulis
Beef Tenderloin Carpaccio 17
Truffle oil, extra virgin olive oil, shaved Parmesan, capers, shallots, and arugula
Jumbo Lobster Ravioli 19
With tomato basil cream sauce
Prosciutto Di Parma Con Crostini 18
Shaved parmigiano reggiano, extra virgin olive oil, arugula, grilled ciabatta bread
Hummus with Pita Bread 10
garbanzo bean dip, tahini, lemon, cumin, pine nuts, zatar
Skewered Grilled Jumbo Prawns 19
Marinated in olive oil, garlic, lemon, served with lemon herb aioli
Steamed Mussels Au Vin Blanc 19
garlic confit, shallots, parsley, thyme and butter served with grilled bread
Smoked Salmon and Goat Cheese Salad 19
local mixed greens, asparagus, orange wedges, pistachio,
honey tarragon vinaigrette
Classic Caesar Salad 15
Croutons shaved parmesan, anchovies
Tricolor Organic Baby Beet Salad 16
raspberries, mixed greens, sunflower seeds, Roquefort blue cheese, tarragon vinaigrette
Assiette De Fromage 25
assorted cheeses- Blue d'Auvergne, Petit Basque, Chamembert Le Chatelain, Local Goat Cheese Crottin
Served with Cabernet onion jam and croutons
Entrées
Oven Braised Short Ribs 34
eight hours slow-cooked short ribs in a Merlot wine reduction, Mixed local mushrooms, Yukon mashed potato, and seasonal vegetables
Monterey Bay Sand Dabs 29
lemon caper sauce, seasonal vegetables, Yukon mashed potatoes
Lemon Dijon Garlic Chicken 29
Roasted Mary's Chicken Breast, Vegetables, Whole Grain Mustard Sauce, golden Yukon mashed potatoes
Classic Wild Mushroom Risotto 29
Wild mushrooms, Arborio rice, winter truffle, Parmigiano Reggiano
Pasta ALLA Carbonara 31
Pappardelle pasta with smoked apple-wood bacon, mushroom, nutmeg, cream reduction, and Parmesan cheese
Lamb Ossobuco 34
Braised lamb shank, oven roasted in red wine with fennel, golden raisins, roasted almonds
served over potato gratin
Pappardelle Alla Bolognese 30
traditional slow-cooked Italian tomato-meat sauce
Lamb Tenderloin 37
Pan-Seared Loin, Roasted baby Potatoes, Vegetables, Cranberry Brandy Port sauce
Grilled King Salmon 32
Swiss chard, Yukon Mashed Potato, Beurre Blanc chive sauce
Linguine AI Frutti DI Mare 36
Jumbo prawns, mussels, local calamari, lobster saffron broth, over fresh red bell linguine
Pan-Seared Sea Scallops 38
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.
Corkage Fee $30