©2016 by Porta Bella. Proudly created by Crema Creative Media

Porta Bella Dinner

Appetizers, Soups and Salads


Grilled Spanish Octopus  17
served with heirloom potatoes, roasted bell pepper almond coulis


Beef Tenderloin Carpaccio  16
Truffle oil, extra virgin olive oil, shaved Parmesan, capers, shallots and arugula


Jumbo Lobster Ravioli  17

With tomato basil cream sauce


Prosciutto Di Parma Con Crostini  16
Shaved parmigiano reggiano, extra virgin olive oil, arugula, grilled ciabatta bread


Hummus with pita bread  9

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


Skewered Grilled Jumbo Prawns  17

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


Steamed Mussels Au Vin Blanc  18

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


Smoked salmon with Pistachio Herb Goat Cheese Salad  18
mixed greens, asparagus, orange wedges,
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  23

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

Served with Cabernet onion jam and croutons


Roasted Corn and Crab bisque  Cup 7   Bowl 13
served with Brioche croutons and chives


Portabella Cream of Mushroom Soup  Cup 7   Bowl 13
drizzled with truffle oil and chives




Oven Braised Short Ribs 30

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


Monterey Bay Sand Dabs 27

lemon caper sauce, seasonal vegetables, Yukon mashed potatoes


Lemon Dijon Garlic Chicken  26
Roasted Mary's Chicken Breast, Vegetables, Whole Grain Mustard Sauce, golden Yukon mashed potatoes


Classic Wild Mushroom Risotto  26
Wild mushrooms, Arborio rice, winter truffle, parmigiano reggiano


Pasta ALLA Carbonara  28

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


Lamb Ossobuco  30

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

served over potato gratin


Pappardelle Alla Bolognese  28

traditional slow cooked italian tomato-meat sauce 


Lamb Tenderloin   35

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


Grilled King Salmon  29
Swiss chard, Yukon Mashed Potato, Beurre Blanc chive sauce


Linguine AI Frutti DI Mare  33
Jumbo prawns, mussels, local calamari, lobster saffron broth, over fresh red bell linguine


Pan-Seared Sea Scallops  34

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 $25