Porta Bella Dinner Menu
Appetizers, Soups, and Salads
Roasted Corn and Crab Bisque Cup 8 Bowl 16
Brioche croutons and chives
Portabella Cream of Mushroom Soup Cup 8 Bowl 16
drizzled with truffle oil and chives
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Grilled Spanish Octopus 24
served with heirloom potatoes, roasted bell pepper almond coulis
Beef Tenderloin Carpaccio 21
Truffle oil, extra virgin olive oil, shaved Parmesan, capers, shallots, and arugula
Jumbo Lobster Ravioli 21
(Also served as entree 37)
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 14
garbanzo bean dip, tahini, lemon, cumin, pine nuts, zatar
Skewered Grilled Jumbo Prawns 21
Marinated in olive oil, garlic, lemon, served with lemon herb aioli
Steamed Mussels Au Vin Blanc 23
garlic confit, shallots, parsley, thyme and butter served with grilled bread
Smoked Salmon and Goat Cheese Salad 22
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 29
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 39
eight hours slow-cooked short ribs in a Merlot wine reduction, Mixed local mushrooms, Yukon mashed potato, and seasonal vegetables
Monterey Bay Sand Dabs 34
lemon caper sauce, seasonal vegetables, Yukon mashed potatoes
Lemon Dijon Garlic Chicken 34
Roasted Mary's Chicken Breast, Vegetables, Whole Grain Mustard Sauce, golden Yukon mashed potatoes
Classic Wild Mushroom Truffle Risotto 34
Wild mushrooms, Arborio rice, winter truffle, Parmigiano Reggiano
Pasta Alla Carbonara 38
Pappardelle pasta with smoked apple-wood bacon, mushroom, nutmeg, cream reduction, and Parmesan cheese
Lamb Ossobuco 39
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 34
with sauteed wild mushrooms, artichoke hearts, English peas, basil in homemade marinara sauce
Fresh Pappardelle Alla Bolognese 36
traditional slow-cooked Italian tomato-meat sauce
Lamb Tenderloin 39
Pan-Seared Loin, Roasted baby Potatoes, Vegetables, Cranberry Brandy Port sauce
Grilled King Salmon 38
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
All credit card transactions will have a 3.5% non-cash adjustment fee
Corkage Fee $35
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