Porta Bella King Salmon plate.

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