Portofino MenuItalian | Tinton Falls Dinner Menu
Assortment of imported cured meats-prosciutto di parma, soppressata, dried sausage, mortadella, and hot capicola.
Parmigiano reggiano, provolone, caciocavallo, fresh mozzarella, asiago, and caciottina primo sale with crostini al miele.
Prosciutto di parma, speak alto adige, soppressata, hot capicola, bresaola, dried sausage, parmigiano reggiano, caciottina primo sale, fresh mozzarella con crostini al rosmarino.
A combination of prosciutto di parma, provolone, soppressata, fresh mozzarella, olives, house roasted peppers, artichoke hearts, and house stuffed hot cherry peppers.
Arugola salad, balsamic vinegar. Extra virgin olive oil, shaved parmigiano reggiano and valtellina bresaola.
A combination of baked clams oreganata, clams casino, shrimp gratinati, and mussels marinara.
Jumbo shrimp wrapped in italian pancetta, grilled, and served over sautéed broccoli rabe.
Pan sautéed calamaretti with garlic, extra virgin olive oil, and a touch of peperoncino.
Sautéed prince edward island mussels with chopped onions, garlic, fresh herbs, and white wine.
Bosa is a town on sardinia's western coast. Pan sautéed mussels with garlic, parsley, touch of bread crumbs, grated pecorino romano cheese, white wine, and san marzano tomato marinara.
Sautéed clams in their own juice with extra virgin olive oil, white or red sauce.
Fresh homemade mozzarella with tomatoes, extra virgin olive oil, and fresh basil.
Fresh arugola, pears, and shaving of parmigiano reggiano with extra virgin olive oil and lemon.
Cannellini beans with tuna in extra virgin olive oil and red onions.
Spinach and artichokes salad with shaved pecorino romano.
Mesculin salad, fresh pears, and gorgonzola cheese with a dressing of extra virgin olive oil and lemon.
Arugola and orange salad with extra virgin olive oil.
Italian curly endive with capers, anchovies and olives with extra virgin olive oil and red wine vinegar dressing.
Mesculin salad with salty ricotta, extra virgin olive oil, and lemon.
Homemade tagliatelle pasta with veal bolognese sauce.
Pappardelle with sausage, mushrooms, tomatoes, and dash of cream.
Fresh homemade pasta with homemade sausage, broccoli rabe, garlic, and extra virgin olive oil.
Tortellini with parma ham, peas, and cream.
Linguine with clams in red or white sauce.
Rigatoni with homemade sausage, winter mushrooms, plum san marzano tomatoes, and dollop of fresh ricotta.
Penne with vodka in a light tomato cream sauce.
Angel hair pasta with sautéed fresh garlic, basil, san marzano plum tomatoes, and extra virgin olive oil.
Fresh homemade pasta tossed with sautéed onions, italian pancetta, pomodoro san marzano, pecorino romano in extra virgin olive oil.
Agnolotti with mushrooms, peas, parma ham, and light tomato cream sauce.
Rigatoni with pancetta, eggs, pecorino romano, and parmigiano reggiano cheese.
The classic portofino pasta dish, spaghetti with a sauce of pomodorini di collina and basil.
Baked gnocchi with san marzano tomato sauce and mozzarella.
Homemade gnocchi filet with san marzano tomato sauce and basil.
Homemade gnocchi with veal bolognese sauce.
Risotto with shitaki mushrooms, ground veal and tomatoes.
Risotto with mussels, fresh tomatoes and oregano.
Risotto with shrimp, baby spinach, and a touch of goat cheese.
Veal scaloppine with tomato sauce, prosciutto, and mozzarella.
Veal scaloppine sautéed, topped with prosciutto and sage, and tossed in wine and butter sauce.
Veal scaloppine pan sautéed with mushrooms marsala, wine, and butter sauce.
Rack of veal butterfly, pounded and fried milanese style, served over arugola and tomatoes with balsamic and extra virgin olive oil.
Rack of veal stuffed with prosciutto and fontina cheese, pan seared and then broiled, served with vegetables.
Rosemary scented lamb chops with balsamic vinegar reduction served sautéed with broccoli rabe in garlic and extra virgin olive oil.
Baked rack of lamb with roasted garlic, rosemary, and thyme, served with vegetables.
Breaded fried chicken breast milanese style served over arugola and tomato with balsamic vinegar and extra virgin olive oil.
Pan seared chicken breast with capers, fresh herbs, wine, lemon, and butter sauce.
White and dark chicken meat on the bone with olives, sweet and spicy peppers, shallots and cherry tomatoes.
Pan sautéed chicken breast topped with parma ham and fontina cheese in white wine and chicken broth sauce.
Portofino signature mediterranean sea bass broiled with fresh herbs crost served with vegetables.
Pan seared tuna steak with green and black olives, capers, garlic, fresh herbs, and cherry tomatoes.
Salmon filet wrapped with slice of parma ham, fresh thyme, a touch of lemon juice, white wine, and then baked.
Grilled jumbo shrimp served over sautéed spinach with a touch of truffle oil and lemon.
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