Appetizers
Ahi Tuna Ceviche

Ahi tuna, onions, ginger, peppers, lemon and soy sauce served with lettuce wraps.

Mediterranean Bruschetta

Minced ripe tomatoes, green olives, capers, olive oil, Parmesan cheese, balsamic vinegar, finished with our house pesto sauce served with toast points.

Steamed Mussels

One pound of mussels sauteed in lemon, garlic and white wine served with toast points

Formaggio

Goat cheese log encrusted with candied pecans, served with grilled toast points
and Champagne raspberry vinaigrette

Shrimp Cocktail

6 Large Shrimp with cocktail sauce and tartar sauce.

Calamari

Lightly breaded squid tentacles and calamari tubes, flash fried and served with spicy marinara sauce,
sriracha balsamic and tartar sauce

Salads
Caesar Salad

Crispy hearts of romaine tossed in Caesar dressing with croutons and shredded Parmesan. Get as a small salad or as an entree with Chicken, or Shrimp, or Salmon.

House Portofino Salad

Mixed field greens, dried cranberries, pine nuts, Gorgonzola cheese topped with our Champagne
raspberry vinaigrette. Get as a small side salad. Or as an entree with Chicken, or Shrimp, or Salmon.

Pasta
Seafood Scampi

Fresh shrimp, scallops and mussels along with grape tomatoes and sauteed spinach in a garlic and scallion
white wine sauce topped with Parmesan cheese.

Gamberetti Cafe

Shrimp, asparagus, peas, mushrooms and scallions sauteed in a creamy garlic lemon butter sauce
and served over fettuccine.

Shrimp or Chicken Tortellini

Cheese filled tortellini with in a spicy tasso ham cream sauce.

Shrimp or Chicken Carbonara

Penne pasta, prosciutto ham, sugar snap peas, asparagus with carbonara sauce.

Entrees
Veal or Chicken

Piccata – Panfried with lemon butter caper sauce
Marsala – Panfried with marsala wine mushroom sauce
Parmesan – Panfried with herbs, marinara sauce and topped with parmesan cheese

Tuscan Chicken

Pan-fried chicken breast topped with grape tomatoes, spinach and goat cheese finished in a lemon cream sauce.

Eggplant Parmesan

Pan-fried herb encrusted eggplant with Alfredo sauce, Pomodoro sauce and topped with Parmesan cheese.

Ruby Red Trout

Fresh Trout topped with pomegranate and apple salad.

Macadamia Nut Encrusted Grouper

Baked and served with an amaretto sauce.

Scallops

Large Scallops on a bed of Arugula, topped with a spicy bacon vinaigrette.

Sashimi Ahi Tuna

7-8oz Sesame encrusted Ahi Tuna served with seaweed salad, pickled ginger, wasabi and finished with sweet sesame teriyaki glaze.

Ribeye

12oz cut of Ribeye with demi-glace.

Filet

8oz Filet of tenderloin served with Bearnaise sauce.

Grilled Salmon

8 oz. seasoned seared Salmon finished with a lemon butter caper sauce.