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Porto Leggero Menu : Traditional – Primi |
| Lortobello Hilanese | $12.00 | Parmigiano breaded portobello mushrooms in light real jus finished with fresh basil |
| Insalata | $10.00 | Mixed baby lettuce with a basamic vinaigrette topped with parmigiano absing and roasted red onions |
| Cape Sante Forcana | $12.00 | Dives scallops in a spicy white bean and rocendry brotb with a touch of plum tomato |
| Cozze Fra Dianalo | $12.00 | Steamed mussels in a white wine, garlic and fresh tomato sauce with chili pepper |
Porto Leggero Menu : Traditional – Farinacei |
| Lenne At Arrubbiata | $13.00 – $17.00 | Spicy tomato and basil sauce with sbitaki mushroom, black olives and a bint of ancbovy |
| Rigatoni con Rapa E salsiccia | $13.00 – $17.00 | Olive oil and garlic with Italian sausage broccoli di rapa and sundried tomato |
| Spaghetti Tmatriciana | $14.00 – $18.00 | Pancetta, onions and white wine infused sauce with barely cooked tomatoes |
| Agnolotti Di Zacca | $14.00 – $18.00 | Butternut squash filled ravioli topped with a brown butter and sage sauce, finished with crumbled amaretti |
| Lupardelle Con Tbdka | $13.00 – $17.00 | Vedka sauce with peas and prosciutte in a light tomato and basil sauce with a bint of cream |
Porto Leggero Menu : Traditional (Liatti Di Mezzo) |
| Lollo Searpiello | $19.00 | Tender pieces of chicken sauteed with white wine, garlic and sausage, finished with a bint of vinegar |
| Pirwllo capricciosa | $22.00 | Large dice of veal breaded with parmigiano and bread crumbo sauteed and topped with arugola, tomato and parmigiano shavings |
| Thello Griglia | $20.00 | Marinated and grilled lamb chops over sauteed mushrooms with a balsamic vinegar sauce |
| Bisteccu Giambotta | $34.00 | Filet mignon of beef in a sherry wine sauce with eberry peppers, mushrooms and potatoes |
| Gamberi Seampi | $22.00 | Large shrimp simmered with garlic lemon and white wine with feceb berbs |
| Sogliola Pino Bianeo | $20.00 | Filet of lemon sole francaise style in a light brotb infused with tomato and basil |
| Salmone Mostarda | $20.00 | Roasted atlantic salmon in a champagne and mustard sauce |
| Dentive Marechiara | $22.00 | Filet of red snapper in a saffron and fresh tomato brotb with clams, mussels and shrimp |
| Branzino Linornese | $28.00 | Striped base in a sauce of olives, capers and onions with abint of ancbovy |
| Agnello Girigalia | $24.00 | Marinated and grilled lamb chops over sauteed mushrooms with a balamic vinegar sauce |
Porto Leggero Menu : Signature – Primi |
| Lortobello Con Rugola | Sauteed portobello mushrooms with fresh tbyme and truffle vinaigrette with arugola and parmigiana | |
| Insalata | Mixed baby lettuce dressed with a pistachio and articbake vinaigrette finished with goat cheese and sundried tomatoes | |
| Cape Sante | Pan roasted diver scallops in a saffron cream sauce over braised vegetables | |
| Cozze Finnochia | Steamed mussels with fennel, teeks and fresh berbs with grilled foccacia |
Porto Leggero Menu : Signature – Farinacei |
| Lenne Con Salsiccia | Light tomato and basil sauce with sausage and mushrooms, finished with toasted fennel seed | |
| Rigatoni Gorgonzola | Rich cream sauce with walnuts, gorgaonzola cheese and roasted tomatoes | |
| Spaghetti Con Rugola | Arugola and shrimp simmered with fresh tomatoes, olive oil and garlic | |
| Agnolotti Di Porcini | Porcini filled ravioli in a white and black truffle cream sauce | |
| Lupardelle Boscaiola | Sberry laced cream sauce with sundried tomatoes, basil, mushrooms and peas |
Porto Leggero Menu : Signature – Piatti Di Mezzo |
| Lotto Patricia | Breast of organic chicken topped with prosciutto, fontina and eggplant in a madiera wine sauce | |
| Maiale Paldostano | Niman ranch stuffed pork chop with truffles and marsala wine over braised mushrooms | |
| Vitello Con carciofi | Veal scallopini with fresh artichokes, garlic and sage finished with a brandy infused veal jus | |
| Agnello Arosto | Slow roasted lamb bank with natural juices over saffron risotte | |
| Bistecca Porcini | Medaltions of filet mignon in a balsamic vinegar sauce | |
| Gamberi Riviera | Butterflied shrimp over sauteed spinach with a lemon, mustard and roasted aballot broth | |
| Soglia Al Noce | Fillet of lemon sole encrusted with bazelnuts, topped with arugola and roasted pepper salad, fennel tomato vinaigrette | |
| Salmone Pignoli | Pan roasted salmon topped with toasted pignoli over naparagus in a light wine, butter and lemon sauce | |
| Dentice Rosemarina | Red snapper in a rosemary and garlic sauce over a combination of seasonal vegetables | |
| Branzino Al Porto | Filet of striped bass with a potato crust in a port and sherry vinegar reduction |
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