Discover something new with every visit. Our Monthly Specials showcase Chef Yanni’s creations,
thoughtfully crafted to reflect the season while staying true to Il Porto’s tradition of authentic Italian flavor.
LUNCH SPECIALS
APPETIZERS
Fresh mozzarella with a soft center, portobello mushrooms, bell peppers, extra virgin olive oil, and truffle balsamic vinaigrette.
Shrimp breaded with buttermilk and shredded coconut, served with orange marmalade.
Zucchini stuffed with ground beef, vegetables, parmesan cheese, and mozzarella, served over mixed greens with balsamic glaze.
Entrees
Beef tenderloin served over gnocchi with gorgonzola cream sauce and broccolini.
Grilled lamb chops served with risotto, sautéed mushrooms, and broccolini.
Stuffed ravioli with beef tenderloin and eggplant, sautéed with portobello mushrooms in a marsala cream sauce, garnished with broccolini.
Boneless breast of chicken sautéed with portobello mushrooms, bell peppers, onions, sun-dried tomatoes, white wine sauce, and a touch of lemon, served with capellini.
Homemade spinach pasta layered with scallops, shrimp, and lobster meat, served with lobster cream sauce, asparagus, and broccolini.
DINNER SPECIALS
ANTIPASTI
Fresh jumbo shrimp delicately sautéed in a white wine, garlic, and butter sauce, finished with fresh herbs and served with a bright lemon garnish for a light yet flavorful appetizer.
Chilled cucumber filled with creamy feta cheese, vine-ripened cherry tomatoes, peppers, and red onions.
Entrees
Grilled salmon served atop garlic red bliss potatoes and served with risotto primavera.
Fresh jumbo shrimp sautéed in a cilantro butter sauce served with fettuccine pasta topped with seared sea scallops.
A hearty celebration of pepperoni, chicken, onion, garlic sautéed in a creamy tomato sauce served with penne pasta.
Boneless breast of chicken skewers grilled to perfection, served over creamy mashed potatoes topped with a homemade peanut satay sauce.
Blackened hand cut sirloin atop risotto primavera served with grilled asparagus.