Sunny AZ Girl Posted May 15, 2008 #26 Share Posted May 15, 2008 Hmmmm...I was on the April 11 sailing of the Explorer and the skewer was on the menu then. One of my tablemates had it. I had the fillet of beef, however. It was excellent!:) One of my main complaints about cruising on the same line all the time is that the menu never varies (or sometimes the shows, for that matter). So I think it is nice that they change things up a bit. Now for some new items on the dining room menu......;) Link to comment Share on other sites More sharing options...
kc320 Posted May 20, 2008 #27 Share Posted May 20, 2008 They still had the seafood screwer on AOS earlier this month...maybe it's called something different now but they definatly had it... we saw it both nights we ate there... Link to comment Share on other sites More sharing options...
Joe&Jo..Kruzin Posted May 20, 2008 #28 Share Posted May 20, 2008 We were on the Mariner last week. We ate at Portofino's 4 nights. Pretty much all items that have been mentioned in the different post's were available except the Grilled Tuna. The Skewer is still available and excellant! I had trouble passing on the filet, as it was awesome! They still offer the Murder Mysrery show on Tuesday, but at $49.50 per we passed. Link to comment Share on other sites More sharing options...
PH8 Posted May 21, 2008 #29 Share Posted May 21, 2008 We ate at Portofino last week on the MA as well...........it is alot of food......I had the seafood skewer.......and our waiter gave us all extra shots(the ones you get with the tiramasu):p Service was outstanding and of course, we tipped him above the $20.. Link to comment Share on other sites More sharing options...
PH8 Posted May 21, 2008 #30 Share Posted May 21, 2008 Just saw this and our menu was not exactly the same.......I dont recall the goat cheese souffle(I would have tried that)nor did we have SCALOPPA DI POLLO ALLA PARMIGIANA Plus for dessert, there was a sampler.......no TARTUFO DI CIOCCOLATO BIANCO AL LATTE CON FRAGOLE or ROLLÓ DI NEVE MERINGATA ALLE NOCCIOLE TOSTATE RIPIENO CON PANNA PROFUMATA AL FRANGELICO, CREMA AL CAFFÉ(I wish.that was the BEST dessert EVER)..... I do believe this is an old menu.. Following is the current menu for Portofino APPETIZERS, SOUPS, SALADS CARPACCIO CON SCAGLIE DI PARMIGIANO Thinly sliced seared tenderloin with a salad of shaved fennel, arugula and sundried tomatoes, finished with lemon infused olive oil and roasted pine nuts SFORMATO AL FORMAGGIO CAPRINO, INSALATINA DI CAMPO E FUNGHI TRIFOLATI PROFUMATI AL TARTUFO Warm double baked goat cheese soufflé served on a bed of forest mushrooms with crisp garden greens, sage infused cream and drizzled with truffle oil RISOTTO AI GAMBERETTI Tiger shrimp sautéed with fresh herbs on a bed of creamy saffron risotto INSALATA CAPRESE Vine ripened red and yellow teardrop tomatoes with baby bocconcini, basil and red onion ZUPPA LAGUNARE AGLI ASPARAGI E FILETTI DI TROTA AFFUMICATA Cream of asparagus with julienne smoked river trout ZUPPA FREDDA DI POMODORI E PEPERONI DOLCI CON CAPESANTE ED AVOCADO Chilled plum tomato and pepper soup with seared scallops and avocado ZUPPA DEL GIORNO Soup of the Day INSALATA DI PERE E GORGONZOLA Mesclun greens, crumbled Gorgonzola cheese, slices of crisp pears and roasted candied walnuts served with house dressing INSALATA ALL CESARE Romaine lettuce with shaved Parmesan, herb croutons and traditional dressing. Prepared `a la minute in the dining room. PASTA PENNE D’ANGELO, SALSA DI POMODORO SAN MARZANO CON PROSCIUTTO CRUDO E BASILICO Penne pasta with vine ripened plum tomatoes, prosciutto, fresh basil and shaved Parmesan cheese PAPPARDELLE MANTECATE CON CREMA AL MASCARPONE, FUNGHI ARROSTO E TIMO Ribbon pasta with roasted mushrooms and fresh thyme lightly tossed in a mascarpone cream sauce SPAGHETTINI ALL’ARAGOSTA E MAZZANCOLLE Chunks of lobster, roasted zucchini and garden peas, with a piquant lobster basil sauce MAIN COURSES GAMBERONI COTTI IN PADELLA AL PROFUMO DI MARE Tiger shrimp, roasted garlic and fresh herbs, served on a bed of grilled asparagus and baby vegetables SALTIMBOCCA ALLA ROMANA Thinly sliced veal wrapped with fresh sage and prosciutto, pan-fried with porcini mushroom risotto and Marsala jus FILETTO DI MANZO ALLA PIASTRA Grilled North American beef tenderloin on creamy truffle mashed potatoes, roasted and caramelized garlic and seasonal vegetables FILETTO DI TONNO AI FERRI MARINATO CON SUCCO DI LIMONE ED OLIO EXTRA-VERGINE D’ OLIVA Olive oil and lemon marinated tuna steak with grilled fennel and chili-tomato compote SCALOPPA DI POLLO ALLA PARMIGIANA, SALSA DI POMODORO E PESTO ALLA GENOVESE Corn-fed chicken, baked with eggplant and mozzarella, with an herbed potato cake and Ligurian tomato-pesto sauce FILETTO DI HALIBUT “IPPOGLOSSO”ALLA PIASTRA Grilled fillet of Atlantic halibut on wilted baby spinach, with lobster ravioli and roasted purple onions, sun-dried tomato confit and basil oil DESSERTS TORTA AL CIOCCOLATO GIANDUIA E MANDORLE CON CREMA AL CARAMELLO E GELATO AL CAFFE` ESPRESSO Flourless gianduia chocolate cake, served with semi-whipped espresso cream TIRAMISÚ ALLA PORTOFINO A traditional favorite with crushed marinated raspberries ROLLÓ DI NEVE MERINGATA ALLE NOCCIOLE TOSTATE RIPIENO CON PANNA PROFUMATA AL FRANGELICO, CREMA AL CAFFÉ Roasted hazelnut meringue on mixed forest berries with Frangelico sabayon PANNACOTTA ALLA VENEZIANA CON AGRUMI PROFUMATI ALLA MENTA Buttermilk panna cotta with a refreshing minted citrus salad TARTUFO DI CIOCCOLATO BIANCO AL LATTE CON FRAGOLE White chocolate truffle cake with vintage balsamic vinegar tossed strawberries CHEESE SCELTA DI FORMAGGI ASSORTITI A sampling of Italian cheese Link to comment Share on other sites More sharing options...
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