Portafino's Menu

[Sunny AZ Girl]

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......;)

[kc320]

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...

[Joe&Jo..Kruzin]

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.

[PH8]

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..

[PH8]

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