RAW BAR

Chatham Oysters – Chatham , MA
Chatham Shellfish Company

Chatahm Littlenecks – Chatham, MA
Chatham Shellfish Company

Cotuit Oysters – Barnstable, MA
Barnstable Seafarms

Cuttyhunk Oysters - Buzzards Bay, MA
Cuttyhunk Shellfish Farms

Dennis Oysters - Dennis, MA
East Dennis Oyster Farm

Welfleet Oysters - Welfleet, MA
Great Marsh Sea Farms

Island Creek Oysters – Duxbury, MA
Island Creek Oysters

Shrimp Cocktail


SOUPS

Clam Chowder - Homemade and a Cape Cod tradition

Soup Du Jour - Always made with the freshest ingredients


SALADS

Mixed Greens Salad
Mesclun Spring Greens, Romaine Hearts, Vine-Ripe Tomatoes, Carrots
and Cucumbers with Cranberry Orange Vinaigrette

Caesar Salad
Quartered Romaine Hearts, Aged Romano Cheese and our House Made
Dressing with Garlic Croutons

Baby Arugula Salad
Crisp Baby Arugula tossed with a Balsamic Vinaigrette, topped with
Candied Pecans, Maytag Bleu Cheese and Pear Slices

Mango & Goat Cheese Salad
Boston Bibb Lettuce, Fresh Mango Slices, Candies Pecans and a Warm Herb
Goat Cheese Crouton, finished with our Mango Vinaigrette


APPETIZERS

Rockefeller
Half Dozen Chatham Oysters baked with a Spinach Pernod Cream Sauce

Lobster Crab Cake
Thai style Lobster and Crab Cake, served with a Wasabi Sour Cream

Eggplant Stack
Grilled Eggplant layered with Fresh Mozzarella and Vine-Ripe Tomatoes
drizzled with Pesto Oils

Stony Island Mussels
Scampi - Garlic, White Wine & Butter
Spicy - Linguica & Tomato

Meatball
Two Homemade Meatballs, slow simmered in a Red Sauce, topped with a
Three Cheese Blend on a Bed of Mixed Greens

Lemon Pepper Fried Calamari
Lightly dusted with a dash of Lemon Pepper Seasoning and served with
Hot Banana Peppers and Red Sauce

Baked Brie
Almond Baked, Mini Brie complimented with Mission Fig Port Wine Compote

Grilled Chicken Quesadilla
Stuffed with Pepper Jack Cheese, Caramelized Sweet Onions
and topped with a house Salsa and Sour Cream

Bruschetta
Grilled Tuscan Bread, topped with a Tomato Concasse, Fresh Mozzarella
and Basil Pine Nut Pesto


ENTREES

Center Cut Swordfish
Topped with a homemade Guacamole and served over a salad of Baby
Spring Greens
and dressed with a Herb Vinaigrette

Pasta Fiore
Sautéed Shrimp, Scallops and Lobster, in a rich Sherried Parmesan Cream
with Shiitake Mushrooms and Scallions over Angel Hair

Filet Mignon
Grilled 9oz Tenderloin topped with a Portabella Mushroom Bordelaise Sauce
Potato Leek Tart & Spring Vegetables

Miso Salmon
Grilled Salmon topped with a Lightly Spiced Miso Glaze
Lemon Grass Rice & Spring Vegetable

Portuguese Stew
Shrimp, Scallops, Calamari, Stoney Island Mussels and Chourico served in a
Spicy Broth with Steamed Potatoes, Tomato and Olives

Roasted Half Long Island Duckling
Maple and Brown Sugar Marinate, served with mashed Sweet Potatoes
Steamed Asparagus and Natural Reduction

Pistachio Encrusted Halibut
Served on a bed of wilted Baby Spinach, with Lemon Grass Rice and
Finished with an Orange Beurre Blanc

Grilled Shrimp Kabobs
Garlic and Lime Marinated Jumbo Shrimp, topped with a Citrus Compound
Butter
Lemon Grass Rice & Spring Vegetables

Kobe Beef Burger
On a Sweet Roll, Topped with Peppered Bacon and Cheddar Cheese
Steak Fries and Bass Ale Onion Rings

Rainbow Trout
Pan Fried-Golden Brown, topped with Toasted Almonds and a Lemon White
Wine Butter Sauce Lemon Grass Rice & Spring Vegetables

Chicken Saltimbocca
Grilled and Layered with Spinach, Prosciutto and Creamy Fontina Cheese
Mashed Potato & Spring Vegetables

Chatham Littlenecks
Sautéed Local Clams, finished with Garlic, Olive Oil and Butter
Over Linguini and served Red or White

Steak Au Poivre
Black Peppercorn Encrusted, Pan Seared, 12 oz hand cut Sirloin served with
a Dijon Brandied Cream Sauce Garlic Mashed Potato & Vegetable

Sundried Tomato Chicken
Pan Seared, served in a Sherried Sundried Tomato Cream, topped with
Toasted Pine Nuts and Tossed with Penne

Portabella Ravioli
Homemade Portabella Ravioli, in a Champagne Caramelized Onion Butter Sauce
with Plum Tomatoes and Spinach


*Consuming raw or undercooked meats, poultry, seafood, shellfish
or eggs may increase your risk of food borne illness*
An 18% Gratuity Charge will be added to parties of six or more
$6.00 Split Plate Charge

www.theportrestaurant.com