STARTER
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Soup of the Day
New England clam chowder, Cream of wild mushroom,
Creamy corn chowder, Tomato fennel, Chicken tortilla
  
Mixed Greens and Fennel Salad
Mixed greens and fennel tossed with white balsamic vinaigrette made of fresh herbs,
and served with roasted candy cane beets and parmesan sprinkle.

Ahi Tartar
Delicious sashimi grade chopped Yellowfin Tuna mixed with wasabi and
red tobiko aioli and served with homemade taro root chips.

ENTRÈE
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Middle-Eastern Grilled Chicken Breast Kabob
Juicy marinated chicken breast skewer with saffron basmati rice,
berberis, side of freshly made tzatziki, Greek pita wedges, and couscous salad.

Port Chicken Pasta
Chicken breast tenderloins, mushroom, sun-dried tomatoes simmered in Alfredo or Marinara Sauce with fettuccini, garlic, shallots and parmesan.

Atlantic Salmon
8oz cuts are garnished with a white wine dill sauce and served
on a bed of mashed potatoes and seasonal vegetables.
(for Halibut plate add $10)

Port Seafood Pasta
Prawns, clams, mussels and chef’s fish selections simmered either in Alfredo or Marinara Sauce with fettuccini, garlic, shallots and parmesan

Flat-Iron Steak
Choice Flat iron steak seasoned and cooked to perfection, paired with mashed potato and gently heated seasonal vegetables with Mushroom Cognac or Red Wine Stilton sauce.
(for Filet Mignon plate add $10)

DESSERT
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Berries and Cream
Assorted berries served with vanilla ice cream and whipped cream.
 
Chocolate Mousse Cloud
Creamy, rich chocolate mousse with layers of fresh whipped cream, topped with fresh strawberries,
served in a Martini glass!

Crème Brulee
Port’s very own vanilla-infused custard, served chilled yet glistens
with a crisp caramelized sugar top and assorted fresh berries.

 Restaurant Week Wine Special : 20% OFF all wines by bottles
CORKAGE FEE: $15 per Bottle – 2 Bottles Max