The Port - Full Menu

on a sweet roll, topped with peppered bacon and cheddar cheese roasted dijon potatoes and bass ale onion rings

grilled tuscan bread topped with artichoke hearts, tomato concasse, kalamata olives, roasted red peppers and fresh mozzarella

fennel, avocado, water cress, grape tomatoes, red onion, tossed with a citrus vinaigrette

a cape cod tradition

sauteed with roasted red peppers and finished with a sherried pinenut pesto cream sauce tossed with penne and spring vegetables

stuffed with cheddar cheese, asparagus, roasted red peppers and topped with roasted onion salsa and creme fresh

sauteed jumbo shrimp, flamed in a tequila butter sauce with mushrooms, scallions and lime juice over linguini

12 oz grilled bone in pork chop stuffed with fontina cheese and prosciutto and served with boursin mashed potatoes spring vegetables

lightly dusted with a dash of lemon pepper seasoning and served with hot banana peppers and red sauce

sauteed native scallops, sambuca cream sauce, shaved fennel, candied walnuts and sun dried cranberries over linguini

sauteed shrimp, scallops, calamari, stony island mussels and little necks over angel hair served red or white

9oz grilled filet, served with a potato and celery root tart, steamed asparagus finished with a wild blueberry demi glaze

black peppercorn encrusted, pan seared, 12 oz hand cut sirloin served with a dijon brandied cream sauce boursin mashed potato spring vegetables

romaine hearts, aged romano cheese and our house made dressing with garlic croutons

baby spinach dressed with a honey soy vinaigrette topped with red bell peppers, scallions, peanuts and with deviled eggs

teriyaki chicken, pineapple and scallion kabobs served with a peanut satay dipping sauce

almond baked mini brie complimented with mission fig port wine compote

mesclun spring greens, romaine hearts, vine-ripe tomatoes, carrots and cucumbers with balsamic vinaigrette

homemade portabella and pine nut ravioli, in a champagne caramelized onion butter sauce with plum tomatoes and spinach

local stony island mussels sauteed in garlic, white wine butter

served on a bed of wilted baby spinach with saffron rice and finished with an orange beurre blanc

iron skillet bronzed, topped with guacamole and black beans and served over a salad of baby spring greens dressed with citrus vinaigrette