Porto Leggero Menu

Name: Porto Leggero
Telephone: (201) 434-3200
Price range: $$$$

(201) 434-3200

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160 Greene St, Jersey City, NJ 07302

Italian

Restaurant Website

$$$$$

Main

Traditional - Primi

Lortobello Hilanese

$12.00

Parmigiano breaded portobello mushrooms in light real jus finished with fresh basil

Insalata

$10.00

Mixed baby lettuce with a basamic vinaigrette topped with parmigiano absing and roasted red onions

Cape Sante Forcana

$12.00

Dives scallops in a spicy white bean and rocendry brotb with a touch of plum tomato

Cozze Fra Dianalo

12.00

Steamed mussels in a white wine, garlic and fresh tomato sauce with chili pepper

$Traditional - Farinacei

Lenne At Arrubbiata

$13.00-17.00

Spicy tomato and basil sauce with sbitaki mushroom, black olives and a bint of ancbovy

Rigatoni con Rapa E salsiccia

$13.00-17.00

Olive oil and garlic with Italian sausage broccoli di rapa and sundried tomato

Spaghetti Tmatriciana

$14.00-18.00

Pancetta, onions and white wine infused sauce with barely cooked tomatoes

Agnolotti Di Zacca

$14.00-18.00

Butternut squash filled ravioli topped with a brown butter and sage sauce, finished with crumbled amaretti

Lupardelle Con Tbdka

13.00-17.00

Vedka sauce with peas and prosciutte in a light tomato and basil sauce with a bint of cream

$Traditional (Liatti Di Mezzo)

Lollo Searpiello

$19.00

Tender pieces of chicken sauteed with white wine, garlic and sausage, finished with a bint of vinegar

Pirwllo capricciosa

$22.00

Large dice of veal breaded with parmigiano and bread crumbo sauteed and topped with arugola, tomato and parmigiano shavings

Thello Griglia

$20.00

Marinated and grilled lamb chops over sauteed mushrooms with a balsamic vinegar sauce

Bisteccu Giambotta

$34.00

Filet mignon of beef in a sherry wine sauce with eberry peppers, mushrooms and potatoes

Gamberi Seampi

$22.00

Large shrimp simmered with garlic lemon and white wine with feceb berbs

Sogliola Pino Bianeo

$20.00

Filet of lemon sole francaise style in a light brotb infused with tomato and basil

Salmone Mostarda

$20.00

Roasted atlantic salmon in a champagne and mustard sauce

Dentive Marechiara

$22.00

Filet of red snapper in a saffron and fresh tomato brotb with clams, mussels and shrimp

Branzino Linornese

$28.00

Striped base in a sauce of olives, capers and onions with abint of ancbovy

Agnello Girigalia

24.00

Marinated and grilled lamb chops over sauteed mushrooms with a balamic vinegar sauce

$Signature - Primi

Lortobello Con Rugola

Sauteed portobello mushrooms with fresh tbyme and truffle vinaigrette with arugola and parmigiana

Insalata

Mixed baby lettuce dressed with a pistachio and articbake vinaigrette finished with goat cheese and sundried tomatoes

Cape Sante

Pan roasted diver scallops in a saffron cream sauce over braised vegetables

Cozze Finnochia

Steamed mussels with fennel, teeks and fresh berbs with grilled foccacia

Signature - Farinacei

Lenne Con Salsiccia

Light tomato and basil sauce with sausage and mushrooms, finished with toasted fennel seed

Rigatoni Gorgonzola

Rich cream sauce with walnuts, gorgaonzola cheese and roasted tomatoes

Spaghetti Con Rugola

Arugola and shrimp simmered with fresh tomatoes, olive oil and garlic

Agnolotti Di Porcini

Porcini filled ravioli in a white and black truffle cream sauce

Lupardelle Boscaiola

Sberry laced cream sauce with sundried tomatoes, basil, mushrooms and peas

Signature - Piatti Di Mezzo

Lotto Patricia

Breast of organic chicken topped with prosciutto, fontina and eggplant in a madiera wine sauce

Maiale Paldostano

Niman ranch stuffed pork chop with truffles and marsala wine over braised mushrooms

Vitello Con carciofi

Veal scallopini with fresh artichokes, garlic and sage finished with a brandy infused veal jus

Agnello Arosto

Slow roasted lamb bank with natural juices over saffron risotte

Bistecca Porcini

Medaltions of filet mignon in a balsamic vinegar sauce

Gamberi Riviera

Butterflied shrimp over sauteed spinach with a lemon, mustard and roasted aballot broth

Soglia Al Noce

Fillet of lemon sole encrusted with bazelnuts, topped with arugola and roasted pepper salad, fennel tomato vinaigrette

Salmone Pignoli

Pan roasted salmon topped with toasted pignoli over naparagus in a light wine, butter and lemon sauce

Dentice Rosemarina

Red snapper in a rosemary and garlic sauce over a combination of seasonal vegetables

Branzino Al Porto

Filet of striped bass with a potato crust in a port and sherry vinegar reduction

Menu for Porto Leggero is provided by findrestaurantmenu.com

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