• Scampi (Scotland)
• Red prawns from Mazara (Mediterranean Sea)
• Fine Binic Oysters from Cadoret (Brittany, France)
• Cantabrian anchovy fillets (Spain)
  with butter from Normandy and warm toasted bread
• Tuna tartare with homemade Portovino’s sauces
• Red prawns from Mazara (Mediterranean Sea)
• Baby octopus soup
• Stuffed fried sardines
• Stuffed cuttlefish, broccoli cream and tomato pesto

• Range of selected national cured meats
• Brisaola della Valchiavenna served with rocket, parmesan flakes and extra virgin olive oil
  Slowfood Ma! artisanal production from fresh and non-frozen meats
• Piedmontese Fassone tartare
• Selection of raw cow, goat and sheep milk cheese
• Deer tartare
• Poached fried eggs Milanese style, parmesan fondue and sautéed spinach

• Rice (Carnaroli “Gli Aironi”) with Lario fish fillets and essence of butter and sage
• Pasta and beans with Mediterranean octopus
• Traditional Neapolitan seafood scialatielli
• Passatelli with cheese and pepper
• Carbonara ravioli
• Pumpkin cream
• Onion soup au gratin with Valvarrone cheese
• Pappardelle with hare ragout

• Stuffed sardines
• Fried seafood
• Mondeghili (meatballs) served with green sauce

• Rocket, goat cheese, parmesan flakes and brisaola from Valchiavenna
• Caesar salad (chicken salad, crispy bacon, croutons, vinaigrette dressing and parmesan

• Sliced Atlantic yellowfin tuna in sesame crust on a bed of spring onion glazed with balsamic vinegar
• Free-range cockerel cooked at low temperature served with baked potatoes
• Sliced Scottish Black Angus
• Fried fish paranza
• Venison stew in red wine with polenta croutons
• Mediterranean calamari, chopped broccoli and anchovy oil

• La Classica:
  Squacquerone cheese, olive oil
• La Rossa:
  Squacquerone cheese, olive oil, tomato, anchovies, capers, oregano
• La Genovese:
  Squacquerone cheese, olive oil, traditional pesto
• La Golosa:
  Squacquerone cheese, olive oil, gorgonzola cheese
• La Vegetariana:
  Squacquerone cheese, olive oil, seasonal vegetables’ cream
• La San Daniele:
  Squacquerone cheese, olive oil, San Daniele ham

Portovino is the first and the only restaurant on Lake Como which has the classical Focaccia from Recco, Liguria.
Our focaccia is made with medium-strong flour and without baking powder. The dough, which stand at 3° for around 6 hours, is stretched out by hand and then stuffed.

• Margherita
  tomato sauce, mozzarella and oregano
• Napoli
  pomodoro, fiordilatte, acciughe, origano
• Prosciutto
  tomato sauce, mozzarella, cooked ham and oregano
• Pizza al salame dolce
  tomato sauce, mozzarella, salami and oregano
• Siciliana
  tomato sauce, mozzarella, anchovies, capers, olives and oregano
• Prosciutto e funghi
  omato.sauce, mozzarella, cooked ham, mushrooms and oregano
• Tonno e cipolla
  tomato sauce, mozzarella, tuna and onions
• Wurstel
  tomato sauce, mozzarella, wurstel
• Verdure
  tomato sauce, mozzarella, grilled vegetables and oregano
• Tonno e caprino
  tomato sauce, mozzarella, tuna, caprino cheese
• Quattro stagioni
  tomato sauce, mozzarella, artichokes, mushrooms, cooked ham, olives and oregano
• Prosciutto San Daniele
  tomato sauce, mozzarella, ham
• Diavola
  tomato sauce, mozzarella, spicy salami, olives and oregano
• Zola e speck
  pomodoro, fiordilatte, zola, speck, origano
• Valtellina
  tomato sauce, mozzarella, brisaola and mushrooms
• Bufala
  tomato sauce, bufala mozzarella and oregano

• Tiramisu by the glass
• Homemade apple strudel with vanilla sauce
• Portovino cake with blueberries
• Valrhona dark chocolate sphere with mascarpone cream, crumble and berries coulis
• Lemon sorbet
• Lemon sorbet and vodka
• Licorice sorbet
• Braulio sorbet
• Lemon scented pie with apple and calvados soup

• Yellow fin tuna tasting menu
  Tuna tartare with homemade Portovino’s sauces
  Home-made egg tagliatelle with fresh yellow fin tuna, cherry tomatoes and mullet’s bottarga
  Sesame-crusted yellow fin tuna steak caught in the Atlantic Sea
  with onions in French dressing