Portafino's Menu

[Panhandle52]

I know this has been asked before, but this is ship specific. We will be sailing on the 4th June on the Jewel and will be celebrating our 30th wedding anniversary onboard. We love Portafino's, but having seen the recently posted menu we were not overjoyed.

Can anyone who has recently been on the Jewel please post the current menu, or if anyone knows if the menu is fleet wide then please post. We would like to eat in Portafino's for our celebration meal.

 

Thanking you all;)

[Panhandle52]

Please anyone, I know its a well versed subject but herin doors is giving me greif. Someone please help.

[kc320]

I believe the menu is fleetwide... we were just on AOS last week and from what I could remember it was the same as we had on Mariner..the soup of the day does vary but I think that is all...

[Albert Ross]

We love Portafino's, but having seen the recently posted menu we were not overjoyed.

Whilst I am slightly bemused as to how someone cannot be impressed by the Portofino's menu as I think it is de-licious - yes, the menu is the same fleet wide and as far as I am aware has barely changed in the past few years.

[FitzLA]

The menu is fleet wide, not ship specific. And FYI, it is Portofino.

[tomko2]

I know this has been asked before, but this is ship specific. We will be sailing on the 4th June on the Jewel and will be celebrating our 30th wedding anniversary onboard. We love Portafino's, but having seen the recently posted menu we were not overjoyed.

Can anyone who has recently been on the Jewel please post the current menu, or if anyone knows if the menu is fleet wide then please post. We would like to eat in Portafino's for our celebration meal.

 

Thanking you all;)

 

Not sure what you saw but the menu we saw recently posted was a partial listing, e.g. a sampler menu which did not include items such as veal saltimbucca (spelling?). The Seafood Skewer is delightful and the appetizers are wonderful not to mention the desserts.

Kathy:)

[KarinaGW]

Here is the current menu as shown on the RCCL website:

http://www.royalcaribbean.com/content/en_US/pdf/Portofino_Menu.pdf

 

And, here's the dessert menu:

http://www.royalcaribbean.com/content/en_US/pdf/Portofino_Dessert_Menu.pdf

[dclark]

The last time I ate at Portofinos, I a wonderful lobster tail. No lobster tail, I no go!

Next mont, I'll be on CCL Liberty- their supper club has lobster tail. I go!

[Brad1185]

The skewer is gone and the menu appears to be trimmed down with cutbacks. Very disappointed with the new menu. We were going to Port twice, on the Indy now looks like we are going to skip it.

[Panhandle52]

Thank you for the replies.

 

Tomko2 the menu you are refering to is the old menu, which we thought was fantastic.

 

Karina, thank you, this is the menu I thought it was, still good but in my opinion not as good as the old menu. But you cannot please everyone.

 

FitzLA, Yes I know it is PORTAFINO but being English the English language always taught me when talking about multiple items then you use the plural, are you not taught English in LA?

[FitzLA]

You're still wrong! PORTOFINO! Not PORTAFINO! And you are talking about THE RESTAURANT! So Portofino's would be incorrect. You could say "Portofino's menu doesn't look so nice" and that would have been correct. So I suggest you check my post again before you correct me.

 

I was not being mean to you at all. Just giving you the correct name of the restaurant. But thanks for your smart a$$ comment. I hope that made you feel good.

[nanfromatlanta]

Following is the current menu for Portofino

 

APPETIZERS, SOUPS, SALADS

CARPACCIO CON SCAGLIE DI PARMIGIANO

Thinly sliced seared tenderloin with a salad of shaved fennel, arugula and sundried

tomatoes, finished with lemon infused olive oil and roasted pine nuts

SFORMATO AL FORMAGGIO CAPRINO, INSALATINA DI CAMPO E FUNGHI TRIFOLATI PROFUMATI AL TARTUFO

Warm double baked goat cheese soufflé served on a bed of forest

mushrooms with crisp garden greens, sage infused cream and

drizzled with truffle oil

RISOTTO AI GAMBERETTI

Tiger shrimp sautéed with fresh herbs on a bed of creamy saffron risotto

INSALATA CAPRESE

Vine ripened red and yellow teardrop tomatoes with baby bocconcini,

basil and red onion

ZUPPA LAGUNARE AGLI ASPARAGI E FILETTI DI TROTA AFFUMICATA

Cream of asparagus with julienne smoked river trout

ZUPPA FREDDA DI POMODORI E PEPERONI DOLCI CON CAPESANTE ED AVOCADO

Chilled plum tomato and pepper soup with seared scallops and avocado

ZUPPA DEL GIORNO

Soup of the Day

INSALATA DI PERE E GORGONZOLA

Mesclun greens, crumbled Gorgonzola cheese, slices of crisp pears and

roasted candied walnuts served with house dressing

INSALATA ALL CESARE

Romaine lettuce with shaved Parmesan, herb croutons and

traditional dressing. Prepared `a la minute in the dining room.

 

PASTA

PENNE D’ANGELO, SALSA DI POMODORO SAN MARZANO CON PROSCIUTTO CRUDO E BASILICO

Penne pasta with vine ripened plum tomatoes, prosciutto, fresh basil

and shaved Parmesan cheese

PAPPARDELLE MANTECATE CON CREMA AL MASCARPONE,

FUNGHI ARROSTO E TIMO

Ribbon pasta with roasted mushrooms and fresh thyme

lightly tossed in a mascarpone cream sauce

SPAGHETTINI ALL’ARAGOSTA E MAZZANCOLLE

Chunks of lobster, roasted zucchini and garden peas,

with a piquant lobster basil sauce

 

MAIN COURSES

GAMBERONI COTTI IN PADELLA AL PROFUMO DI MARE

Tiger shrimp, roasted garlic and fresh herbs, served on a bed of grilled

asparagus and baby vegetables

SALTIMBOCCA ALLA ROMANA

Thinly sliced veal wrapped with fresh sage and prosciutto,

pan-fried with porcini mushroom risotto and Marsala jus

FILETTO DI MANZO ALLA PIASTRA

Grilled North American beef tenderloin on creamy truffle mashed potatoes,

roasted and caramelized garlic and seasonal vegetables

FILETTO DI TONNO AI FERRI MARINATO CON SUCCO DI LIMONE ED OLIO EXTRA-VERGINE D’ OLIVA

Olive oil and lemon marinated tuna steak with

grilled fennel and chili-tomato compote

SCALOPPA DI POLLO ALLA PARMIGIANA, SALSA DI POMODORO E PESTO ALLA GENOVESE

Corn-fed chicken, baked with eggplant and mozzarella, with an

herbed potato cake and Ligurian tomato-pesto sauce

FILETTO DI HALIBUT “IPPOGLOSSO”ALLA PIASTRA

Grilled fillet of Atlantic halibut on wilted baby spinach, with lobster ravioli

and roasted purple onions, sun-dried tomato confit and basil oil

 

DESSERTS

TORTA AL CIOCCOLATO GIANDUIA E MANDORLE CON CREMA AL CARAMELLO E GELATO AL CAFFE` ESPRESSO

Flourless gianduia chocolate cake, served with semi-whipped espresso cream

TIRAMISÚ ALLA PORTOFINO

A traditional favorite with crushed marinated raspberries

ROLLÓ DI NEVE MERINGATA ALLE NOCCIOLE TOSTATE RIPIENO CON PANNA PROFUMATA AL FRANGELICO, CREMA AL CAFFÉ

Roasted hazelnut meringue on mixed forest berries with Frangelico sabayon

PANNACOTTA ALLA VENEZIANA CON AGRUMI PROFUMATI ALLA MENTA

Buttermilk panna cotta with a refreshing minted citrus salad

TARTUFO DI CIOCCOLATO BIANCO AL LATTE CON FRAGOLE

White chocolate truffle cake with vintage balsamic vinegar

tossed strawberries

 

CHEESE

SCELTA DI FORMAGGI ASSORTITI

A sampling of Italian cheese

[tomko2]

Following is the current menu for Portofino

 

APPETIZERS, SOUPS, SALADS

CARPACCIO CON SCAGLIE DI PARMIGIANO

Thinly sliced seared tenderloin with a salad of shaved fennel, arugula and sundried

tomatoes, finished with lemon infused olive oil and roasted pine nuts

SFORMATO AL FORMAGGIO CAPRINO, INSALATINA DI CAMPO E FUNGHI TRIFOLATI PROFUMATI AL TARTUFO

Warm double baked goat cheese soufflé served on a bed of forest

mushrooms with crisp garden greens, sage infused cream and

drizzled with truffle oil

RISOTTO AI GAMBERETTI

Tiger shrimp sautéed with fresh herbs on a bed of creamy saffron risotto

INSALATA CAPRESE

Vine ripened red and yellow teardrop tomatoes with baby bocconcini,

basil and red onion

ZUPPA LAGUNARE AGLI ASPARAGI E FILETTI DI TROTA AFFUMICATA

Cream of asparagus with julienne smoked river trout

ZUPPA FREDDA DI POMODORI E PEPERONI DOLCI CON CAPESANTE ED AVOCADO

Chilled plum tomato and pepper soup with seared scallops and avocado

ZUPPA DEL GIORNO

Soup of the Day

INSALATA DI PERE E GORGONZOLA

Mesclun greens, crumbled Gorgonzola cheese, slices of crisp pears and

roasted candied walnuts served with house dressing

INSALATA ALL CESARE

Romaine lettuce with shaved Parmesan, herb croutons and

traditional dressing. Prepared `a la minute in the dining room.

 

PASTA

PENNE D’ANGELO, SALSA DI POMODORO SAN MARZANO CON PROSCIUTTO CRUDO E BASILICO

Penne pasta with vine ripened plum tomatoes, prosciutto, fresh basil

and shaved Parmesan cheese

PAPPARDELLE MANTECATE CON CREMA AL MASCARPONE,

FUNGHI ARROSTO E TIMO

Ribbon pasta with roasted mushrooms and fresh thyme

lightly tossed in a mascarpone cream sauce

SPAGHETTINI ALL’ARAGOSTA E MAZZANCOLLE

Chunks of lobster, roasted zucchini and garden peas,

with a piquant lobster basil sauce

 

MAIN COURSES

GAMBERONI COTTI IN PADELLA AL PROFUMO DI MARE

Tiger shrimp, roasted garlic and fresh herbs, served on a bed of grilled

asparagus and baby vegetables

SALTIMBOCCA ALLA ROMANA

Thinly sliced veal wrapped with fresh sage and prosciutto,

pan-fried with porcini mushroom risotto and Marsala jus

FILETTO DI MANZO ALLA PIASTRA

Grilled North American beef tenderloin on creamy truffle mashed potatoes,

roasted and caramelized garlic and seasonal vegetables

FILETTO DI TONNO AI FERRI MARINATO CON SUCCO DI LIMONE ED OLIO EXTRA-VERGINE D’ OLIVA

Olive oil and lemon marinated tuna steak with

grilled fennel and chili-tomato compote

SCALOPPA DI POLLO ALLA PARMIGIANA, SALSA DI POMODORO E PESTO ALLA GENOVESE

Corn-fed chicken, baked with eggplant and mozzarella, with an

herbed potato cake and Ligurian tomato-pesto sauce

FILETTO DI HALIBUT “IPPOGLOSSO”ALLA PIASTRA

Grilled fillet of Atlantic halibut on wilted baby spinach, with lobster ravioli

and roasted purple onions, sun-dried tomato confit and basil oil

 

DESSERTS

TORTA AL CIOCCOLATO GIANDUIA E MANDORLE CON CREMA AL CARAMELLO E GELATO AL CAFFE` ESPRESSO

Flourless gianduia chocolate cake, served with semi-whipped espresso cream

TIRAMISÚ ALLA PORTOFINO

A traditional favorite with crushed marinated raspberries

ROLLÓ DI NEVE MERINGATA ALLE NOCCIOLE TOSTATE RIPIENO CON PANNA PROFUMATA AL FRANGELICO, CREMA AL CAFFÉ

Roasted hazelnut meringue on mixed forest berries with Frangelico sabayon

PANNACOTTA ALLA VENEZIANA CON AGRUMI PROFUMATI ALLA MENTA

Buttermilk panna cotta with a refreshing minted citrus salad

TARTUFO DI CIOCCOLATO BIANCO AL LATTE CON FRAGOLE

White chocolate truffle cake with vintage balsamic vinegar

tossed strawberries

 

CHEESE

SCELTA DI FORMAGGI ASSORTITI

A sampling of Italian cheese

 

This is the menu we had on the Brilliance and the Navigator this spring; hope it stays like this or better. Wonderful choices.

Kathy:)

[HorrorFan]

Man, I don`t see anything wrong with that menu.

I`m hungry now!:eek:

 

BTW, the food and service at Portofinos`was great, but if you don`t like what you see on the menu, don`t go.

It`s simple.

We often view a menu outside the restaurant and decide not to go in.

[Puffinater]

I may be mistaken but does not the 's show possesion? Therefore the original poster was in fact correct when asking about the content of the menu the belongs to Portofino. Thus....Portofino's menu.

If the name of the restaurant was Puffinater youn would not ask "What is on Puffinater menu?'

You could ask " What is on Puffinater's menu?"

I know there are some educators on here so please step in.

[tomko2]

Oops! I see now that the menu does not include the Seafood Skewer! :eek:

So glad I had a chance to enjoy it in April on the Navigator.

Kathy

[critterchick]

I have tried the seafood skewer on several ships with uneven results. When it was good it was amazing. On the Jewel they cooked it to death and it was a waste of seafood. Although I'm sure it was cost considerations that eliminated it from the menu, cooking it properly was tricky, and maybe they've let a cook go in the kitchen or something.:rolleyes:

 

Also, perhaps a quibble, but the pear & gorgonzola salad, which is normally fabulous, was served with a creamy garlic dressing on Radiance that was positively horrid IMHO. The usual oil & vinegar dressing is perfect for that one. So now I ask before ordering.

 

Portofino had plenty of other items that I like, so we won't give up on them just yet...

 

Puffinator, the horse isn't quite dead yet:) so I'll jump in. The OP didn't ask about "Portafino's menu," just about "Portafino's". So s/he wasn't using the possessive, and it wasn't a proper plural, either. Round One to FitzLA....;)

[Puffinater]

Puffinator, the horse isn't quite dead yet:) so I'll jump in. The OP didn't ask about "Portafino's menu," just about "Portafino's". So s/he wasn't using the possessive, and it wasn't a proper plural, either. Round One to FitzLA....;)

 

Thanks for the update. I agree 100% with what you have stated. I was basing my thoughts not on the content of the post but on the title of the post which does say "Portafino's Menu," I just figured that was indicating the possessive because it asked about their menu. Thanks for clearing that up. Hence forth it shall be know as the "Italian Restaurant" that we make it easier for everyone.

[Fionna]

Ok, I got asked a question I don't know the answer to by my brother's wife... at Portofino's are you restricted to one appetizer, one main course, and one dessert? Or can you order more if you can eat it? lol

 

Thanks,

Fionna

[FitzLA]

I may be mistaken but does not the 's show possesion? Therefore the original poster was in fact correct when asking about the content of the menu the belongs to Portofino. Thus....Portofino's menu.

If the name of the restaurant was Puffinater youn would not ask "What is on Puffinater menu?'

You could ask " What is on Puffinater's menu?"

I know there are some educators on here so please step in.

 

Yes, you are correct. And in the beginning, I was not correcting that as we are not suppose to correct grammar anyway. I was correcting the fact that they called it PortAfino, and it is indeed PortOfino. And they also said "We love Portafino's". Portofino's what? Menu? "We would like to eat in Portafino's for our celebration meal." Eat in Portofino's what? Cellar?

[Puffinater]

Fitz..Ok I now see what you were saying. I would bet a cruise that this issue will never go away. The misspelling of the name "a" vs "o' and adding an "s" will always be here. Like I posted previously maybe we should just call it the Italian Restaurant.

[FitzLA]

Fitz..Ok I now see what you were saying. I would bet a cruise that this issue will never go away. The misspelling of the name "a" vs "o' and adding an "s" will always be here. Like I posted previously maybe we should just call it the Italian Restaurant.

 

And once Genesis debuts, we will have a whole new issue with the new Italian restaurant in central park. lol.

[tomko2]

Ok, I got asked a question I don't know the answer to by my brother's wife... at Portofino's are you restricted to one appetizer, one main course, and one dessert? Or can you order more if you can eat it? lol

 

Thanks,

Fionna

 

Definitely no restrictions on the appetizers and desserts; did not ask about the entrees.

Kathy:)

[sunandsalt]

Ok, I got asked a question I don't know the answer to by my brother's wife... at Portofino's are you restricted to one appetizer, one main course, and one dessert? Or can you order more if you can eat it? lol

 

Thanks,

Fionna

 

I've never had a problem when ordering multiples of anything, including entrees.

[gerif]

Ok, I got asked a question I don't know the answer to by my brother's wife... at Portofino's are you restricted to one appetizer, one main course, and one dessert? Or can you order more if you can eat it? lol Thanks,

Fionna

 

Well, we're pretty big eaters but by the time we got through the beautiful bread basket with assorted spreads, appetizer, soup, salad, pasta, entree and dessert, I can't possibly imagine anyone ingesting another morsel - remember, the portions are quite a bit larger than what you see in the dining room. Last time I skipped the soup and got extra dessert. I'm sure they would bring you anything you wanted though.