Welcome to Port Bistro! The latest creation from Chef Brian Jenkins of Sintra.

Menu

starters

  • 9
    margherita flatbread

    tomato, fresh mozzarella & basil

  • 8
    marinated tomato bruschetta

    ricotta salata & basil

  • 12
    steamed pei mussels

    grilled chorizo, spicy tomato sauce & garlic toast

  • 3 ea
    jumbo shrimp cocktail

    lemon, cocktail sauce & horseradish

  • 9
    crispy codcakes

    peperonata, spicy aioli & arugula

  • 9
    fried calamari

    tomato puree, kalamata aioli & lemon

  • 10
    bolognese flatbread

    whipped ricotta, roasted peppers & mozzarella

  • 10
    caramelized onion flatbread

    portobellos, goat cheese & truffle oil

  • 2.75ea.
    duxbury oysters on the half-shell

    cucumber-ginger mignonette & cocktail sauce

  • 10
    grilled cauliflower

    puttanesca & fried garlic

  • 10
    littleneck clams casino

    chorizo & lemon butter crumb

soups & salads

  • 10
    burrata & baby spinach

    strawberries, fennel & balsamic

  • 9
    littleneck clam chowder

    smoked bacon & brown butter

  • 8
    french onion soup

    fennel & gruyere gratinee

  • 10
    bibb lettuce

    marcona almonds, pickled onions, pancetta, hard boiled egg & avocado-lemon vinaigrette

  • 9
    hearts of romaine

    cucumber, olives, ricotta salata & red pepper vinaigrette

  • 8
    chopped romaine lettuce

    caesar dressing, parmesan & croutons

  • 8
    arugula salad

    shaved grana padano & lemon vinaigrette

  • 11
    tenderloin of beef carpaccio

    arugula, lemon, fried capers & shaved parmesan

pasta & risotto

  • 9
    pasta additions....

    spicy seared shrimp or fried calamari or steamed littlenecks

  • m.p.
    seared scallops al forno

    baby spinach, rigatoni pasta & bacon bechamel

  • 20
    lasagna bolognese

    whipped basil ricotta, parmesan crust & garlic toast

  • 10
    pasta additions

    crispy pork milanese or statler chicken breast or blackened swordfish  

  • 17
    fresh bucatini pasta with a choice of...

    *garlic oil, oven dried tomato & arugula or *puttanesca, fried garlic & basil or ragu blognese or wild mushroom ragu  

  • 23
    seafood paella

    clams, mussels, shrimp & fish in a spicy tomato sauce over lemon-pea risotto

sandwiches

    entrees

    • 25
      red wine braised shortrib

      whipped potatoes, asparagus & crispy onions

    • 23
      molasses cured pork chop

      locally milled polenta & a smokey peach bbq sauce

    • m.p.
      lightly blackened native swordfish

      fingerling potatoes & puttanesca sauce

    • 26
      grilled marinated sirloin steak

      confit fingerling potatoes, baby arugula & demi-glace

    • 19
      pan roasted half boneless chicken

      fingerling potatoes, swiss chard & lemon pan jus

    • 23
      pan seared organic scottish salmon

      roasted beets, baby arugula & a lemon vinaigrette

    • 29
      crispy half duckling

      locally milled polenta & a pomegranate molasses-mustard glaze

    • 22
      fresh baked chatham haddock

      whipped potatoes, asparagus & a lemon butter crumb      

    sides

    • 5
      parmesan truffle frites

    • 5
      herbed frites with kalamata aioli

    • 5
      lemon risotto