| |
 |
|
The Port serves elegant dinners in an intimate wine
cellar atmosphere. Located on the lower level of the St. James Hotel,
The
Port provides a fabulous culinary experience, combining recipes of regional
ingredients with modern techniques.
Reservations recommended: 1-800-252-1875
Spring Hours:
Monday - Sunday
5:00 p.m. - 9:00 p.m.
Easter and Mother's
Day
Sign up to receive
updates on
specials and happenings by email
Port Menu
Appetizers
Shrimp
Cocktail
Jumbo Tiger Shrimp, Cocktail Sauce, Pico de Gallo
Bacon Wrapped
Scallops
Garlic Cream Sauce, French Bread Croutons
Maryland Crab
Cake
Spicy Mayo
Oven Baked Escargot
Toasted Bread Crumbs, Parmesan
Blackened Beef Tips
Béarnaise Sauce, French Bread Croutons
Roasted Butternut Squash Ravioli
Sage Brown Butter and Toasted Pumpkin Seeds
Soups
Wild Mushroom
With Brie and Sherry
Housemade
Soup of the Day
Chef’s Daily Creation
Baked French Onion Soup
French Onion Soup with Garlic Crouton, Glazed with Cheese
Salads
House
Salad
Chopped Tomato, Red Onion, Egg & Blue Cheese, Tossed with Fresh
Greens. Champagne Dressing
Caesar Salad
Hearts of Romaine, Shaved
Parmesan, Garlic Dressing, Herbed Focaccia Croutons
Spinach
Salad
Grilled Red Pepper, Bacon, Pine Nuts, Goat Cheese, Warm Balsamic
Vinaigrette
Roasted Pear and Gorgonzola Salad
Fresh Winter Greens, Roasted Pear, Sliced
Shallot, Candied Pecans and Gorgonzola, Apple-Thyme Vinaigrette
Forest Mushroom Salad
Fresh Winter Greens,
Sautéed Oyster, Crimini, Shitake and White Mushrooms, Crispy Shoe String
Potatoes, Roasted Pepper and Bacon Dressing
Entrees
American
Rack of Lamb
Balsamic Buerre Blanc, Mashed Potatoes, Vegetable du Jour
Seared
Filet of Beef
Béarnaise Sauce, Parmesan Mashed Potato, Vegetable du Jour
Grilled New York Steak
Topped with Hickory Herb Butter, Roasted Shallots, Tomato and Mushrooms,
Gratin Potato
Pork
Porterhouse
Grilled, Dried Fruit Compote, Hickory Butter, Herbed Roasted Russets,
Vegetable du Jour
Salmon Scaloppini
Oven Roasted with Lemon Caper
Sauce, Gratin Potato
Broiled Walleye
Topped with Browned Butter, Crab, Lemon and Almonds. Fresh Asparagus
Gulf Shrimp
and Sea Scallop Scampi
Parmesan and Herb Angel Hair Pasta
Breast of Duck
Two Grilled, Maple Farms
Duck Breasts, Dubonnet Au Jus, Herbed Spaetzel and Root Vegetable Sauté
Chicken ala Natalie
Breast of Chicken
stuffed with Lobster, Baby Spinach, Garlic Cream and Veal Reduction. Gratin
Potato, Vegetable du Jour
Butternut Squash Ravioli
Sage Brown Butter,
Toasted Pumpkin Seeds, Asparagus and Fresh Pico de Gallo
 The Port is proud to have been awarded
Wine Spectators Award of Excellence
every year since
2001
|
|
|
