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
Winter Hours:
Tuesday - Saturday: 5:00 p.m. - 9:00 p.m.
Sunday & Monday: Closed
Port Menu
Appetizers
Steamers
Littleneck Clams Sautéed with Bacon, Fresno Chilies, Garlic,
Finished with White Wine Butter Sauce
Braised
Veal
Crispy Veal Cheek, Grilled Wild Mushrooms, Roasted Shallots, Parsley
Pesto
Seared
Scallops
Pan Seared Diver Scallops, Grilled Oxtail,
Citrus and Olive Oil Dressed Watercress, Parsnip Puree
Lobster
Fondue
Lobster, Mushrooms, and Leeks in a Dry Sherry Mornay Sauce,
With Warm Crostinis
Soups & Salads
Spiced Roasted Butternut Squash Bisque
Cocoa Crème Fraiche and Toasted Chestnuts
Soup Du
Jour
Chefs Daily Creation
Boston Bibb
Lettuce Salad
Hydroponic Butter Lettuce, Pomegranate Seeds, Marcona Almonds,
Shaved Pecorino Romano, Blood Orange Vinaigrette
The Port
Caesar
Baby Red and Green Romaine Lettuce, Roasted Garlic Caesar Dressing,
Crispy Braised Pork Belly, Soft Poached Egg,
and Parmesan Reggiano
Mixed Green
Salad
Mixed Baby Greens, Sweetened Cranberries, Hazelnuts, Donnay Chevre,
Truffled Granny Smith Apple Vinaigrette
Entrees
Callister Farm’s Chicken
Pan Roasted Airline Breast, Fresh Horseradish Whipped
Potatoes, Sautéed Mustard Greens,
Caramelized Cippollini Onion Jus
Grilled
Kobe Beef Flat Iron
Roasted Parsnip Puree, Grilled Rapini,
Smoked Sea Salt, Sauce Perigueux
Kurabuta
Pork Chop
Quick-Smoked and Grilled Pork Chop, Chorizo-Sweet Potato Hash,
Brown Butter Sautéed Brussel Sprouts, Calvados Demi Glace
Walleye
Sautéed Walleye, Hazelnut Wild Rice,
Grilled Asparagus, Lobster Beurre Noisette
House Cut
Black Pepper Pappardelle Pasta
Roasted Chanterelle Mushrooms, Melted Leeks, Braised Winter Greens,
Garlic Cream, Shaved Pecorino Romano
Bison Rib
Eye
Grilled Fingerling Potatoes, Sautéed Rapini,
Fennel Cauliflower Cream, White Truffle Butter
Seared
Muscovy Duck Breast
Cinnamon Scented Risotto, Braised Red
Cabbage, Cranberry Demi Glace
Filet
Mignon
Mashed Yukon Gold Potatoes, Asparagus, Sauce Perigueux
New
Zealand Langoustines
Butter Poached Langoustines, Wild Mushroom and Granny Smith Apple
Ragout,
Vanilla Dressed Watercress, Cognac Buerre Blanc
Desserts
Guinness
Chocolate Lava Cake
Bailey’s Ice Cream, Toasted Pistachios,
Jameson Syrup
Apple
Strudel
Cinnamon and Brown Sugar Caramelized Apples Wrapped in Puff Pastry,
Candied Pecans, Cinnamon Ice Cream
Banana
Smores
Banana Bavarian, Graham Cracker Tuile Cookie,
Toasted Marshmallow Fluff, Chocolate Ganache
Coffee and
Donuts
Cinnamon Sugar Dusted Fresh Fried Cake Donuts,
French Vanilla Ice Cream, Whipped Espresso
Orange
Flower Honey Crème Brulee
 The Port is proud to have been awarded
Wine Spectators Award of Excellence
every year since
2001
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