Address: 8085 Main Street, Ellicott City, MD 21045

Phone: 410.720.2330

Hours: Mon-Thu 11:30am-10:30pm, Fri-Sat 11:30am-Midnight, Sun 10am-9:30pm

Dinner Menu


Bruschetta - baked crostini topped with fresh Roma tomato, red onion, fresh herbs, cannellini beans and a balsamic glaze. 7

Steak Carpaccio - paper-thin sliced steak with capers & shallots, topped with a salad of arugula and lemon basil olive oil. 12

Oysters Romano - four oysters baked on the half shell with garlic cream, crispy pancetta, caramelized leeks, and parmesan. 11

Tuscan Chicken Soup - homemade chicken stock with pulled chicken breast, diced sweet potatoes, and orzo pasta. 7

Portallian Flatbread Pizza - baked with crumbled goat cheese, peppadew, jumbo lump crab and a parsley pesto. 9

Baked Mozzarella - Italian bread baked with fresh mozzarella, scallion, and roasted red pepper. 7

Calamari - semolina dusted and flash fried, then drizzled with lemon basil olive oil and served with our homemade marinara. 10

Antipasta - a variety of Italian meats, garnishes and fresh mozzarella. 10


Portalli - baby greens tossed in a lemon dijon vinaigrette with poached pears, celery, goat cheese, and toasted walnuts. 6

Caesar - Traditional salad of crisp romaine, croutons and a homemade anchovy-based dressing, topped with hardboiled egg crumbles and a parmesan crisp. 6

Spinach - baby spinach tossed in a black currant vinaigrette with sliced strawberries, toasted almonds, pancetta, and blue cheese crumbles. 6


** any of our pasta dishes (excluding lasagne & manicotti) can be made spicy

Spaghetti & Shrimp Carbonara - sautéed shrimp and spaghetti tossed with a pancetta cream sauce and topped with a poached egg. 16

Lasagne Bolognese - traditional Italian classic layered with ricotta, mozzarella and a veal and beef Bolognese sauce. 12

Seafood Fra Diavolo - sautéed jumbo lump crab and jumbo shrimp tossed with spaghetti in a spicy pepper marinara. *a chunky hand-crushed tomato sauce can be substituted 18

Seasonal Gnocchi - seasonal preparation featuring the freshest local products available. 12

Butternut Squash Ravioli - tossed in a sage brown butter with Anjou pears and roasted walnuts. 12

Cheese Tortellini & Roasted Chicken - boneless roasted breast with leeks and spinach served over three-cheese stuffed tortellini with a saffron cream sauce. 14

Traditional Manicotti - stuffed with ground veal, beef, Italian sausage & ricotta, served over homemade marinara and topped with melted provolone, mozzarella and parmesan. 13

Cioppino Over Linguine - sautéed jumbo lump crab, shrimp and scallops in a tomato white wine velouté over linguine pasta. 19

Braised Beef Linguine - linguine pasta tossed in a red peppered cream sauce with slow-braised beef, topped with mozzarella and parmesan. 15

Porcini Ravioli - porcini mushroom ravioli tossed in a sherry cream with jumbo lump crab. 17

Spaghetti & Meatballs - this classic is made using veal and beef meatballs and our homemade marinara. *a chunky hand-crushed tomato sauce can be substituted 10

Vegetarian Inganno - sauteéd spaghetti squash “noodles” with sundried tomatoes, basil, and shallots topped with a grilled Portobello. 10

Duck Confit Manicotti - stuffed with confit duck, ricotta, goat cheese, caramelized onion and wild mushrooms, then baked. 17


Arctic Char - pan-seared skin-on fillet with a tapenade of Kalamata olives, cherry tomatoes and roasted fennel. 16

Grilled Salmon - topped with sundried tomato basil butter with chef’s seasonal vegetables. 15

Pan-Seared Sea Scallops - large seared sea scallops served over a celery cauliflower risotto and drizzled with tomato tarragon jus. 17

Crab & Risotto Cake - jumbo lump crab and saffron risotto cake broiled and served with a roasted red pepper cream sauce and seasonal vegetables. 18

Italian Gumbo - sautéed shrimp and wild boar sausage with roasted tomatoes over rosemary polenta. 18

Wild Rockfish - grilled fillet served over Capicola fingerling potato hash with a whole grain mustard & Riesling crème fraiche. 19


Veal Short Ribs - slow braised and smothered in a wild mushroom Marsala sauce with chef’s seasonal vegetables. 16

Rack of Lamb - New Zealand short rack grilled with honey & rosemary and served with a red wine demi-glace and chef’s seasonal vegetables. 18

Chicken Piccata - roasted boneless breast set on crispy polenta with lemon caper beurre blanc that’s finished with our parsley pesto. 14

Duck Two Ways - boneless breast roasted to medium, topped with an orange cranberry glaze, sunflower seeds and shredded duck confit. 17

Veal Saltimbocca - pan-roasted cutlet wrapped in Prosciutto di Parma, topped with a lemon sage sauce. 18

Filet Mignon - 6oz grilled Black Angus filet with black truffle butter and served with eggplant fries. 22

Pork Shanks - miniature slow-roasted pork shanks drizzled with a thyme beef jus and served over bleu cheese & leek risotto. 16

Braised Lamb Shank - slow cooked shank topped with a Chianti demi-glace and served with chef’s seasonal vegetables. 19

Stuffed Chicken Breast - rolled with Capicola and baked, served over linguine with a red pepper pesto cream sauce and parmesan cheese. 14

la carta

Roasted Fingerling Potatoes, Celery & Cauliflower Risotto, Bleu Cheese & Leek Risotto, Spinach & Prosciutto, Spaghetti Squash & Marinara, Homemade Meatballs, Pasta Marinara, Eggplant Fries, Chef’s Seasonal Vegetables. 5 ea

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