Porta Via Ristorante e Bar

Your choice of ham or turkey with Swiss cheese served on french toast dusted with powdered sugar

Pumpernickel bun with pastrami, Swiss cheese, sauerkraut, and pink Russian dressing

Portabella, balsamic vinegar, mozzarella cheese, roasted onions, and tomatoes

Thinly sliced turkey with marinated avocado, tomatoes, roasted onions and mozzarella

House-made meatballs with pomodoro tomato sauce, and mozzarella stuffed in French bread

Fresh pizza dough filled with ricotta cheese, mozzarella cheese, San Marzano tomato sauce and spinach baked in the brick oven

Angel hair pasta, and roasted garlic tossed with fresh vegetables

In 1984, the Italian Ministry of Agriculture wanted to protect a sacred symbol of Italian cuisine, the Margherita Pizza. It began as a way to preserve the historical significance of the way Pizza has been has made in Naples for over 250 years. By creating, the Verace Pizza Napoletana (VPN) organization, which laid out specific regulations for how Neapolitan pizza must be made. This is the process that we employ at Portia Via today. To be certified, the pizza must be cooked in an Italian made wood-fired dome oven at roughly 900? F. Only fresh, all natural ingredients imported from Naples and surrounding areas are acceptable: Flour Type00 Caputo, San Marzano Tomatoes, Flor- di-Latte or Bufala Mozzarella, Fresh Basil, Sea Salt, fresh Yeast and purified water are used. The dough must be hand kneaded and shaped and cook for approximately 90 seconds. Using the proper tools and equipment, the pizza cannot be larger than 12" with a raised edge crust and thin center. It is served whole so you can eat it like the Italian's with a knife and fork or folded over. No sugar is used in the process of making the dough or the tomato sauce. So the next time you take a bite of Porta Via's Margherita pizza you're not just eating a pizza, you're eating a "slice" of Italian history.

Traditionally pizza in Napoli is served unsliced and then eaten with a knife and fork, torn by the hands and folded over to eat. While we serve our pizza in the traditional Italian manner, we will be happy to slice any pizza upon request.

Seasonal italian meat and cheese plate

Kale, bacon, pine nuts, carrots, feta, diced pecorino tossed with cilantro lemon dressing

Iceberg, romaine, tomatoes, cucumbers, olives, red onion, portabella mushrooms, goat cheese, and almonds, tossed with balsamic vinaigrette

Porta via mixed greens, balsamic vinaigrette, and shaved parmesan

Classic caesar salad with house made croutons

Classic italian tomato sauce (vegan by request)

Hearty meat sauce with a touch of cream, egg and pancetta (air-cured bacon)

Potato ricotta gnocchi with classic sorrento tomato sauce or four-cheese sauce with walnuts

House made pasta sheets layered with bolognese meat sauce, spinach, mozzarella, parmigiano

Classic cream alfredo sauce

White wine, lemon, caper sauce

Classic breaded chicken layered with mozzarella, provolone and pomodoro sauce

Marsala wine sauce with mushrooms

Herb angel hair pasta in lemon butter garlic sauce served with asparagus

Lemon, caper, beurre blanc served with asparagus

(no cheese) d.o.p. (denomination of production) tomato sauce with oregano, garlic and olive oil

San marzano tomato sauce, parmigiano, basil, fresh mozzarella and olive oil

(no tomato sauce) prosciutto crudo (cured ham) , arugula, shaved parmigiano, fresh mozzarella and olive oil

Four sections topped separately with: sausage, salami, roasted mushrooms and kalamata olives

No tomato sauce. 4 cheeses including: gorganzola, fontina, parmigiano, fresh mozzarella, and olive oil

San marzano tomato sauce, pancetta, sausage, roasted mushrooms, pine nuts and fresh mozzarella

Sausage, onion, smoked gouda, garlic, pecorino, rapini, fresh mozzarella, san marzano tomato sauce

(no tomato sauce) steak, red onion, roasted garlic, fresh mozzarella and goat cheese

2 scoops of italian ice cream

Espresso over vanilla gelato