Carne – Meat
- Stinco d’Agnello – Braised Lamb Shank
Our Lamb Shanks are braised in oven fire for hours till they are tender. Served in its own gravy with side salad or spaghetti. A Porto Romano Signature Dish. - Coda alla Vaccinara – Roman‐style Oxtail
You might want to use your fingers to enjoy the last bit of this rustic meal! Served with saffron rice or pasta. A Porto Romano Specialty. - Agnello Arrosto – Roast Rack of Lamb
NZ lamb rack is marinated before it is panfried till brown and then roasted till perfection. - Tagliata di Bue – Tenderloin Beef
A choice of mushroom sauce, red wine sauce or black pepper sauce. - Carne di bue alla Brace – Braised Beef Ribs
Braised to perfection, ribs take on a whole new flavour. Another Porto Romano Creation. - Petto di Pollo Ripieno – Stuffed Chicken Breast
Ingredients of cheeses, vegetables, and herbs are placed in flattened chicken breast and then rolled and cooked. Served in cream mushroom sauce. Highly Recommended. - Char‐broiled Chicken Leg‐Spanish Style
A well‐balanced lemon‐based sauce tops the char‐broiled boneless leg. - Moussaka
A Greek classic made from layers of grilled aubergine and minced lamb. - Grilled Meat on Skewers
Pieces of tenderloin beef are marinated, skewered and grilled together with bits of capsicum and onion. Served with a smokey sauce.
