Portofino Restaurant & Events

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Valentine's Dinner

Valentine's Dinner at Portofino

Join us at Portofino Utica for a four-course Valentine’s Dinner.

This special menu will be available Friday, February 9th through Saturday, February 17th. 

Guests dining with us from February 9th through February 17th are not limited to this specialty menu.

Our regular menu items will still be available during this time.

4-Course Meal

1 Bottle of Wine

$175 per Couple

The Menu

Each person chooses one of each course.

Wine Selection

Choice of One per Couple

Sterling Vintners Cabernet Sauvignon, Bonterra Merlot, Clos Du Bois Chardonnay, Caposaldo Moscato, or Day Owl Dry Rose.

Course One

Beans & Greens

Hearty chicken broth with cannellini beans, escarole and finished with pancetta lardons (optional).

Cauliflower-Parmigiana Bisque

Creamy vegetarian cauliflower soup fortified with aged parmigiana cheese, finished with kale chips and port wine.

Course Two


Grilled ciabatta bread cut into cubes and tossed with arugula
blistered cherry tomatoes, sopresetta, onion and fire roasted corn and warm feta.

Tomato-Melon Salad

Grilled tomato and watermelon finished with extra virgin olives oil, salt and fresh basil served over mixed greens with warm feta.

Course Three

Duck Breast

Pan-seared duck breast, parsnip purée, roasted potatoes and carrots, cherry-chianti sauce.

Beef Tenderloin

Grilled 8oz center-cut beef tenderloin, roasted-garlic and Gorgonzola cream, whipped potato and garlic-balsamic green beans.


Halibut poached in oil and butter with garlic and herbs, finished with lemon, served with a crispy Parmesan-polenta cake, wilted spinach and topped with a mild roasted-tomato and Calabrian Chile ragu.

Course Four

Chocolate Covered Strawberry

Strawberry compote, strawberry mousse, strawberry macron, chocolate ganache, chocolate covered strawberry.

Champagne "Pink" Cake

White cake with Italian buttercream frosting tinted with rose wine, topped with Amarena cherries and finished with a pipette of Rosé.

Reserve A Table

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