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New Argentine Cuisine

 

Dining at Porteño is like eating at home with your family and friends, good food cooked slowly with love to be enjoyed with beautiful wine. 

Phone

(212) 695-9694

LOCATION

299 10th Avenue
New York, NY 10001

HOURS

M-Su 5p–11p
M-F 12p–3:30p
 

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Reservations

Call (212) 695–9694 from 5p – 11p daily, or book online with OpenTable.
Reservations required for parties of 6 or more.

Find a Table

NEW YEARS EVE MENU

EMPANADAS

One 4.25 / Three 12

SALTEÑA

Chopped beef with scallions, eggs and red pepper

CAPRESE

Mozzarella cheese, tomatoes, black olives and basil

SANJUANINA

Spinach and Manchego cheese

 

SALADS

ENSALADA DE QUINOA 16 GF

Quinoa, romaine lettuce, avocado, cucumber, grape tomatoes, and string beans with lemon-garlic vinaigrette

ENSALADA DE PALMITOS CON CAMARONES 16 GF

Grilled shrimp, romaine lettuce, spinach, hearts of palm with

lemon-oregano vinaigrette

ENSALADA DE PALTA 14 GF

Romaine lettuce, avocado, cucumber and grape tomatoes with

lemon-oregano vinaigrette

ENSALADA DE RADICHETA 13 GF

Kale and Pecorino with lemon-garlic vinaigrette

Add: Grilled Chicken 7

 

MAIN COURSES

BACALAO CON QUINOA Y LENTEJAS 30 GF

Pan-seared Cod fish with quinoa, lentils, basil, red pepper, zucchini and 

scalloped potatoes with basil-tarragon sauce

SALMÓN PATAGÓNICO 26 GF

Grilled salmon with roasted mixed vegetables and quinoa

MILANESA DE POLLO 25

Pan-fried breaded chicken cutlet with roasted Brussels sprouts

MEDALLONES DE CERDO CON QUINOA Y CHUTNEY DE

ESTACION 30 GF

Pan-seared pork tenderloin with sautéed quinoa and green apple-pear 

chutney

BIFE DE COSTILLA CON ENSALADA DE REPOLLO 35 GF

14 oz. Rib eye served with cabbage, kale and three-bean salad

BIFE DE LOMO CON PAPAS A LAS FINAS HIERBAS 36 GF

Fillet mignon in Malbec sauce with fine-herb-crusted potatoes and string beans

CHEESES & CURED MEATS

One 6 / Three 15 / Five 24

Served with Torrontes grape preserve and nuts

 

APPETIZERS

SOPA DEL DÍA 9

Soup of the Day

VERDURAS GRILLADAS 15 GF

Grilled vegetables: eggplant, zucchini, yellow squash, cauliflower, 

tomato, leek and fennel with goat cheese

POLENTA PORTEÑO 16 GF

Sautéed blood sausage over creamy polenta with pesto olive oil

VIEIRAS SELLADAS CON PURÉ DE COLIFLOR 18 GF

Pan-seared scallops with cauliflower puree and raisins

PULPO GRILLADO 17 GF

Grilled octopus with arugula, orange and grape tomato salad and

tarragon-mayonnaise sauce

CALAMARES CHAMUSCADOS 15 GF

Charred calamari, avocado, cherry tomatoes and lemon-oregano

vinaigrette

 

PASTAS

RISOTO CON HONGOS DEL BOSQUE Y CARACÚ 19 GF

Risotto with wild mushrooms, bone marrow and sage

RIGATE CON CHORIZO A LA PAPRIKA 18

Mezzi rigatoni, Argentinean sausage, paprika and ricotta salata in a spicy tomato sauce

CARBONARA PORTEÑO 19

Spaghetti with shrimp, pancetta, asparagus and mushrooms in

shallot cream sauce

RAVIOLES DE CALABAZA 19

Pumpkin ravioli with oven-roasted butternut squash and pumpkin 

seeds in a brown-butter sauce

 

SIDES 9

Chipa guazú

Sautéed spinach GF

Mashed potatoes GF

Mixed greens GF

Quinoa and spinach GF

Sautéed string beans and cherry tomatoes GF

 

 

Grilled Salmon 9

Grilled Shrimp 10

GF = Gluten Free

 

DESSERTS

BUDIN DE PAN TIBIO 8

Warm bread pudding with dulce de leche gelato

CRÈME BRULEE DE FRUTAS NEGRAS 8 GF

Crème brulee topped with plum compote

MOUSSE DE CHOCOLATE 8

Chocolate mousse cake

FLAN DE PALTA 8 GF

Avocado custard

TARTA DE PERA CON HELADO DE VANILLA 8

Warm pear tart with vanilla gelato

DEGUSTACION DE HELADOS 10 GF

Ice cream tasting: mate, sabayon and dulce de leche