What You'll Get
Benjamin Franklin theorized that taking in a good view while eating aided in digestion and granted you the ability to squeeze milk out of coal. Prove him half-right with this Groupon.
Choose Between Two Options
$75 for a four-course surf ‘n’ turf dinner for two (up to a $233.80 value) $130 for a four-course surf ‘n’ turf dinner for four (up to a $467.60 value)
- One appetizer per pair
- One pasta or salad dish per pair
- One surf ‘n’ turf entree per person, each with a steamed or stuffed Maine lobster tail (or a choice of a different fish or chicken dish) and a Prime filet mignon
- One dessert per pair
- One bottle of wine per pair
- View the full menu
The Fine Print
Promotional value expires May 1, 2013. Amount paid never expires. Limit 10 per person, may buy 10 additional as gifts. Limit 1 per table.Valid only for option purchased. Reservation required. Valid for dinner only. Dine-in only. Not valid for cold or hot antipasto for two or beef carpaccio. May substitute steak for filet mignon, or fish/chicken for lobster tail. Alcohol is not discounted more than 50%. Merchant is solely responsible for all sales and delivery of alcohol. Must provide 21+ ID to receive alcoholic beverages. Not valid on Valentine's Day. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Portofino Ristorante
Portofino Ristorante wins over visitors with feasts of baked clams, slow-cooked pork loins, and tender sautéed chicken atop beds of pasta. Perched upon City Island's waterfront, the restaurant cultivates an atmosphere that, like a tractor christening, is simultaneously rustic and urbane. The patio gives diners a view of New York's skyline; the interior evokes the image of a banquet hall in an Italian countryside villa—maroon leather chairs, warm light descending from chandeliers, and walls decorated in a stucco-esque scumbling and murals of Mediterranean harbor scenes. Guests sup on shrimp stuffed with crab meat or sautéed broccoli raab in cozy candlelit booths, break bread in the Piccolo Room or banquet area, or toast goblets of wine at the tucked-away wraparound bar.