Portofino had a nice patio area. The patio area was fenced with flowers boxes covering the walls. Unlike Paducah in July, the temperature at 7 p.m. was about 80 degrees. It bills itself as an Italian restaurant. I had the soup of the day: Vegetable. For secondo, I had diver's scallops described on the menu as "coriander-crusted and dressed with a blood orange gastrique alongside root vegetable fries with jalapeno aioli and shredded pecan brussel sprouts." Scott had the goat cheese and apple salad and Seared Sesame Tuna: "Yellowfin Tuna with chili plum sauce and steamed baby bok choy tossed in Asian viniagrette with basmati-almond rice."
Our entrees were as well-prepared as they were described although I did have a question about Scott's rice. Our waiter was very knowledgeable about the food and promptly answered my question about was in Scott's rice: orange lentils. I don't think I have ever had ORANGE lentils.
When I saw gastrique on my selection, I immediately thought about the television show CHOPPED on the Food Network. It seems that almost every contestant makes a gastrique. I wasn't sure what a gastrique was so I consulted wikipedia. Wikipedia says that it is "caramelized sugar, deglazed with vinegar, used as a flavoring for sauces." Blood oranges are a prettier color than regular oranges. Maybe they also taste a little better or maybe I am just convinced that they are special by their color.
The meal was fabulous! We finished it off with a wonderful chocolate torte.