Porto's menu offers guests exceptional "beginnings" such as

• Langoustine Saffron Risotto with Seared Greens, Preserved Lemon and Parmesan
• Pumpkin Ravioli in Browned Sage Butter topped with Amoretti Cookie Crumbs and Parmesan

Porto's "principals" include exquisite main dishes such as

• Crispy Striped Bass accompanied with Parsley Butter, Truffled Potatoes and Seared Rapini
• Moroccan Spiced Lamb with Rustic Couscous topped with Figs, Marcona Almonds, Feta and Mint

Part of The Abbey Resort's $40 million redevelopment project, the 120-seat Porto is located in the resort's historic wooden A-frame - the world's tallest. Set in rich, earthy tones, Porto's décor features a picturesque garden-themed trompe l'oeil, rustic architecture with faux stone columns, a Venetian palazzo-inspired pergola located above the bar, oversized dining chairs covered in a lavish burgundy fabric, and sophisticated cloth-covered tables. A private dining area is located on the upper level and boasts balcony views of glimmering Lake Geneva.

Culinary Masters
The Abbey Resort's Executive Chef David Davidson holds over twenty-five years of culinary experience and is certified by the American Culinary Federation (ACF), as well as the American Academy of Chefs. At the helm of Davidson's Porto team is Chef de Cuisine David Magnasco, who brings seventeen years of culinary experience, most recently with the Bartolotta Restaurant Group and renowned Chef Sanford D'Amatto.

Reservations Suggested
Walk-ins are always welcome, but we do recommend if you are visiting the resort for an overnight or the day that you make a reservation to insure prompt service. Please ask for extension 9035 or call direct at 262-275-9035. Click here to view menu.