Zamburiñas Guisadas

Stewed Bay Scallops

...22

Xoubas

Stewed Baby Sardines

...16

Suprema De Ventresca de Atún

Yellowfin Tuna Belly Fillet in Olive Oil

...36

Sardinas en Aceite Picante

Baby Sardines in Spicy Olive Oil

...12

Sardinas “Do Xeito”

Baby Sardines in Olive Oil (Gill Net-Caught)

...24

Navajas al Natural

Razor Clams in Brine

...26

Mejillones en Escabeche 6/8

Mussels in Escabeche

...20

Mejillones en Escabeche 20/22

Mussels in Escabeche

...44

Huevas de Erizo

Sea Urchin Roe

...72

Chipirones en Tinta

Baby Squid in Ink Sauce

...16

Berberechos al Natural

Cockles in Brine

...56

Almejas al Natural

Clams in Brine

...72

ESPAÑA

Sardinha Sem Pele e Sem Espinha em Azeite

Skinless & Boneless Sardines in Olive Oil

...15

Sardinha em Tomate

Sardines in Tomato Sauce

...15

Sardinha em Azeite Picante

Sardines in Spicy Olive Oil with Pickles

...15

Sardinha em Azeite com Rodela de Limão

Sardines in Olive Oil & Lemon Cabala

...15

Sardinha em Azeite com Aroma de Limão e de Fumo

Sardines in Smoked Olive Oil & Lemon

...15

Sardinha em Azeite

Sardines in Olive Oil

…15

Filetes de Cavala em Azeite

Mackerel with Oil & Pickles

...19

Filetes de Cavala em Azeite

Mackerel in Olive Oil

...19

Filetes de Atum em Azeite Picante

Tuna in Spicy Olive Oil

...22

Filetes de Atum em Azeite

Tuna in Olive Oil

...22

PORTUGAL

FOOD ALLERGIES

D Dairy E Egg F Fish G Gluten P Peanut SF Shellfish S Soybean TN Treenut

Should you have an allergy to the items listed here - or any food sensitivity in general - please alert a member of our team prior to ordering.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

CONSERVAS

The Spanish and Portuguese have perfected the art of capturing the essence of the sea in a can, conservas, a centuries-old preservation technique. These tinned fish and shellfish are treasure chests full of seafood flavor, oftentimes an expression more exquisite than that of their “catch of the day” versions. At Porto, guests can feast on berberechos, navajas, sardinillas, buttery bonito del norte belly, almejas, zamburiñas and more. Campos and Mallet have also evolved their popular conserva dish Mejillones Escabeche made with La Brújula Mussels Conserva, Escabeche-Compressed Watermelon, Ajoblanco, Crispy Chicken Skin and Herb Oil.  

 

Conversations inevitably turn to two purveyors that feature prominently in the restaurant: Spain’s La Brújula and Minerva from Portugal, both family-owned legends in the world of conservas. A variety of fish and seafood from those two companies star in a number of Porto’s small plates, including Uni Toast (Galician uni, cauliflower, Sao Jorge cheese, lemon gel, velvet horn seaweed on brioche) and Navajas (Galician razor clams, white asparagus conserva, codium seaweed “guac”, oyster mayonnaise, caviar).

 

Traditionally eaten directly out of their tins with little fanfare in Spain and Portugal, Campos has opted instead to present these pristine products in creative ways, while still highlighting their unique and delicate flavors. “We want to do something that’s very different not only for Chicago but for that part of the world, too,” says Campos, a native of Valencia, Spain.