650.851.6453     |     3130 Alpine Road, Portola Valley, CA 94028     |
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Dedicated to bringing simple, yet refined cooking to our neighborhood

Make a Reservation

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Dedicated to bringing simple, yet refined cooking to our neighborhood

Make a Reservation

logo

 

Dedicated to bringing simple, yet refined cooking to our neighborhood

Make a Reservation

logo

 

Dedicated to bringing simple, yet refined cooking to our neighborhood

Make a Reservation

logo

 

Dedicated to bringing simple, yet refined cooking to our neighborhood

Make a Reservation

Portola Kitchen is a place to gather with family and friends to enjoy the simplicity of rustic California-Italian cooking. Bringing you authentic cuisine, we use locally grown ingredients whenever possible, make our pasta in-house, and give our support to near-by wineries.

We believe the purity of our concept lies in the quality of our ingredients and the simplicity of our dishes. We are dedicated to bringing simple yet refined cooking to our neighborhood and look forward to serving you and our community.

Along with our seasonal menu, we offer a full bar and a unique selection of American and Old World. Our menus are constantly changing, so the options for Dinner, Lunch and Brunch are endless. We also have a menu just for the kids.

 

Mike

Mike Wallau, a Palo Alto and Portola Valley native, is the proprietor, creator and owner of Portola Kitchen.  He brings a lifetime of culinary experience and a deep passion for hospitality and service. Mike has worked every aspect of the restaurant business, starting as a bus boy at age 16 and working his way up to General Manager. In 1995 Mike opened his first restaurant in Palo Alto, since then he has successfully opened 5 food and beverage venues. Mike’s success in the restaurant business is the result of a lifetime of hard work and dedication to culinary excellence and customer service. Portola Kitchen is Mike’s most recent venture and is the closest to his heart. When Mike opened Portola Kitchen in June of 2012, he envisioned an upscale but comfortable, farm to table, rustic Italian inspired restaurant. This vision has been realized in what the locals warmly refer to as ‘PK’. For Mike there are few things more fulfilling than a well-prepared meal in a warm and inviting setting. Portola Kitchen is that for everyone.

 

Chef Luis

Executive Chef, Luis Rodriguez, is a native of El Salvador. He was one of 10 children and early on he found that the best way to get any quality time with his mother was to spend time with her in the kitchen while she baked and prepared the family meals. When Luis came to the United States he started working with his brother in an Italian restaurant and feel in love with Italian food. Through years of training and dedication Luis progressed from a prep cook to a sous chef to an Executive Chef. ‘When I’m in the kitchen I am happy and deeply satisfied, combining flavors and creating dishes that connect with our customers and provide pleasure for them as they sit down to enjoy a fulfilling meal.’ A few years ago Luis travelled to Italy on a culinary exploration. He visited many restaurants in many regions and was thrilled to experience the pride and love the Italians exhibit for food and dining. While in Italy he studied how each region incorporates unique local produce and seasoning to create distinctive regional dishes many of which he has brought to the Portola Kitchen menu.

 

BRUNCH

Download Brunch Menu

PER COMINCIARE

*FRUTTI DI BOSCO ALLO YOGURT 14
Fresh mixed berries with low fat yogurt

*PIATTO DI FRUTTA 13
Selection of tropical and exotic fruits; ask server for current seasonal variety

*AVENA ASSORTITA 12
House made granola with raisins, honey and fresh berries

BRUSCHETTA CON SALMONE 16
Grilled sourdough with crème fraiche, dill, capers and red onions topped with smoked salmon

SIDES

ITALIAN SAUSAGE 6 | APPLEWOOD SMOKED BACON 6
ROASTED RED POTATOES 5 | FINGERLING POTATOES 6

SPECIALITA’

FRITTELLE ALLO SCIROPPO D’ ACERO 12
Pancakes with butter and pure New England maple syrup

TOAST FRANCESE 13
French toast with mascarpone cheese and pure New England maple syrup

WAFFLE ALLA FRUTTA 13
Warm waffle with fresh strawberries and bananas, soft whipping cream,
powdered sugar and pure New England maple syrup

FRITTATA CON SALMONE 19
Open-faced omelet with mozzarella cheese, tomatoes and spinach;
Served with smoked Norwegian salmon, asparagus, potatoes and caramelized onions

FRITTATA CON GAMBERI E SPINACI 18
Open-faced omelet with shrimp, spinach, tomatoes and mozzarella cheese
Served with potatoes and caramelized onions

UOVA CON PANCETTA O SALCICCIA 15
Eggs any style, served with Applewood-smoked bacon or Italian sausage

UOVA ALLA BENEDETTINA 16
Smoked prosciutto with poached eggs, Filone bread and hollandaise sauce
Served with potatoes and caramelized onions

OMELETTE ALLA CONTADINA 15
Omelet with red onions, smoked bacon and potatoes; Served with grilled polenta and gorgonzola cheese

OMELETTE CON FUNGHI E BROCCOLINI 14
Omelet with mushrooms, broccoli and mozzarella cheese; served with roasted potatoes

MANZO SALATO PRECOTTO 16
Two eggs any style, corned beef, mixed organic bell peppers and red onions
Served with potatoes and caramelized onions

PIZZA PAPALINA 19
Oven baked pizza, topped with tomato sauce, mozzarella, caramelized onions,
fingerling potatoes, Italian ham and scrambled eggs

CALZONCINO 19
Oven baked, folded pizza with mozzarella, scrambled eggs, caramelized onions and Italian ham

ANTIPASTI

* MINESTRONE DI VERDURE 6|7
Seasonal vegetable soup with kale
and Italian sausage.

*CAPRESE 14
Vine-ripe sliced tomatoes with fresh mozzarella and basil drizzled with basil-infused EVOO.

BRUSCHETTA AL POMADORO 13
Grilled ciabatta bread rubbed with garlic and topped with marinated tomatoes, basil and Kalamata olives

CALAMARI FRITTI 14
Fried calamari with tartar and cocktail sauce

INSALATA MISTA 8
Mixed greens, radish, shallots, and ricotta salata tossed in balsamic vinaigrette.

INSALATA CESARINA 9
Organic romaine lettuce, Grana Padano and hardboiled egg tossed in house made Caesar dressing with garlic rosemary croutons.

PASTA

MADE IN HOUSE | GLUTEN FREE AVAILABLE UPON REQUEST

CAPELLINI POMODORO 14
Homemade angel hair pasta with chopped tomatoes, garlic, marinara sauce and fresh basil.

MAFALDA ALLA BOLOGNESE 16
Homemade Mafalda pasta with traditional meat ragout and Grana Padano.

LUMACCHE CON PESTO E SALSICCIA 17
Homemade pasta shells tossed with Italian sausage, kale pesto sauce, chili flakes and pecorino cheese.

RIGATONI ALLA VODKA 17
Homemade pasta tubes tossed with shallots, Applewood smoked bacon, parsley
And a vodka tomato cream sauce.

LINGUINE CON FRUTTI DI MARE 25
Homemade thin flat pasta with clams, prawns, mussels and scallops; seasoned with tomatoes, crushed red peppers, garlic and white wine.

PANINO DI MANZO ARROSTO 16
Hamburger bun with natural grass-fed beef, melted cheddar, red onion, and lettuce, tomato, pickles and tomato aioli served with fries.

INSALATA

* INSALATA DI CARNE 19
Organic mixed greens, celery, carrots, tomatoes, and bell peppers, tossed in peanut vinaigrette.

* INSALATA CON SALMON 21
Organic mixed greens, radish, cucumber, cherry tomatoes, and crumbled goat cheese tossed
In a balsamic vinaigrette.

*PK COBB 15
Organic romaine, gorgonzola, chicken, avocado,
egg, tomato, bacon, and green onion
tossed with a red wine vinaigrette.

INSALATA DI TONNO NICOISE 15
Organic mixed greens, seared ahi tuna, egg, fingerling potatoes, green beans, mixed green, nicoise olives tossed in balsamic vinaigrette.

INSALATA DI POLLO 16
Organic romaine with chicken breast, olives, bell peppers and potatoes tossed in spicy mustard dressing and topped with bread crumbs.

INSALATA DI BIETOLE 12
Organic wild arugula tossed with golden & red beets, orange segments, pistachio and goat cheese
tossed in citrus vinaigrette.

INSALATA DI PERE 12
Organic mixed greens with candied walnuts, dried cranberries, Bosc pears and gorgonzola cheese tossed in raspberry vinaigrette.

PIZZA

THIN-CRUST PIZZA USING HOUSEMADE DOUGH AND MOZZARELLA IMPORTD FROM ITALY

MARGHERITA 13
Tomato sauce, mozzarella, fresh basil and oregano.

SALSICCIA 17
Kale pesto sauce with mozzarella, Italian sausage and roasted bell peppers.

FUNGHI 16
Truffle cream sauce with mozzarella
and cremini mushrooms.

CRISTINA 18
Fresh mozzarella with mushrooms,
prosciutto, arugula and shaved parmesan;
drizzled with truffle oil.

CAPRICCIOSA 18
Tomato sauce with mozzarella, mushrooms, baby artichokes, Kalamata olives, Italian ham and dried oregano.

KIDS BRUNCH MENU

Download Kids Brunch Menu

ONE EGG 8
Sausage or Applewood bacon, crispy potatoes

BUTTERMILK PANCAKE 6
Maple syrup

SHELLS & CHEESE 9
Butter and parmesan

MAC & CHEESE 10
Creamy cheddar and parmesan cream

Grilled Cheese 10
Provolone, marinara

CHICKEN TENDERS 12
Broccolini, marinara

PEPPERONI PIZZA 11

CHEESE PIZZA 10

LUNCH

Download Lunch Menu

ANTIPASTI

*MINESTRONE DI VERDURE 5|8
Seasonal vegetable soup with kale and Italian sausage topped with Grana Padano.

*CAPRESE 14
Vine-ripe sliced tomatoes with fresh mozzarella and basil drizzled with basil-infused EVOO.

BRUSCHETTA AL POMODORO 13
Grilled ciabatta bread rubbed with garlic and topped with marinated tomatoes, basil and Kalamata olives.

*CALAMARI FRITTI 14
Fried calamari served with tartar and cocktail sauce.

*ANTIPASTO DELLA CASA 18
A sampling of authentic Italian antipasti including; Prosciutto San Danielle, cantaloupe, caponata, Caprese, bruschetta Pomodoro, grilled artichoke, Grana Padano, mixed Italian olives.

MELANZANE ALLA PARMIGIANA 8
Lightly breaded eggplant with herbs and spices, topped with provolone and mozzarella cheese.

*INSALATA MISTA 8
Mixed greens tossed in a balsamic vinaigrette and topped with radishes and ricotta salata.

INSALATA CESARINA 9
Organic romaine lettuce tossed in house made Caesar dressing and topped with focaccia croutons; garnished with egg and Grana Padano.

LATI DI CONTORNO FRITTE 6
House fries served with tomato aioli.

INSALATA

* INSALATA DI CARNE 20
Grilled skirt steak with organic mixed greens, celery, carrots, tomato, bell peppers, and peanut vinaigrette.

* INSALATA DI SALMON 21
Grilled salmon with organic mixed greens, radish, cucumber, cherry tomatoes, crumbled goat cheese, tossed with balsamic vinaigrette.

*PK COBB 15
Organic romaine with gorgonzola, chicken,
avocado, egg, tomato, bacon, green onion
tossed in a red wine vinaigrette.

*INSALATA DI TONNO NICOISE 15
Organic mixed greens, seared ahi tuna, egg, fingerling potatoes, green beans and Nicoise olives, tossed in balsamic vinaigrette.

INSALATA DI POLLO 16
Organic romaine, tossed with chicken breast, olives, bell peppers and potatoes in spicy mustard dressing and topped with bread crumbs.

*INSALATA DI CAVALO VERDE 12
Organic baby kale with golden raisins, pine nuts and apple tossed in a citrus vinaigrette and topped with shaved Grana Padano.

*INSALATA DI BIETOLE 12
Organic wild arugula with golden and red beets, orange segments, pistachio and goat cheese tossed in a citrus vinaigrette.

*INSALATA DI PERE 12
Organic mixed greens with candied walnuts, dried cranberries, Bosc pears and gorgonzola cheese tossed in raspberry vinaigrette.

PIZZA

THIN-CRUST PIZZA USING HOUSEMADE DOUGH AND MOZZARELLA IMPORTED FROM ITALY

MARGHERITA 13
Tomato sauce with mozzarella, fresh basil and oregano.

SALSICCIA 17
Kale pesto sauce with mozzarella, Italian sausage and roasted bell peppers.

FUNGHI 16
Truffle cream sauce with mozzarella and cremini mushrooms.

CRISTINA 18
Fresh mozzarella with mushrooms, prosciutto, arugula and shaved parmesan; drizzled with truffle oil.

CAPRICCIOSA 18
Tomato sauce with mozzarella, mushrooms, baby artichokes, kalamata olives, Italian ham and dried oregano.

CALZONE 18
Folded pizza with tomato sauce, mozzarella & ricotta cheese, mushrooms and Italian ham topped with parmesan.

GLUTEN-FREE CRUST AVAILABLE
*GLUTEN-FREE OPTIONS

PASTA

MADE IN HOUSE | GLUTEN FREE AVAILABLE UPON REQUEST

CAPELLINI POMODORO 14
Homemade angel hair pasta, chopped tomatoes, garlic, marinara sauce and fresh basil

MAFALDA ALLA BOLOGNESE OR POLPETTE 16
Homemade Mafalda pasta with traditional meat ragout or meatballs and Grana Padano

RIGATONI AL FORNO 17
Homemade rigatoni pasta oven baked with Italian sausage in a tomato parmesan cream sauce

LUMACHE CON PESTO E SALSICCIA 17
Homemade pasta shells tossed with Italian sausage, kale pesto, chili flakes & pecorino

RIGATONI ALLA VODKA 17
Homemade pasta tubes, tossed with shallots, Applewood smoked bacon, parsley and a vodka, tomato cream sauce

LINGUINE CON FRUTTI DI MARE 25
Homemade thin flat pasta with clams, prawns, mussels, scallops; seasoned with crushed tomatoes, crushed red peppers, garlic and white wine

PANINI

CHOICE OF FRUIT, INSALATA MISTA OR HOUSE FRIES

CIABATTA POLPETTE 16
Portola ciabatta bread with Sicilian style meatballs with melted provolone cheese

PANINI DI POLLO 18
Grilled chicken breast with Applewood smoked bacon, mozzarella cheese, avocado, red onion, tomato and arugula with pesto aioli

PANINI DI TONNO 17
Whole wheat bread with tuna, celery, onion, capers mayo and melted cheddar cheese

PANINO DI MANZO ARROSTO 18
Ciabatta bread, thinly shaved Angus roast beef, melted Swiss cheese, arugula and au jus

PANINO DI MELANZANE 14
Ciabatta bread with eggplant ragout, melted smoked mozzarella and wild arugula

PANINO DI MANZO 16
Hamburger bun with natural grass-fed beef, melted cheddar, red onion, lettuce, tomato, pickles and tomato aioli

BLT 13
Sourdough sliced bread, tomatoes, lettuce, avocado Applewood smoked bacon, tomato aioli

VERDURE COTIE

ASPERGI O CAVOLETTI DI BRUXELLES 8
Asparagus or Brussel sprouts with lemon marmalata and ricotta salata

BROCCOLINI 8
Garlic conserva and pecorino romano

DINNER

Download Dinner Menu

ANTIPASTI

* MINESTRONE DI VERDURE 7|9
Seasonal vegetable soup with kale and Italian sausage

MELANZANE ALLA PARMIGIANA 8
Lightly breaded eggplant with herbs and spices; topped with provolone and mozzarella cheese.

*PROSCIUTTO E MELONE 14
Fresh Tuscan cantaloupe topped with Prosciutto San Danielle; garnished with kalamata olives.

*MARINATED OLIVES 10
Lemon, rosemary, coriander.

*CAPRESE 15
Vine-ripe sliced tomatoes with fresh mozzarella and basil drizzled with basil-infused EVOO.
*AHI TUNA CRUDO 18
Seared ahi tuna with avocado, bell pepper, mango, cucumber, radish, ginger, cilantro and Calabrian pepper sauce.

*CALAMARI FRITTI 14
Fried calamari with tartar and cocktail sauce.

BRUSCHETTA AL POMODORO 13
Grilled ciabatta bread rubbed with garlic and topped with marinated tomatoes, basil and kalamata olives.

*ANTIPASTO DELLA CASA 18
A sampling of authentic Italian antipasti including; Prosciutto San Danielle, cantaloupe, caponata, caprese, bruschetta pomodoro, grilled artichoke, Grana Padano, mixed Italian olives.

INSALATA

*INSALATA MISTA 8
Organic mixed greens, radish, roasted shallots, balsamic vinaigrette, ricotta salata.

INSALATA CESARINA 10
Organic romaine lettuce, Grana Padano, hardboiled egg, house made caesar dressing, focaccia garlic rosemary croutons.

*INSALATE DI TONNO NICOISE 16
Seared ahi tuna, egg, fingerling potatoes, Blue Lake beans, organic mixed greens, Nicoise olives, balsamic vinaigrette.

INSALATA DI POLLO 16
Organic romaine tossed with chicken breast, olives, bell peppers and potatoes in spicy mustard dressing and topped with bread crumbs.

*INSALATA DI CAVALO VERDE 13
Organic baby kale, tossed with golden raisins, toasted pine nuts, apple, citrus dressing topped with shaved parmesan.

*INSALATA DI BIETOLE 13
Organic wild arugula, mixed greens tossed with red & golden beets, orange segments, toasted pistachio in a citrus dressing topped with goat cheese.

*INSALATA DI PERE 13
Organic mixed greens tossed with candied walnuts, dried cranberries in a raspberry vinaigrette topped with Bosc pears and gorgonzola cheese.

PIZZA

THIN-CRUST PIZZA USING HOUSEMADE DOUGH AND MOZZARELLA IMPORTED FROM ITALY

MARGHERITA 13
Tomato sauce with mozzarella, fresh basil and oregano.

SALSICCIA 17
Kale pesto sauce with mozzarella, Italian sausage and roasted bell peppers.

FUNGHI 16
Truffle cream sauce with mozzarella and cremini mushrooms.

CRISTINA 18
Fresh mozzarella with mushrooms, prosciutto, arugula and shaved parmesan; drizzled with truffle oil.

CAPRICCIOSA 18
Tomato sauce with mozzarella, mushrooms, baby artichokes, kalamata olives, Italian ham and dried oregano.

CALZONE 18
Folded pizza with tomato sauce, mozzarella & ricotta cheese, mushrooms and Italian ham topped with parmesan.

GLUTEN-FREE CRUST AVAILABLE
*GLUTEN-FREE OPTIONS

PASTA

MADE IN HOUSE | GLUTEN FREE AVAILABLE UPON REQUEST

CAPELLINI POMODORO 16
Homemade angel hair pasta, chopped tomatoes, garlic, marinara sauce and fresh basil

MAFALDA ALLA BOLOGNESE OR POLPETTE 17
Homemade Mafalda pasta with traditional meat ragout or meatballs and Grana Padano

RIGATONI AL FORNO 17
Homemade rigatoni pasta oven baked with Italian sausage in a tomato parmesan cream sauce

LUMACHE CON PESTO E SALSICCIA 18
Homemade pasta shells tossed with Italian sausage, kale pesto, chili flakes & pecorino

RIGATONI ALLA VODKA 18
Homemade pasta tubes, tossed with shallots, Applewood smoked bacon, parsley and a vodka, tomato cream sauce

LINGUINE CON FRUTTI DI MARE 28
Homemade thin flat pasta with clams, prawns, mussels, scallops; seasoned with crushed tomatoes, crushed red peppers, garlic and white wine

SPAGHETTI CON SALMON 28
Homemade spaghetti tossed with garlic, mushrooms, chopped tomatoes and capers in a white wine cream sauce

GIRARROSTO, GRILIA E SPECIALITA’

PICCATA PETTI DI POLLO 28
Grilled chicken breast with a garlic, lemon, capers, white wine sauce; Served with roasted fingerling potatoes and sautéed broccolini

SCALOPPINE AI CARCIOFI E LIMONE 28
Thinly-pounded veal sautéed with sliced fresh baby artichokes and lemon; Served with roasted fingerling potatoes and seasonal vegetables.

PETTO DI POLLO AL PEPERONCINO 27
Grilled chicken breast marinated with sage, thyme, rosemary, crushed red peppers, white wine, Dijon mustard and lemon. Served with roasted fingerling potatoes and sautéed spinach

BISTECCA ALLA GRIGLIA 29
Grilled Skirt Steak marinated with fresh herbs; Served with Garlic mashed potatoes, broccolini and onion rings

FILETTO AL BALSAMIC 36
Grilled beef tenderloin with balsamic reduction; served with organic sautéed spinach and roasted fingerling potatoes

*SALMONE ALLA GRIGLIA 29
Grilled salmon served over carrot coulis, wild rice and seasonal veggies

GRIGLIATA DI PESCE MISTO 32
Mixed grill of salmon, calamari, scallops, whitefish and prawns, topped with lemon-olive oil sauce; Served with roasted fingerling potatoes and broccolini.

PANINO DE MANSO ARROSTO 17
Hamburger bun with natural grass-fed beef, Melted cheddar cheese, red onion, lettuce, tomato, house pickles with tomato aioli

LATI DI VERDURE COTTE

ASPARAGI OR CAVOLETTI DI BRUXELLES 8
Asparagus or Brussel sprouts with lemon marmalata and ricotta salata

BROCCOLINI 8
Garlic conserva and pecorino romano

KIDS DINNER/LUNCH MENU

Download Kids Dinner/Lunch Menu

SPAGHETTI AND MEATBALL 11

SPAGHETTI MARINARA 10

SHELLS & CHEESE 9
Butter and parmesan

MAC & CHEESE 10
Creamy cheddar and parmesan cream

GRILLED CHEESE 10
Provolone, marinara

CHICKEN TENDERS 12
Broccolini, marinara

PEPPERONI PIZZA 11

CHEESE PIZZA 10

News & Events

Portola Valley Welcomes the Portola Kitchen

You gotta love a restaurant that offers you a perfectly crisp and light Belgium waffle with Nutella sauce — at the end of dinner. That’s one of the joys of the new Portola Kitchen, which opened last month up in the tree-lined hills of Portola Valley. It’s in the old... read more

Portola Kitchen brings Italian cuisine to Ladera

In five weeks time, Mike Wallau has transformed Mike’s Cafe, into a rustic Italian restaurant featuring farm-to-table food, much of it grown organically. Now called Portola Kitchen, the restaurant, located in the Ladera Country Shopper, sports a new look, along... read more

Recent Posts

Portola Valley Welcomes the Portola Kitchen

You gotta love a restaurant that offers you a perfectly crisp and light Belgium waffle with Nutella sauce — at the end of dinner. That’s one of the joys of the new Portola Kitchen, which opened last month up in the tree-lined hills of Portola Valley. It’s in the old...

Testimonials

“Everything was delish and service was excellent!” The home-made gnocchi was fantastic, as well as the fish and Osso Bucco. What was extraordinary about this newish restaurant was the service.

Wonderful top notch and inventive food, informal atmosphere, friendly and attentive service. A regular for us on our visits to the Palo Alto area.

Definitely will return. This local restaurant is a great value within a friendly atmosphere and so close to he more frenetic towns nearby.

Contact Us

15 + 12 =

ADDRESS:
3130 Alpine Road, Portola Valley,
CA, 94028
Located in the Ladera Country
Shopper, across from Bianchinis.

MAP

Tel. 650.851.6453

Hours of Operation:

Mon-Fri: 11:30 am – 2 pm
Mon-Thu, Sun: 5 pm – 9 pm
Fri-Sat: 5 pm – 10 pm

Saturday and Sunday Brunch:
10 am – 2 pm

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