Porto's Bakery and Cafe

Seasonal! Choux pastry filled with vibrant raspberry jam and rich matcha ganache, topped with fresh raspberries, chocolate decor, and a dusting of powdered sugar.

It’s back! A classic croissant made with California butter, filled with our signature cream cheese and sweet strawberry jam, topped with a dusting of powdered sugar and garnished with fresh strawberries.

A French macaron filled with lemon mascarpone cream, fresh raspberries, topped with crystal sugar.

Porto's signature potato puree filled with a seafood ragout (shrimp with garlic, cilantro, lemon zest, and tomato sauce). With a crispy cilantro panko crust.

Made with local wildflower honey and organic Rishi® matcha green tea, blended with honey-infused whole milk, and topped with a vanilla matcha sweet cream.

Made with local wildflower honey and medium-roast espresso, blended with honey-infused whole milk, and topped with a vanilla bean sweet cream.

A blend of market greens hand-tossed in an apple cider vinaigrette with honey crisp apples, candied pecans, red onions, and house-made multigrain croutons. Topped with freshly grated Grana Padano parmesan cheese and pomegranate seeds. Add our signature grilled, marinated chicken breast for an additional charge.

Housemade New England Style Clam Chowder with Chopped Sea Clams, Smoked Bacon, Diced Potato and Vegetables in a Rich Creamy Broth. Add our sourdough bread bowl for an additional charge.

A naturally leavened rustic loaf baked with our signature Porto's starter, organic old-world wheat, locally sourced rye flour from the Tehachapi Heritage Grain Project, and sweetened with a touch of organic apple cider.

A seasonal guest favorite! Porto's signature potato puree filled with slow-braised turkey breast in a gravy of carrot, onion, celery, fresh sage, white wine, and porcini mushroom with a crispy Panko and parsley crust.

Thinly sliced plantain, fried, and seasoned with garlic salt. Served with a side of Mojo (Cuban garlic sauce).

A sweet and savory guest favorite! Puff pastry filled with Rosa's original picadillo (Cuban-style ground beef with onion, bell pepper, olive, and Spanish seasonings).

Rosa's original recipe! Savory hand pie filled with Cuban-style chicken fricassee (slow-cooked chicken breast, carrot, raisins, peas, onion, tomato sauce, and Spanish seasonings).

A Cuban-style soft corn tamale with Porto's signature slow-roasted pork wrapped in a corn husk.

A Porto's Bakery Classic! Porto's signature potato puree filled with Rosa's original picadillo (Cuban style ground beef with onion, bell pepper, olive, and Spanish seasonings) with a crispy panko crust.

Porto's signature potato puree filled with mozzarella, parmesan, asiago, ricotta, roasted serrano, poblano, red and yellow bell peppers, and sauteed onion. With a crispy panko crust.

Traditional croquette made with bechamel, chicken, garlic, parsley, and Spanish seasonings.

Traditional croquette made with bechamel, smoked ham, parsley, and Spanish seasonings.

Traditional puff pastry made with European-style butter filled with spinach, feta, ricotta, and mozzarella cheese.

A guest favorite! Traditional puff pastry made with European-style butter with Porto's signature cream cheese filling, topped with sugar.

A Porto's Bakery Original! Puff pastry with Porto's signature cream cheese filling and guava jam.

Puff pastry with Porto's signature guava jam.

Traditional puff pastry made with European style butter with house-made coconut filling, topped with crystal sugar.

Traditional puff pastry made with European style butter filled with apple, raisin, pecan, and bits of Rosa's original Cuban cake, topped with powdered sugar.

Porto's take on a traditional Mexican sweet empanada filled with a chunky pineapple jam.

A traditional scone with dried cranberries, bits of candied orange peel, and a sweet cream crust.

A Porto's twist on a traditional Central American pound cake made with cream cheese and sour cream. Topped with sesame seeds. Serves 6.

A staff favorite! Moist pound cake filled and topped with a cinnamon pecan streusel, drizzled with icing. Serves 8.

It's Back! Choux pastry filled with our signature vanilla custard, topped with a rich chocolate ganache, and decorated with a blend of dark chocolate curls, flakes, and crispy milk chocolate pearls.

A rich and creamy housemade Spanish style custard finished with a golden caramel.

A sweet, pink guava mousse with a chunky guava center atop a thin layer of Rosa's original sponge cake. Finished with a white chocolate glaze and topped with a dried rose bud.

A guest favorite! Porto's signature mango mousse on a thin layer of Rosa's original sponge cake with passion fruit crémeux. Finished with mango glaze, finely shredded coconut, and white chocolate decor.

Traditional puff pastry made with European-style butter layered with vanilla custard. Finished with puff pastry crumbs and powdered sugar.

Moist carrot cake with pecan and pineapple layered with Porto's signature cream cheese icing and topped with toasted pecans.

A guest favorite! Moist chocolate cake layered with Porto's signature whipped chocolate ganache and topped with dark chocolate shavings.

Layers of mascarpone cream and coffee-soaked ladyfingers. Topped with cocoa powder and crispy dark chocolate pearls.

A guest favorite! A buttery tart with vanilla custard and an assortment of fresh fruit.

Traditional croissant made with European-style butter, glazed with simple syrup, and coated with cinnamon sugar.

Voted LA's Best Croissant! Traditional croissant made with European style butter.

Traditional croissant made with European-style butter filled with sweet roasted ham and Swiss cheese.

Traditional croissant made with European style butter filled with almond cream and topped with sliced California almonds and powdered sugar.

Traditional croissant made with European style butter filled with and dipped in dark chocolate.

Traditional croissant made with European style butter filled with vanilla custard and mini Belgian chocolate chips topped with pearl sugar.

A moist muffin loaded with fresh raspberries and blueberries and a hint of lemon zest. Topped with a cinnamon streusel and powdered sugar.

A rich muffin loaded with Belgian chocolate chips.

A moist muffin loaded with fresh blueberries and a hint of lemon zest.

A guest favorite! A classic cookie with Belgian chocolate chips, a chewy center, and crisp edges.

A classic cookie with oats, raisins, a chewy center, and crisp edges.

Min. 6 each. A guest favorite! A shortbread cookie with Porto's signature dulce de leche filling. Topped with powdered sugar.

Min. 6 each. A chocolate shortbread cookie with a chocolate hazelnut cream filling. Topped with a dark chocolate drizzle.

Our signature blend, vibrant hibiscus combined with bright, tart berries for a refreshing burst of flavors over ice.

Our signature blend, a tropical spin on classic black tea with vibrant juicy mango and sweet, tangy pineapple flavors over ice.

Porto's twist on a classic Cuban cocktail! Strawberries and mint leaves hand-muddled with freshly-squeezed lime juice, sweetened with simple syrup & strawberry puree. Topped with fresh strawberries, club soda, and shaken over ice. (Non-alcoholic)

Freshly-squeezed lemons and Porto's signature guava puree sweetened with simple syrup.

Topo-Chico® sparkling mineral water.

Alpine Spring Water®

Martinelli's Gold Medal® 100% juice from U.S. grown fresh apples.

A Cuban classic! Materva® is a Cuban yerba mate tea soda that is refreshing and not too sweet.

Inca Kola® is a Peruvian lemon verbena soda, often compared to cream soda.

Iron Beer® is a non-alcoholic Cuban root beer with herbal and fruity notes.

Malta India® is a Cuban malt beverage that's slightly sweet with notes of toasted barley.

Porto's house brew of single-origin, organic Guatemalan coffee made from Arabica beans cold-brewed for 24 hours sweetened with Porto's sweet cream blend (whole milk and condensed milk).

Porto's house brew of single-origin, organic Guatemalan coffee made from Arabica beans cold-brewed for 24 hours sweetened with horchata.

New Recipe! Medium-roast espresso grounds made from Arabica beans ice-blended with Porto's signature dulce de leche and sweet, vanilla cream.

New Recipe! Medium-roast espresso grounds made from Arabica beans iced-blended with Valrhona Dutch-processed chocolate and sweet, vanilla cream.

A rich Masala Chai with premium wild-grown black tea and warm spices, perfectly balanced with steamed whole milk over ice.

All New! Valrhona Dutch-processed chocolate stirred with iced whole milk topped with whipped cream and dark chocolate curls.

Organic matcha green tea with housemade strawberry puree and a touch of Porto's sweet cream blend (whole milk and condensed milk) served over ice.

New Recipe! Organic matcha green tea with steamed whole milk and a touch of sweet vanilla over ice.

Porto's house brew of single-origin, organic Guatemalan coffee made from Arabica beans cold-brewed for 24 hours served over ice.

Medium-roast espresso made from Arabica beans with filtered water over ice.

Medium-roast espresso made from Arabica beans with whole milk over ice.

Medium-roast espresso made from Arabica beans with Porto's signature dulce de leche, sweet vanilla and whole milk over ice. For substitutions please note, dulce de leche contains dairy.

New Recipe! Medium-roast espresso made from Arabica beans with Valrhona Dutch-processed chocolate and whole milk over ice.

Made with local wildflower honey and organic Rishi® matcha green tea, blended with honey-infused whole milk.

Made with local wildflower honey and organic Rishi® matcha green tea, blended with honey-infused whole milk.

A rich Masala Chai with premium wild-grown black tea and warm spices, perfectly balanced with steamed whole milk.

Cacao Barry® and Guittard® chocolate with steamed whole milk, topped with whipped cream and delicate dark chocolate curls. Our exclusive, signature hot chocolate recipe was developed in collaboration with award-winning and world-renowned Pastry Chef En-Ming Hsu, creator of Sip! Extraordinary Drinking Chocolate®.

New Recipe! Organic matcha green tea with steamed whole milk and a touch of sweet vanilla.

Porto's house brew of single-origin, organic Guatemalan drip coffee made from Arabica beans. Small | Medium | Large

Double shot of medium-roast espresso made from Arabica beans from Latin America, East Africa and Indonesia.

Our family recipe: fresh espresso sweetened with condensed milk, topped with creamy steamed milk foam.

Medium-roast espresso made from Arabica beans with filtered water. Small | Medium

Two shots of medium-roast espresso made from Arabica beans finished with a layer of thick milk foam.

Medium-roast espresso made from Arabica beans with steamed whole milk. Small | Medium

Medium-roast espresso made from Arabica beans with Porto's signature dulce de leche, sweet vanilla, and steamed whole milk. Small | Medium. For substitutions please note dulce de leche contains dairy.

New Recipe! Medium-roast espresso made from Arabica beans with Valrhona Dutch-processed chocolate and steamed whole milk. Small | Medium

The quintessential English tea. Fragrant and floral black tea infused with real bergamot citrus. We recommend adding milk and vanilla syrup for the classic London Fog.

Rich, black tea with notes of malt and chocolate.

Floral and soothing chamomile blossoms with notes of quince and apple. Caffeine-free.

Bold and zesty tea with golden turmeric, ginger, and citrus. Caffeine-free.

A Porto's twist on a classic! Whole mango and passionfruit ice-blended with a touch of coconut cream. Dairy-free

New Recipe! This refreshing ice-blended smoothie is made with Pink guava (sweet, smooth, and fragrant tropical fruit) imported from Mexico. Dairy-free

A guest favorite! This refreshing ice-blended smoothie is made from Porto's exclusive blend of creamy and juicy imported mangoes. Dairy-free

New Recipe! Whole banana and strawberries, ice-blended with Porto's sweet cream blend (whole milk and condensed milk).

A family favorite! Hand-picked mamey (a truly unique tropical fruit with sweet, floral, and nutty notes) ice-blended with Porto's sweet cream blend (whole milk and condensed milk).