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Enjoy an authentic Catalonian tapas dish, consisting of Codfish fritters served with a bold Romesco sauce and aioli.
Experience one of the classic Spanish tapas dishes that is served in bars all over Spain. The sauce has a spicy peppers slight touch, hence the name bravas, which means "fierce”. Enjoy the crispy potato wedges with brava sauce and aioli.
Basque cuisine is revered in Spain and around the world. It is famous for its simple, straightforward dishes, which make optimal use of the excellent raw materials nature provides, such as clams. Enjoy these fresh clams sautéed in garlic and parsley sauce.
Typically, a Tartare is served as a spread for toast. Enjoy a modern version of it starting with Ahi tuna, avocado, mango, caviar, yogurt, and soy sesame vinaigrette.
The original carpaccio dates back centuries and was evocative of Carpaccio's paintings. It has since evolved into delicious strips of Filet mignon marinated in Dijon mustard, topped with thin slices of Parmesan cheese, and lemon vinaigrette.
Pronouced Pan Tumaca, the origin of this dish is disputed, as tomato is relatively new to Catalan cuisine. Widely regarded as the epitome of Catalan cuisine enjoy this modern version served on a bruschetta topped with your choice of Serrano ham or aged Manchego cheese.
Every cheese cognoscenti enjoys mozzarella, a delicacy that has been around since the 12th century. Enjoy this light Catalan style flatbread dish prepared with tomatoes three ways, mozzarella cheese, kalamata olives and pesto on a flat croissant.
Seafood, rice, wines of great international reputation and the incorporation of eggs into many of their dishes characterize Spain’s excellent gastronomy. Por Fin continues the excellence, serving fried eggs with potato crème, potato crisps, serrano ham and truffle oil.
Chef's selection
Filet Mignon, mixed greens, oven roasted eggplant, slices of parmesan cheese, tossed in tomato vinaigrette
Romaine lettuce, avocado vinaigrette, shoestring potatoes, toasted almonds crumbles and grilled shrimp
Homemade Caesar dressing and croutons mixed with romaine lettuce and Parmesan cheese
One of the pillars of Milanese cuisine, risotto is a rich and creamy, traditional Italian dish made with a full-flavored rice. Enjoy this arborio rice with caramelized porcini mushrooms, shallots, truffle oil, and Parmesan cheese.
Black rice or arroz negro is popular along the entire Mediterranean coast of Spain. The original recipe is also known as arroz de pobre, or "poor man’s rice", a reflection of its modest ingredients. Its simplicity - flavorful rice with a little squid ink, topped with sautéed calamari makes it a perfect first course.
Catalonia has absorbed the best of each country and created a culinary art, forming part of the popular wisdom of the region. Cannelloni or Canalons are traditionally served on holidays such as Saint Esteve day. Por Fin serves pork and chicken cannelloni with béchamel, Parmesan cheese, and chicken jus daily.
Viva la dolce pear fiocchi! This Italian innovation consists of sweet pear pasta served with a light honey truffle, topped with crumbled walnuts and Cabrales sauce, a Spanish cheese from the Asturias region with a strong smell and bold flavor.
Paella made with Soup noodle instead of rice | Full Portion | Half Portion
Had any Patagonian toothfish lately? Chances are most people would say no. But call it by its common market name, Chilean sea bass, and the answer might be different. Enjoy Por Fin’s pan seared, served with, potato crisps, tomato confit, leek chips, and black olive drizzle.
Live scallops can be obtained from fishmongers throughout the year. Enjoy these scallops pan seared and served with sautéed chanterelle mushrooms, cipollini onions, parsnips and asparagus in a pinot noir reduction.
Tantalize your taste buds with tender braised short ribs, served with potato crisps, potato crème, and melted provolone cheese.
A gourmands delight, seared lamb served with homemade apple compote, countryside chanterelle mushrooms, and caramelized pistachios.
Chef's selection
Crispy potato wedges with brava and aioli sauce.
Homemade Caesar dressing and croutons mixed with romaine lettuce and Parmesan cheese.
Codfish fritters with romesco and aioli sauce
Por Fin ceviche made with sea bass served with mixed greens, avocado slices and tossed with a tangerine citrus vinaigrette.
Warm sautéed snow peas, chanterelle mushrooms, carrots, and scallions tossed with mixed greens and a romesco vinaigrette.
Mixed greens, raisins, and pine nuts, tossed in a pine nut vinaigrette topped with toasted goat cheese.
Serrano ham, fresh mozzarella, truffle oil, served on soft oatmeal bread.
Served on a baguette with piquillo peppers and sweet plantains.
Bacon, mixed greens, tomato, basil burrata cheese, served on a brioche.
Assorted seafood, potatoes, hazelnut picada, and homemade seafood broth.
Tender braised beef with red wine sauce, potatoes, carrots, and green peas.
Topped with a rosemary citrus sauce, and accompanied by a side of tabouleh made with cous cous, apples, red onion, mint, lemon juice and olive oil.
Oven roasted chicken served with a port wine sauce, pine nuts, plums, and potato crisps.
One fried egg served with potato crème, potato crisps, Serrano ham and truffle oil.
Arborio rice, sofrito, Parmesan cheese.
Seared pork chops, homemade apple compote, sautéed button mushrooms.
Romaine lettuce, avocado vinaigrette, shoestring potatoes, toasted almonds crumbles and grilled chicken.
Enjoy an authentic Catalonian tapas dish, consisting of Codfish fritters served with a bold Romesco sauce.
Experience one of the classic Spanish tapas dishes that is served in bars all over Spain. The sauce has a slight bite from the Tabasco, hence the name bravas, which means “fierce”. Enjoy the crispy potato wedges with brava sauce and aioli.
Basque cuisine is revered in Spain and around the world. It is famous for its simple, straightforward dishes, which make optimal use of the excellent raw materials nature provides, such as clams. Enjoy these fresh clams sautéed in garlic and parsley sauce.
Typically, a Tartare is served as a spread for toast. The name is popularly derived from the Tatars, a Turkic ethnic group originating back to the 5th century. Enjoy a modern version of it starting with Ahi tuna, avocado, mango, caviar, yogurt, and soy sesame vinaigrette.
The original carpaccio dates back centuries and was evocative of Carpaccio’s paintings. It has since evolved into delicious strips of Filet mignon marinated in Dijon mustard, topped with thin slices of Parmesan cheese, and lemon vinaigrette.
Antipasto is the Italian word for snacks served before a meal. The Antipasto Por Fin is a dish dedicated to pique one’s appetite, containing a tasting of Spanish cheeses, meats, and marinated vegetables from around the country.
Escalibada originated in Catalan, a town made up of many small, narrow winding streets, full of old-world character. Enjoy a remake of tradition: oven roasted red peppers, eggplant and onion, marinated in extra virgin olive oil served cold and topped with warm toasted goat cheese.
Every cheese cognoscenti enjoys mozzarella, a delicacy that has been around since the 12th century. Enjoy this light Catalan style flatbread dish prepared with tomatoes three ways, mozzarella cheese, kalamata olives and pesto on a flat croissant.
Foie Gras dates all the way back to the ancient Egyptians. Eventually Foie Gras returned to the public scene when French chef Jean-Pierre Clause revived the recipe and perfected it into a royal dish. The King of France, Louis XVI, once proclaimed Foie Gras as “The Dish of Kings.” Enjoy this royal dish served cold under thin layers of caramelized green apples, and a hint of real vanilla.
Pronouced Pan Tumaca, the origin of this dish is disputed, as tomato is relatively new to Catalan cuisine. Widely regarded as the epitome of Catalan cuisine enjoy this modern version served on a bruschetta topped with your choice of Serrano ham or aged Manchego cheese.
Seafood, rice, wines of great international reputation and the incorporation of eggs into many of their dishes characterize Spain’s excellent gastronomy. Por Fin continues the excellence, serving fried eggs with potato crème, potato crisps, serrano ham and truffle oil.
Chef's selection
Filet Mignon, mixed greens, oven roasted eggplant, slices of parmesan cheese, tossed in tomato vinaigrette
Romaine lettuce, avocado vinaigrette, shoestring potatoes, toasted almonds crumbles and grilled shrimp
Homemade Caesar dressing and croutons mixed with romaine lettuce and Parmesan cheese
One of the pillars of Milanese cuisine, risotto is a rich and creamy, traditional Italian dish made with a full-flavored rice. Enjoy this arborio rice with caramelized porcini mushrooms, shallots, truffle oil, and Parmesan cheese.
Black rice or arroz negro is popular along the entire Mediterranean coast of Spain. The original recipe is also known as arroz de pobre, or "poor man’s rice", a reflection of its modest ingredients. Its simplicity - flavorful rice with a little squid ink, topped with sautéed calamari makes it a perfect first course.
As with nearly all cultures, Catalonian cooking has great character. Its innovative cooking often looking back to history for inspiration. Although ultimately Mediterranean, Catalonia has been influenced by various cultures over the centuries: the Greeks, Romans, the Italians in the eighteenth century and the French have all left their mark on this complex cuisine. This Por Fin specialty is served in a flat pan made with saffron picada, 12 hour c
Catalonia is well known for its fresh seafood, which they have incorporated into their dishes for centuries. Por Fin offers this traditional fare of linguini served with shrimp, clams, and mussels for today’s seafood lover.
Catalonia has absorbed the best of each country and created a culinary art, forming part of the popular wisdom of the region. Cannelloni or Canalons are traditionally served on holidays such as Saint Esteve day. Por Fin serves pork and chicken cannelloni with béchamel, Parmesan cheese, and chicken jus daily.
Viva la dolce pear fiocchi! This Italian innovation consists of sweet pear pasta served with a light honey truffle, topped with crumbled walnuts and Cabrales sauce, a Spanish cheese from the Asturias region with a strong smell and bold flavor.
Had any Patagonian toothfish lately? Chances are most people would say no. But call it by its common market name, Chilean sea bass, and the answer might be different. Enjoy Por Fin’s pan seared, served with, potato crisps, tomato confit, leek chips, and black olive drizzle.
A deliciously light fish, Grouper is from the sea bass family, found in the warm waters of the Atlantic, Gulf of Mexico and Caribbean. Enjoy Por Fin’s fresh catch that is pan seared, served with green pea purée, Serrano ham, onion crisps and herb oil drizzle.
Fresh from the pure, icy waters of Ireland, enjoy Por Fin’s pan seared organic Irish salmon served with bok choi, edamame, and cauliflower puree topped with a drizzle of citrus pistachio vinaigrette.
Live scallops can be obtained from fishmongers throughout the year. Enjoy these scallops pan seared and served with sautéed chanterelle mushrooms, cipollini onions, parsnips and asparagus in a pinot noir reduction.
Enjoy the distinctive flavor and the aroma of chicken that is oven roasted to perfection with creamy morel ragout and sautéed green asparagus.
Deliciously mild and tender, enjoy a choice Angus filet served with green and red peppers accompanied by Cabrales, red pepper, and Port wine sauces.
Tantalize your taste buds with tender braised short ribs, served with potato crisps, potato crème, and melted provolone cheese.
A gourmands delight, seared lamb served with homemade apple compote, countryside chanterelle mushrooms, and caramelized pistachios.
Accompanied with banana ice cream, rum caramelized pineapple and chocolate sauce.
Trilogy of passion fruit cream, shaved mint and coconut foam.
Entice your sweet-buds with this typical Spanish delicacy using a perfectly caramelized brioche gently covered with cappuccino ice cream and plum sauce.
Por Fin’s golden apple tart served with vanilla ice cream.
Made with Valrhona chocolate and accompanied by vanilla ice cream.
Covered in caramelized pistachio crumbles and accompanied by a raspberry sorbet.
Please confirm that this restaurant at this location is permanently closed...