Portage House in Jeffersonville, Indiana

Portage House is the brainchild of chef Paul Skulas and Alex Tinker whose DOERS Group (Citizen 7 and Commonwealth Tap) bring a wealth of knowledge in developing successful establishments.

Chef Skulas brings with him his experience of growing up in Northwest Ohio where he first fell in love with cooking under his mother’s tutelage and later under James Beard Award-winner chef John Currence of City Grocery.

Portage House aims to deliver locally-sourced Indiana meat and produce and fresh seafood. The menu concept is simple, approachable midwestern-fare featuring fine country hams, whole fish, oysters and big steaks. The idea is to elevate those foods and flavors we’re familiar with.


broadbent country hamsorghum mustard, hush puppies 10

double cheeseburgertwo dry aged beef patties, onion, american, dijonnaise 13
fried pork chop sandwichold bayo, pickles, potato bun 11
crushed potatoes w/ herb butter & parm 6
reginettishiitake mushroom alfredo, breadcrumbs 15
butterscotch pudding
lemon bar key lime pie


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