Ristorante Molise

assorted cured meats, auricchio provolone,imported buffalo mozzarella and marinated vegetables

crispy fried calamari tossed in a sauce of white wine, lemon, hot cherry peppers and olive oil

grilled italian bread topped with fresh garlic, roma tomatoes, mozzarella, onions and fresh basil

tender artichoke hearts dipped in egg batter and gently pan fried in olive oil, then finished in a zesty wine sauce

fresh mussels sauteed with garlic, white wine and sweet italian sausages. finished with a touch of cream

shrimp, scallops, calamari, clams and mussels sauteed in spicy red sauce with homemade tagliatelle

fish of the day, our chef's preparation

shrimp, capers, garlic, olives, fresh tomatoes and spinach in a white wine sauce. tossed with homemade spaghetti and fresh basil

gently sauteed jumbo shrimp, scallops, lobster meat, oven roasted tomatoes and romano cheese, tossed with risotto

large sea scallops and haddock fillet oven baked with seasonal lemon, pepper, bread crumbs and olive oil, then served over baby spinach and roasted peppers

freshly made pappardelle tossed in a long braised ragu of loin beef, pork and veal, then topped with an herbed short rib

homemade spaghetti tossed in a sauce of san marzano tomatoes, fresh mozzarella, grana padano and fresh basil

freshly made gnocchi tossed with prosciutto, peas, heavy cream and grana padano

boneless chicken breast sauteed with garlic, roasted roma tomatoes and spinach, tossed with penne and grana padano

lobster ravioli stuffed with fresh lobster meat and tossed in a tomato basil cream sauce. topped with additional lobster meat

lobster meat, jumbo shrimp and scallops sauteed with mushrooms, fresh garlic, broccoli, shelled pistachio nuts, romano cheese and white wine, tossed with penne pasta

12 oz. sirloin steak topped with rosemary parmesan butter, served with roasted potatoes and spinach

freshly made fettuccini tossed with garlic, mushrooms and sweet italian sausage in a parmesan cream sauce

fried eggplant coated with seasoned breadcrumbs, layered with marinara and grana padano, topped with fresh mozzarella and finished in the oven

our daily meat preparation

tender veal lightly breaded and pan-fried, baked with marinara sauce, mozzarella cheese and grana padano

veal scaloppini sauteed in a lemon caper butter sauce

veal or chicken sauteed with mushrooms in a marsala wine sauce

veal scaloppini breaded and pan-fried, served over a fresh arugula and tomato salad with a side of lemon brown butter sauce

veal scaloppini in a mushroom sherry cream sauce, finished with parmesan cheese and served with seasonal vegetables and roasted potatoes