Ristorante Molise menu

Bistecca del Giorno

Our chef's weekly selected beef grilled with the sauce of your choice: Puttanesca Sauce, Vinegar Peppers, Onions & Fresh Herbs and Mushroom Marsala Wine Sauce.

Costatelle di Agnello

Baby lamb chops marinated and grilled with fresh herbs in a demi-glaze sauce.

Melanzane Parmigiana

Skinless eggplant dipped in egg batter, pan fried and baked with marinara sauce and mozzarella cheese.

Pollo Damiano

Chargrilled marinated chicken breast with mushrooms, fresh garlic, sundried tomatoes and goat cheese in a pesto wine sauce.

Polenta alla Molise

Crispy fried cornmeal with chicken, sweet Italian sausages, fresh garlic, peppers, onions and Roma tomatoes in a light tomato wine sauce with Romano cheese.

Veal Elisa

Tender veal scallopini with jumbo shrimp and lobster meat sauteed with shallots in a champagne orange citrus sauce.

Piatto Cosimo

Tender veal, fillet of chicken and jumbo shrimp sauteed with capers, artichoke hearts and roasted peppers in a white wine lemon sauce.

Piatto Misto

A center cut sirloin steak, jumbo shrimp and Italian sausages chargrilled and served with roasted potatoes, vinegar peppers, onions, mushrooms and fresh herbs.

Pasta Antonietta

Lobster meat, jumbo shrimp and scallops sauteed with mushrooms, broccoli, shelled pistachio nuts and Romano cheese with white wine tossed with penne.

Piatto Fiorentino

Sauteed shrimp, scallops and lobster meat with roasted peppers, shallots, roasted tomatoes and a touch of pesto in a garlic white wine sauce tossed with fresh egg fettuccine.

Cioppino

Molise region original fish stew: haddock, clams, jumbo shrimp, scallops and vegetables simmered with a touch of saffron in a light tomato wine sauce.

Bruschetta Rustica

Grilled Italian bread topped with fresh garlic, roma tomatoes, buffalo mozzarella, onions and fresh basil.

Insalata alla Cesare

Crispy romaine, homemade croutons and romano cheese tossed with our own fresh made Caesar dressing.

Portabella alla Griglia

Large portabella mushrooms chargrilled and filled with roasted peppers and spinach, baked with goat cheese and a pesto basil cream sauce.

Crostini di polenta

Cornmeal cooked in chicken stock until hard then pan fried and topped with goat cheese, roma tomatoes and spinach in a garlic wine sauce.

Carciofi Fritti

Tender artichoke hearts dipped in an egg batter and gently pan fried in olive oil finished in a zesty wine sauce.

Olive Ripiene

Jumbo olives stuffed with fresh mined chicken, vegetables and romano cheese gently fried and served with a spicy garlic tomato sauce.

Calamari Fritti

Crispy, fried calamari gently tossed with fresh garlic, diced hot cherry peppers, olive oil and lemon with a touch of hot sauce and fresh basil.

Muscioli in Bianco

New Zealand mussels sauteed in olive oil and garlic with white wine and a touch of lemon

Mozzarella Pomodoro

Buffalo mozzarella, vine ripe tomatoes and fresh basil leaves drizzled with olive oil and seasoning.

Antipasto Alla Molise

Fine imported meats: prosciutto di parma, sopressata, salami, auricchio provolone, buffalo mozzarella and a medley of marinated vegetables drizzled with fresh basil oil.

Pasta alla Molise

Roasted eggplant, soft sundried tomatoes, buffalo mozzarella, whole roasted garlic cloves sauteed with a touch of sherry wine and marinara sauce. Tossed with fettuccine pasta.

Pasta Puttanesca

Assorted peppers, onions, tomatoes, capers, calamata olives, fresh garlic, hot cherry peppers and anchovies sauteed in olive oil and fresh herbs tossed with linguine.

Gnocchi Sorrentino

Fresh made potato gnocchi oven baked with prosciutto, mushrooms, eggplant, mozzarella cheese and fresh garlic in a tomato basil cream sauce.

Gnocchi alla Aldo

Potato gnocchi tossed with onions, tomatoes, capers, peppers, fresh basil, thyme, rosemary and olive oil.

Fusilli Bolognese

Fresh minced beef and Italian sausage meat braised with diced vegetables, mushrooms and ground peeled tomatoes tossed with Fusilli pasta finished with a touch of cream and romano cheese.

Pasta Alfonso

Penne pasta tossed with grilled chicken, calamata olives and sundried tomatoes in a roasted garlic cream sauce.

Ravioli di Aragosta

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

Pollo Michelina

Boneless chicken breast sauteed with asparagus, sundried tomatoes, roasted peppers and fresh basil in a lemon white wine sauce, tossed with penne pasta.

Pollo Con Broccoli

Boneless chicken breast with fresh broccoli sauteed in olive oil, fresh garlic and romano cheese. Tossed with penne pasta.

Pollo Molise

Boneless chicken breast suateed in a smooth cream sauce with a hint of roasted garlic. Tossed with penne and broccoli.

Pollo Parmigiana

Chicken fillet breaded with seasoned bread crumbs, pan fried and baked with marinara sauce and mozzarella cheese.

Pollo Cacciatore

Chicken pieces sauteed with peppers, onions and mushrooms in red wine and marinara sauce.

Pollo Marsala

Chicken scallopini sauteed with mushrooms and prosciutto in a marsala wine sauce.

Pollo Libero

Chicken fillet sauteed with sundried tomatoes and mushrooms in a roasted tomato cream sauce tossed with fusilli.

Pollo Con Formaggio

Chicken scallopini in an egg batter pan fried with prosciutto and mozzarella cheese in a white wine lemon sauce.

Pollo Valdostana

Chicken scallopini sauteed with mushrooms, shallots, spinach and fresh sage in a sherry wine sauce baked with mozzarella cheese and prosciutto.

Risotto Con Pignoli

Pinenuts, sundried tomatoes, broccoli and roasted tomatoes sauteed with chicken and a touch of cream, tossed with Arborio rice and romano cheese.

Pollo Daniela

Chicken scallopini, jumbo shrimp and lobster meat sauteed with shallots and asparagus in a tangy champagne citrus sauce.

Veal Parmigiana

Tender veal scallopini breaded and panfried with marinara sauce and mozzarella cheese.

Vitello Marsala

Veal scallopini sauteed with mushrooms and prosciutto in a marsala wine sauce.

Vitello Bolognese

Tender veal sauteed with prosciutto, minced beef and sausages with mushrooms, onions, ground peeled tomatoes and a touch of cream bakes with mozzarella cheese.

Vitello Piccata

Veal scallopini sauteed with olives, artichoke hearts, mushrooms and capers in a white wine lemon sauce.

Vitello Saltimbocca

Veal scallopini sauteed with spinach, mushrooms, shallots, prosciutto, fresh sage and white wine sauce. Baked with mozzarealla cheese.

Vitello Carrozzella

Veal scallopini sauteed with jumbo shrimp and shallots in a white wine lemon sauce. Served with a lightly pan fried mozzarella cheese.

Vitello Francese

Veal scallopini in an egg batter sauteed in a white wine lemon sauce.

Calamari

Fresh squid sauteed in olive oil and garlic served with linguine with a choice of sauce: fra diavolo, scampi or marinara.

Salmone Picasso

Fresh salmon sauteed with artichoke hearts, roasted peppers and capers in a zesty lemon wine sauce.

Pesce Con Carciofi

Haddock fillet and artichoke hearts in an egg batter sauteed in olive oil and a white wine lemon sauce.

Gamberi Alla Rustico

Large shrimp gently sauteed in olive oil, butter, garlic and white wine. Served over linguine with a choice of sauce: fra diavolo, scampi or marinara.

Gamberi Con Broccoli

Large shrimp sauteed with fresh garlic, olive oil, white wine and broccoli. Tossed with penne and romano cheese.

Gamberi Alla Molise

Large shrimp sauteed in garlic, tossed with broccoli, romano cheese and penne in a smooth roasted garlic cream sauce.

Arrosto Di Pesce

Large sea scallops and haddock fillet oven baked with seasoned lemon, pepper, bread crumbs and olive oil. Served over baby spinach and roasted peppers.

Jumbo shrimp, scallops, calamari, little neck clams and New Zealand mussels sauteed in olive oil and garlic. Served over linguini in a marinara or fra diavolo sauce.

Risotto San Marino

Gently sauteed shrimp, scallops and lobster meat with oven roasted tomatoes and a touch of cream, tossed with imported Arborio rice.

Pesce Oscar

Fresh haddock fillet broiled with lobster meat and asparagus in a zesty lemon dill butter sauce.