Kemolls

Our signature dish fried fresh sliced artichokes dipped in batter, fried golden brown, served with mrs kemolls special sauce for dipping

Sicilian style

Turnover style pastry filled with italian meats and mozzarella cheese

Served with our meat sauce

Meaty cakes served with spicy mayonnaise

Served with cocktail saue and lemon

Crisply fried served with marinara sauce and lemon

With mrs. kemolls special topping

Especially recommended sherry, cream and garlic sauce, served with crusty bread to be sure all the sauce is enjoyed

Clams, squid, shrimp and mussels sauteed in olive oil, garlic and parsley served with crusty bread to be sure all the broth is enjoyed

Romaine, hard cooked egg, red onion, garbanzo, roasted red pepper and frehly grated asiago cheese

Red onion, blue cheese, toasted walnuts, balsamic vinagrette

Grilled asparagus topped with blue cheese on baby mixed greens with balsamic vinaigrette

Traditional with anchovy and house made croutons

Six cheese : Lemon, butter, capers, olive oil and oregano, tarragon butter, blackened, anchovy butter, or panchetta relish

Published bon appetit magazine shrimp and sliced artichokes sauteed in a tarragon mustard sauce

In kemolls bread crumbs char broiled with garlic butter, fresh tomatoes, basil and capers

Bonless brests of chicken char broiled in kemolls bread crumbs, with garlic cream sauce, toasted pine nuts

Bonless breasts of chicken in a sweet sour sauce with capers, toasted almonds and raisins

Bonless breasts of chicken topped with prosciutto and mozzarella cheese, sauteed in a sherry wine sauce

Medallions of beef tenderloin in cognac and cream sauce with lobster tail. A recipe created by a fourth generation member of our family

Filet mignon prepared in a tart cream sauce with imported green peppercorns

Roasted garlic and mushroom sauce

Sixteen ounce served with sauteed wild mushrooms in a demi glaze

Nine ounce filet with natural demi glaze

Two eight ounce with choice of lemon rosemary cream saue or marsala wine sauce

Stuffed with mozzarella, prosciutto and sage, sauteed in a sherry wine sauce

Veal scaloppine in kemolls bread crumbs sauteed in garlic butter topped with tomato, clalamata olives and artichokes

Sauteed in sweet butter with capers and lemon

Topped with prosciutto, asparagus, mozzarella cheese, sauteed in wine sauce

Breaded cutlet topped with tomato sauce and mozzarella and provelone cheeses

Sauteed with crimini mushrooms and marsala wine

Lobster tail, langostino, shrimp, mussels, clams, mushrooms, garlic cream sauce

Merlot demi glaze, served over pancetta wild mushroom risotto

Lobster tail, scallops and mussels with baby spinach and a touch of safforn

Olive oil, fresh tomatoes, garlic, basil and parsley, topped with feta cheese

With smoked salmon, capers, cream and asiago cheese

Homemade noodles stuffed with chicken, beef tenderloin and veal filling with choice of our bolognese meat sauce, marinara sauce or balsemela cream sauce topped with mozzarella and provolone cheese

Homemade noodles stuffed with ricotta cheese and parsley filling with choice of our bolognese meat sauce, marinara sauce or balsemela cream sauce topped with mozzarella and provolone cheese

With fresh clams, olive oil, garlic and parsley

Bow tie noodle tossed with cream, asiago cheese, fresh basil, pine nuts and sun dried tomatoes