Kemoll's Italian Restaurant

Our signature dish fried fresh sliced artichokes dipped in batter, fried golden brown, served with mrs. kemello's 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 sauce and lemon

Crisply fried served with marinara sauce and lemon

With mrs. kemoll's 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 c ooked egg, red onion, garbanzo beans toasted red pepper and freshly grated asiago cheese

Red onion, blue cheese, toasted walnuts, balsamic vinaigrette

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

Traditional with anchovy and hoise made croutons

Boneless breast of chicken char broiled, topped with kemoll crumbs, garlic cream sauce & toasted pine nuts.

Boneless breast of chicken topped with prosciutto, mozzarella cheese, in a sherry wine sauce.

Boneless breast of chicken in sweet sour sauce with capers, toasted almonds and raisins.

Lemon, butter, capers, olive oil oregano, or pancetta relish.

6 oz. filet mignon, roasted garlic and mushroom sauce

6 oz. filet mignon in a tart cream sauce with green peppercorns.

With merlot demi glaze, served over pancetta wild mushroom risotto.

Homemade noodle stuffed with beef, chicken and veal filling, with choice of meat, marinara or cream sauce

Homemade noodle stuffed with seasoned ricotta cheese choice of meat, marinara or cream sauce.

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 saffron.

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 cheeses.

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 cheeses.

With fresh clams, olive oil, garlic and parsley.

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

Tossed with pure sweet butter, cream and freshly grated asiago cheese with sauteed mushrooms or meat sauce.

Six choices: lemon, butter, capers, olive oil and oregano, tarragon butter, blackened, anchovy butter or pancetta relish.

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

In kemoll's bread crumbs char broiled with gariic butter, fresh tomato, basil and capers.

Boneless breasts of chicken char broiled in kemoll's bread crumbs, with garlic cream sauce, tosted pine nuts.

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

Boneless breasts of chicken topped with prosciutto and mozzarella cheese, sauteed in a sherry sine 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 wiild mushrooms in a demi glaze.

Nine ounce filet with natural demi glaze.

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

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

Veal scaloppine in kemoll's bread crumbs sauteed in garlic butter topped with tomato, calamata 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 provolone cheeses,

Sauteed with crimini mushrooms and marsala wine.