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.
Cozze In Padella
Fresh mussels sauteed with garlic, white wine and sweet italian sausages. finished with a touch of cream.
Portabellas Alla Eduardo
Large Porabella mushrooms chargrilled and stuffed with a medley of roasted vegetables and gorgonzola cheese, topped with a tasty basil cream sauce.
Carciofi alla Romano
Long stem imported roman artichokes marinated in extra virgin olive oil, lemon zest and fresh herbs, lightly grilled and garnished with roasted red peppers.
Mozzarella con Pomodoro
Fresh mozzarella with vine ripened tomatoes and basil finished with extra virgin olive oil and Sicilian sea salt.
Insalata si Spinaci con Funghi
Baby spinach, wild mushrooms, and ricotta salata tossed with hazelnuts in a warm pancetta Chianti vinaigrette.
Insalata alla Cesare
Crisp romaine hearts and homemade foccacia croutons in our homemade Cesar dressing.
Ravioli del Giorno: Our daily preparation.
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.
Pollo San Bernardo
Boneless chicken breast sauteed with garlic, roasted Roma tomatoes and spinach, tossed with penne and Grana Padano.
Tagliatelle con salmone e Piselli
Our freshly made tagliatelle with fresh salmon and baby peas in a light white wine cream sauce.
Freshly made potato gnocchi oven baked with prosciutto, mushrooms, breaded eggplant and mozzarella cheese, in a tomato basil cream sauce.
Ravioli Di Aragosta
Lobster ravioli stuffed with fresh lobster meat and tossed in a tomato basil cream sauce. Topped with additional lobster meat.
Carne del Giorno: Our daily meat preparation.
Lobster meat, jumbo shrimp and scallops sauteed with mushrooms, fresh garlic, broccoli, shelled pistachio nuts, Romano cheese and white wine, tossed with penne pasta.
Bistecca Di Parma*
12 oz. sirloin steak topped with rosemary parmesan butter, served with roasted potatoes and spinach.
A fish stew filled with grilled swordfish, mussels, clams, calamari, shrimp, scallops, potatoes and Gaeta olives. Served in alight garlic saffron, white wine tomato broth.
Oven-roasted Statler breast of chicken, marinated in extra virgin olive oil and fresh herbs. Served with a garlic rosemary, and grilled Sicilian lemon vinaigrette over sauteed baby spinach and roasted potatoes.
Fettuccini Con Funghi
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.
At Molise, our chicken is all natural.
Lightly breaded and pan-fried chicken breast baked with marinara, mozzarella, and Grana Padano.
Sauteed chicken scaloppini topped with lightly breaded and fried eggplant in a sherry and San Marzano tomato sauce. Baked with mozzarella cheese and finished with pesto oil.
Pollo alla Vodka
Boneless chicken filet sauteed with diced onion, hot cherry peppers, Roma tomatoes, fresh garlic and splash of vodka in a tomato cream sauce, tossed with penne pasta.
Boneless chicken breast sauteed in a smooth cream sauce with a hint of roasted garlic, tossed with penne and braccoli.
A Statler breast of chicken sauteed in a sherry cream sauce with fresh sage, roasted garlic, mushrooms, and spinach. Baked with prosciutto di Parma and mozzarella, then served with roasted potatoes.
Polllo con Formaggio
Chicken scaloppini in an egg batter, pan-fried with prosciutto and mozzarella cheese in a white wine lemon sauce.
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.
Vitello Or Pollo Marsala
Veal or chicken scaloppini 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 rib chop grilled with a classic white wine sage sauce, topped with fontina cheese and prosciutto. Served with roasted potatoes.
Veal scaloppini in a mushroom sherry cream sauce, finished with parmesan cheese and served with seasonal vegetables and roasted potatoes.
We are now serving Organic Gluten Free Penne Pasta $3.
Frutti Di Mare
Shrimp, scallops, calamari, clams and mussels sauteed in a spicy red sauce with homemade tagliatelle.
Salmone with Caramelized Leeks
Fresh salmon in alight caramelized leek and sundried tomato butter sauce over broccoli rabe.
Pesce Del Giorno
Fish of the day, our chef's preparation.
Gamberi alla Atlantico
Shrimp, capers, garlic, olives, fresh tomatoes and spinach in a white wine sauce. Tossed with homemade spaghetti and fresh basil.
Risotto San Marino
Gently sauteed jumbo shrimp, scallops, lobster meat, oven roasted tomatoes and Romano cheese, tossed with risotto.
Tagliatelle Con Vongole
Native littlenecks and chopped clams sauteed with garlic, white wine and a hint of anchovies, served with homemade tagliatelle pasta.
Gamberi alla Rustico
Jumbo shrimp sauteed in olive oil, butter and garlic. Tossed with handmade tagliatelle pasta in a white wine lemon sauce.
Fresh grilled swordfish served with lobster risotto and fresh vegetables in a saffron infused seafood and littleneck clam broth.
Arrosto Di Pesce
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.
Pesce al Forno
Fresh haddock fillet oven roasted with artichoke hearts, onions, cherry tomatoes, garlic and white wine in a fresh herb and lemon sauce, served with baby spinach.
*Reminder: Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness.
For over 20 years, we have been devoted to keeping the traditions of Italian cuisine alive in our restaurant. As in our homes, we use only the freshest ingredients and prepare them with the heart and passion we have for our rich culture. When you dine at Ristorante Molise we want you to feel at home and to have an authentic Italian dining experience. Buon appetito!