Grilled tenderloin tips served on a bed of béchamel cream with diced tomatoes and basil

Fresh sliced artichoke hearts, dipped in batter, and fried golden brown served with Mrs. Kemoll’s special sauce for dipping

Served with our homemade meat sauce

Mild Peppadew peppers stuffed with herbed-goat cheese and topped with a balsamic reduction, served with crostini

Asian-marinated chicken, panko encrusted, finished in a sweet and spicy chili sauce

Served with a side of spicy aioli

Jumbo shrimp and crab claws served chilled with cocktail sauce and lemon

Turnover-style pastry filled with Italian sausage, pepperoni, salami, mortadella and mozzarella, served with a side of meat sauce

Two braised pork tenderloin kabobs, skewered with fresh vegetables, grilled and topped with Asian glaze

Homemade traditional meatballs topped with Mrs. Kemoll’s meat sauce, mozzarella and provolone cheese

Two marinated chicken kabobs, skewered with fresh vegetables grilled and topped with teriyaki sauce

10 oz. Aged Choice Filet Mignon

6 oz. Aged Choice Filet Mignon

16 oz. Certified Hereford Beef Strip Steak

12 oz. USDA Choice Ribeye Steak

16 oz. Center Cut Bone-In Veal Chop

Four 4 oz tenderloin medalions served with a dijon mustard sauce or natural demi-glaze

32 oz bone-in pork steak, slow roasted, then char-grilled to perfection, served with house made BBQ leek sauce

Skin on roasted chicken breasts served in an Au Poivre sauce w/green peppercorns

Homemade tube noodles stuffed with a combination of chicken, beef and veal. Served with a choice of meat sauce, marinara sauce or cream sauce, then topped with mozzarella, provolone, and Parmesan cheeses

Homemade tube noodles stuffed with a ricotta cheese and parsley filling. Served with a choice of meat sauce, marinara sauce or cream sauce, then topped with mozzarella, provolone, and Parmesan cheeses

Breaded veal cutlet topped with marinara sauce and a blend of mozzarella and parmesan cheeses

Tenderloin tips in a natural demi-glace served on a bed of wild mushroom risotto.

Colossal prawns grilled and topped with Kemolls bread crumbs, Served with fresh tomatoes and basil on a bed of garlic butter, or creamy béchamel sauce

Cold-water tail baked in garlic butter and served with lemon and drawn butter

Served with pancetta relish

Served with a lemon, butter and caper sauce

Served traditional Sicilian scampi style with garlic butter, fresh tomatoes,and basil or with a creamy béchamel sauce with fresh tomatoes and basil

Three layers of pasta blended, with a combination of five-cheeses (mozzarella, asiago, provolone, sharp cheddar, and cream cheese) and Mrs. Kemoll’s meat sauce

Fusilli pasta served in olive oil, marinara, fresh tomatoes, garlic, basil and parsley, topped with feta cheese

Fusilli noodles tossed in a creamy Alfredo sauce with sun-dried tomatoes, basil, and pine nuts then sprinkled with Kemoll’s bread crumbs

Fusilli pasta tossed with seasonal vegetables, marinara, basil, parsley, & Feta cheese

Fusilli pasta served in a dill, garlic cream sauce then tossed with smoked salmon and capers