Menu

Our Menu

All parties over 10 need to order off our banquet menu and speak to the owner for a reservation.

Appetizers

  • Beef Tenderloin Brochettes

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

  • Fried Artichokes Seasonal *

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

  • Handmade Toasted Ravioli

    Served with our homemade meat sauce

  • Stuffed Peruvian Peppers *

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

  • Bangkok Chicken

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

  • Jumbo Crab Cakes

    Served with a side of spicy aioli

  • Seafood Cocktail

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

  • Calzone

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

  • Asian Pork Kabob

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

  • Sicilian Meatball Platter

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

  • Teriyaki Chicken Kabob

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

From the Grill

Entrées include one side dish and house salad

  • Filet Mignon

    10 oz. Aged Choice Filet Mignon

  • Petit Filet Mignon

    6 oz. Aged Choice Filet Mignon

  • Strip Steak

    16 oz. Certified Hereford Beef Strip Steak

  • Ribeye Steak

    12 oz. USDA Choice Ribeye Steak

  • Veal Chop

    16 oz. Center Cut Bone-In Veal Chop

  • Pork Tenderloin

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

Choice of Sauce

Marsala wine sauce
Wild mushroom demi-glace
Au Poivre
Balsamico
Natural demi-glace

House Specials

Entrées include one side dish and house salad

  • Center-Cut Pork Steak

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

  • Bone in Roasted Chicken

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

  • Cannelloni allá Toscano or allá Crema

    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

  • Manicotti allá Toscano or allá Crema *

    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

  • Veal Parmigiana

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

  • Tenderloin Tips Risotto

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

Joyce Farms Half-Roasted Chicken

From The Sea

Entrées include one side dish and house salad

  • Grilled Colossal Prawns

    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

  • 10 oz Lobster Tail

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

  • Blackened Snapper

    Served with pancetta relish

  • Chef’s Fresh Catch

    Served with a lemon, butter and caper sauce

  • Sautéed Shrimp Scampi

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

Traditional Italian

Entrées include one side dish and house salad

  • Lasagna

    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

  • Pasta Molica *

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

  • Pasta Basilica *

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

  • Pasta Primavera

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

  • Pasta al Toscano

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

16 oz. Double Bone-In Pork Chop
* vegetarian option
MAKE A RESERVATION

Parties of 10 or more will need to call the restaurant to reserve space.  For parties of 10 or more, we offer of a customized choice-of-three menu which includes a four-course meal, 3-hour house bar, private space, parking and gratuity for $75.00 -80.00 per person plus tax.