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

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

Flash-fried and topped with fresh Parmesan served with lemon

Served with a side of spicy aioli

Baked Canadian Malpeque oysters topped with Gaetano sauce and Parmesan cheese

Served with mignonette and cocktail sauce

New Zealand Green-Lipped mussels sautéed in a garlic cream sauce

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

10 oz. Aged Choice Filet Mignon

6 oz. Aged Choice Filet Mignon

8 oz. Joyce Farms Heritage© Grass Fed Sirloin Steak

16 oz. Certified Hereford Beef Strip Steak

12 oz. USDA Choice Ribeye Steak

24oz. Certified Hereford Beef Cowboy Ribeye Steak

16 oz. Double Bone-In Pork Chop

16 oz. Center Cut Bone-In Veal Chop

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

Served with a sautéed onion, wild mushroom au jus

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

Served traditional Sicilian style, char-broiled with garlic butter, fresh tomatoes, basil and topped with Kemoll's bread crumbs, on a bed of creamy béchamel sauce

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

Served with pancetta relish

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