Caffé Molise Menu

Lady fingers flavored with espresso, layered with sweetened Italian cream cheese.

Traditional New York style cheesecake with berry sauce.

Chocolate Hazelnut Mousse layered between a shortbread crust and dark chocolate ganache topping.

Ask your server for today's selections.

Traditional creamy vanilla bean custard with a caramelized sugar topping.

House-made seasonal bread pudding with caramel sauce. Ask your server for today's selection.

The traditional lemon-flavored Italian liqueur. Served chilled.

Late-harvest Zinfandel with raspberry, blackberry, and dark chocolate notes.

This is an exceptional expression of pure sweet pears, very similar to cognac. An outstanding complement to fruit desserts or a wonderful solo finishing note.

This port was originally designated as an expensive, vintage port. It was not released and was instead bottled unfiltered. This is explosively rich port with concentrated flavors.

Full and sweet with moderate acidity and a long finish. Great with crème brûlée.

Sauvignon blanc, lemon juice, limoncello, & frangelico.

Espresso martini with vodka, frangelico, baileys, and chocolate.

Polenta with spicy sausage, roasted peppers, onions, marinara and provolone.

Wild mushrooms and caramelized onions on polenta with tomato sauce and gorgonzola.

Fresh mozzarella, roma tomatoes and fresh basil, with extra virgin olive oil and balsamic vinegar reduction.

Toasted baguette rubbed with fresh garlic, served with herbed bean puree, marinated roma tomatoes, and sautéed fresh spinach.

Butternut squash ravioli in a garlic brown butter sauce topped with Asiago cheese and balsamic reduction.

Fresh spinach with mozzarella cheese, wild mushrooms, roma tomatoes, red onion and pine nuts with balsamic vinaigrette.

Imported feta, warmed goat cheese crostini, roasted bell peppers, mixed olives, sundried tomatoes, and marinated roma tomatoes & red onions on fresh greens.

Beef tenderloin marinated in our secret recipe. Served grilled with a wild mushroom and truffle cream sauce.

Our staff favorite. Spice-rubbed and oven-roasted pork tenderloin with a black mission fig compote. Served with mashed potatoes and seasonal vegetables.

Grilled boneless breast of chicken marinated in garlic oil and balsamic vinegar. Served with artichoke hearts, sun-dried tomatoes and gorgonzola cheese sauce. Served with mashed potatoes and seasonal vegetables.

Breast of chicken sautéed with wild mushrooms, Marsala and a touch of cream served on spinach.

Vegetarian eggplant "meatballs" in a shallot and tomato cream with grilled fresh asparagus and polenta.

Fresh fish daily.

Orecchiette tossed with spicy Italian sausage, wild mushrooms, onions and tomatoes.

Gulf shrimp sautéed in garlic tossed with fettucine in a spicy tomato and onion sauce.

Creamy goat cheese, sun-dried tomatoes, roasted garlic, artichoke hearts, and penne.

Potato and semolina dumplings with fresh tomato cream, basil and toasted pine nuts.

Traditional meat lasagne - layers of pasta, Italian sausage, seasoned beef, ricotta, Asiago and marinara.

House-made fresh pappardelle tossed with a savory, slow-cooked sauce of pork and beef with tomatoes, topped with Asiago.

Spaghettini noodles tossed with a sauce of fresh roma tomatoes, basil, garlic and olive oil, served on fresh arugula with Asiago.

Lady fingers flavored with espresso, layered with sweetened Italian cream cheese.

Served with berry coulis.

Chocolate Hazelnut Mousse layered between a shortbread crust and dark chocolate ganache topping.

Ask your server for today's selections.

Traditional creamy vanilla bean custard with a caramelized sugar topping.

House-made seasonal bread pudding with caramel sauce. Ask your server for today's selection.

Ask about available flavors!

Still Spring Water.

Sparkling Spring Water.

Fresh mozzarella, roma tomatoes and basil, served with extra virgin olive oil and balsamic vinegar reduction.

Toasted baguette rubbed with fresh garlic, drizzled with olive oil, served with herbed bean puree, marinated roma tomatoes, and sautéed fresh spinach.

Homemade savory italian corn cake roasted and served with a fresh tomato basil sauce.

Fresh spinach with mozzarella cheese, wild mushrooms, roma tomatoes, red onion and pine nuts with balsamic vinaigrette.

Imported feta, warmed goat-cheese crostini, roasted bell peppers, mixed olives, sundried tomatoes, and marinated roma tomatoes & red onions on fresh greens.

Grilled gulf shrimp on mixed greens with seasonal fresh fruit salsa, red onion, tomato, artichoke hearts, and imported feta cheese.

Wild mushrooms sautéed with roasted garlic, served on polenta with tomato sauce, melted gorgonzola, and caramelized onions.

Grilled boneless breast of chicken marinated in garlic oil and balsamic vinegar. Served with artichoke hearts, sun-dried tomatoes and gorgonzola cheese.

Orecchiette tossed with spicy Italian sausage, wild mushrooms, onions and tomatoes.

Spaghettini noodles tossed with a sauce of fresh roma tomatoes, basil, garlic and olive oil, served on fresh arugula with Asiago.

Gulf shrimp sautéed in garlic tossed with fettuccine in a spicy tomato and onion sauce.

Creamy goat cheese, sun-dried tomatoes, roasted garlic, artichoke hearts and herbs tossed with penne pasta.

Potato and semolina dumplings served with a fresh tomato cream sauce, basil and toasted pine nuts.

Layers of pasta, spicy sausage, seasoned beef, ricotta, Asiago and marinara.

House-made fresh pappardelle tossed with a savory, slow-cooked sauce of pork and beef with tomatoes, topped with Asiago.

Grilled spicy Italian sausage, roasted peppers, caramelized onions, and provolone.

Fresh mozzarella cheese, fresh basil, roasted red bell peppers, roma tomatoes, and balsamic vinegar.

Grilled portabella slices, fresh tomatoes, provolone, and caramelized onions.