Molinos Ristorante Menu

Pasta with meat sauce.

Breast chicken with artichoke, capers and white wine sauce.

Zitti with vodka sauce and chicken.

Breaded veal topped with tomato sauce and mozzarella.

Fried squid.

Spaghetti with meat balls and sausage.

Arugula, endive, radicchio, tomato, and shaved parmigiana cheese.

Fried zuchinni.

Breaded mozzarella in lemon anchovies and white wine sauce.

Romaine with Caesar dressing and croutons.

Fried zuchinni.

Arugula, endive, radicchio, tomato, and shaved parmigiana cheese.

Mussels in a white wine sauce.

Fried squid.

Shrimp, bacon, onions, lettuce, tomatoes, and blue cheese.

Honey comb tripe.

Buffalo mozzarella with sliced tomato.

Shrimp cocktail.

Assorted cold cuts, and cheese.

Ravioli in a creamy tomato sauce.

With mozzarella tomato sauce.

Pasta with meat sauce.

Bowtie pasta with mushrooms, peas, prosciutto, in a pink sauce.

Zitti with vodka sauce and chicken.

Angel hair with mozzarella and arugula in a spicy tomato sauce.

Spaghetti with meat balls and sausage.

Linguine in a white fresh clam sauce.

With broccoli rabe and clams in garlic and oil.

Lobster filled ravioli topped with cognac pink sauce.

Pasta with sausage, calamari in a red sauce.

Whole wheat linguine with sausage, eggplant, mushrooms.

Breast chicken with artichoke, capers and white wine sauce.

Breast of chicken with mozzarella, eggplant, prosciutto.

Breast of chicken in a champagne, wild mushroom cream sauce.

Veal with lemon and white wine.

Breaded veal topped with tomato sauce and mozzarella.

Veal topped with prosciutto on bed of spinach.

Veal with marsala wine and mushrooms.

Breaded veal chop topped with mixed greens salad.

White fish grilled with toasted bread crumbs and white wine.

Grilled tuna steak topped with plum tomatoes and capers.

Salmon peas, prosciutto, and mushrooms in a cognac sauce.

Red snapper with clams, mussels in red sauce.

Italian style bouillabaisse over linguine.

Served with capers in a lemon and white wine sauce.

With prosciutto, shrimp in a cognac pink sauce baked in foil.

Pasta with fresh salmon and cognac pink sauce.

Shrimp baked with asparagus and zucchini.

Roasted duck with sundried figs and grappa.