Molinari's is closed permanently.
Chicken, hot Italian sausage, mushrooms, and arugala tossed with penne pasta in a garlicky tomato and wine butter sauce with asiago cheese.
Romano crusted breast topped with roma tomato, basil, and three cheese blend. Served with garlic buttered spinach.
Eight jumbo shrimp sauteed in a fresh tomato sauce with garlic and evoo, tossed with basil, fresh mozzarella, and spaghetti.
Romano crusted and pan fried, topped with capers, evoo, and lemon topped with an arugula salad with shaved pecorino.
Fresh egg linguine tossed with a classic four meat sauce from bologna topped with pecorino and basil.
Romano crusted, pan fried and topped with in capers, evoo, and lemon topped with an arugula salad with shaved pecorino.
Tender chicken sauteed with proscuitto, roasted peppers, artichoke hearts, and portobellos in a lemon vodka cream sauce. Served atop a scallion risotto cake.
Fresh julienne vegetables and spaghetti in a fresh herb garlic butter topped with pecorino.
Romano crusted topped with roma tomato, basil and three cheese blend. Served with garlic buttered spinach.
Tenderloin sauteed with proscuitto, roasted peppers, artichoke hearts, and portobellos in a lemon vodka cream sauce. Served atop a scallion risotto cake.
Spicy arugula tossed with red onion, grape tomatoes, evoo, lemon, and parmigianno reggianno.
Mesclun greens tossed with raspberry vinaigrette and topped with gorgonzola and toasted walnuts.
Mesclun greens tossed with balsamic vinaigrette.
Tender hearts of Bibb lettuce topped with grape tomatoes, scallions, hard cooked egg, crisp bacon, gorgonzola, and pink peppercorn ranch dressing.
Romaine tossed with classic Caesar dressing and house made croutons.
Thin sliced raw kobe beef topped with asiago lace, shallots, capers, and herbs.
Petite beef kabobs with gorgonzola cream and house made chips.
Plump French snails simmered in a garlic parsley cream. Served in a toasted bread box.
Seared sushi grade tuna with daikon salw and wasabi mayo on toast.
Four gulf shrimp wrapped in pancetta, grilled and served with sauce rouille.
Served with lemon garlic aioli and pickled sweet and hot peppers.
Two mini shrimp cake sandwiches topped with shredded romaine and chipotle mayo.
Two mini burgers grilled and topped with Vermont white cheddar.
Cauliflower fire roasted and topped with sauce gribiche.
Chicken, hot Italian sausage, mushrooms, and arugala tossed with penne pasta in a garlicky tomato and wine butter sauce with asiago cheese.
Romano crusted breast topped with roma tomato, basil, and three cheese blend. Served with garlic buttered spinach.
Eight jumbo shrimp sauteed in a fresh tomato sauce with garlic and evoo, tossed with basil, fresh mozzarella, and spaghetti.
Romano crusted and pan fried, topped with capers, evoo, and lemon topped with an arugula salad with shaved pecorino.
Hours of Service:
Friday: 11:30am - 2:00pm
Friday: 5:30pm - 10:00pm
Tuesday: 11:30am - 2:00pm
Tuesday: 5:30pm - 10:00pm
Saturday: 11:30am - 2:00pm
Saturday: 5:30pm - 10:00pm
Thursday: 11:30am - 2:00pm
Thursday: 5:30pm - 10:00pm
Wednesday: 11:30am - 2:00pm
Wednesday: 5:30pm - 10:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.