Kemoll's

Name: Kemoll's
Address: 1 Metropolitan Sq., 40th fl., 63102, MO, 63102
Telephone: 314-421-0555

1 Metropolitan Sq., 40th fl., St. Louis, MO 63102, US

• Monday: 11:00AM-9:00PM •Tuesday: 11:00AM-9:00PM •Wednesday: 11:00AM-9:00PM •Thursday: 11:00AM-9:00PM •Friday: 11:00AM-9:00PM •Saturday: 5:00PM-9:00PM •

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Details

Cuisine: Italian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Jacket Suggested
Wheelchair Accessible:
Seating:
Music Type:

Dinner Menu

Antipasto

Carciofi Fritti

Fresh fried artichokes

Grilled Tenderloin Brochettes

Served with Bernaise Sauce

Smoked Irish Salmon

Served with chopped onion, hard-cooked egg, lemon, capers, whole-grain toast points

Calzone Romano

Turnover-style pastry filled with Italian meats and mozzarella cheese - Serves four

Homemade Toasted Ravioli

With our meat sauce - Serves four

Soup of the Day

Jumbo Crab Cakes

With spicy mayonnaise

Shrimp Cocktail

Jumbo shrimp

Calamari Fritti

for two

Broiled Oysters Alla Gaetana

With Mrs. Kemoll's special topping

Steamed Mussels Alla Crema

Especially recommended

Steamed Clams Sicilian

Garlic, olive oil, parsley

Frutta Del Mare

Clams, squid, shrimp and mussels sautéed in olive oil, garlic, and parsley

Insalata

Kemoll's House

Romaine, hard-cooked eggs, red onions, roasted peppers, garbanzo beans, freshly grated Asiago cheese

Baby Lettuces

Red onion, bleu cheese, toasted walnuts, balsamic vinaigrette

Grilled Portabella Mushroom

Grilled asparagus, sweet-basil vinaigrette, bleu cheese

Caesar Salad

From the Broiler

Grilled Pork Rib Chops

Two 8 ounce chops with choice of lemon rosemary cream or Marsala wine sauce

Grilled Fresh Catch Of The Day

Lemon, Butter and capers; olive oil and oregano; blackened; anchovy; or pancetta relish

Rack of Lamb

16 ounce New Zealand French cut, mint demiglaze

Mixed Grill

Lamb chop, beef tenderloin, Volpi sausage

Choice Strip Steak

16 ounce

Choice Filet Mignon

9 ounce, natural demi-glaze

Prime Ribeye

16 ounce, wild mushroom sauce

Bisteca

Tenderloin Conti

Prosciutto, slivered green olives in a dry vermouth cream sauce

Tournedos Au Poivre Vert

Filet mignon prepared in a tart cream sauce with green peppercorns

Filet Douglas

Medallions of beef tenderloin in cognac and cream sauce with lobster. A recipe created by a fourth generation member of our family

Tenderloin Hunter Style

Roasted garlic and mushroom sauce

Pollo

Petto Di Pollo Conti

Boneless breasts of chicken with prosciutto, silvered green olives in a dry vermouth sauce

Petto Di Pollo All'agro Dolce

Boneless breasts of chicken in a sweet sour sauce with capers, toasted almonds and raisins

Petto Di Pollo Fedelinaro

Boneless breasts of chicken topped with prosciutto, mozzarella cheese, sautéed in butter and wine

Petto Di Pollo Buon Gusto

Boneless breast of chicken char-broiled topped with Kemoll's breadcrumbs, garlic cream sauce, and toasted pine nuts

Pesce

Fresh Trout

Broiled with olive oil, oregano, red onion and lemon

Broiled Lobster Tails

Shrimp and Artichoke Moutarde

Published in Bon Appétit magazine. Shrimp and sliced fresh artichokes sautéed in a tarragon mustard sauce

Scampi

Dijon-pesto crumbs, fresh basil garlic butter

Pasta

Pan Seared Beef Tenderloin Tips Risotto

With merlot demi-glaze, served over pancetta wild mushroom risotto

Penne Molica

Tossed with olive oil, fresh tomatoes, garlic, parsley and topped with feta cheese

Fettuccine Al Toscano

Fettuccine with smoked salmon, capers, cream and Asiago cheese

Cannelloni Alla Toscana or Alla Crema

Homemade noodles stuffed with chicken, pork, and veal filling, choice of our meat sauce, Marinara sauce or Balsemela (cream) sauce topped with mozzarella cheese

Mannicotte Alla Toscana or Alla Crema

Homemade noodles stuffed with ricotta cheese and parsley filling, choice of our meat sauce, Marinara sauce or Balsemela (cream) sauce topped with mozzarella cheese

Linguini Con Vongole

Pasta tossed with fresh clams, olive oil, garlic and parsley

Fettuccine Alfredo or Green Noodle Alfredo

Tossed with pure sweet butter, cream and freshly grated Asiago Cheese

Linguini Monte Mare

Tossed with lobster, shrimp, mussels, clams, and mushrooms in a garlic cream sauce

Risotto Frutta Del Mare

Lobster, scallops, mussels

Farfalle Basilica

Bow tie noodle tossed with cream, Asiago cheese, fresh basil, pine nuts, sundried tomato

Paglia Fieno

Green and white fettuccine tossed with peas, prosciutto, mushrooms, cream and Asiago cheese

Vitello

Veal Saltimbocca

Stuffed with mozzarella, prosciutto and sage, sautéed in a sherry wine sauce

Veal Con Porcini

Veal slices sautéed with cream, bleu, cheese, brandy and porcini mushrooms

Veal Piccata

Sautéed in sweet butter with lemon

Veal Francesco

Topped with prosciutto, asparagus, mozzarella cheese and sautéed in wine

Veal Parmigiano

Breaded veal cutlet with tomato sauce and mozzarella cheese

Veal Marsala

Sautéed with fresh mushrooms and Marsala wine

Dolci

Our Own Special Cannole

Flaky pastry shell filled with sweetened ricotta, toasted almonds and bits of chocolate

White Chocolate Mousse

With Raspberry sauce

Fudge Almond Ice Cream Pie

Meringue Ice Cream Pie

With chocolate or caramel sauce and toasted almonds

Italian Cream Cake

Wonderfully rich white cake with coconut and pecans

Chocolate Love Cake

Dark Chocolate cake for lovers only

Tiramisu

Classic espresso-soaked lady fingers covered with mascarpone and chocolate mousse

Bananas Foster

Bananas flamed with Jamaican Rum and Cointreau served over French vanilla ice cream