WE ARE OPEN!
In order to provide the safest and efficient service for all our customers, please follow these guidelines:
We prefer and we encourage that you make your reservation for your table 24 hours in advance. (online res. soon)
If you don’t have a reservation, please come into the restaurant to see our host (our waiting area is eliminated for now) We will put your name and number on our wait list. We ask that you wait in your car until we call when your table is available.
Parties are limited to 4 people or less due to our limited space available
We encourage you limit your dining time to 90 minutes due to our limited seating & to ensure that we can accommodate the rest of our guests.
For the safety of our customers and our staff, at this time we don’t allow gelato walk-in sales nor samples; dine-in only.
We appreciate your patience with us and our staff. We do our best to ensure that you enjoy a wonderful dinner in a safe environment on this difficult time for everyone.
Molto Bene is the place everyone loves, with a warm, welcoming vibe and a deliciously classic and contemporary Italian menu. We serve pasta, pizza, and Gelato made fresh daily from award-winning GelatoStar.
It is our pleasure to serve you!
Due to our small space and to be fair to all of
our customers, we do not take reservations
for any reason. First come, first served basis only.
Toasted bread brushed with fresh garlic
and topped with a mixture of fresh diced tomatoes, EVOO, and basil.
Four slices of toasted bread with assorted
toppings. One each of tomatoes & mozzarella, goat cheese and fig preserves, salmon &
mascarpone, and eggplant.
Cavolfiore al Forno 9
Baked cauliflower topped with herbs
Rice balls filled with asiago cheese.
Cozze in Sugo di Pomodoro 12
Mussels over house-made pomodoro sauce.
Manso Brasato al Vino Rosso 12
Beef braised in red wine and spices. Served with ciabatta bread.
Aperitivo Autunno 15
Ciabatta bread, whipped ricotta,
truffle olive oil, honey, marinated olives,
prosciutto, and asiago cheese.
Slices of fresh mozzarella, tomatoes,
basil, and EVOO.
Romaine lettuce, croutons, and shaved
Molto Bene 8
Mixed greens, tomatoes, cucumbers, red onions, and croutons. Served with EVOO and balsamic vinegar glaze.
Della Zia 9
Mixed greens, beets, glazed pecans,
goat cheese. Served with EVOO and balsamic vinegar glaze.
Vittelo alla Parmigiana 19
Veal coated with bread crumbs and topped
with pomodoro sauce, mozzarella, and
parmesan cheese. Served over penne pasta.
Pollo alla Parmigiana 18
Chicken coated with bread crumbs, sautéed, and topped with pomodoro sauce and mozzarella. Served on a bed of penne pasta.
Seafood stew of clams, shrimp, mussels,
calamari, scallops, and white fish, simmered in an herbed tomato and wine broth. Served with a toasted Italian bread.
Risotto al Frutti di Mare 21
Arborio rice with mussels, calamari, clams, shrimp, and pomodoro sauce.
Trota al Cartoccio 20
Fresh trout baked in parchment paper with shrimp, calamari, clams, mussels, and pomodoro sauce. Served with a Molto Bene side salad.
Marinated steak tossed over an arugula salad and topped with shaved parmigiano cheese.
Picatta di Pollo 19
Chicken breast cooked with a light lemon cream sauce, capers, white wine, butter, and spices. Served over linguine pasta.
Tomato and ground beef sauce, fresh
mozzarella, parmigiano cheese, and
Spaghetti al Frutto di Mare 19
Shrimp, clams, mussels, calamari, white wine, tomatoes, garlic, herbs, and pomodoro sauce.
Gnocchi alla Sorrentina 18
Gnocchi baked with pomodoro sauce, basil,
and fresh mozzarella.
Penne alla Carbonara 17
Pancetta, parmigiano cheese, and egg yolk.
Linguine al Salmone e Pistacchi 19
Smoked fresh salmon with pistachios,
served over linguine pasta, topped
with pomodoro sauce and hint of cream.
Penne Arrabbiata 18
Garlic, red pepper flakes, and
spicy pomodoro sauce. (very spicy)
Cavatelli alla Norma 19
Cavatelli pasta mixed with eggplant pieces,
spices, basil, topped with crispy eggplant
and pomodoro sauce.
Fettuccine e Cozze 21
White sauce with garlic, red pepper, Pinot Grigio, parsley, and mussels, served over fresh linguine pasta.
Linguine Vongole e Bottarga 19
Clams, garlic, white wine, olive oil, and parsley. Served over linguine pasta and shredded bottarga.
Tortellini pancetta e broccoli 17
Ricotta stuffed tortellini with bacon and
broccoli, topped with pomodoro sauce.
Ravioli de Carne alla Vodka 17
Beef ravioli with pomodoro sauce, hint of cream, and evaporated vodka.
Fettuccine in Salsa di Aragosta 25
Fresh fettuccine pasta topped with lobster meat, garlic, red pepper, and pomodoro sauce with white wine.
NEW! Cavatelli Mare e Monti 19
Cavatelli pasta topped with pomodoro sauce, light pesto sauce, shrimp and mushrooms.
NEW! Bucatini all’ Amatriciana 19
Fresh bucatini pasta topped with pomodoro sauce, bacon, red flakes, onion and pecorino cheese.
Fettuccine al Ragú 19
Fresh fettuccine pasta topped with house made ragú sauce (meat sauce).
Penne e Gamberi 18
Shrimp, white wine, garlic, herbs, and pomodoro sauce with hint of cream.
Choose flavor at display. One Scoop.
Tortino al Cioccolato with Gelato 8
Warm molten chocolate cake with a
scoop of gelato.
Cheesecake Tartufo Gelato 7
Vanilla bourbon and fresh cream cheese with raspberry icing.
Torta di limone 5
Espresso with a scoop of gelato.