Filippo Ristorante

MONDAY - Arrabbiata del Brigante

Breaded chicken cutlet with cured bacon and mozzarella in a spicy tomato sauce served with pasta

• 28.00

MONDAY - Arte di Scanno

Rustic country bread smothered with fresh shrimp, filet of sole, salmon and calamari in a pecorino white sauce

• 33.00

TUESDAY - Mare e Monte

Salmon sbriciolata from the sea and mushroom from the mountains in a zesty tomato sauce over Spaghetti alla Chitarra

• 28.00

TUESDAY - Gran Sasso

Veal cutlet with broccoli, prosciutto, artichokes, mozzarella, pecorino cheese in a cream sauce. Served with salad.

• 29.00

WEDNESDAY - Cappello Marco Polo

Over signature cappello of rustic country bread baked over shrimp, lumache, bottarga, salmon and calamari in a rich tomato sauce served over lobster panzerotti

• 110.00

WEDNESDAY - Pollo Francesco II

It is said that this descendent of the Borboni monarchy especially like this dish while resting during his annual hunting trip to Abruzzo. Boneless chicken breast with prosciutto and mozzarella in a spicy marinara sauce with mushrooms and olives

• 27.00

THURSDAY - Maccheroni Chitarra

Shrimp, mushrooms, anchovies in tomato sauce over homemade Maccheroni Chitarra

• 27.00

THURSDAY - Pollo al Sette Colli Romani

Boneless chicken, imported prosciutto, peperoni arrostiti, porcini mushrooms in a white wine. Served with salad.

• 29.00

FRIDAY - Ammazzafame Pugliese

Salmon sbriciolata in tomato sauce tossed with Orecchiette

• 27.00

FRIDAY - Piccata d'Abruzzo

Veal sautéed in Trebbiano wine with mushrooms, capers and lemon

• 28.00

SATURDAY - Maielando

Lobster ravioli in a cream tartufo sauce

• 29.00

SATURDAY - Pollo Zingarella

Boneless chicken breast stuffed with prosciutto and fontina cheese in a sauce of fresh orange with asparagus. Served

• 31.00

SUNDAY - Gnocchi D'Abruzzo

Gnocchi topped with sliced veal sautéed with imported porcini mushrooms, tomato, capers and sun-dried tomato

• 27.00

SUNDAY - Cappello del Contadino

Our Cappello of rustic country bread baked over tortellini in butter sauce with garlic, linguine in a light tomato sauce and gnocchi in a garden fresh pesto sauce.

• 36.00

SUNDAY - Carrozzella del Pastore

Puffs of mozzarella cheese and veal tenderloin in a light white wine and herb sauce. Served with salad.

• 31.00

Cuoco D’Oro

Cappello of rustic bread baked over two thick veal chops broiled and drizzled with truffle oil. Served with rustic country polenta erbazzone made of fresh seasonal herbs.

• 138.00

Arte di Goriano

Prepared by advance request… Cappello covering succulent roast porchetta. The inspiration for this dish comes from the small mountain side town of Goriano Sicoli in the Abruzzo region of Italy. Oven roasted porchetta that captures classic Italian tradition and unparalleled taste.

• 165.00

Abruzzo in Fiore

Cappello of our rustic country bread baked over 100 mini arrosticini skewers of broiled lamb. This is a classic delicacy of the Abruzzo region of Italy.

• 345.00

Panarda D’Abruzzo

This dish is a feast for the senses- prepared for friends to share. Five large veal chops stuffed with fontina cheese, prosciutto. Five eggplant involtini stuffed with goat cheese. Served over fazzolettini pasta and covered with rustic country bread baked to a golden brown.

• 385.00

Focaccia Medioevale

Rustic country bread with fresh spices and herbs.

• 13.00

Carrozza Ovidiana

Mozzarella layered with prosciutto and fried to a golden brown served with tomato sauce

• 14.00

Battello di Pescarese

Fresh shrimp with herbs cooked in white wine

• 18.00

Antipasto Fior d'Italia

Prosciutto di Parma, Bresaola Milanese, Pecorino cheese from Abruzzo and Parmigiano Reggiano from Emillia Romagna

• 24.00

Bruschetta Mediterranea

Rustic bread brushed with extra-virgin olive oil with garden ripe tomatoes and mozzarella

• 13.00

Caprese

Vine ripe tomato & fresh mozzarella sprinkled with extra virgin olive oil

• 13.00
• 19.00

Calamari Fritti Dorati

Fresh calamari lightly fried to a golden brown

• 18.00

Insalata del Giardino

Fresh garden salad of crisp seasonal greens

• 9.00

Campo Imperatore

Fresh fennel and arugula sprinkled with extra virgin olive oil

• 13.00

Melanzane al Forno

Eggplant with mozzarella and tomato sauce

• 19.00

Romagna

Bresaola Milanese over arugola with slices of cured beef with Parmigiano Reggiano cheese

• 23.00

Tratturo Antico

Pecorino cheese from Abruzzo, walnuts and fresh seasonal pear

• 22.00

Pasta e Fagioli

Rustic soup of prosciutto, beans and pasta

• 9.00

Stracciatella

Traditional Abruzzese egg and spinach soup in chicken broth

• 11.00

Gnocchi Bolognese

Gnocchi with sammarzano tomato and meat sauce

• 18.00

Cinque Terre

Lobster ravioli in a fresh basil pesto cream sauce

• 22.00

Calamari Pirata

Fresh calamari, black olives and sun dried tomato in a flavor-filled tomato sauce over linguine

• 22.00

Abbondanza Abruzzese

Boneless chicken in a butter, white wine and pecorino cheese sauce with penne

• 19.00

Tortellini Don Arturo

Walnuts and cheeses pan tossed with tortellini

• 18.00

Lasagna Lucia

Pasta layered with fresh egg, cheeses and ground veal

• 18.00

Vegetariano Molisano

Peppers, onion and mushrooms, in a tartufo cream sauce with penne

• 18.00

Ravioli Paul Revere

Lobster ravioli in our light tomato sauce

• 23.00

Trabocchi Chietini

Shrimp in a light sauce of garlic and butter over Spaghetti alla Chitarra

• 28.00

Transumanza

Orecchiette Pugliesi with eggplant parmigiana in tomato sauce tossed with mozzarella e Pecorino Abruzzese

• 22.00

Cotoletta Parmigiana

Veal cutlet, mozzarella, imported parmigiano cheese with tomato sauce. Served with pasta

• 26.00

Boston Garden

Veal cutlet with cured bacon, eggplant, mozzarella and tomato sauce

• 28.00

Saltimbocca

Veal with prosciutto, cheeses and mushrooms in white wine.

• 31.00

Braciolettine Calabrese

Veal braciolettini and spices with peppers, red onion and fresh mushrooms in a rich tomato sauce.

• 32.00

Papa Celestino V

Broiled sirloin steak sautéed in a Montepulciano wine sauce and a hot and spicy marinara sauce with fresh garlic, mushrooms, peppers and onions

• 37.00

Pollo Parmigiana

Chicken cutlet in tomato sauce with mozzarella. Served with pasta

• 24.00

Cotoletta Conca Peligna

Chicken cutlet and eggplant baked with mozzarella and tomato sauce. Served with pasta

• 27.00

Marsala Siciliana

Boneless chicken breast and fresh mushrooms in sweet Marsala wine

• 26.00

Cacciatora alla D'Annunzio

Boneless chicken in a white wine sauce with sun-dried tomatoes, mushrooms, peppers and sweet white onions

• 26.00

Pollo Lucia

Boneless chicken, fresh artichoke hearts, capers and mushrooms in a light lemon sauce

• 27.00

Sogliola Napoletana

Fresh filet of sole in a light tomato sauce

• 26.00

Maggiordomo

Fresh tortellini with shrimp, mushrooms, anchovies, olives and capers in a spicy tomato sauce.

• 28.00

Guazzetto di Mare

Calamari, shrimp and filet of sole in tomato sauce with lobster ravioli

• 37.00

Pollo Parmigiana

Chicken cutlet in tomato sauce with mozzarella.

• 18.00

Cotoletta Melanzane

Chicken cutlet and eggplant baked in mozzarella and tomato sauce

• 22.00

Pollo Marsala

Boneless chicken and fresh mushrooms in Marsala wine

• 20.00

Re Francesco II

It is said that this descendent of the Borboni monarchy especially liked this dish while resting during his annual hunting trip in Abruzzo. Boneless chicken breast with prosciutto and mozzarella in a spicy marinara sauce with mushrooms and olives

• 24.00

Pollo Cacciatore

Boneless chicken in a white wine sauce with mushrooms, peppers and sweet white onions

• 19.00

Pollo Arrabbiata

Chicken breast, mushrooms, anchovies and ground pepper in a hot, spicy tomato sauce

• 19.00

Pollo Lucia

Boneless chicken, fresh artichoke hearts, capers and mushrooms in a light lemon sauce

• 23.00

Pecorino

A rich and sharp cheese from the Abruzzo region

• 13.00

Parmiggiano Reggiano

From the Emilia-Romagna region, a crumbly cheese that melts on the tongue; deliciously spicy but not sharp

• 14.00

Provolone Auricchio

From the Campania region, this pear-shaped cheese is aged over eight months for a sharp, yet mellow taste

• 13.00

Quattro Formaggi con Pera

A sampling of four different cheeses served with fresh seasonal pear

• 18.00

Penne d'Abruzzo

• 7.00

Tortellini Pomodoro

• 9.00

Polpette di casa

meatballs made of ground veal and beef

• 9.00

Broccoli Aglio e Olio

Fresh Broccoli sautéed with garlic and extra virgin olive oil

• 11.00

Transiberiana d'Abruzzo

Sautéed fresh mushrooms with pancetta and garlic in a tartufo cream sauce

• 12.00

Spaghetti alla Chitarra d'Abruzzo

• 8.00

Gluten Free Penne

• 9.00

Cannoli

Tiramisu

Chocolate Mousse

Chocolate Lava Cake

Limoncello & Mascarpone Cake

Sorbets - Lemon, Orange, Coconut

Gelato

Light Beer (Amstel, Bud, Bud Zero, Coors, Miller, Michelob Ultra)

Budweiser

Corona Extra

Harpoon IPA

Heineken

Moretti

Peroni

Sam Adams Boston Lager

Stella Artois

Robust Wine List Available On Site

Espresso Martini

Sangria

Margarita

Negroni

Aperol Spritz

Limoncello Martini

Manhattan

Old Fashioned

Cosmopolitan

Pineapple Martini

Campari

Prosecco