| Filippo Ristorante |
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| Menu |
| Antipasti |
| Focaccia Sulmontina - Freshly baked rustic country bread topped with the bounty of the garden.
| | $6.75 |
| Mozzarella in Carrozza Lucia - A favorite of many of our patrons. This dish is made with fresh mozzarella and prosciutto in a rich tomato sauce. | | $7.50 |
| Rotolini di Bresaola e Caprino - Thin slices of the finest cured beef rolled and stuffed with goat cheese.
| | $8.50 |
| Quaglia dei Pastori - Fresh quail stuffed with meat, herbs and spices.
| | $8.95 |
| Battello di Gamberi e Capesante - Fresh shrimp and scallops seasoned with herbs.
| | $8.95 |
| Pinzimonio con Salumi - A visit to the Italian countryside would immediately send the host/hostess off to prepare a welcoming table. This dish is made with fresh and sott'olio vegetables, cheeses and cured meats.
| | $9.50 |
| Prosciutto con Melone - Prosciutto di Parma with fresh melon in season.
| | $9.50 |
| Peperonata con Mozzarella - Fresh roasted red peppers with imported bufala mozzarella.
| | $9.50 |
| Lumache Sotto Bosco - Snails filled with cream of porcini mushrooms, cream of tartufo and herbs and spices.
| | $9.50 |
| Focaccia e Battello - Rustic country bread with fresh shrimp, mussels and scallops seasoned with fresh herbs. This dish could vary depending on the market.
| | Market Price |
| Polenta tra Boston Garden - Oven-baked polenta with garden fresh herbs and salsicce (sausage) in a sammarzano tomato sauce. Served in a pan hot from the oven.
| | $8.75 |
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| Insalate |
| Insalata del Giardino - A garden fresh salad of crisp romaine lettuce. | | $4.25 |
| Radicchio e Indiva - Fresh radicchio and endive salad.
| | $6.50 |
| Melanzane Sott'Olio - Eggplant marinated in olive oil.
| | $6.50 |
| Peperonata Abruzzese - The finest imported red peppers are roasted and peeled, lightly seasoned and marinated in extra virgin olive oil.
| | $8.50 |
| Rugola, Formaggio e Mele - Salad of imported rugola, a special variety of cheeses and apple.
| | $9.50 |
| Tra Verdi e Pavarotti - Fresh salad of crisp romaine, endive, and radicchio with tomatoes, onions and sliced broiled chicken with our house salad dressing.
| | $10.95 |
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| Minestre e Pastasciutte |
| Fagioli e Patate - Soup made from the stock of prosciutto bone, beans and potato.
| small | $2.50 |
| large | $4.50 |
| Stracciatella Triestina - Minestra made with finely chopped fresh vegetables and egg in a chicken
| | $4.75 |
| Colombo 1492-1992 - Fagioli soup made with special quincentennial pasta.
| | $4.75 |
| Amatriciana - Rigatoni pasta topped with a sauce of sammarzano tomatoes, meats and spices.
| | $8.50 |
| Amatriciana con Salsicce | | $9.95 |
| Spaghetti al Profumo di Bosco - Fresh mushrooms, cured meat, egg and herbs cooked in extra virgin olive oil, then tossed with spaghetti.
| | $8.50 |
| Chitarra Romana - Homemade maccheroni chitarra in a light cream sauce of fresh egg, butter and parmigiano cheese.
| | $8.75 |
| Tratturo Antico - Variety of herbs, thinly sliced eggplant, mushrooms and radicchio marinated with aceto balsamico and spadellati with rigatoni pasta.
| | $8.75 |
| Timballo all'Erbazzone - Ground veal, mascarpone cheese, spinach, mushrooms, radicchio and herbs rolled in a fresh pasta layer, baked in a light cream sauce.
| | $8.75 |
| Spaghetti Mari e Monti - Fresh Calamari from the sea and fresh mushrooms from the mountains in a flavorful tomato sauce. Served over spaghetti.
| | $9.95 |
| Panserotti ai Quattro Formaggi - Ravioli like pasta filled with mascarpone and goat cheeses and spices in a sauce of four cheeses.
| | $9.95 |
| Gnocchi con Quaglia - Homemade gnocchi topped with quail, sauteed with mushrooms, sammarzano tomatoes, capperi and sun-dried tomatoes.
| | $11.50 |
| Gnocchi | | $8.50 |
| Tortellini con Porchetta - A very hot, spicy dish. Roasted pork, anchovies and ground pepper in a zestful tomato sauce. Served over tortellini.
| | $11.50 |
| Tortellini | | $8.50 |
| Tesoro-di-Montecristo - Specialty from Abruzzo. Fresh maccheroni chitarra cooked al dente topped with a special creamy white sauce and Beluga caviar.
| | $24.00 |
| Cappello del Contadino (Serves 3-4 people) - A tasting of three different pastas - tortellini in a delicate butter and garlic sauce, spaghetti in a amatriciana sauce and gnocchi in a garden-fresh pesto sauce. The dish is covered with a pane rustico and baked. This pre-dates aluminum foil. Italian co | | $24.50 |
| Cappello FILIPPO (priced according to size)
The "cappello" is our signature way of preparing dishes. We bake our pane rustico (rustic country bread) over any dish that you select from our menu. We can make only one cappello per table because of the preparation time involved. We can serve this cappello over two to ten orders of the same pasta or main dish course.
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| Contorni |
| Funghi Modenese - Fresh mushrooms and herbs cooked in salsa balsamico.
| | $4.50 |
| Broccoli Aglio e olio - Fresh broccoli sauteed in virgin olive oil seasoned with garlic.
| | $4.50 |
| Erbazzone - Indivia, radicchio, spinach and fresh garden vegetables sauteed in imported olive oil.
| | $6.50 |
| Melanzane al Forno - Eggplant baked with mozzarella, parmigiano cheese and tomato sauce. | | $8.50 |
| Grigliata di Funghi - Large mushrooms grilled and seasoned to perfection. Ask your server which type of mushroom we are featuring. | | $7.95 |
|
| Pollo |
| Portafoglio di Bacco - Chicken cutlet filled with eggplant and fontina cheese, folded to resemble a wallet and baked in a tomato sauce.
| | $12.95 |
| Pollo Cacciatore - Boneless chicken in a white sauce with mushrooms, peppers and sweet white onion.
| | $13.50 |
| Abruzzese con Broccoli - Chicken in a butter and cheese sauce, Saltati with broccoli and rigatoni.
| | $13.50 |
| Piccata Siciliana - Boneless chicken breast and fresh mushrooms cooked in Marsala wine and spices.
| | $14.50 |
| Focaccia Valdostana - Chicken stuffed with prosciutto and fontina cheese, black olives, sun-dried tomatoes and artichokes in a light lemon sauce.
| | $14.95 |
| Zingarella - Boneless tender loins of chicken rolled and stuffed with prosciutto and fontina cheese. Served in a light orange and wine sauce with fresh asparagus.
| | $16.50 |
| Pollo Re Francesco II - It is said that this descendant of the Borboni Monarchy especially liked this dish while resting during his annual hunting trip in Abruzzo. Boneless chicken with prosciutto and mozzarella in a spicy marinara sauce with fresh mushrooms and black olives.
| | $16.75 |
| Pollo ai Sette Colli Romani - Boneless chicken with imported prosciutto, peperoni rostiti (roasted peppers), imported porcini mushrooms in a white wine and butter sauce.
| | $23.00 |
| Pollo, Asparagi e Creme di Tartufo - Boneless chicken, puffs of mozzarella in a sauce of white truffles. This is covered with a pane rustico and baked in the oven. Price subject to market price of truffles.
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| Pollo Arrabbiata - Chicken breast, fresh mushrooms, anchovies and ground pepper in a hot spicy tomato sauce. Served with a choice of spaghetti or a garden-fresh salad.
| | $15.50 |
| Ammazzafame alla B. Scappi - Chicken and quail in marsala wine with rustic country focaccia.
| | Market Price |
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| Frutti di Mare |
| Pesce Spada Napoletana - Fresh swordfish in a spicy tomato sauce with imported sun-dried tomatoes.
| | $14.50 |
| Capesante e Scampi con Asparagi - Fresh scallops, shrimp and fresh asparagus in light basil and wine.
| | $15.50 |
| Granchio e Gamberi alla Genovese - Fresh shrimp and crabmeat with asparagus in pesto sauce, spadellati with spaghetti.
| | $15.95 |
| Cozze e Gamberi all'Ortolano - Fresh mussels and shrimp with mushrooms, peppers and sweet white onion in white wine.
| | $16.95 |
| Guazzetto all'Arrabbiata - A hot, spicy dish! Fresh shrimp, snails, mushrooms, anchovies and ground pepper in a robust tomato sauce.
| | $17.50 |
| Marechiaro - A specialty of the house! Calamari, fresh shrimp and filet of sole in an aromatic herb sauce.
| | $18.50 |
| Cacciucco - A soup of fish made of fresh shrimp, swordfish, lobster and mussels.
| | $24.50 |
| Aragosta alla Paul Revere - Fresh New England lobster in the shell in a spicy tomato sauce with sun-dried tomatoes. Served over spaghetti.
| | Market Price |
| Maggiordomo - Freshly-made tortellini saltati with shrimp, mushrooms, anchovies, black olives and capers in a spicy tomato sauce.
| | $21.00 |
|
| Vitello |
| Cotoletta Parmigiana - Veal cutlet in fresh mozzarella, imported parmigiano reggiano cheese, and tomato sauce. Served with a choice of salad or rigatoni with tomato sauce.
| | $13.50 |
| Vitello Cacciatore - Veal tenderloin sauteed in a white wine sauce with mushrooms, peppers and sweet, white onion.
| | $14.95 |
| Vitello Marsala - Veal and mushrooms sauteed in imported Marsala wine from Sicily.
| | $15.50 |
| Saltimbocca alla Romana - Sliced veal with prosciutto and cheeses with fresh mushrooms cooked in white wine.
| | $17.75 |
| Vitello Carrozzella alla Salvia - Puffs of mozzarella cheese and veal sauteed in white wine and sage.
| | $17.50 |
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| Piatti Gastronomici |
| Quaglia alla Modenese - Fresh quail cooked to perfection in a sauce of aceto balsamico with fresh mushrooms.
| | $14.95 |
| Bistecca di Bue Brasato al Barolo - Beef sirloin broiled and then sauteed in Barolo wine with fresh mushrooms.
| | $16.95 |
| Porchetta del Buongustaio - Roast pork slices in a spicy marinara sauce with fresh garlic, and sun-dried tomatoes.
| | $16.95 |
| Involtini al Profumo di Arancia e Limone - Veal rolled and stuffed with prosciutto, cheeses and spices, and cooked in a light lemon and orange sauce with fresh mushrooms.
| | $18.50 |
| Colombo Tra Sportivi 1492 - Veal and chicken slices with prosciutto di Parma and fontina cheese with fresh mushrooms and roasted red peppers cooked in a light lemon and orange sauce.
| | $18.50 |
| Costoletta di Vitello allo Scottadito - Broiled rack of veal allo scottadito (burning finger).
| | $23.50 |
| Pesce Spada alle Spine di Rosa - Fresh swordfish with fontina cheese and cream of tartufo. Served with a fresh rose.
| | $28.00 |
| Abruzzo in Fiore - Veal rolled and stuffed with prosciutto and cheeses. Garnished with roasted peppers, asparagus, cream of porcini mushrooms and cream of tartufo, and served with a fresh rose. A grand dish!
| | $28.50 |
| Coniglio alla Bartolomeo Scappi (upon request) - Young tender rabbit with a salsa of golden raisins, extra virgin olive oil, white vinegar and herbs and spices.
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| Anitra del Maestro Martino (upon request) - Boneless duck breast cooked in a light orange sauce with fresh mushrooms.
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| Vitello Tartufato al Cappello di Filippo - (White tartufi from northern Italy and black tartufi from southern Italy). Tartufi (truffles) are a delicacy. Veal and puffs of mozzarella are delicately sauteed in white wine and truffles. This is covered with a pane rustico and baked in the oven.
| | Market Price |
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| Formaggi |
| Cheese is traditionally served in the meal after Il Secondo, the second course.
|
| Pecorino - Made from sheep's milk, this cheese is aged over eight months. It is sharp yet never over-powering.
| | $6.50 |
| Parmigiano Reggiano - A crumbly cheese that melts on the tongue, this cheese is deliciously spicy but not sharp,
| | $8.50 |
| Provolone Auricchio - Pear-shaped cheese aged over eight months for a sharp yet mellow taste.
| | $7.50 |
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All entrees are served with a fresh romaine salad with our own house dressing (or extra-virgin olive oil and balsamico vinegar.) Traditionally, in the Italian meal, the insalate is served after the meal. If you would like your salad served before your meal please ask your server.
Minimum Charge $7.00 Per Person No Personal Checks Accepted
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