Filippo Ristorante & Bar Menu

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

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

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

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

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

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

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

Salmon sbriciolata in tomato sauce tossed with Orecchiette

Veal sautéed in Trebbiano wine with mushrooms, capers and lemon

Lobster ravioli in a cream tartufo sauce

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

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

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.

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

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 Italia...

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.

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 br...

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

Fresh shrimp with herbs cooked in white wine

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

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

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

Fresh calamari lightly fried to a golden brown

Fresh garden salad of crisp seasonal greens

Fresh fennel and arugula sprinkled with extra virgin olive oil

Eggplant with mozzarella and tomato sauce

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

Pecorino cheese from Abruzzo, walnuts and fresh seasonal pear

Traditional Abruzzese egg and spinach soup in chicken broth

Gnocchi with sammarzano tomato and meat sauce

Lobster ravioli in a fresh basil pesto cream sauce

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

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

Walnuts and cheeses pan tossed with tortellini

Pasta layered with fresh egg, cheeses and ground veal

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

Lobster ravioli in our light tomato sauce

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

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

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

Veal with prosciutto, cheeses and mushrooms in white wine.

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

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

Chicken cutlet in tomato sauce with mozzarella. Served with pasta

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

Boneless chicken breast and fresh mushrooms in sweet Marsala wine

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

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

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

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

Chicken cutlet and eggplant baked in mozzarella and tomato sauce

Boneless chicken and fresh mushrooms in Marsala wine

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

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

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

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

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

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

A sampling of four different cheeses served with fresh seasonal pear

meatballs made of ground veal and beef

Fresh Broccoli sautéed with garlic and extra virgin olive oil

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