Three Course Dinner

Brick oven baked clams stuffed with bacon, onions, celery, peppers, oregano and garlic

Steamed Mussels served in a white wine sauce or traditional Marinara sauce garnished with garlic bread

Grilled Portobello mushroom served with spinach, Gorgonzola and roasted red pepper sauce

Grilled eggplant layered with fresh mozzarella, sun dried tomatoes, roasted peppers served on a bed of mixed greens

Fried tender squid, sliced hot peppers and red onions served with marinara sauce

Toasted Tuscan bread topped with fresh–diced tomatoes, fresh basil & olive oil

Prepared fresh daily.

With Filomena's Famous Homemade Dressings.

Stuffed with Lump crab meat served with a fresh vegetable-spinach risotto and a lemon white wine sauce

Chicken breast or Veal dipped in egg batter and sautéed served over Cappelini with capers, sundried tomatoes and lemon-white wine butter sauce
add jumbo crab $5

Sautéed chicken breast or Veal medallions with wild mushrooms, grilled asparagus in a Marsala demi glaze over Capellini

Penne pasta tossed with chicken, sundried tomatoes, spinach in a Vodka blush sauce topped with shaved Parmesan

Three cheese Raviolis served with homemade Marinara sauce, fresh basil and Shaved parmesan
With Bolognese sauce - Add $2

Pasta tossed with Meat sauce, Peas, Marinara and topped with shaved Parmesan cheese

Brick oven baked salmon with marinated tomatoes, roasted potatoes and mixed vegetables

Sauté shrimp with garlic, tomatoes, Italian parsley simmered in a white wine-lemon butter sauce over Cappelini pasta

Italian rice tossed with mixed vegetables, spinach, fresh herbs and topped with marinated tomatoes
add shrimp $7

Grilled sliced Flat Iron Steak served with mashed potatoes, asparagus and Merlot demi glaze
substitute 6oz filet mignon add $5

Breaded cutlet topped with provolone cheese, Marinara sauce and served with a side of Penne pasta

Served with spinach, white beans, leeks, roasted red peppers topped with marinated tomatoes and Scampi sauce