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Three Course Dinner

**$25.00 Per Person (plus tax & gratuity)**

Available Monday thru Friday from 4:00pm to 6:30pm | Sunday 1:00pm to 8:00pm

*Not available for 12 or more guests, Not available on Holidays, Not available for take-out

***Not Avaliable During COVID-19 Limited Seating***

First Course

Clams Casino

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

Cozze

Steamed mussel served in a white wine sauce or traditional marinara sauce garnished with garlic bread.

Portobello

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

Torre Di Pisa

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

Calamari Fritti

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

Bruschetta Toscana

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

Second Course

Homemade Signature Soup

Prepared fresh daily.

House or Caesar Salad

With Filomena's Famous Homemade Dressings.

Third Course

Broiled Stuffed Flounder

Stuffed with lump crab meat served with fresh vegetable herb risotto and a lemon white wine sauce

Salmon Ariana

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

Shrimp Scampi

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

Penne Alla Sergio

Penne pasta tossed with chicken, sliced Italian sausage, tomatoes, sweet peppers and broccoli rabe served in a marinara sauce.

Cheese Ravioli

Three cheese ravioli served with Marinara sauce, fresh basil and shaved Parmesan cheese
Add Bolognest.........$+2.00

Rigatoni alla Bolognese

Sauteed fresh ground beef in a tomato gravy with sweet peas and shredded parmigiana cheese.

Pan Seared Tilapia

Served with spinach, white beans, leeks, roasted red peppers marinated tomatoes and scampi sauce.

Chicken or Veal Francese

Chicken breast or Veal medallions dipped in egg batter and sauteed served over Cappelini with capers, oven-dried tomatoes and lemon white wine butter sauce.

Pollo Florentine

Chicken breast topped with spinach-Mozzarella-sundried tomato served with Marsala demi over Capellini pasta

Flat Iron Steak

Grilled sliced flat iron steak served with potatoes, asparagus and Merlot demi glaze.

Veal or Chicken Parmigiana

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

Vegetarian Risotto

Italian rice tossed with mixed vegetables, spinach, fresh herbs and topped with marinated tomatoes.
Add shrimp $5