First Course
Second Course
Third Course
**$25.00 Per Person (plus tax & gratuity)**
Available Monday thru Friday from 3:00pm to 6:00pm | Sunday 1:00pm to 8:00pm
*Menu Not Available for Takeout or Parties of 12 or moreNo Substitutions, not valid on Holidays
(Select One)
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 sauceadd 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 parmesanWith 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 tomatoesadd shrimp $7
Grilled sliced Flat Iron Steak served with mashed potatoes, asparagus and Merlot demi glazesubstitute 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