Three Course Dinner

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

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

Grilled Portobello mushroom served with spinach, Gorgonzola cheese 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 fresh vegetable herb risotto and a lemon white wine sauce

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

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

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

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

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

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

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.

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

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

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

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