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Filippo Ristorante

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  • $$
  • Italian
  • 283 Causeway St, Boston MA02114 42.3671 -71.058604
  • (Btwn Prince & Endicott St)
  • google maps Subway Directions
  • Phone: (617) 742-4143

Antipasti - Appetizers

Focaccia D'Abruzzo freshly baked rustic country bread topped with garden fresh spices.   9.50
Mozzarella In Carrozza Lucia mozzarella layered with prosciutto, fried to a golden brown and served with tomato sauce.   8.75
Bresaola Milanese thin slices of cured beef with shaved parmigiano reggiano cheese.   9.95
Bruschetta garlic butter and parsley flavor crisp rounds of freshly baked bread.   9.95
Antipasto Medioevale a visit to the italian countryside would immediately send the host or hostess off to prepare a welcoming table. sott'olio vegetables, fresh bocconcini mozzarella and regional cheese and cured meats.   12.50
Bruschetta Napolitana rustic country bread grilled, brushed with extra-virgin olive oil. served with garden ripe tomatoes and mozzarella.   6.95
Caprese vine ripened tomatoes & fresh buffala mozzarella sprinkled with extra virgin olive oil.   7.95
Con Prosciutto    11.50
Conca Peligna imported snails in a hot, spicy tomato sauce.   8.50
Focaccia E Battello suggested for two to share. rustic coutnry bread smothered with fresh shrimp, mussels, salmon and calamari in a white wine sauce.   28.50
Polenta Tra Boston Garden oven-baked polenta with garden fresh herbs and pepperoni in tomato sauce.   8.75
Calamari Fritti Dorati fresh calamari lightly fried to a golden brown.   11.95

Zuppe - Soups

Pasta E Fagioli rustic country soup of prosciutto, beans and gnocchetti. sm 3.50lg 5.50
Biancaneve tortellini in a light cheese broth.   6.50
Zuppe Del Giorno chef's daily soup depending on the bounty of the season   6.50

Insalate Contorni - Salads & Side Dishes

Insalata Del Giardino a garden fresh salad of crisp seasonal greens   4.50
Olivata crisp rustic bread topped with a delicate olive spread.   4.50
Campo Imperatore a specialty of the house fresh eggplant marinated in extra virgin olive oil.   6.50
Peperonata Olidio fresh roasted red peppers with imported bocconcini mozzarella.   9.50
Melanzane Al Forno eggplant baked and layered with mozzarella and tomato sauce.   9.50
Tra Verdi E Pavarotti crisp seasonal greens and fennel with fresh tomato, onions & sliced broiled chicken.   13.50
Funghi Fritti fresh fried mushrooms.   5.75
Cinque Terre featured in it's own article or drawing by globe food critic, anthony spinnazzola in 1978. fresh artichoke hearts dipped in egg and fried to a golden brown and then sauteed in a light lemon sauce.   6.75
Tronchetti Vanda fresh broccoli dipped in egg and fried to a golden brown.   9.50

Pastasciutte - Pasta

Spaghetti Bolognese spaghetti in sammarzano tomato sauce with ground meat.   9.75
Profumo Di Bosco Filippo mushrooms, cured meats, egg and herbs in extra virgin tartufo oil tossed with mafalde pasta.   11.50
Mafalde Alfredo mafalde pasta in a light cream sauce with fresh egg, butter and parmigiano cheese.   9.50
with broccoli.   12.75
Tratturo gnocchi in a pesto sauce of fresh basil & extra virgin olive oil.   10.50
Penne O Spaghetti Pomodoro choice of penne or spaghetti in our light tomato sauce.   8.95
with sausage.   13.50
Calamari Pirata fresh calamari in a flavor-filled tomato sauce over spaghetti.   12.75
Spezzatino All'Abruzzese chicken in a butter and cheese sauce with penne.   13.50
with broccoli.   14.95
Tortellini Arturo fresh garlic and cheeses pan tossed with tortellini.   9.50
Lasagna Lucia pasta layered with fresh egg, cheeses and ground veal.   9.95
Maggiordomo fresh tortellini with shrimp, mushrooms, anchovies, black olives and capers in a spicy tomato sauce.   22.50
Tortellini Quattro Formaggi tortellini in a rich chees sauce of romano, mozzarella, bel paese and parmigiano cheeses.   11.50
Mare E Monte fresh mussels and clams from the sea and fresh mushrooms from the mountains in a zesty tomato sauce over spaghetti.   12.50
Spezzatino Winchester chicken, sun-dried tomato, capers and red pepper with penne in a spicy tomato sauce.   12.75
Ammazzafame fresh broccoli, sausage, sun-dried tomato, capers, crushed pepper spadellati with penne.   11.75
Gnocchi D'Abruzzo Con Spezzatino gnocchi topped with chopped veal sauteed with imported porcini mushrooms, tomato, capers and sun-dried tomato.   22.50
Spezzatino Boscaiola chicken and fresh mushrooms with butter and cheese with penne.   12.75

Alla Griglia - From The Grill

Tra Verdi E Pavarotti Fresh salad of crisp seasonal greens, endive and radicchio with tomatoes, onions and sliced broiled chicken breast with our special house salad dressing   12.75
Bistecca Alla Papa Celestino V Broiled sirloin steak sauteed in hot, spicy marinara sauce with fresh garlic and anchovies   23.50
Abruzzo In Fiore Broiled veal chop allo scottadito (burning finger) drizzled with orange flavored Aurum liqueur from the Abruzzo region of Italy   38.50
Costoletta Alla Ovidio Nasone Lo Stregone A masterpiece for the sense! Broiled veal chop with prosciutto, bocconcini cheese and tartufi neri (black truffles). Served with a bounty of seasonal fresh vegetables, grilled shitake mushrooms and grilled rustic country bread with melted mozzarella. This dish draws its inspiration from the earthly works of Roman poet Ovidio Nasone   58.50
Bistecca Barolo Alla D'Annunzio broiled sirloin steak in barolo wine. a favorite dish of the abruzzese poet when visiting his villa in piemonte   28.50

Pollo - Chicken

Pollo Parmigiana chicken cutlet in tomato sauce with mozzarella. served with penne only.   14.50
Gran Sasso D'Italia chicken cutlet with broccoli, prosciutto, artichoke hearts with mozzarella and pecorni cheeses in a cream sauce.   16.50
Cotoletta Con Melanzane Parmigiana chicken cutlet and eggplant baked in mozzarella and tomato sauce. served with penne only.   15.75
Pollo Marsala boneless chicken breast & fresh mushrooms in sweet marsala wine.   16.50
Abbondanza Abruzzo (Sottocosto) chicken cutlet and polenta layered with tomato sauce and mozzarella and topped with eggplant and pepperoni. served over a nest of spaghetti.   13.95
Re Francesco II it is said that this decendant 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 fresh mushrooms and black olives.   19.50
Pollo Ai Sette Colli Romani boneless chicken breast with imported prosciutto, pepperoni rostiti (roasted red peppers), imported porcini mushrooms and black olives.   26.50
Pollo Cacciatore boneless chicken in a white wine sauce with mushrooms, peppers and sweet white onions.   15.50
Pollo Arrabbiata chicken breast, mushrooms, anchovies and ground pepper in a hot, spicy tomato sauce.   17.50
Pollo Lucia boneless chicken, fresh artichoke hearts, capers and mushrooms in a light lemon sauce.   17.50
Boston Freedom Trail celebrating the historic march through revolutionary boston, we present boneless chicken with eggplant and topped with a trail blazed with pepperoni.   16.75

Piatti Gastronomici - Gastronomic Dishes

Our Signature Dishes Are Unique Creations That Draw On The Flavors And Traditions Of The Magnificent Abruzzo Region Of Italy.

Cappello Del Contadino a tasting of three different pastas - tortellini in a delicate butter sauce with garlic, spaghetti in a light tomato sauce and gnocchi in a garden-fresh pesto sauce. this dish is covered with rustic country bread dough and baked. this pre-dates aluminum foil and was used by italian country wives to keep their husband's lunch warm enroute to their work.  (serves 2 to 3) 26.50
Zingarella boneless chicken breast rolled and stuffed with prosciutto and fontina cheese. served in a delightful aurum liqueur sauce with fresh asparagus and orange.   28.50
Mar Nero sirloin steak with porcini mushrooms in a reduction of balsamic vinegar.   29.50
Papa Celestino V broiled sirloin steak sauteed in a hot and spicy marinara sauce with fresh garlic, mushrooms, peppers and onions.   28.50
Marco Polo fresh shrimp, mussels, salmon and calamari in a rich tomato sauce served over home made maccheroni chitarra.   55.00
Abruzzo In Fiore veal rolled and stuffed with prosciutto, cheeses and spices. garnished with peperoni rostiti, asparagus and porcini mushrooms.   45.00
Sicilia rustic country bread formed in a volcanic shape a seafood sauce made of fresh shrimp, lobster, filet of sole, calamari and sea scallops. served over lobster panserotti.   85.00
Cappello Garibaldi capello over t-bone steak with porcini mushrooms in a sweet marsala wine. legend imparts that marsala has fortifying properties.   95.00
Cuoco D'Oro capello over two stuffed veal chops with tartufi neri (black truffles). served with asparagus and melted bel paese cheese. this dish was awarded the coveted cuoco d'oro international culinary award in italy.   197.95
Panarda D'Abruzzo this dish is a feast for the senses and for friends to share. five pounds of fresh lobster stuffed with a variety of fresh seafood. served over fazolettini stuffed pasta. the dish is covered with a net made of rustic country bread baked to a golden brown. since there is a significant amount of preparation, 24 hour notice is required to prepare this extraordinary dish.   235.00

Frutti Di Mare - Seafood

Sogliola Napoletana fresh filet of sole in a light tomato sauce   16.50
Sogliola Margherita a very light dish of fresh filet of sole dipped in egg and fried to a golden brown with lemon .   18.50
Cozze E Gamberi Cacciatore fresh mussels and shrimp with mushrooms, peppers and sweet white onions   18.50
Maccheroni Chitarra Filippo a very hot spicy dish shrimp, mushrooms, anchovies and ground pepper in a zestful tomato sauce with maccheroni chitarra, a regional home made pasta from abruzzo.   17.75
Cozze E Gamberi All' Arrabbiata a hot, spicy dish! mussels, shrimp, mushrooms, anchovies in a zesty tomato sauce. served over spaghetti.   19.50
Scampi Francavillese shrimp in a light sauce of garlic and butter served over spaghetti   18.50
Salmone Alla Metamorfosi fresh salmon and asparagus with mushrooms and capers in imported marsala wine.   29.50
Guazzetto Di Mare a specialty of the house! imported baby clams, freh shrimp and a filet of sole in a right tomato sauce over spaghetti   23.50
Gole Del Sagittario fresh salmon with mushrooms, black olives, sun-dried tomato in pesto sauce.   23.50

Vitello - Veal

Cotoletta Parmigiana veal cutlet, mozzarella, imported parmigiano cheese with tomato sauce. served with penne only.   16.75
Vitello Cacciatore veal tenderloin sauteed in white wine with mushrooms and sweet white onions.   21.50
Vitello Marsala veal and mushrooms sauteed with imported marsala wine.   21.50
Saltimbocca Alla Figlia D'Lorio sliced veal with prosciutto, cheeses and fresh mushrooms in white wine.   21.75
Cotoletta Con Melanzane veal cutlet and eggplant baked with mozzarella and tomato sauce. served with penne only.   18.50
Braciolettine Calabrese veal braciolettini and spices cooked with peppers, onions and fresh mushrooms in a rich tomato sauce.   23.50
Vitello Carrozzella puffs of mozzarella cheese and veal sauteed in white wine.   22.50
Vitello Sulmontina veal in a spicy tomato sauce with fresh mushrooms and sun-dried tomato.   21.50
Braciolettine Di Vitello Al Limone veal rolled and stuffed with prosciutto, cheeses and spices. served in a delicate lemon sauce with fresh mushrooms.   23.50

Formaggi - Cheese

Pecorino A rich and sharp cheese from the Lazio region of Italy   9.50
Parmigiano Reggiano AFrom the Emilia-Romagna region of Italy. A crumbly cheese that melts on the tongue. This cheese is deliciously spicy but not sharp. One of the most famous cheeses in the world, it plays an essential role in many Italian recipes   9.50
Provolone Auricchio From the Campania region of Italy, this pear-shaped cheese aged over eight months for a sharp, yet mellow taste   8.75
Fontina Made exclusively in the Val D'Aosta region of Italy, this cheese has a creamy smooth textureand a flavor that is sweet and faintly musty. Considered one of the best cheeses in the world   9.50

Focaccia E Cappello

Cagliari Focaccia with hot pepperoni and regional Pecorino cheese   9.95
Perugia Focaccia with rich Nutella made of sweet chocolate and hazelnuts   11.50
Parma Focaccia alla specialty of Parma - Torta Fritta. We prepare a healthier version of baked rustic bread with paper thin slices of Prosciutto di Parma   16.50
Napoli Focaccia with spaghetti tossed with Sammarzano tomato, mozzarella and Pecorino cheeses   11.50
Sulmona (Cappello Alla Celestino V) Cappello over veal chop with prosciutto, Bocconcini cheese and oil of tartufi neri (black truffle). Served with a bounty of fresh seasonal vegetables, mushrooms and grilled rustic country bread with melted mozzarella. This dish draws its inspiration from the simple life chosen by Pope Celestine V who retreated to the mountains of his native Abruzzo   89.00
Matera Focaccia with mozzarella cheese and a sprinkle of extra virgin olive oil. The ancient city of is today a historic ghost town in southern Italy with a fascinating past and unique houses built atop cave dwellings. It was chosen as the locale for Mel Gibson's "The Passion of the Christ". We bake this focaccia simply with porchetta, mozzarella and regional pecorino cheeses   13.75
Cinque Terre (Cappello Cinque Terre) Cappello with fresh calamari, shrimp and pesto- spadellati with mafalde pasta and truffle oil   28.50
Marsala (Cappello Garibaldi) Cappello over stuffed veal chop with fresh mushrooms in sweet Marsala wine. Legend imparts that Marsala has fortifying properties. When Garibaldi fought for the unification of Italy, he left Genoa with one thousand young soldiers called "I Garibaldini". They stopped at Talamone and then proceeded to Marsala where the military campaign began   38.00
Aosta (Cappello Valdostana) When your server opens your cappello, you will enjoy veal stuffed with prosciutto and fontina cheese with broccoli. This golden cappello arrives hot from the oven   35.00

Contorni - Side Dishes

Campo Imperatore a specialty at lucia's! eggplant marinated in extra virgin olive oil   6.50
Peperonata Ovidio fresh roasted red peppers with imported bocconcini mozzarella   9.50
Melanzane Al Forno eggplant baked and layered with mozzarella and tomato sauce   9.50
Funghi Fritti fresh fried mushrooms   5.95
Broccoli Aglio'Olio fresh broccoli with garlic and olive oil   5.95
Broccoli Vanda fresh broccoli dipped in egg and fried to a golden brown   8.50
Tra Paul Revere in honor of our illustrious neighbor in boston, eggplant layered with bel paese cheese, hot pepperoni sausage in a rich tomato sauce   9.95

Lunch

Light Lunch: Two Courses $15.10 Per Person. Lunch: Three Courses $20.10 Per Person.

Appetizer

Choice Of

Involtini Di Melanzane    
Assaggio Di Bruschette    

Entrée

Choice Of

Gnocchi Tratturo    
Pollo Re Francesco II    
Pollo Arrabbiata    

Dessert

Torta Nocciola    
Tiramisu    

 

Dinner $33.10

Per Person

Appetizer

Choice Of

Antipasto Nostrano individual   
Polenta Tra Boston Garden    

Entree

Choice Of

Mafalde Profumo Di Bosco Filippo    
Tortellini Maggiordomo    
Vitello Saltimbocca    
Pollo Gran Sasso D’Italia    

Dessert

Choice Of

Torta Nocciola    
Tiramisu    

 

Filippo Ristorante
283 Causeway St
Btwn Prince & Endicott St
(617) 742-4143
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