Dinner Menu Da Filippo's

Per Cominciare

La Rustichella 9
Flat bread, mortadella, provolone

La Bruschetta della Casa 10
Home made bread, fresh tomatoes, garlic, parmigiano, fresh basil, EVOO

Antipasti Freddi

Antipasto Misto 16
Fresh mozzarella, speck, bresaola, salami, peppers

Misticanza 8
Organic mixed greens, tomatoes, balsamic vinaigrette

Mozzarella e Pomodori 12
Fresh mozzarella & tomatoes 

Pesce in Carpione 14

Whiting fillets, caramelized onions,peppers, red wine reduction

Antipasti Caldi

Frittelle di Rughetta 14

Batter dipped arugula, garlic, anchovies, parmigiano, reduced cream 


Lumache in Guazzetto 16

Land snails, onion in a light juice

Gamberetti con le Verze 16

Wild gulf of Mexico shrimp, savoy cabbage,  reduced cream

Moscardini Amurati 16

Small octopus, onions, tomatoes

La Paste


Tortellini Burro e Salvia 22
Cheese tortellini, sage, parmigiano, toasted bread crumb

Pennette col Macinato e Piselli 25
Penne pasta, beef ragu, organic peas, pecorino

Risotto con le Salsiccie 29

Short grain rice, home made sausage, parmigiano, black truffle

Ravioli al Pomodoro 22
Cheese ravioli, plum tomatoes, fresh basi

La Carne

Saltimbocca di Maiale 26
Pork scaloppine, sage, pancetta, marsala, market vegetables

Cordon Blue 35

Pork filled with apple smoked ham, gruyer, breaded,then panfried

Brasato di Manzo 29

Beef, mushrooms, red wine, market vegetables

Pollo alla Sabatini 25
Chicken tenderloins, mushrooms, fontina, market vegetables 

Vegetarian

Melanzane al Forno 25

Eggplant, ricotta, plum tomatoes, light provolone, market vegetables

Fregola con le Verdure 25

Pearl couscous organic peas, mushrooms, plum tomatoes, parmigiano

Il Pesce

Sogliola Abbottonata 27
Wild flounder fillets, bay leaves, garlic, plum tomatoes, parmigiano, Gaeta olives, market vegetables

Pesce al Cartoccio 29
Baked, wild Icelandic, codfish fillets, fresh tomatoes, zucchini, onions, rosemary, EVOO, market vegetables

Calamari al Nero di Seppia 29
Short grain rice, fresh wild squid, Spanish black cuttlefish ink

Malloreddus e Gamberetti 29
Wild gulf of Mexico shrimp, organic peas, Pugliese pasta, plum tomatoes, reduced cream

Desserts

Crème Brûlée 10

Tahitian vanilla bean, cream custard, organic sugar glaze

Panna Cotta 10

Delicate sweetened cream custard, lemon essence 

Profiterol 10

Eclair Profiterole, Whipped Cream Filling, Raspberry Essence Chocolate Ganache 

Millefoglie Calda 10
Warm puff pastry filled with orange custard

Items are made in kitchen that may contain traces of peanuts, tree nuts, sesame seed, gluten, wheat, soy, dairy, shellfish & seafood

18% service charge will be added to groups of six to eight, 20% for groups of nine or more

Executive Chef

Filippo Russo