Filippo Ristorante & Bar Menu
At Filippo Ristorante & Bar, you'll find a delightful fusion of classic Italian flavors and contemporary dining experiences. Nestled in the heart of Boston, this cozy spot offers a diverse menu filled with rich pastas, perfectly seared meats, and fresh seafood. Each dish is thoughtfully prepared with only the finest ingredients, ensuring an authentic taste of Italy in every bite. Whether you're craving a comforting bowl of pasta or a tender steak, the Filippo Ristorante & Bar Menu has something to satisfy every palate. The welcoming atmosphere invites you to unwind while enjoying a delicious meal, complemented by a selection of fine wines and crafted cocktails. It's the perfect place to gather with friends or enjoy a romantic dinner, where every meal is an experience to remember.
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WEEKLY SPECIALS
MONDAY - Arrabbiata del Brigante
Breaded chicken cutlet with cured bacon and mozzarella in a spicy tomato sauce served with pasta
MONDAY - Arte di Scanno
Rustic country bread smothered with fresh shrimp, filet of sole, salmon and calamari in a pecorino white sauce
TUESDAY - Mare e Monte
Salmon sbriciolata from the sea and mushroom from the mountains in a zesty tomato sauce over Spaghetti alla Chitarra
TUESDAY - Gran Sasso
Veal cutlet with broccoli, prosciutto, artichokes, mozzarella, pecorino cheese in a cream sauce. Served with salad.
WEDNESDAY - Cappello Marco Polo
Over signature cappello of rustic country bread baked over shrimp, lumache, bottarga, salmon and calamari in a rich tomato sauce served over lobster panzerotti
WEDNESDAY - Pollo Francesco II
It is said that this descendent of the Borboni monarchy especially like this dish while resting during his annual hunting trip to Abruzzo. Boneless chicken breast with prosciutto and mozzarella in a spicy marinara sauce with mushrooms and olives
THURSDAY - Maccheroni Chitarra
Shrimp, mushrooms, anchovies in tomato sauce over homemade Maccheroni Chitarra
THURSDAY - Pollo al Sette Colli Romani
Boneless chicken, imported prosciutto, peperoni arrostiti, porcini mushrooms in a white wine. Served with salad.
FRIDAY - Ammazzafame Pugliese
Salmon sbriciolata in tomato sauce tossed with Orecchiette
FRIDAY - Piccata d'Abruzzo
Veal sautéed in Trebbiano wine with mushrooms, capers and lemon
SATURDAY - Maielando
Lobster ravioli in a cream tartufo sauce
SATURDAY - Pollo Zingarella
Boneless chicken breast stuffed with prosciutto and fontina cheese in a sauce of fresh orange with asparagus. Served
SUNDAY - Gnocchi D'Abruzzo
Gnocchi topped with sliced veal sautéed with imported porcini mushrooms, tomato, capers and sun-dried tomato
SUNDAY - Cappello del Contadino
Our Cappello of rustic country bread baked over tortellini in butter sauce with garlic, linguine in a light tomato sauce and gnocchi in a garden fresh pesto sauce.
SUNDAY - Carrozzella del Pastore
Puffs of mozzarella cheese and veal tenderloin in a light white wine and herb sauce. Served with salad.
CELEBRATION DISHES
Cuoco D’Oro
Cappello of rustic bread baked over two thick veal chops broiled and drizzled with truffle oil. Served with rustic country polenta erbazzone made of fresh seasonal herbs.
Arte di Goriano
Prepared by advance request… Cappello covering succulent roast porchetta. The inspiration for this dish comes from the small mountain side town of Goriano Sicoli in the Abruzzo region of Italy. Oven roasted porchetta that captures classic Italia...
Abruzzo in Fiore
Cappello of our rustic country bread baked over 100 mini arrosticini skewers of broiled lamb. This is a classic delicacy of the Abruzzo region of Italy.
Panarda D’Abruzzo
This dish is a feast for the senses- prepared for friends to share. Five large veal chops stuffed with fontina cheese, prosciutto. Five eggplant involtini stuffed with goat cheese. Served over fazzolettini pasta and covered with rustic country br...
ANTIPASTI
Focaccia Medioevale
Rustic country bread with fresh spices and herbs.
Carrozza Ovidiana
Mozzarella layered with prosciutto and fried to a golden brown served with tomato sauce
Battello di Pescarese
Fresh shrimp with herbs cooked in white wine
Antipasto Fior d'Italia
Prosciutto di Parma, Bresaola Milanese, Pecorino cheese from Abruzzo and Parmigiano Reggiano from Emillia Romagna
Bruschetta Mediterranea
Rustic bread brushed with extra-virgin olive oil with garden ripe tomatoes and mozzarella
Caprese
Vine ripe tomato & fresh mozzarella sprinkled with extra virgin olive oil
Calamari Fritti Dorati
Fresh calamari lightly fried to a golden brown
Insalata del Giardino
Fresh garden salad of crisp seasonal greens
Campo Imperatore
Fresh fennel and arugula sprinkled with extra virgin olive oil
Melanzane al Forno
Eggplant with mozzarella and tomato sauce
Romagna
Bresaola Milanese over arugola with slices of cured beef with Parmigiano Reggiano cheese
Tratturo Antico
Pecorino cheese from Abruzzo, walnuts and fresh seasonal pear
PRIMI
Pasta e Fagioli
Rustic soup of prosciutto, beans and pasta
Stracciatella
Traditional Abruzzese egg and spinach soup in chicken broth
Gnocchi Bolognese
Gnocchi with sammarzano tomato and meat sauce
Cinque Terre
Lobster ravioli in a fresh basil pesto cream sauce
Calamari Pirata
Fresh calamari, black olives and sun dried tomato in a flavor-filled tomato sauce over linguine
Abbondanza Abruzzese
Boneless chicken in a butter, white wine and pecorino cheese sauce with penne
Tortellini Don Arturo
Walnuts and cheeses pan tossed with tortellini
Lasagna Lucia
Pasta layered with fresh egg, cheeses and ground veal
Vegetariano Molisano
Peppers, onion and mushrooms, in a tartufo cream sauce with penne
Ravioli Paul Revere
Lobster ravioli in our light tomato sauce
Trabocchi Chietini
Shrimp in a light sauce of garlic and butter over Spaghetti alla Chitarra
Transumanza
Orecchiette Pugliesi with eggplant parmigiana in tomato sauce tossed with mozzarella e Pecorino Abruzzese
SECONDI
Cotoletta Parmigiana
Veal cutlet, mozzarella, imported parmigiano cheese with tomato sauce. Served with pasta
Boston Garden
Veal cutlet with cured bacon, eggplant, mozzarella and tomato sauce
Saltimbocca
Veal with prosciutto, cheeses and mushrooms in white wine.
Braciolettine Calabrese
Veal braciolettini and spices with peppers, red onion and fresh mushrooms in a rich tomato sauce.
Papa Celestino V
Broiled sirloin steak sautéed in a Montepulciano wine sauce and a hot and spicy marinara sauce with fresh garlic, mushrooms, peppers and onions
Pollo Parmigiana
Chicken cutlet in tomato sauce with mozzarella. Served with pasta
Cotoletta Conca Peligna
Chicken cutlet and eggplant baked with mozzarella and tomato sauce. Served with pasta
Marsala Siciliana
Boneless chicken breast and fresh mushrooms in sweet Marsala wine
Cacciatora alla D'Annunzio
Boneless chicken in a white wine sauce with sun-dried tomatoes, mushrooms, peppers and sweet white onions
Pollo Lucia
Boneless chicken, fresh artichoke hearts, capers and mushrooms in a light lemon sauce
SECONDI DI MARE
Sogliola Napoletana
Fresh filet of sole in a light tomato sauce
Maggiordomo
Fresh tortellini with shrimp, mushrooms, anchovies, olives and capers in a spicy tomato sauce.
Guazzetto di Mare
Calamari, shrimp and filet of sole in tomato sauce with lobster ravioli
POLLO
Pollo Parmigiana
Chicken cutlet in tomato sauce with mozzarella.
Cotoletta Melanzane
Chicken cutlet and eggplant baked in mozzarella and tomato sauce
Pollo Marsala
Boneless chicken and fresh mushrooms in Marsala wine
Re Francesco II
It is said that this descendent 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 mushrooms and olives
Pollo Cacciatore
Boneless chicken in a white wine sauce with mushrooms, peppers and sweet white onions
Pollo Arrabbiata
Chicken breast, mushrooms, anchovies and ground pepper in a hot, spicy tomato sauce
Pollo Lucia
Boneless chicken, fresh artichoke hearts, capers and mushrooms in a light lemon sauce
FORMAGGI
Pecorino
A rich and sharp cheese from the Abruzzo region
Parmiggiano Reggiano
From the Emilia-Romagna region, a crumbly cheese that melts on the tongue; deliciously spicy but not sharp
Provolone Auricchio
From the Campania region, this pear-shaped cheese is aged over eight months for a sharp, yet mellow taste
Quattro Formaggi con Pera
A sampling of four different cheeses served with fresh seasonal pear
SIDE DISHES
Penne d'Abruzzo
Tortellini Pomodoro
Polpette di casa
meatballs made of ground veal and beef
Broccoli Aglio e Olio
Fresh Broccoli sautéed with garlic and extra virgin olive oil
Transiberiana d'Abruzzo
Sautéed fresh mushrooms with pancetta and garlic in a tartufo cream sauce
Spaghetti alla Chitarra d'Abruzzo
Gluten Free Penne
DESSERT
Cannoli
Tiramisu
Chocolate Mousse
Chocolate Lava Cake
Limoncello & Mascarpone Cake
Sorbets - Lemon, Orange, Coconut
Gelato
BEER
Light Beer (Amstel, Bud, Bud Zero, Coors, Miller, Michelob Ultra)
Budweiser
Corona Extra
Harpoon IPA
Heineken
Moretti
Peroni
Sam Adams Boston Lager
Stella Artois
WINE
Robust Wine List Available On Site
COCKTAILS
Espresso Martini
Sangria
Margarita
Negroni
Aperol Spritz
Limoncello Martini
Manhattan
Old Fashioned
Cosmopolitan
Pineapple Martini
Campari
Prosecco
Ready to order? Kerbside pickup, delivery and dine-in are all available.