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Filippo Ristorante

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283 Causeway St
Boston, MA 02114
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Desserts
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Main Menu

Antipasti

Focaccia Medioevale

$13.00
Rustic country bread with fresh spices and herbs

Carrozza Ovidiana

$14.00
Mozzarella layered with prosciutto and fried to a golden brown served with tomato sauce

Battello Pescarese

$18.00
Fresh shrimp with herbs cooked in Trebbiano white wine

Antipasto Fior d'Italia

$24.00
Prosciutto di Parma, Bresaola Milanese, Pecorino cheese from Abruzzo and Parmigiano Reggiano from Emilia Romagna

Bruschetta Mediterranea

$12.00
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
  • $12.00
  • Con Prosciutto $18.00

Calamari Fritti Dorati

$17.00
Fresh calamari lightly fried to a golden brown

Insalata del Giardino

$9.00
Fresh garden salad of crisp seasonal greens

Campo Imperatore

$13.00
Fresh fennel and arugula sprinkled with extra virgin olive oil

Melanzane al Forno

$19.00
Eggplant with mozzarella and tomato sauce

Romagna

$23.00
Bresaola Milanese over arugola with slices of cured beef with Parmigiano Reggiano cheese

Tratturo Antico

$22.00
Pecorino cheese from Abruzzo, walnuts and fresh seasonal pear

Primi

Pasta e Fagioli

$9.00
Rustic soup of prosciutto, beans and pasta

Stracciatella

$10.00
Traditional Abruzzese egg and spinach soup in chicken broth

Gnocchi Bolognese

$18.00
Gnocchi in San Marzano tomato and meat sauce

Cinque Terre

$22.00
Lobster ravioli in a fresh basil pesto cream sauce

Calamari Pirata

$22.00
Fresh calamari in a flavor-filled tomato sauce over Spaghetti alla Chitarra

Abbondanza Abruzzese

$19.00
Boneless chicken in a butter, white wine and pecorino cheese sauce with penne

Tortellini Don Arturo

$17.00
Walnuts and cheeses pan tossed with tortellini

Lasagna Lucia

$18.00
Pasta layered with fresh egg, cheeses and ground veal

Vegetariano Molisano

$17.00
Peppers, onion and mushrooms, in a tartufo cream sauce with penne

Ravioli Paul Revere

$23.00
Lobster Ravioli in a light tomato sauce

Trabocchi Chietini

$26.00
Shrimp in a light source of garlic and butter over Spaghetti alla Chitarra

Transumanza

$22.00
Orecchiette Pugliesi with eggplant parmigiana in tomato sauce tossed with mozzarella e Pecorino Abruzzese

Secondi

Cotoletta Parmigiana

$25.00
Veal cutlet, mozzarella, imported parmigiano cheese with tomato sauce. Served with pasta

Boston Garden

$27.00
Veal cutlet with cured bacon, eggplant, mozzarella and tomato sauce served with pasta

Saltimbocca

$28.00
Veal with prosciutto, cheeses and mushrooms in our exclusive imported Pecorino white wine

Braciolettine Calabrese

$29.00
Veal braciolettine and spices with peppers, onions and mushrooms in a rich tomato sauce

Papa Celestino V

$35.00
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

$23.00
Chicken cutlet in tomato sauce with mozzarella. Served with pasta

Cotoletta Conca Peligna

$26.00
Chicken cutlet and eggplant baked with mozzarella and tomato sauce. Served with pasta

Marsala Siciliana

$24.00
Boneless chicken breast and fresh mushrooms in sweet Marsala wine

Cacciatora alla d'Annunzio

$24.00
Boneless chicken in a white wine sauce with sundried tomatoes, mushrooms, peppers and sweet white onions

Pollo Lucia

$25.00
Boneless chicken, fresh artichoke hearts, capers and mushrooms in a light lemon sauce

Secondi di Mare

Sogliola Napolitana

$25.00
Fresh from the pier, filet of sole in a light tomato sauce

Maggiordomo

$28.00
Fresh tortellini with shrimp, mushrooms, anchovies, olives and capers in a spicy tomato sauce

Guazzetto di Mare

$34.00
Calamari, shrimp and filet of sole in tomato sauce over lobster ravioli

Side Dishes

Pasta del Giorno

Penne d'Abruzzo

$7.00

Tortellini Pomodoro

$9.00

Polpette di Casa

$9.00
Meatballs made of ground veal and beef

Broccoli Aglio e Olio

$10.00
Fresh Broccoli sautéed with garlic and extra virgin olive oil

Transiberiana d'Abruzzo

$11.00
Sautéed fresh Mushrooms with pancetta and garlic in a tartufo cream sauce

Spaghetti alla Chitarra d'Abruzzo

$8.00

Gluten Free Penne

$9.00

Weekly Specials

Lunedì - Monday

Arrabbiata del Brigante

$28.00
Breaded chicken cutlet with cured bacon and mozzarella in a spicy tomato sauce served with pasta

Arte di Scanno

$33.00
Rustic country bread smothered with fresh shrimp, filet of sole, salmon and calamari in a pecorino white sauce

Martedì - Tuesday

Mare e Monte

$26.00
Salmon sbriciolata from the sea and mushrooms from the mountains in a zesty tomato sauce over Spaghetti alla Chitarra

Gran Sasso

$29.00
Veal cutlet with broccoli, prosciutto, artichokes, mozzarella, pecorino cheese in a cream sauce. Served with salad

Mercoledì - Wednesday

Cappello Marco Polo

$95.00
Over signature cappello of rustic country bread baked over shrimp, lumache, bottarga, salmon and calamari in a rich tomato sauce served over lobster panzerotti

Pollo Francesco II

$25.00
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

Giovedì - Thursday

Maccheroni Chitarra

$25.00
Shrimp, mushrooms, anchovies in tomato sauce over homemade Maccheroni Chitarra

Pollo ai Sette Colli Romani

$28.00
Boneless chicken, imported prosciutto, peperoni arrostiti, porcini mushrooms in a white wine. Served with salad

Venerdì - Friday

Ammazzafame Pugliese

$26.00
Salmon sbriciolata in tomato sauce tossed with Orecchiette

Piccata d'Abruzzo

$28.00
Veal sautéed in Trebbiano wine with mushrooms, capers and lemon

Sabato - Saturday

Maielando

$29.00
Lobster ravioli in a cream tartufo sauce

Pollo Zingarella

$29.00
Boneless chicken breast stuffed with prosciutto and fontina cheese in a sauce of fresh orange with broccoletti. Served with salad

Domenica - Sunday

Gnocchi d'Abruzzo

$26.00
Gnocchi topped with sliced veal sautéed with imported porcini mushrooms, tomato, capers and sun-dried tomato

Cappello del Contadino

$36.00
In tribute to the colors of the Italian flag, our signature cappello of rustic bread baked over tortellini in butter and garlic sauce, spaghetti in a light tomato sauce and gnocchi in a garden fresh pesto sauce

Carrozzella del Pastore

$29.00
Puffs of mozzarella cheese and veal in a light wine and herb sauce. Served with salad

Celebration Dishes

By advance request…Are you planning a special gathering of family and friends? These dishes are the perfect compliment to your culinary celebration

Cuoco d'Oro

$138.00
Cappello of rustic bread baked over two thick veal chops broiled and drizzled with truffle oil. Served with rustic country polen- ta erbazzone made of fresh seasonal herbs

Arte di Goriano

$165.00
Prepared by advance request…Cappello covering succulent roast porchetta. The inspiration for this dish comes from the small mountain side town of Gregoriano Sicoli in the Abruzzo region of Italy. Oven roasted porchetta that captures classic Italian tradition and unparalleled taste

Abruzzo in Fiore

$220.00
Cappello of our rustic country bread baked over 100 mini arrosticini skewers of broiled lamb. This is classic delicacy of the Abruzzo region of Italy

Panarda d'Abruzzo

$385.00
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 bread baked to a golden brown
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General Info

283 Causeway St
Boston, MA 02114
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617-742-4143
http://www.filipporistorante.com/
Map of Filippo Ristorante
Payment Types
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MasterCard
American Express
Cuisine
Italian
Seafood
Meals
Lunch
Dinner

Hours

Monday:
4:00pm - 10:30pm
Tuesday:
4:00pm - 10:30pm
Wednesday:
11:00am - 10:30pm
Thursday:
11:00am - 10:30pm
Friday:
11:00am - 10:30pm
Saturday:
11:00am - 10:30pm
Sunday:
11:00am - 10:30pm

About Us

Filippo Ristorante located in Boston's historic North End proudly serves Italian cuisine with a strong focus from the Abruzzo region of Italy where the Frattaroli family hails from.

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