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Filippo Ristorante

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North End, 보스턴

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Filippo Ristorante

7.7^/10

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Wine List 4Desserts 1Beers List 1Main Menu 14Cocktails 1

Wine List

Vino Rosso / Red Wine

Montepulciano Doc, Frattaroli (Abruzzo)

11.00

The Winery in Abruzzo, Italy bottles and label this Montepulciano selection especially for us

Merlot (Friuli)

12.00

Chianti Classico Docg Gallo Nero, Quaranta (Toscana)

13.00

Super Tuscan (Toscana)

Montepulciano Reserve Docg, Praesidium (Abruzzo)

Barolo Docg (Piemonte)

135.00

Montepulciano Riserva, Ambasciatore Cavaliere Filippo Frattaroli (Abruzzo)

88.00

Cannonau Di Sardegna (Sardegna)

102.00

Malbec (Argentina)

48.00

Pinot Noir (Umbria)

12.00

Chianti Doc (Toscana)

45.00

Valpolicella Ripasso Docg (Veneto)

60.00

Barbera D'asti (Piemonte)

Aglianico (Campania)

Rosato, Azalea (Friuli)

12.00

Corvina Di Verona (Veneto)

105.00

Cerano, Pietrantonj (Abruzzo)

85.00

Bottled at one of the oldest Winery in Italy. Guests at tour B&B Sei Stelle are invited to enjoy a tour and tasting at this exceptional winery

Shiraz Siracusa (Sicilia)

48.00

Pinot Noir (California)

72.00

Cabernet Sauvignon (Veneto)

14.00

Riserva Vini Rossi / Reserva Red Wines

Amarone Docg (Veneto)

245.00

Opus One, Mondavi (California)

550.00

Tignatello Docg Antinori (Toscana)

320.00

Brunello Di Montalcino (Toscana)

230.00

Vino Bianco / White Wine

Pinot Grigio (Veneto)

12.00

Vernaccia, San Gimignano (Toscana)

48.00

Gavi, Principessa (Toscana)

65.00

Greco Di Tufo (Campania)

78.00

White Zinfandel (California)

11.00

Sauvignon Blanc (Veneto)

12.00

Orvieto Classico (Umbria)

52.00

Riesling (Germania)

12.00

Chardonnay (Veneto)

12.00

Falanghina (Campania)

72.00

Pecorino, Frattaroli (Abruzzo)

11.00

Bottled for us by the Winery in Abruzzo, Pecorino is pale yellow with golden shades. The pelage is fine and intense, the nose stands with a fruity finish. The taste is lively and smooth with a good balance of acidity

Vino Frizzante / Sparkling Wine

Moscato (Veneto)

13.00

Asti Spumante, Martini & Rossi (Piemonte)

55.00

Prosecco, San Marco (Veneto)

13.00

Champagne, Moet & Chandon (Francia)

135.00

Main Menu

Antipasti

Focaccia Medioevale

13.00

Rustic country bread with fresh spices and herbs

Battello Pescarese

18.00

Fresh shrimp with herbs cooked in Trebbiano white wine

Bruschetta Mediterranea

12.00

Rustic bread brushed with extra-virgin olive oil with garden ripe tomatoes and mozzarella

Calamari Fritti Dorati

17.00

Fresh calamari lightly fried to a golden brown

Campo Imperatore

13.00

Fresh fennel and arugula sprinkled with extra virgin olive oil

Romagna

23.00

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

Carrozza Ovidiana

14.00

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

Antipasto Fior D'italia

24.00

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

Caprese

12.00

Vine ripe tomato & fresh mozzarella sprinkled with extra virgin olive oil

Insalata Del Giardino

9.00

Fresh garden salad of crisp seasonal greens

Melanzane Al Forno

19.00

Eggplant with mozzarella and tomato sauce

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

Gnocchi Bolognese

18.00

Gnocchi in San Marzano tomato and meat sauce

Calamari Pirata

22.00

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

Tortellini Don Arturo

17.00

Walnuts and cheeses pan tossed with tortellini

Vegetariano Molisano

17.00

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

Trabocchi Chietini

26.00

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

Stracciatella

10.00

Traditional Abruzzese egg and spinach soup in chicken broth

Cinque Terre

22.00

Lobster ravioli in a fresh basil pesto cream sauce

Abbondanza Abruzzese

19.00

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

Lasagna Lucia

18.00

Pasta layered with fresh egg, cheeses and ground veal

Ravioli Paul Revere

23.00

Lobster Ravioli in a light tomato sauce

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

Saltimbocca

28.00

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

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

Cotoletta Conca Peligna

26.00

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

Cacciatora Alla D'annunzio

24.00

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

Boston Garden

27.00

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

Braciolettine Calabrese

29.00

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

Pollo Parmigiana

23.00

Chicken cutlet in tomato sauce with mozzarella. Served with pasta

Marsala Siciliana

24.00

Boneless chicken breast and fresh mushrooms in sweet Marsala wine

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

Guazzetto Di Mare

34.00

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

Maggiordomo

28.00

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

Side Dishes

Pasta Del Giorno

Tortellini Pomodoro

9.00

Broccoli Aglio E Olio

10.00

Fresh Broccoli sautéed with garlic and extra virgin olive oil

Spaghetti Alla Chitarra D'abruzzo

8.00

Penne D'abruzzo

7.00

Polpette Di Casa

9.00

Meatballs made of ground veal and beef

Transiberiana D'abruzzo

11.00

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

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

Carrozzella Del Pastore

29.00

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

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

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

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

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

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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Filippo Ristorante

Wine List

Desserts

Beers List

Main Menu

Cocktails

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