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An assortment of 4 different bruschetta. Thick slices of Italian bread grilled and rubbed with garlic, drizzled with olive oil. One of each, tomatoes, onion and basil, eggplant caponata, seasoned cannellini beans, and mushroom salad.
Italian Arborio rice rolled, stuffed with mozzarella and Bolognese meat, and tiny peas. Dusted with bread crumbs and quick fried. Served with tomato sauce.
Made fresh daily, old family recipe meatballs with the tomato sauce they’re cooked in. Finished with shaved Parmigiana cheese.
Filomena’s offering of the world famous caesar salad with lots of fresh grated parmigiana cheese and homemade croutons. Dressing on the side.
Mesclun field greens (organically grown and picked when they are the most tender) tossed with bleu cheese crumbles and toasted pecans. Dressed with a balsamic vinaigrette on the side.
Always a huge favorite, the famous alfredo based sauce with sautéed bacon, smoked pancetta, shiitake mushrooms, and peas over house made fettuccini pasta.
One of our most ordered pastas, ravioli (made by our Pasta Mammas) stuffed with a blend of Italian cheeses and sautéed spinach then tossed in a fantastic light parmesan-cream sauce.
Once only eaten on special occasions, our potato-based dumplings are made lovingly by hand, here at Filomena, tossed in an authentic bolognaise meat sauce of ground beef, veal, Italian sausage, Chianti wine, and our vine ripe tomato marinara sauce.
Whole link Italian sausage slices made daily here in our kitchen with mushrooms, Chianti wine, herbs, and vine ripe Marinara sauce. Served with rigatoni pasta.
The “Marriage” of two of our most asked for favorites. Chef made meatballs alongside Pasta Mamma’s cheese ravioli. Served with our slow simmered rich tomato sauce.
Lobster meat in our exclusive creamy cardinale lobster sauce over linguini pasta. Magnificent and ours exclusively since 1983!
House made pasta sheets layered with ricotta and mozzarella cheeses and our authentic bolognese meat sauce of beef, veal, and Chianti wine with ground veggies- made in the same "Old Country" way for centuries.
Always a favorite. Tubular house made pasta stuffed with a creamy blend of four cheeses, ricotta, mozzarella, and parmigiana. Baked in our classic "vine ripened" tomato sauce and topped with melted mozzarella.
Shrimp, crabmeat, scallops, mozzarella, parmigiana, and ricotta cheeses blended and stuffed into black pasta sheets, rolled and oven baked. Covered with our famous creamy cardinale lobster sauce. Ours exclusively since 1983!
Grilled chicken breast, fontina cheese, sautéed mushrooms, and caramelized onions on our house made bread, toasted and pressed on the panini grill to mark and seal it. Served with basil mayo on the side.
A mix of roasted Italian veggies, topped with mild fontina cheese on our house made bread. Toasted and pressed in the panini grill to mark and seal it. Light but delicious.
Hot or cold sandwich with Italian meats, shredded lettuce, onions, tomatoes and a oregano vinaigrette. Served with Pringles chips.
A popular standard all over Italy and New York. Pizza dough folded over and stuffed with ricotta, mozzarella, parmigiana cheeses, pepperoni slices, and Italian sausage. Baked on an oven stone, served oozing and hot with marinara sauce.
Always a favorite! Chicken breast lightly breaded, flash fried, and finished in the oven. Covered with our “vine-ripened” tomato sauce and lots of melted mozzarella cheese. Served with penne pasta with tomato sauce.
There's just something special about this dish that makes you long to eat it every so often. Eggplant slices layered with mozzarella cheese and our vine ripened tomato sauce, then oven baked. It is one of Southern Italy's oldest favorites. Served with penne pasta with tomato sauce.
Scaloppini of chicken breast, pan seared with a rich sauce of shiitake mushrooms, marsala wine, and veal reduction. Topped with fresh melted mozzarella cheese. Served with penne pasta with tomato sauce.