(617) 742-4143(617) 742-4143
283 Causeway St, Boston, MA 02114
freshly baked rustic country bread topped with garden fresh spices.
mozzarella layered with prosciutto, fried to a golden brown and served with tomato sauce.
thin slices of cured beef with shaved parmigiano reggiano cheese.
garlic butter and parsley flavor crisp rounds of freshly baked bread.
a visit to the italian countryside would immediately send the host or hostess off to prepare a welcoming table. sott'olio vegetables, fresh bocconcini mozzarella and regional cheese and cured meats.
rustic country bread grilled, brushed with extra-virgin olive oil. served with garden ripe tomatoes and mozzarella.
vine ripened tomatoes & fresh buffala mozzarella sprinkled with extra virgin olive oil.
imported snails in a hot, spicy tomato sauce.
suggested for two to share. rustic coutnry bread smothered with fresh shrimp, mussels, salmon and calamari in a white wine sauce.
oven-baked polenta with garden fresh herbs and pepperoni in tomato sauce.
fresh calamari lightly fried to a golden brown.
rustic country soup of prosciutto, beans and gnocchetti.
tortellini in a light cheese broth.
chef's daily soup depending on the bounty of the season
a garden fresh salad of crisp seasonal greens
crisp rustic bread topped with a delicate olive spread.
a specialty of the house fresh eggplant marinated in extra virgin olive oil.
fresh roasted red peppers with imported bocconcini mozzarella.
eggplant baked and layered with mozzarella and tomato sauce.
crisp seasonal greens and fennel with fresh tomato, onions & sliced broiled chicken.
fresh fried mushrooms.
featured in it's own article or drawing by globe food critic, anthony spinnazzola in 1978. fresh artichoke hearts dipped in egg and fried to a golden brown and then sauteed in a light lemon sauce.
fresh broccoli dipped in egg and fried to a golden brown.
spaghetti in sammarzano tomato sauce with ground meat.
mushrooms, cured meats, egg and herbs in extra virgin tartufo oil tossed with mafalde pasta.
mafalde pasta in a light cream sauce with fresh egg, butter and parmigiano cheese.
gnocchi in a pesto sauce of fresh basil & extra virgin olive oil.
choice of penne or spaghetti in our light tomato sauce.
fresh calamari in a flavor-filled tomato sauce over spaghetti.
chicken in a butter and cheese sauce with penne.
fresh garlic and cheeses pan tossed with tortellini.
pasta layered with fresh egg, cheeses and ground veal.
fresh tortellini with shrimp, mushrooms, anchovies, black olives and capers in a spicy tomato sauce.
tortellini in a rich chees sauce of romano, mozzarella, bel paese and parmigiano cheeses.
fresh mussels and clams from the sea and fresh mushrooms from the mountains in a zesty tomato sauce over spaghetti.
chicken, sun-dried tomato, capers and red pepper with penne in a spicy tomato sauce.
fresh broccoli, sausage, sun-dried tomato, capers, crushed pepper spadellati with penne.
gnocchi topped with chopped veal sauteed with imported porcini mushrooms, tomato, capers and sun-dried tomato.
chicken and fresh mushrooms with butter and cheese with penne.
Fresh salad of crisp seasonal greens, endive and radicchio with tomatoes, onions and sliced broiled chicken breast with our special house salad dressing
Broiled sirloin steak sauteed in hot, spicy marinara sauce with fresh garlic and anchovies
Broiled veal chop allo scottadito (burning finger) drizzled with orange flavored Aurum liqueur from the Abruzzo region of Italy
A masterpiece for the sense! Broiled veal chop with prosciutto, bocconcini cheese and tartufi neri (black truffles). Served with a bounty of seasonal fresh vegetables, grilled shitake mushrooms and grilled rustic country bread with melted mozzarella. This dish draws its inspiration from the earthly works of Roman poet Ovidio Nasone
broiled sirloin steak in barolo wine. a favorite dish of the abruzzese poet when visiting his villa in piemonte
chicken cutlet in tomato sauce with mozzarella. served with penne only.
chicken cutlet with broccoli, prosciutto, artichoke hearts with mozzarella and pecorni cheeses in a cream sauce.
chicken cutlet and eggplant baked in mozzarella and tomato sauce. served with penne only.
boneless chicken breast & fresh mushrooms in sweet marsala wine.
chicken cutlet and polenta layered with tomato sauce and mozzarella and topped with eggplant and pepperoni. served over a nest of spaghetti.
it is said that this decendant 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 fresh mushrooms and black olives.
boneless chicken breast with imported prosciutto, pepperoni rostiti (roasted red peppers), imported porcini mushrooms and black olives.
boneless chicken in a white wine sauce with mushrooms, peppers and sweet white onions.
chicken breast, mushrooms, anchovies and ground pepper in a hot, spicy tomato sauce.
boneless chicken, fresh artichoke hearts, capers and mushrooms in a light lemon sauce.
celebrating the historic march through revolutionary boston, we present boneless chicken with eggplant and topped with a trail blazed with pepperoni.
a tasting of three different pastas - tortellini in a delicate butter sauce with garlic, spaghetti in a light tomato sauce and gnocchi in a garden-fresh pesto sauce. this dish is covered with rustic country bread dough and baked. this pre-dates aluminum foil and was used by italian country wives to keep their husband's lunch warm enroute to their work.
boneless chicken breast rolled and stuffed with prosciutto and fontina cheese. served in a delightful aurum liqueur sauce with fresh asparagus and orange.
sirloin steak with porcini mushrooms in a reduction of balsamic vinegar.
broiled sirloin steak sauteed in a hot and spicy marinara sauce with fresh garlic, mushrooms, peppers and onions.
fresh shrimp, mussels, salmon and calamari in a rich tomato sauce served over home made maccheroni chitarra.
veal rolled and stuffed with prosciutto, cheeses and spices. garnished with peperoni rostiti, asparagus and porcini mushrooms.
rustic country bread formed in a volcanic shape a seafood sauce made of fresh shrimp, lobster, filet of sole, calamari and sea scallops. served over lobster panserotti.
capello over t-bone steak with porcini mushrooms in a sweet marsala wine. legend imparts that marsala has fortifying properties.
capello over two stuffed veal chops with tartufi neri (black truffles). served with asparagus and melted bel paese cheese. this dish was awarded the coveted cuoco d'oro international culinary award in italy.
this dish is a feast for the senses and for friends to share. five pounds of fresh lobster stuffed with a variety of fresh seafood. served over fazolettini stuffed pasta. the dish is covered with a net made of rustic country bread baked to a golden brown. since there is a significant amount of preparation, 24 hour notice is required to prepare this extraordinary dish.
fresh filet of sole in a light tomato sauce
a very light dish of fresh filet of sole dipped in egg and fried to a golden brown with lemon .
fresh mussels and shrimp with mushrooms, peppers and sweet white onions
a very hot spicy dish shrimp, mushrooms, anchovies and ground pepper in a zestful tomato sauce with maccheroni chitarra, a regional home made pasta from abruzzo.
a hot, spicy dish! mussels, shrimp, mushrooms, anchovies in a zesty tomato sauce. served over spaghetti.
shrimp in a light sauce of garlic and butter served over spaghetti
fresh salmon and asparagus with mushrooms and capers in imported marsala wine.
a specialty of the house! imported baby clams, freh shrimp and a filet of sole in a right tomato sauce over spaghetti
fresh salmon with mushrooms, black olives, sun-dried tomato in pesto sauce.
veal cutlet, mozzarella, imported parmigiano cheese with tomato sauce. served with penne only.
veal tenderloin sauteed in white wine with mushrooms and sweet white onions.
veal and mushrooms sauteed with imported marsala wine.
sliced veal with prosciutto, cheeses and fresh mushrooms in white wine.
veal cutlet and eggplant baked with mozzarella and tomato sauce. served with penne only.
veal braciolettini and spices cooked with peppers, onions and fresh mushrooms in a rich tomato sauce.
puffs of mozzarella cheese and veal sauteed in white wine.
veal in a spicy tomato sauce with fresh mushrooms and sun-dried tomato.
veal rolled and stuffed with prosciutto, cheeses and spices. served in a delicate lemon sauce with fresh mushrooms.
A rich and sharp cheese from the Lazio region of Italy
AFrom the Emilia-Romagna region of Italy. A crumbly cheese that melts on the tongue. This cheese is deliciously spicy but not sharp. One of the most famous cheeses in the world, it plays an essential role in many Italian recipes
From the Campania region of Italy, this pear-shaped cheese aged over eight months for a sharp, yet mellow taste
Made exclusively in the Val D'Aosta region of Italy, this cheese has a creamy smooth textureand a flavor that is sweet and faintly musty. Considered one of the best cheeses in the world
Focaccia with hot pepperoni and regional Pecorino cheese
Focaccia with rich Nutella made of sweet chocolate and hazelnuts
Focaccia alla specialty of Parma - Torta Fritta. We prepare a healthier version of baked rustic bread with paper thin slices of Prosciutto di Parma
Focaccia with spaghetti tossed with Sammarzano tomato, mozzarella and Pecorino cheeses
Cappello over veal chop with prosciutto, Bocconcini cheese and oil of tartufi neri (black truffle). Served with a bounty of fresh seasonal vegetables, mushrooms and grilled rustic country bread with melted mozzarella. This dish draws its inspiration from the simple life chosen by Pope Celestine V who retreated to the mountains of his native Abruzzo
Focaccia with mozzarella cheese and a sprinkle of extra virgin olive oil. The ancient city of is today a historic ghost town in southern Italy with a fascinating past and unique houses built atop cave dwellings. It was chosen as the locale for Mel Gibson's "The Passion of the Christ". We bake this focaccia simply with porchetta, mozzarella and regional pecorino cheeses
Cappello with fresh calamari, shrimp and pesto- spadellati with mafalde pasta and truffle oil
Cappello over stuffed veal chop with fresh mushrooms in sweet Marsala wine. Legend imparts that Marsala has fortifying properties. When Garibaldi fought for the unification of Italy, he left Genoa with one thousand young soldiers called "I Garibaldini". They stopped at Talamone and then proceeded to Marsala where the military campaign began
When your server opens your cappello, you will enjoy veal stuffed with prosciutto and fontina cheese with broccoli. This golden cappello arrives hot from the oven
a specialty at lucia's! eggplant marinated in extra virgin olive oil
fresh roasted red peppers with imported bocconcini mozzarella
eggplant baked and layered with mozzarella and tomato sauce
fresh fried mushrooms
fresh broccoli with garlic and olive oil
fresh broccoli dipped in egg and fried to a golden brown
in honor of our illustrious neighbor in boston, eggplant layered with bel paese cheese, hot pepperoni sausage in a rich tomato sauce
Reviews powered by
Sarah C.(via Yelp)
November 8, 2016
We had a groupon for this place so figured why not? We came around 2:30 on Sunday and were only the 2nd table being occupied. They sat us quick and we...
Menu for Filippo Ristorante provided by Allmenus.com
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