Roasted Pig Carving Station

Pasta Made to Order Station

Beef Carving Station

Bread Encrusted Fresh Fish Carving Station

Watch Fresh Mozzarella Being Made Before Your Eyes!

Homemade Soup for the Season

The Chef's Mixed Salads with Pasta, Meats, & Cheeses

Meat, Chicken, and Fish Entrees

Homemade Pastas with: Meat, Chicken, Seafood

Daily Variety of Crostini

The Freshest Salad Greens Available

Variety of Filomena Salad Dressings

Our Own Italian Bread Baked Fresh Throughout the Day

Fresh Hot Vegetables

Bread Pudding, Rice Pudding, and Various Cakes

Sandi Ravioli

Cheese ravioli, made by our pasta mammas, oven baked and drizzled with bread crumbs. Served with tomato sauce

Calamari Fritti

Tender white rings of calamari (marinated for 24 hours in milk) lightly dusted and quick fried. Served with spicy marinara sauce

Mozzarella in Carrozza

Creamy mozzarella cheese breaded and lightly fried. Served with spicy marinara sauce on the side

Arancini

Rice balls-the all time favorite of NY's little Italy feasts. Italian rice rolled and stuffed with mozzarella cheese and bolognaise meat, dusted with bread crumbs & quick fried. served with marinara sauce on the side

Funghi Alla Fiorentina

White mushroom caps stuffed with a mix of sauteed spinach and Italian cheeses. served with our popular bernini sauce

Soups

Simmered daily from scratch on premise

Insalata Alla Cesare

Filomena's offering of the world famous caesar salad dressing with lots of freshly grated parmigiana cheese, tossed with homemade croutons and romaine lettuce

Insalata Di Stagione

Mesclun field greens (organically grown and picked while still tender) tossed with tomatoes, bleu cheese crumbles & toasted pecans. Dressed with a balsamic vinaigrette

Fettuccise Alla Carbonara

Always a huge favorite, the famous alfredo based sauce with sauteed bacon, shiitake mushrooms and peas over house made fettuccini pasta

Agnolottialla Panna

One of our most ordered pastas - ravioli (made by our pasta mammas) stuffed with a blend of Italian cheeses & sauteed spinach then tossed in a fantastic light parmesan-cream sauce

Gnocchi Del La Mamma

Once‎ only eaten on special occasions, our potato-based dumplings are made lovingly by hand, here at filomena, tossed in authentic bolognaise meat sauce of ground beef, veal, Italian sausage, chianti wine & our vine ripe tomato marinara sauce

Riga Toni Con Salsicce

When‎ musician bono of u2 ate this pasta dish here, he ordered seconds' whole link Italian sausage pieces made daily here in our kitchen with mushrooms. onions, ground Italian sausage, chianti wine, herbs and vine ripe marinara sauce. served with rigatoni pasta

Raviolialla Matrimoma

The "marriage" of two of our most asked for favorites...chef made meat balls alongside pasta mamma's cheese ravioli. Served with our slow simmered rich tomato sauce

Cannelloni Frutti Di Mare (Shellfish Cannelloni)

Shrimp, crabmeat, scallops, mozzarella, parmigiana & 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

Lasagna Alla Bolognese

House made pasta sheets layered with ricotta & mozzarella cheeses and our authentic bolognese meat sauce of beef, veal, Italian pork sausage and chianti wine with ground veggies- made in the same "old country" way for centuries

Manicotti Quattro Formaggi

Always a favorite– tubular house made pasta stuffed with a creamy blend of four cheeses, ricotta, mozzarella, parmigiana and provolone cheeses. Baked in our classic "vine ripened" tomato sauce and topped with melted mozzarella

Flsilli Alla Pesto

Shrimp and chicken breast simmered in a pesto sauce of pureed basil, olive oil, fresh garlic and walnuts with a touch of cream and parmigiana cheese over spinach fusilli pasta

Pollo Alla Parmigiana

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

Chicken Marsala

Scaloppini of chicken breast, pan seared with a rich sauce of shiitake mushrooms, marsala wine and veal reduction. Topped with fresh melted mozzarella cheese and served with penne pasta

Steelhead Salmone

All the magazine "foodies" are raving about the delicate taste and texture of this steelhead salmon. Oven baked and basted with local honey. Served with our most popular basil-mustard sauce infused with brandy. Served with cavatelli pasta in a sage butter sauce

Eggplant Parmigiana

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

"Butchers Choice" Steak

This prime steak is known as "butcher's tender,"a lesser known cut because in the days of neighborhood butcher shops, the butcher's often took them home for themselves because of its deep meaty flavor. grilled and topped with sliced fresh tomato, fresh mozzarella and fresh basil. served with thick cut French fries

Chicken Panini - Our Staffs Favorite

Grilled chicken breast, fontina cheese, sauteed mushrooms & caramelized onions on our house made bread, toasted and pressed on the panini grill to mark & "seal" it. Served with basil mayo on the side

Cheese Steak Panini

Angus steak sliced thin and sauteed with roasted red peppers, caramelized onions, mushrooms and melted mozzarella cheese on house made bread, toasted and pressed on the panini grill to mark and seal it. And meltingly delicious

Meatball Hero

The absolute favorite of first generation Italian Americans, the same meatball recipe used for over 100 years throughout Italian sections in every large city across America, (made from scratch daily in our kitchen) oven roasted then simmered in our famous tomato sauce, topped with melted mozzarella cheese in our house made bun and toasted

Riviera Burger

Full 10oz king of a juicy burger made in house of certified prime black angus beef topped with sauteed portabello mushrooms, caramelized onions, bacon, yellow cheddar and white provolone cheese. Served on a homemade bun with basil mayo on the side

Chicken Parmigiana Hero—a Lunchtime Favorite of Italians Everywhere

Breast of chicken breaded and baked with our famous tomato sauce. Topped with melted mozzarella cheese in our house made bun and oven toasted

Veggie & Cheese Panini

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

Classic Calzone

A popular standard all over Italy and new York. pizza dough folded over and stuffed with ricotta, mozzarella & parmigiana cheeses, pepperoni slices and ham. baked on a oven stone, served oozing and hot with marinara sauce

Mediterranean Whole Wheat Calzone

A nutrient rich pizza dough made with whole wheat and garbanzo bean flour, rolled thin and folded over, filled with a blend of chicken breast, cheese, fresh tomatoes, red onion, roasted red peppers and arugula. Baked on an oven stone and served hot

Classic Pizza Margherita

The pizza standard of Italy, house made pizza crust with pizza tomato sauce, mozzarella cheese, fresh tomato slices & fresh basil

Create Your Own Pizza

Choose any toppings listed below

Soft Drinks

Coke, diet coke, sprite, ginger ale

Iced Tea

Fresh brewed-unsweetened

Juices

Orange,‎ cranberry, grapefruit, pineapple

Bottled Water

Sparkling & natural

Bottled Beer

Budweiser, bud light, miller light, Amstel lite heineken, Peroni, Moretti, Moretti la rosa (dark), yingling, lastella artois buckler (non alcoholic) o’douls

Coffee

“Illy”-dark roast fresh ground” regular & decaf

Espresso

“Illy” regular and decaf

Cappucino

“Illy” regular and decaf

Hot Tea

“Mighty leaf” organic & herbal teas

Calamari Alla Sicily

Tender rings of calamari sautéed with garlic, white wine, capers, black olives & tomato sauce with garlic toast

Scampi Alla Zia Katie

Famous "shrimp scampi" - shrimp in the classic scampi sauce of butter. Garlic, white wine, lemon & parsley. Served with toasted crostini

La Torre Pi Melanzane

Stacked slices of eggplant breaded and pan fried when ordered. Layered with fresh mozzarella cheese, tomato sauce and fresh basil

Sandi Ravioll

Cheese ravioli. Made by our pasta mammas, oven baked and drizzled with breadcrumbs. Served with tomato sauce

Polpetti Classico

Our fresh daily made black angus family recipe meatballs served with their own tomato sauce, atop country polenta, finished with shaved parmesan cheese

Antipasto Misto

A platter of imported Italian cold meats & cheeses with roasted peppers & mushrooms and cheese stuffed cherry peppers. served with bread sticks

Funghi Misto

A trio of white mushroom caps. one stuffed with spinach and Italian cheeses, the second with homemade sausage and cheese and the third with a crab cake. baked and served with three sauces; bernini, tomato cream & lemon garlic butter

Arancini

Rice balls– all time favorite of little Italy’s street feast of san gennaro and in scenes from “the godfather”. Italian arborio rice rolled and stuffed with mozzarella and bolognese meat, dusted with bread crumbs and quick fried. Served with tomato sauce

Salsiccia Alla Griglla

"Sausage & peppers” - chef made in our kitchen, old time, thin rope sausage of lean pork shoulder, parmesan cheese & parsley, rolled, skewered and grilled. Served with fried peppers & onions and garlic cheese bread

Burrata Mozzarella Di Caprese

Burrata—a ball of buffalo mozzarella with a soft ricotta cheese center. Served with fresh tomatoes, basil leaves and extra virgin olive oil

Mozzarella in Carrozza

Creamy‎ mozzarella cheese breaded and lightly fried, drizzled with a creamy cheese sauce and served with spicy marinara sauce or sauteed cherry tomatoes on the side

Calamari Fritti

Tender‎ white rings of calamari (marinated for 24 hours in milk) lightly dusted and quick fried. Served with spicy marinara sauce

Bruschetta Di Pomodori

Eastern shore. Vine ripened tomatoes, red onion, garlic and fresh basil, tossed with extra virgin olive oil from tuscany italy and aged balsamic vinegar over house made garlic toast

Insalata Di Stagione

Mesclun field greens (organically grown and picked when they are the most tender) tossed with bleu cheese crumbles & toasted pecans. Dressed with a balsamic vinaigrette

Insalata Alla Cesare

Filomena's offering of the world famous caesar salad dressing with lots of freshly grated parmesan cheese and hearts of romaine lettuce. Served with homemade garlic cheese bread

Insalata Di Strawberry

Fresh bibb lettuce, strawberries, goat cheese and walnuts tossed with a house made balsamic based dressing

Insalata Di Sano

Fresh baby arugula, orange segments, wheat berries and quinoa, considered to be the healthiest food on earth, served with a creamy, fresh rhubarb and fat free greek yogurt dressing. Topped with shaved parmesan cheese

Giardino Di L’Eden

Our “garden of eden” salad of crisp frisee greens tossed with chopped green apples, glazed walnuts and dried tart cherries. Served with a gorgonzola cheese & apple dressing

Agnolotti Alla Panna

One of our most often ordered pastas! fresh ravioli pasta (made by our pasta mammas) stuffed with a blend of Italian cheeses and sauteed spinach and tossed in a light cream sauce

Ravioli Di Funghi

Made by our pasta mammas - ravioli stuffed with a blend of assorted mushrooms & Italian cheeses. served with a spinach and shiitake mushroom cream sauce with cherry tomatoes

Neopolitan Ragu Con Cavatelli

A classical ragu meat sauce (with it's origins dating back to the roman empire). Made with pulled beef, slow braised in tomato sauce and tossed with cubed mozzarella cheese and pasta mamma's ricotta dumplings pasta

Gnocchi Della Mamma

Germany's equivalent of our president, chancellor helmut kohl frequently ordered our gnocchi. our pasta mamma's potato based dumplings tossed in our authentic. old country-style recipe of bolognese meat sauce with ground beef, veal, Italian pork sausage, ground vegetables, chianti wine & tomatoes

Penne Con Salsicce

When u2’s bono ale this pasta dish here, he wanted seconds! penne pasta tossed with roasted & ground chef made Italian sweet sausage, sauteed mushrooms, onions, herbs and chianti wine in a abruzzi country style hearty tomato sauce with sauteed chef made link sausage pieces

Rigatoni Con Pollo E Vodka

Hearty rigatoni pasta simmered in a creamy vodka tomato sauce with shiitake mushrooms. Topped with sliced grilled chicken breast

Ravioli Alla Cacciatore

Our house made ravioli of slow braised chicken with red and yellow peppers. Onions, garlic, mushrooms. White wine and tomato sauce simmered cacciatore style and tossed in a tomato, rosemary and white wine sauce

Linguia'i Cardinale

One of president clinton's favorite at filomena! Lobster meat in our famous creamy cardinale lobster sauce over linguini pasta – magnificent

Festivale in Venezia

A colossal seafood celebration from venice'. Housemade fettuccine in brandy tomato sauce with fresh shrimp, sea scallops, lobster meat and topped with crabmeat

Misto Pi Mare Alla Filomena

A lavish presentation - fresh shrimp, large sea scallops, small sweet clams (cockles), cultivated mussels and tender calamari sauteed with shallots and white wine in a marinara sauce over linguine

Ra Violi Pi Chiacchieri

So good we put our family name on it! Unique teaming of whole fresh shrimp & large sea scallops served in the same dish alongside large cheese filled ravioli in our famous creamy cardinale lobster sauce

Scampi Pi Corrado Alla Vopka

Eight large shrimp pan seared with extra virgin olive oil, bacon, onions, vodka and a touch of creamy tomato sauce served over linguini pasta

Cannelloni Frutti Di Mare (Shellfish Cannelloni)

Shrimp, crabmeat, scallops, fresh mozzarella and ricotta cheeses blended and stuffed into the pasta mamma’s rolled black pasta sheets. Our original seafood lasagna recipe in the form of cannelloni. Oven baked and covered with our famous creamy cardinale lobster sauce

Shells D’Vedure

Jumbo sea shell pasta stuffed with a mix of ricotta, mozzarella & parmesan cheeses, sautéed julianne veggies, shiitake mushrooms and garlic. Baked in a creamy tomato sauce

Lasagna Alla Bolognese

Layers of the pasta mamma’s fresh pasta sheets with ricotta & mozzarella cheeses and our thick bolognese meat sauce (beef, chef made Italian pork sausage, veal & veggies) oven baked and topped with so much more meat laden bolognese sauce that it can hardly stand up

Manicotti

Harrison ford raved about this Italian classic tubular pasta made by our pasta mammas stuffed with blended ricotta, mozzarella and parmesan cheeses. topped and baked with tomato sauce and melted mozzarella cheese

Cannelloni Di Vitello

Slow‎ braised veal breast in white wine and mushrooms mixed with ricotta and mozzarella cheese then rolled in homemade pasta sheets, baked in an organic porcini mushroom and veal reduction sauce then finished with a touch of cream and white truffle essence

Pollo Alla Parmigiana

Tender whole breast of chicken breaded and baked with tomato sauce & mozzarella cheese. Served with penne pasta

Pollo Alla Domenica

Whole free range organic chicken breast stuffed with Italian cheeses, smoked mozzarella, sautéed spinach with fragrant black forrest ham. baked and served with a white wine shallot cream sauce, sautéed mushrooms and pine nuts. served with winter squash and roasted sweet potatoes

Pollo Di Matone

Half chicken (certified free range organic) deboned, seared and cooked in a cast iron skillet (as our grandparents always did) with a heavy brick on top to press the meat down and retain all the juices. Served with potato lasagna, grilled asparagus grattan and fire roasted tomato and fresh oregano sauce

Costoletta Pi Vitello Alla Parmigiana

Fun to see — great lo taste. A 20 ounce veal chop, thinly pounded, crisply breaded and pan fried. Topped with tomato sauce, melted fresh mozzarella and parmesan cheese. Served with rigatoni pasta in a tomato sauce on the side

Vitello Alla Marsala

Scallopini of tender veal seared with shiitake mushrooms, shallots. Marsala wine, veal stock and a touch of butter. Served with penne pasta "prima vera"

Wtello Sal Timbocca

Scaloppini of tender veal. Prosciutto. Sage and fresh mozzarella cheese in white wine, veal stock and a touch of butter. Served with penne pasta "prima vera"

Lombata D'Agnello

Pan seared farm raised rack of lamb (cut into chops) encrusted with a fresh mint "pesto" and a chianti wine glaze on the side. Served with winter squash, sauteed mushrooms and roasted sweet potatoes

Osso Bvcco Alla Costello

Slow braised 16oz veal shank "osso bucco style" in veal stock, tomato sauce, red wine and diced vegetables. Served over saffron and mushroom risotto, then glazed with its own juices

Bistecca Alla Fiorentina

24oz porterhouse steak (like 2 steaks in one—filet mignon & ny strip) always served on the bone to enhance flavor and juices and grilled as they do in florence. Served with baked cheese ravioli. Italian broccolini and a roasted tomato and herb butter

Gamberi Di Papa Antimo

Large shrimp grilled on skewers alongside huge lumps of colossal jumbo pure crab meat. Served with the pasta mamma’s ricotta cavatelli in our famous cardinal lobster sauce

Salmone Alla Toscana

Grilled wild salmon filet with a tuscan style vegetable topping of cannellini bean, cherry tomato and grilled asparagus in a mustard vinaigrette

Pesce Dorade

Pan seared dorade-a tender white fish so good it’s beloved even by the non fish lovers. Cooked whole then completely deboned and filleted for easy eating served with toasted hazelnut butter as they do all over the piedmont region, the home of hazelnuts

Pesce Alla Neptune

Fresh fillet of talapia with a king neptune stuffing of shrimp & 100% lump crabmeat, oven baked and topped with our famous creamy cardinale lobster sauce

Salsiccia Di Casa

Our fresh chef-made daily, grilled sweet Italian sausage link

Broccolini

Sauteed‎ fresh Italian broccoli with garlic and extra virgin olive oil

Patate Arrosto

Roasted potatoes with red peppers and onions

Patate Puree

Parmesan mashed potatoes

Vegetali Arrosto

Slow roasted yellow & red peppers, yellow squash, zucchini, onions and fresh herbs

Spinaci Con Uvetta E Pinoli

Sauteed spinach with raisins & pine nuts in extra virgin olive oil & garlic

Funghi Trifolati

Shiitake, oyster & button mushrooms sauteed in extra virgin olive oil and garlic

Mixed Fruit Cheesecake

Description: there are cheesecakes, and then, there are cheesecakes! We baked and tasted almost 30 recipe attempts before we were rewarded with this masterpiece

Chocolate Truffle

Description: a chocoholic’s dream! Rich and moist chocolate cake between layers of the richest of chocolate-ganache. Finished with more chocolate ganache over the top and sides. Got milk

Cookies N’ Cream

Description: our thick and creamy white chocolate mousse blended with almost two full pounds of chopped oreo cookies. Fudgy flourless chocolate cake on top and bottom make it look like a huge cookie! Decorated with whole oreos

Macadamia Nut White Chocolate Mousse

Description: lots of exotic macadamia nuts toasted and swirled through two thick layers of our luxurious white chocolate mousse with just a thin layer of yellow cake between

Mixed Fruit Tart

Description: a rich buttery crust filled with a creamy vanilla custard topped with a variety of fruits. It's a delicious yet lighter alternative

Triple Chocolate Mousse

Description: can’t decide? Three luxurious layers of solid mousse-milk chocolate, white chocolate and mocha mousse (with no cake in between! ) Atop a fudgy base of flourless chocolate cake and piled high with chocolate shavings

Tira Mi Su

Description: a rich velvety cream flavord in the Italian tradition with mascarpone and espresso. This heavenly cream is generously spread between layers of espresso soaked lady fingers

Hazelnut Daquoise

Description: a hazelnut cake made with a combination of toasted hazelnuts and a soft meringue. This lucious cake is then filled with a decadent hazelnut mousse and dark chocolate mousse. An extraordinary cake loaded with hazelnut flavor

White Chocolate Mousse

Description: can a cake feel romantic? Two thick and lusty layers of satiny white chocolate mousse with a thin layer of moist yellow cake in between. Piled high with white chocolate shavings. Love is in the air... white choco-love

Raspberry Marquis

Description: “marquis” is a very lush european-style chocolate mousse. Our variation is paired with layers of raspberry preserves, velvety chocolate ganache, fresh raspberries and rich moist chocolate cake. Topped with a raspberry glaze

Raspberry Tart

Description:‎ perfect for raspberry lovers! Our buttery cookie crust filled with a creamy vanilla custard and loaded with fresh raspberries on top

Dark Chocolate Mousse

Description:‎ a little like chocolate ice cream! Fudgy chocolate flourless cake underneath a thick and creamy dark chocolate mousse. Topped with chocolate shavings

Raspberries N’ Cream

Description: a thick layer of intensely flavored pink raspberry mousse with center layers of chocolate cake, whipped cream and fresh raspberries. Finished with a raspberry glaze. All the flavor comes from only the freshest raspberries

Coco Chocolate Cake

Description: if you like mounds bars then you'll love our approach. Three layers of our moist, rich and fudgy chocolate cake with two layers of our thick and creamy shredded fresh coconut cream

Strawberry Cheesecake

Description: everyone has their favorite cheesecake and this is certainly ours. Super rich moist texture and taste, right down to the graham cracker crust! This wonderful cheesecake is topped with fresh strawberries and strawberry glaze

Borgo Conventi, "Friuli" 2011

Tramin, "Alto Adige" 2010

Santa Margherita, Alto Adige 2010

A Dry Wine That Has Fruity Aromas and Flavors. Not "Oaky" Like Us Version

Alto Adige "Terlan" Piedmon 2009

Antinori "Bramito" Piedmont 2010

Tramin "Tramin", Alto Adige 2010

Bruno Giacosa "Roero" Piedmont 2010

Banfi "Principessa", Piedmont 2010

Marchesi Di Barolo "Le Luna", Piedmont 2010

Floreado Terlaner "Alto Adige" 2009

San Quirico, Tuscany 2010

Corte Giara, "Veneto" 2010

Bolla Classico, Verona 2010

Terlaner Classico "Alto Adige" 2010

Ripassa, Zenato Superiore, Veneto 2008

Allegrini, Vento 2010

Remo Farina, Classico Superiore, Veneto 2009

Bolla, Le Poiane, Classico Superiore, Veneto 2009

Luigi Righetti Classico, Veneto 2008

Zenato Classico, Veneto 2007

Sartori Classico, Veneto 2008

Marchesi Di Barolo, Madonna Di Como 2009

Marchesi Di Barolo, "Ruvei" D'Alba 2008

Giuseppe Cortese, Piedmont 2005

Prunotto Piedmont 2008

Marchesi Di Barolo "Barbaresco" 2007

Colli Dei Venti "Tufo Blu" Barbaresco 2008

Ruffino "Aziano" Chianti Classico 2008

Nozzole, Chianti Classico Riserva, Tuscany 2008

Ruffino Riserva Ducale Classico, Tuscany 2007

Villa Cerna "Riserva" Chianti Classico 2007

Ruffino Riserva Ducale Classico"Gold", Tuscany 2006

Taurasi "Radici" De Vesuvio, Campania 2006

Vino Nobile "Valdipiatta" 2007

Monteppulciano D'Abruzzi "Farnese" 2010

Montepulciano D'Abruzzi "Torre Migliori" 2006

Castello Banfi, Rosso Di Montalcino 2010

Il Poggione, Rosso Di Montalcino 2008

Altesino, Rosso Di Montalcino 2010

Santa Margherita "Versato", Veneto 2009

Falesco Merlot Della Umbria 2009

Sansonina Merlot IGT, Veneto 2006

Santa Margherita "Lison-Pramaggiore", Veneto 2009

Castello Banfi "Tavernelle" Montalcino 2005

Falesco "Marciliano" Umbria 2005

Antinori "Santa Christina", Toscana 2010

Tolaini "Valdisanti" Toscana 2007

Le Volte "by Ornellaia" Toscana 2009

Banfi "Belnero" Toscana 2009

Taurino Salice Salentino 2003

Bric Del Fiasc, Piedmont 2007

Enticing floral, wild berry and tar flavors that mingle attractively with the supple, well-integrated tannins. Medium to full bodied, it fills the palate with smooth, silky texture

Marchesi Di Barolo, Piedmont 2006

Ruby red in color with garnet reflections. An intense perfume with clean scents of spices, vanilla, roasted hazelnuts, liquorice, cacao and wild roses

Paolo Scavino, Piedmont 2007

Shows loads of fresh, ripe blackberry and rose petal on the nose. Palate is full-bodied, filled with chewy tannins and lots of luscious fruit

Prunotto, Piedmont 2007

Intensely fruity and complex on the nose, with hints of wood full-bodied, rich and complex in the mouth with exceptional structure and lengthy finish

Pio Cesare, Piemont 2007

Intense, glossy garnet red with faint, varnished orange reflections with elegant scents of withered violet blackberry jam and spices

Marchesi Di Barolo "Cannubi" 2007

Ruby-red in color. An intense perfume with clean scents of spices, vanilla, liquorice, wild roses and toasted oak. Gentle notes of absinth and tobacco. Full and elegant and austere. The spicy note and hints of wood blend perfectly

Antinori, "Tignanello", Toscana 2007

Intensely fruity and complex on the nose, with hints of wood full-bodied, rich and complex in the mouth with exceptional structure and a lengthy finish

Tenuta Dell'ornellaia "Ornellaia", Toscana 2007

Deep, rich color with a tense aroma. Big, deep, chocolate, spice, clove and nutmeg nose. Plenty of toasty oak

Castello Banfi, "Summus", Sant'antimo 2006

A blockbuster red wine. Shows an intense blackberry character offset by hints of wet earth. It's full in body, with full, mouth puckering tannins, yet a sweeet and fruity aftertaste

Frescobaldi & Mondavi "Luce", Montalcino 2007

Intense, glossy garnet red with faint, varnished orange reflections with elegant scents of withered violet blackberry jam and spices

Gaja "Sito Moresco", Piemonte 2009

This‎ wine is a complex wine with aging potential yet is still accessible. Ruby red color. Fresh fruit aromoas of blackberry and black currant are complemented by intriguing notes of violet and mint. Intensely flavor

Il Poggione "Brunello Di Montalcino", Toscana 2006

This‎ bright, blood red wine, medium bodied moderately oaked and midly tannic cherry tomato, brown spice and mushroom. The brigh, vibrant acidity make for a crisp fruity finish

Castello Banfi "Brunello Di Montalcino", Toscana 2006

This bright, blood red wine, medium bodied moderately oaked and midly tannic cherry tomato, brown spice and mushroom. The brigh, vibrant acidity make for a crisp fruity finish

Col D'Orcia, "Brunello Di Montalcino", Toscana 2005

Deep ruby red. Complex and fresh with inviting fruit aromas balanced by oak imparted spices. Well structured and full bodied, with fine tannins that promise great aging. Long and impressive finish

Poggio San Polo, "Brunnelo Di Montalcino", Toscana 2006

Intense ruby red in color, with garnet hues and is full bodied and warm in the mouth with typical aromas of violets and small red fruits followed by subtle notes of coffee. Long finish with round and refind tannins surrounding the juicy textures

Piper Heidsieck Brut NV

Moet Et Chandon Brut Imperial NV

Moet Et Chandon Cuvee Dom Perignon 2002

Perrier Jouet Fleur De Champagne Brut 1999

Zardetto Prosecco, Veneto

Martini E Rossi Asti Spumante, Piedmont

Mezza Corona Rotari "Arte Italiana" Brut, Trentino

Fiore Di Clara C, Veneto

Ferrari Brut, "Ferrari" Metodo Classico, Trentino

Santa Margherita "Valdobbiadene" Proscescco Superiore

Marchesi Di Barolo, "Moscato D'Asti" Zangara

roasted pig carving station

pasta made to order station

beef carving station

bread encrusted fresh fish carving station

watch fresh mozzarella

being made before your eyes!

homemade soup for the season

the chef's mixed salads with pasta, meats, & cheeses

pizza

meat, chicken, and fish entrees

homemade pastas with: meat, chicken, seafood

daily variety of crostini

the freshest salad greens available

variety of filomena salad dressings

our own italian bread baked fresh throughout the day

fresh hot vegetables

bread pudding, rice pudding, and various cakes

sandi ravioli

cheese ravioli, made by our pasta mammas, oven baked and drizzled with bread crumbs. served with tomato sauce.

calamari fritti

tender white rings of calamari (marinated for 24 hours in milk) lightly dusted and quick fried. served with spicy marinara sauce.

mozzarella in carrozza

creamy mozzarella cheese breaded and lightly fried. served with spicy marinara sauce on the side.

arancini

Rice balls – the all time favorite of NY's little Italy feasts. Italian rice rolled and stuffed with mozzarella cheese and bolognaise meat, dusted with bread crumbs & quick fried. served with marinara sauce on the side.

funghi alla fiorentina

White mushroom caps stuffed with a mix of sauteed spinach and Italian cheeses. Served with our popular Bernini sauce.

soups

simmered daily from scratch on premise

insalata alla cesare

filomena's offering of the world famous caesar salad dressing with lots of freshly grated parmigiana cheese, tossed with homemade croutons and romaine lettuce.

insalata di stagione

mesclun field greens (organically grown and picked while still tender) tossed with tomatoes, bleu cheese crumbles & toasted pecans. dressed with a balsamic vinaigrette.

fettuccine alla carbonara

always a huge favorite, the famous alfredo based sauce with sauteed bacon, shiitake mushrooms and peas over house made fettuccini pasta.

agnolotti alla panna

One of our most ordered pastas - ravioli (made by our pasta mammas) stuffed with a blend of Italian cheeses & sauteed spinach then tossed in a fantastic light parmesan-cream sauce.

gnocchi della mamma

Once‎ only eaten on special occasions, our potato-based dumplings are made lovingly by hand, here at Filomena, tossed in authentic bolognaise meat sauce of ground beef, veal, Italian sausage, chianti wine & our vine ripe tomato marinara sauce.

rigatoni con salsicce

When‎ musician Bono of u2 ate this pasta dish here, he ordered seconds! whole link Italian sausage pieces made daily here in our kitchen with mushrooms, onions, ground Italian sausage, chianti wine, herbs and vine ripe marinara sauce. Served with rigatoni pasta.

ravioli alla matrimonia

the ―marriage‖ of two of our most asked for favorites...chef made meat balls alongside pasta mamma’s cheese ravioli. served with our slow simmered rich tomato sauce.

cannelloni frutti di mare (shellfish cannelloni)

shrimp, crabmeat, scallops, mozzarella, parmigiana & 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!

lasagna alla bolognese

House made pasta sheets layered with ricotta & mozzarella cheeses and our authentic bolognese meat sauce of beef, veal, Italian pork sausage and chianti wine with ground veggies- made in the same "old country" way for centuries.

manicotti quattro formaggi

always a favorite– tubular house made pasta stuffed with a creamy blend of four cheeses, ricotta, mozzarella, parmigiana and provolone cheeses. baked in our classic "vine ripened" tomato sauce and topped with melted mozzarella.

fusilli alla pesto

shrimp and chicken breast simmered in a pesto sauce of pureed basil, olive oil, fresh garlic and walnuts with a touch of cream and parmigiana cheese over spinach fusilli pasta.

pollo alla parmigiana

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.

chicken marsala

scaloppini of chicken breast, pan seared with a rich sauce of shiitake mushrooms, marsala wine and veal reduction. topped with fresh melted mozzarella cheese and served with penne pasta.

steelhead salmone

All the magazine ―foodies‖ are raving about the delicate taste and texture of this Steelhead salmon. oven baked and basted with local honey. Served with our most popular basil-mustard sauce infused with brandy. Served with cavatelli pasta in a sage butter sauce.

eggplant parmigiana

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.

“butchers choice” steak

This prime steak is known as “butcher’s tender,” a lesser known cut because in the days of neighborhood butcher shops, the butcher’s often took them home for themselves because of its deep meaty flavor. Grilled and topped with sliced fresh tomato, fresh mozzarella, and fresh basil. Served with thick cut French fries.

chicken panini - our staff’s favorite

grilled chicken breast, fontina cheese, sauteed mushrooms & caramelized onions on our house made bread, toasted and pressed on the panini grill to mark & "seal" it. served with basil mayo on the side.

cheese steak panini

angus steak sliced thin and sauteed with roasted red peppers, caramelized onions, mushrooms and melted mozzarella cheese on house made bread, toasted and pressed on the panini grill to mark and seal it. and meltingly delicious.

meatball hero

The absolute favorite of first generation Italian Americans, the same meatball recipe used for over 100 years throughout Italian sections in every large city across America, (made from scratch daily in our kitchen) oven roasted then simmered in our famous tomato sauce, topped with melted mozzarella cheese in our house made bun and toasted.

riviera burger

full 10oz king of a juicy burger made in house of certified prime black angus beef topped with sauteed portabello mushrooms, caramelized onions, bacon, yellow cheddar and white provolone cheese. served on a homemade bun with basil mayo on the side.

chicken parmigiana hero

A lunchtime favorite of Italians everywhere! breast of chicken breaded and baked with our famous tomato sauce. Topped with melted mozzarella cheese in our house made bun and oven toasted.

veggie & cheese panini

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.

classic calzone

A popular standard all over Italy and new York. Pizza dough folded over and stuffed with ricotta, mozzarella & parmigiana cheeses, pepperoni slices and ham. Baked on a oven stone, served oozing and hot with marinara sauce.

new!! mediterranean whole wheat calzone

a nutrient rich pizza dough made with whole wheat and garbanzo bean flour, rolled thin and folded over, filled with a blend of chicken breast, cheese, fresh tomatoes, red onion, roasted red peppers and arugula. baked on an oven stone and served hot.

classic pizza margherita

The pizza standard of Italy, house made pizza crust with pizza tomato sauce, mozzarella cheese, fresh tomato slices & fresh basil.

create your own pizza

choose any toppings listed below.

soft drinks

coke, diet coke, sprite, ginger ale

iced tea

fresh brewed-unsweetened

juices

orange,‎ cranberry, grapefruit, pineapple

bottled water

sparkling & natural

budweiser

bud light

miller light

amstel lite

heineken

peroni

moretti

moretti la rosa (dark)

yingling

la stella artois buckler

non alcoholic

o’douls

coffee

“illy”-dark roast fresh ground” regular & decaf

espresso

“illy” regular and decaf

cappucino

“illy” regular and decaf

hot tea

“mighty leaf” organic & herbal teas

calamari alla sicily

tender rings of calamari sauteed with garlic, white wine, capers, black olives & tomato sauce with garlic toast.

buratta di mozzarella alla caprese

Burrata cheese-a ball of Italian imported fresh mozzarella with a soft ricotta cheese center—served with fresh sliced tomatoes, sliced fresh basil leaves and extra virgin olive oil.

polpette classico

old family recipe meatballs made in our kitchen daily with a rich blend of black angus beef and hanger steak ground fresh daily with our special blend of seasonings. browned and finished in the tomato sauce they are served in with shaved parmigiana.

mozzarella in carrozza

creamy mozzarella cheese breaded and lightly fried, drizzled with a creamy cheese sauce and served with spicy marinara sauce.

sandi ravioli

cheese ravioli, made by our pasta mammas, oven baked and drizzled with toasted bread crumbs. eat them with a fork or hold them in hand. served with tomato sauce.

antipasto misto-for two

The famous and favorite Italian platter of various Italian cold meats (such as imported prosciutto), assorted cheeses, veggies both roasted and marinated and our house made cheese stuffed sweet peppers. Served with crispy bread sticks. for two….fun to share!

bruschetta quattro

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 & basil; eggplant caponata; seasoned cannellini beans, and mushroom salad.

arancini

Rice balls– all time favorite of little Italy’s street feast of san Gennaro and in scenes from “the godfather”. Italian arborio rice rolled & stuffed with mozzarella, bolognese meat, and tiny peas. Dusted with bread crumbs & quick fried. Served with tomato sauce

funghi di spinaci

white mushroom caps stuffed with spinach and Italian cheeses. Served with our creamy fresh mushroom sauce.

calamari fritti

tender white rings of calamari (marinated for 24 hours in milk) lightly dusted and quick fried. served with spicy marinara sauce.

salsiccia della casa

Delicious‎ sweet Italian pork sausage made fresh daily in our kitchen. roasted and served with julienne sweet red and yellow peppers & onions, and tomato sauce on the side—just as they do at the feasts in NY’s little Italy!

pane all’ aglio

garlic‎ cheese bread.

insalata di arugula

passion fruit dressing over fresh arugula greens with fresh orange pieces & cherry tomatoes. topped with fresh fennel slices and goat cheese.

insalata alla caesar

filomena’s offering of the world famous caesar salad with lots of fresh grated parmigiano cheese & homemade croutons.

insalata di stagione

mesclun field greens (organically grown and picked when they are the most tender) tossed with bleu cheese crumbles & toasted pecans. dressed with a balsamic vinaigrette.

agnolotti alla panna

One of our most often ordered pastas! fresh ravioli pasta (made by our pasta mammas) stuffed with a blend of Italian cheeses and sauteed spinach. Tossed in a light cream sauce.

cavatelli al pesto

classic green pesto sauce made of fresh sweet basil leaves, pine nuts, extra virgin olive oil, garlic, lots of fresh grated parmigiana cheese, and a touch of cream over the pasta mamma’s ricotta based cavatelli pasta pillows.

tortelloni di michele

1st place winner of the people’s choice award at the taste of Georgetown. brisket of beef braised slowly for many hours with wine and vegetables in an overstuffed pinched ravioli purse with a light sauce of pine nuts, sage, crimini mushrooms, brown butter, veal stock and a touch of cream.

la familia

Sunday sauce was passionately Italian and a time honored flavor everyone looked forward to. Simmered for hours with this trinity of meat balls, Italian sausage and ribs. The flavor these meats infused into this sauce made an indelible memory of taste. All three meats from the sauce are served alongside fusilli pasta and topped with “Sunday dinner sauce.”

gnocchi della mamma

germany’s equivalent of our president, chancellor helmut kohl frequently ordered our gnocchi. our pasta mamma’s potato based dumplings tossed in our authentic, old country -style recipe of bolognese meat sauce with beef (ground fresh daily of black angus and hanger steak), veal, ground vegetables, chianti wine & tomatoes.

rigatoni con salsicce

When u2’s bono ate this pasta dish here, he wanted seconds! rigatoni pasta simmered with roasted sweet Italian sausage (made fresh daily by our chef with our own special recipe), sauteed mushrooms, onions, chianti wine and Italian herbs in an abruzzi country style hearty tomato sauce.

ravioli alla matrimonia

The “marriage” of two of our most asked for favorites—chef made meat balls alongside pasta mamma’s cheese ravioli. A classic of the Italian countryside. Served with our slow simmered rich tomato sauce.

rigatoni con pollo e vodka

when vodka is added and cooked with tomato sauce it serves to release flavors in the tomato that are normally inaccessible and results in a very delicious sauce. this creamy vodka tomato sauce is simmered with shiitake mushrooms and served with grilled chicken breast over rigatoni pasta.

linguini cardinale

One of president Clinton’s favorite at Filomena! lobster meat in our exclusive creamy Cardinale lobster sauce over linguini pasta ~ magnificent and ours exclusively since 1983!

festivale in venezia

A colossal seafood celebration from Venice! housemade black fettuccine in brandy tomato sauce with fresh shrimp, sea scallops, lobster meat

misto di mare alla filomena

a lavish presentation ~ fresh shrimp, large sea scallops, small sweet clams (cockles), cultivated mussels and tender calamari sauteed with shallots and white wine in a marinara sauce over linguine.

ravioli di chiacchieri

So good we put our family name on it! unique teaming of whole fresh shrimp and fresh scallops served in the same dish alongside large cheese filled ravioli in our famous creamy Cardinale lobster sauce—ours exclusively.

risotto agli scampi

Italian arborio rice risotto simmered slowly with shrimp & herbs and our exclusive and legendary Cardinale lobster sauce- favored by president Clinton and president Reagan.

cannelloni frutti di mare

(Shellfish cannelloni) shrimp, crabmeat, scallops, fresh mozzarella and ricotta cheeses blended and stuffed into the pasta mamma’s rolled black pasta sheets. Our original seafood lasagna recipe in the form of cannelloni. Oven baked and covered with our famous creamy Cardinale lobster sauce ours exclusively since 1983!.

cannelloni di vitello

Slow braised veal breast in white wine and mushrooms mixed with ricotta and mozzarella cheese then rolled in homemade pasta sheets, baked in an organic porcini mushroom and veal reduction sauce then finished with a touch of cream and white truffle essence.

eggplant parmigiana

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.

lasagna alla bolognese

layers of the pasta mamma’s fresh pasta sheets with ricotta & mozzarella cheeses and our thick bolognese meat sauce (beef, veal & veggies) oven baked and topped with so much more meat laden bolognese sauce that it can hardly stand up!

manicotti di funghi

pasta sheets rolled and stuffed with a blend of shiitake, cremini and white mushrooms with ricotta, mozzarella and parmigiana cheeses. covered with a sauce of the fragrant and flavorful porcini mushroom.

manicotti al quattro formaggi

Harrison ford raved about our version of this Italian classic tubular pasta made by our pasta mammas stuffed with blended ricotta, parmigiana, mozzarella and provolone cheeses. Topped and baked with tomato sauce and melted mozzarella cheese.

pollo alla parmigiana

tender‎ whole breast of chicken breaded and baked with tomato sauce & mozzarella cheese. served with penne pasta and tomato sauce.

pollo alla domenica

Whole free range organic chicken breast stuffed with Italian cheeses, smoked mozzarella, sauteed spinach with fragrant mushrooms. Baked and topped with a white wine shallot cream sauce, sauteed mushrooms. Served with penne pasta and tomato sauce.

costoletta di vitello

fun to see ~ great to taste! a 20 ounce veal chop, thinly pounded, crisply pan fried and finished in the oven. topped with tomato sauce, melted fresh mozzarella and parmesan cheese. served with rigatoni pasta in tomato sauce on the side.

vitello alla marsala

the ever popular scaloppini of tender veal seared in a traditional rich marsala wine sauce and served with penne pasta and tomato sauce.

vitello saltimbocca

scaloppini of tender veal with prosciutto, sage and mozzarella cheese in a rich white wine sauce. served with penne pasta and tomato sauce.

ossobuco alla milanese

Ossobuco (veal shank) is a symbol of Italian “national” cuisine which originated in Italy and became a favorite all over Europe. This dish was a favorite of the early Italian immigrants and served on a regular basis (sometimes with pasta instead of risotto). We prepare this very old traditional dish (with it’s roots in the middle ages) exactly as it was done back then. A large veal shank is gently simmered for hours in home-made veal stock with rich red wine, diced veggies and tomato. The marrow inside the bone was coveted since it was believed to impart health enhancements for body strength and long life. Served in the traditional manner with saffron and mushroom risotto and topped with a sauce of its own juices.

broccoli

italian broccoli sauteed with garlic and oil.

asparagi

sauteed asparagus in extra virgin olive oil and garlic.

patate puree

parmesan mashed potatoes.

salsiccia della casa

Delicious sweet Italian pork sausage made fresh daily in our kitchen. Roasted and served with julienne sweet red and yellow peppers & onions, and tomato sauce on the side.—just as they do at the feasts in ny’s little Italy!

vegetali arrosto

slow roasted yellow & red peppers, eggplant, yellow squash, zucchini, onions and fresh herbs.

spinaci con uvetta e pinoli

sauteed spinach with raisins & pine nuts in extra virgin olive oil & garlic.

polpette classiche

old family recipe meatballs made in our kitchen daily with a rich blend of black angus beef and hanger steak ground fresh daily with our special blend of seasonings. browned and finished in the tomato sauce they are served in with shaved parmigiana.

funghi trifolati

shiitake, oyster & button mushrooms sauteed in extra virgin olive oil and garlic.

mixed fruit cheesecake

there are cheesecakes, and then, there are cheesecakes! we baked and tasted almost 30 recipe attempts before we were rewarded with this masterpiece.

chocolate truffle

a chocoholic’s dream! rich and moist chocolate cake between layers of the richest of chocolate-ganache. finished with more chocolate ganache over the top and sides. got milk?

cookies n’ cream

our thick and creamy white chocolate mousse blended with almost two full pounds of chopped oreo cookies. fudgy flourless chocolate cake on top and bottom make it look like a huge cookie! decorated with whole oreos.

macadamia nut white chocolate mousse

lots of exotic macadamia nuts toasted and swirled through two thick layers of our luxurious white chocolate mousse with just a thin layer of yellow cake between.

mixed fruit tart

a rich buttery crust filled with a creamy vanilla custard topped with a variety of fruits. it's a delicious yet lighter alternative.

triple chocolate mousse

can’t decide? three luxurious layers of solid mousse-milk chocolate, white chocolate and mocha mousse (with no cake in between!) atop a fudgy base of flourless chocolate cake and piled high with chocolate shavings.

tira mi su

A rich velvety cream flavored in the Italian tradition with mascarpone and espresso. this heavenly cream is generously spread between layers of expresso soaked lady fingers.

hazelnut daquoise

a hazelnut cake made with a combination of toasted hazelnuts and a soft meringue. this lucious cake is then filled with a decadent hazelnut mousse and dark chocolate mousse. an extraordinary cake loaded with hazelnut flavor.

white chocolate mousse

can a cake feel romantic? two thick and lusty layers of satiny white chocolate mousse with a thin layer of moist yellow cake in between. piled high with white chocolate shavings. love is in the air... white choco-love!

raspberry marquis

“Marquis” is a very lush European-style chocolate mousse. Our variation is paired with layers of raspberry preserves, velvety chocolate ganache, fresh raspberries and rich moist chocolate cake. topped with a raspberry glaze.

raspberry tart

perfect‎ for raspberry lovers! our buttery cookie crust filled with a creamy vanilla custard and loaded with fresh raspberries on top.

dark chocolate mousse

a‎ little like chocolate ice cream! fudgy chocolate flourless cake underneath a thick and creamy dark chocolate mousse. topped with chocolate shavings.

raspberries n’ cream

a thick layer of intensely flavored pink raspberry mousse with center layers of chocolate cake, whipped cream and fresh raspberries. finished with a raspberry glaze. all the flavor comes from only the freshest raspberries!

coco chocolate cake

if you like mounds bars then you'll love our approach. three layers of our moist, rich and fudgy chocolate cake with two layers of our thick and creamy shredded fresh coconut cream.

strawberry cheesecake

everyone has their favorite cheesecake and this is certainly ours. super rich moist texture and taste, right down to the graham cracker crust! this wonderful cheesecake is topped with fresh strawberries and strawberry glaze.

Castello Banfi, (San Angelo) "Toscana" 2013

Santa Margherita, “Alto Adige” 2013

Borgo Conventi, "Friuli Venezia Giulia" 2013

Tramin, "Alto Adige" 2013

Terlan, "Alto Adige" 2013

Planeta, "Sicilia" 2011

Terlan, (Vorberg Riserva) "Alto Adige" 2011

Marchesi Di Barolo, (Le Luna) "Piedmont" 2012

Castello Banfi, (Principessa Gaviana) "Piedmont" 2013

Vernaccia di San Gimignano, "Toscana" 2013

Andrian, (Floreado) "Alto Adige" 2013

Terlan, (Winkl) "Alto Adige" 2013

Terlan, (Terlaner Classico) "Alto Adige" 2013

Terlan, (Nova Domus Riserva) "Alto Adige" 2011

Piper Heidsieck, (Brut) NV

Moet et Chandon, (Brut Imperial) NV

Perrier Jouet, (Belle E Poque) “Hand Painted Floral Bottle” 2006

Moet et Chandon, (Cuvee Dom Perignon) 2004

Ferrari, "Brut Metodo Classico) "Trentino" NV

Martini e Rossi, (Asti Spumante) "Piedmont" NV

Santa Margherita, (Prosecco Superiore) "Veneto" NV

Marchesi Di Barolo, (Moscato D’Asti Zangara) "Piedmont" 2013

Donatella Cinelli Colobini-Brunello di Montalcino

Very intense ruby-red. Complex, full, persistent nose rich in spices with hints of vanilla and nuances of ripe berries. Elegant and harmonious palate with good tannins and a long finish. – 2009 (89 Rating-WS)

Prosecco ~ Fiori Di Prosecco, “Clara C” (Veneto)

Slightly greenish, brilliant and streaked with a persistent soft perlage of minute bubbles, Frutiy bouquet intense yet elegant. Scents of golden apples with a floral background.

Moscato d’Asti ~ Marchesi di Barolo, “Zagara” (Piedmonte)

Gently sparkling, slightly sweet, low-alcohol. Flavors of orange zest, apple blossom and honeysuckle. Sweetness balanced with effervescence and acidity.

Sauvignon Superiore ~ Tenuta Ca’Bolani (Friuli Aquilieia)

Light straw with green hues. Beautiful balance of citrus fruit and minerals with subtle savory notes and white rose.. Medium bodied and revealing mouthwatering lemon meringue and minerals leads to along and refreshing finish.

Rosato ~ Vitiano (Umbria)

Jusicy aromas of Strawberries, plums and cranberries along with scents of roses and gardenias.

Pinot Grigio ~ Tolloy “Dolomiti” IGT (Alto Adige)

Nuances of Pear, White peach and melon to delicate floral notes of magnolia. Delicate vein of minerality and brilliant freshness.

Chardonnay ~ Principi di Butera (Sicily)

Straw-yellow with pale golden highlights. Intense concentrations of tropical fruit with hints of pineapple, mango and sweet vanilla overtones.

Cabernet ~ Santa Margherita (Lison-Pramaggiore)

Deep ruby red with a lush berry bouquet. Black forest fruits and spices linger for a beautiful finish.

Merlot ~ Falesco (Umbria)

Deep ruby-red in color, sensual aromas of blackberry and purple fruits complement undertones of tobacco and vanilla.

Chianti DOCG ~ Banfi “Superiore” (Toscana)

Intense ruby color. Fresh and fruity hints on the nose, well integrated in a round structure and full body.

Sangiovesi ~ La Carraia (Umbria)

Brilliant‎ ruby-red in color, aromas of ripe blackberries and black fruits develop into notes of strawberries and currants with subtle hints of mocha & sweet spice.

Super Tuscan ~ Banfi Centine (Toscana)

Ruby‎ red with intense, vinous and spice flavors combining Sangiovese, Cabernet Sauvignon & Merlot Grapes

Pinot Noir ~ Tolloy (Trentino Alto Adige)

Red Currant and wild strawberries with subtle earthy undertones. Light balsamic and vanilla notes from aging 12 months in oak.

Bolla, (Le Poiane, Classico Superiore) "Veneto" 2011

Allegrini, "Veneto" 2013

Farina, (Ripasso) "Veneto" 2012

Zenato, (Ripassa Superiore) "Veneto" 2010

Sartori, (Classico) "Veneto" 2010

Luigi Righetti,(Classico) "Veneto" 2010

Allegrini, (Classico) "Veneto" 2009

Marchesi Di Barolo, (Madonna Di Como) "Piedmont" 2012

Marchesi Di Barolo, (Ruvei) "D’Alba" 2012

Marchesi Di Barolo, "Piedmont" 2010

Ruffino, (Aziano Classico) "Toscana" 2012

Ruffino, (Riserva Ducale Classico Oro) "Toscana" 2008

Chianti, (Classico Riserva Ducale) "Toscana" 2009

Fantini, (Farnese) "Abruzzo" 2013

Cerulli Spinozzi, (Torre Migliori) "Abruzzo" 2009

Valdipiatta, "Toscana" 2010

Il Poggione, "Toscana" 2012

Castello Banfi, "Toscana" 2012

Santa Margherita, (Versato) "Veneto" 2010

Falesco, (Orvieto - Montecchio) "Umbria" 2012

Santa Margherita, (Lison-Pramaggiore) "Veneto" 2011

Maculan, (Palazzotto) "Toscana" 2010

Banfi, (Tavernelle) "Toscana" 2007

Lucente, (La Vite) "Toscana" 2011

Banfi, (Belnero) "Toscana" 2011

Tenuta (Frescobaldi) "Toscana" 2011

Tolaini (Valdisanti) "Toscana" 2010

Marchesi di Barolo,"Piedmont" 2008

Ruby-red in color with garnet reflections. An intense perfume with clean scents of spices, vanilla, roasted hazelnuts, liquorice, cacao and wild roses.

Marchesi Di Barolo, (Cannubi) "Piedmont" 2008

Ruby-red in color. An intense perfume with clean scents of spices, vanilla, liquorice, wild roses and toasted oak. Gentle notes of absinth and tobacco. Full and elegant and austere. The spicy note and the hints of wood blend perfectly.

Ceretto Barolo, "Piedmont" 2010

loads of fresh, ripe blackberry and rose petal on the nose. Clean scents of spices in a full-bodied, chewy tannins.

Pio Cesare, "Piedmont" 2009

Intense, glossy garnet red with faint, varnished orange reflections with Elegant scents of withered violet blackberry jam and spices.

Paolo Scavino, "Piedmont" 2009

Shows loads of fresh, ripe blackberry and rose petal on the nose. Palate is full-bodied, filled with chewy tannins and lots of luscious fruit.

Paolo Scavino, (Bric Del Fiasc) "Piedmont" 2006

Enticing floral, wild berry and tar flavors that mingle attractively with the supple, wellintegrated tannins. Medium- to full-bodied, it fills the palate with smooth, silky texture.

Marchesi di Barolo,"Piedmont" 2008

Ruby-red in color with garnet reflections. An intense perfume with clean scents of spices, vanilla, roasted hazelnuts, liquorice, cacao and wild roses.

Marchesi Di Barolo, (Cannubi) "Piedmont" 2008

Ruby-red in color. An intense perfume with clean scents of spices, vanilla, liquorice, wild roses and toasted oak. Gentle notes of absinth and tobacco. Full and elegant and austere. The spicy note and the hints of wood blend perfectly.

Ceretto Barolo, "Piedmont" 2010

loads of fresh, ripe blackberry and rose petal on the nose. Clean scents of spices in a full-bodied, chewy tannins.

Pio Cesare, "Piedmont" 2009

Intense, glossy garnet red with faint, varnished orange reflections with Elegant scents of withered violet blackberry jam and spices.

Paolo Scavino, "Piedmont" 2009

Shows loads of fresh, ripe blackberry and rose petal on the nose. Palate is full-bodied, filled with chewy tannins and lots of luscious fruit.

Paolo Scavino, (Bric Del Fiasc) "Piedmont" 2006

Enticing floral, wild berry and tar flavors that mingle attractively with the supple, wellintegrated tannins. Medium- to full-bodied, it fills the palate with smooth, silky texture.

Pio Cesare, "Piedmont" 2009

Intense, glossy garnet red with faint, varnished orange reflections with Elegant scents of withered violet blackberry jam and spices.

Il Poggione "Toscana" 2009

This bright, blood red wine, medium bodied moderately oaked and mildly tannic. Cherry tomato, brown spice and mushroom. The bright, vibrant acidity make for a crisp, fruity finish.

Castello Banfi "Toscana" 2009

This bright, blood red wine, medium bodied moderately oaked and mildly tannic. Cherry tomato, brown spice and mushroom. The bright, vibrant acidity make for a crisp, fruity finish.

Col d’Orcia "Toscana" 2009

Deep ruby read. Complex and fresh, with inviting fruit aromas balanced by oak-imparted spices.Well structured and full bodied, with fine tannins that promise great aging.Long and impressive finish.

Poggio San Polo "Toscana" 2009

Intense ruby red, with garnet hues and is full bodied and warm in the mouth with typical aromas of violets and small red fruits followed by subtle notes of coffee. Long finish with round and refined tannins surrounding the juicy textures.

Donatella Cinelli Colobini "Toscana" 2009

Very intense ruby-red. Complex, full, persistent nose rich in spices with hints of vanilla and nuances of ripe berries. Elegant and harmonious palate with good tannins and a long finish.

Donatella Cinelli Colobini (RISERVA) "Toscana" 2008

Bright and intense ruby-red color. Complex and intense nose with hints of ripe red jammy fruit, spice, vanilla, black pepper and tobacco. Intense yet balanced palate with great structure and nice richness. Powerful "big" wine!

Paolo Scavino, (Bric Del Fiasc) "Piedmont" 2006

Enticing floral, wild berry and tar flavors that mingle attractively with the supple, wellintegrated tannins. Medium- to full-bodied, it fills the palate with smooth, silky texture.

Antinori, (Tignanello) "Toscana" 2011

Intensely fruity and complex on the nose, with hints of wood full – bodied, rich and complex in the mouth with exceptional structure and a lengthy finish.

Tenuta Dell'Ornellaia, (Ornellaia) "Toscana" 2010

Deep,‎ rich color with a tense aroma. Big, deep, chocolate, spice, clove and nutmeg nose. Plenty of toasty oak.

Tenuta San Guido, (Sassicaia) "Toscana" 2010

Intense, concentrated and deep ruby-colored, this wine offers elegant, complex aromas of red fruit. It is rich and dense, yet harmonious, with sweet,Balanced tannins.

Terlan (Sauvignon Blanc-Quarz) "Alto Adige Quarz" 2012

A top rated White Savignon Blanc with tremendous bouquet of hyacinth, freshly chopped herbs, lemon peel, grapefruit, ginger and wildflower honey. Rich yet racy apricot, quince and grapefruit flavors are encompassed in underlying notes of bracing chalk, petrol and lime.

Gaja, (Sito Moresco) "Piemonte" 2011

This wine is a complex wine with aging potential yet is still accessible. Ruby red color. Fresh fruit aromas of blackberry and black currant are complemented by intriguing notes of violet and mint. Intensely flavor

Bolgherese, (Orma) "Toscana" 2010

A blockbuster red wine. Shows an intense blackberry character offset by hints of wet earth. It’s full in body, with full, mouth puckering tannins, yet a sweet and fruity aftertaste.

Irpinia (Salvatore Molettieri) "Campania" 2005

Colorful ruby red color. The nose is intense with red fruit, spicy notes with elegant balsamic, dover and cocoa nuances. In the mouth it is warm, full and supple. The aromatic persistence is long and complex.