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

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

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.

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

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

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

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.

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

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

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

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.

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

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

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.

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.

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.

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.

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

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.

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.

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.

Housemade fettuccine in brandy tomato sauce with fresh shrimp, sea scallops, lobster meat and topped with crabmeat.

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.

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.

Lobster meat in our famous creamy cardinale lobster sauce over linguini pasta magnificent.

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.

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.

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.

Penne pasta tossed with roasted & ground chef made italian sweet sausage, sautéed mushrooms, onions, herbs and chianti wine in a abruzzi country style hearty tomato sauce with sautéed chef made link sausage pieces.

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.

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.

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.

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

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

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

Brisket of beef braised slowly for many hours with wine and vegetables in an overstuffed pinched ravioli with a light sauce of pine nuts, sage, crimini mushrooms, brown butter, veal stock and a touch of cream.

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.

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.

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.

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.

Whole free range organic chicken breast stuffed with italian cheeses, smoked mozzarella, sauteed 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.

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

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.

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

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.

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.

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.

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.

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

Sauteed fresh italian broccoli with garlic and extra virgin olive oil.

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

Parmesan mashed potatoes.

Our fresh chef-made daily, grilled sweet italian sausage link.

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

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

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.

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.

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.

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

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.

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.

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

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

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

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.

Perfect for raspberry lovers. Our buttery cookie crust filled with a creamy vanilla custard and loaded with fresh raspberries on top.

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 straberry glaze.

A rich velvety cream flavord in the italian tradition with mascarpone and espresso. This heavenly cream is generously spread between layers of expresso soaked lady fingers.

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.

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.

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.

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

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

Creamy mozzarella cheese with bread and lightly fried. Served with spicy marinara sauce or sautéed cherry tomatoes on the side.

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

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

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

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

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.

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

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

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.

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.

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.

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.

Angus steak sliced thin and sautéed with roasted red peppers, caramelized onions, mushrooms and melted mozzarella cheeses on house made bread, toasted on the panini grill to mark & seal it. Toasty, warm, & meltingly delicious.

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.

A lunchtime favorite of italians everywhere. Breast of chicken breaded and baked with our famous tomato sauce. Topped with melted mozzarella cheese inour house made bun and oven toasted.

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

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 housemade bun and toasted.

Our own italian bread baked fresh throughout the day

Watch fresh mozzarella being made before your eyes.

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