Filomena Ristorante (Georgetown)

Burrata cheese made daily in our own kitchen. A large ball of Italian fresh mozzarella with a soft center of stracciatella and mascarpone cheese. Served with sliced fresh tomatoes, fresh basil leaves, extra virgin olive oil, and balsamic.

2 pieces. Large 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 Sunday tomato sauce they are served in with shaved parmigiana.

2 pieces. Rice balls an all-time favorite of little Italy's street feast of san gennaro and in scenes from the godfather. Large arborio rice balls rolled and stuffed with mozzarella, bolognese meat, and tiny peas. Dusted with bread crumbs and quick fried. Two per order. Served with spicy tomato sauce.

Serves 1-2. White mushroom caps stuffed with spinach and Italian cheeses. Served with our creamy fresh mushroom sauce.

Delicious sweet Italian pork sausage made fresh daily in our kitchen. Roasted and served with julienne sweet red peppers, yellow peppers, and onions-just as they do at the feasts in NY’s little Italy.

An assortment of 2 different bruschetta-thick slices of Italian bread grilled and rubbed with garlic, drizzled with olive oil. One of each-eggplant caponata and mushroom salad.

Filomena's offering of the world-famous Caesar salad with lots of freshly grated Parmigiano cheese and homemade croutons.

Mesclun field greens-organically grown and picked when they are the most tender tossed with blue cheese crumbles, cranberry raisins, and coated toasted pecans. Dressed with a balsamic vinaigrette.

Passion fruit dressing over fresh arugula greens with fresh orange pieces and cherry tomatoes. Topped with fresh fennel slices coated, toasted pecans, dried cranberries, and goat cheese.

Fresh sliced strawberries and baby spinach mixed with candied pecans and goat cheese. Served with a poppy seed vinaigrette.

Always a huge favorite, the famous Alfredo based cream sauce with sautéed pancetta, shiitake mushrooms, onions, and a sprinkling of peas then tossed with our pasta mamma's ravioli stuffed with Italian cheeses and spinach.

Our pasta mamma's potato-based dumplings tossed in our authentic, old country-style recipe of Bolognese meat sauce with ground fresh daily of black Angus and hanger steak, veal, ground vegetables, chianti wine, and tomatoes. A house favorite.

Flowerets of broccoli steamed and tossed with real Parmigiano Reggiano cheese-Italian gold, a little garlic, cheese sauce, and our pasta mamma's famous potato-based gnocchi browned lightly in garlic oil with a touch of butter. A delicious way to eat your broccoli.

Serves 1-2. Layers of the pasta mamma' s fresh pasta sheets with ricotta and mozzarella cheeses and our thick bolognese meat sauce-beef, veal, and veggies oven baked. Topped with so much more meat laden bolognese sauce that it can hardly stand up.

The marriage of two of our most asked for favorites-housemade meat balls alongside pasta mamma's cheese ravioli. A classic of the Italian countryside. Served with our slow simmered rich sunday tomato sauce.

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, cremini mushrooms, brown butter, veal stock, and a touch of cream. The favorite of Washington nationals.

Whole link Italian sausage pieces made daily here in our kitchen with mushrooms, onions, ground Italian sausage, chianti wine, herbs & Creamy Vodka Sunday Sauce, Rigatoni Pasta and 2 Links of our Housemade Sausage.

Sheets of pasta made by our pasta mamma' s rolled into tubes and over-stuffed with our award-winning sweet Italian sausage made in our kitchen daily and blended with ricotta, Italian mascarpone, Parmigiano cheeses, and fresh herbs. Oven-baked and served alongside our roasted homemade Italian sausage. Topped with our popular vodka tomato sauce.

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 Sunday tomato sauce is simmered with shiitake mushrooms. Served with grilled bell and evans chicken breast over rigatoni pasta.

Lobster meat in our exclusive creamy Cardinale lobster sauce over linguine pasta.

Shrimp, 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.

Serves 1-2. A Lavish presentation~fresh shrimp, large sea scallops, small sweet scallops, small sweet clams-manila or cockles, cultivated mussels, and tender calamari sauteed with shallots and white wine in a Sunday tomato sauce over linguine.

Tender bell, Evans whole breast of chicken sliced, breaded and baked with Sunday tomato sauce, and mozzarella cheese. Served with penne pasta and Sunday 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 Sunday tomato sauce, then oven-baked. It is one of Southern Italy' s oldest favorites.

Scaloppini of bell and Evans chicken breast, pan-seared with a rich sauce of shallots, porcini shiitake mushrooms, and a glorious Marsala wine reduction. Topped with fresh mozzarella cheese. Served with penne pasta with Sunday tomato sauce.

Serves 1-2. Italian Arborio rice risotto simmered slowly with shrimps and herbs. Our exclusive, legendary Cardinale lobster sauce favored by President Clinton and President Reagan.

Authentic old-world recipe achieved by using a glorious marsala wine produced in Sicily since 1832 by the same Sicilian family. Scaloppini of tender veal is seared and married with a rich sauce of shallots, aromatic porcini, shiitake mushrooms, marsala wine, and veal reduction. Served with sedanini pasta with vodka sauce.

Filomena's signature sweet chili shrimp-Italian style. Lightly hand-coated quick fried and tossed with our wildly popular creamy Italian sweet chili sauce with an alight hint of garlic. Served over a bed of chopped romaine greens.

Filomena's twist on the turtle candy flourless chocolate cake crust covered with rich caramel and loaded with toasted pecans. Then piled high with our creamy cheesecake and finished with more caramel, a rich dark chocolate glaze, caramel custard puffs, and toasted pecan halves fabulous.

A chocoholic's dream. Rich and moist chocolate cake between layers of the richest of chocolate-ganache. Finished with more thick chocolate ganache over the top and sides got milk.

Slice-Two layers of light yellow cake soaked with three types of milk nestled between layers of sweetened vanilla whipped cream. Drizzled over top this creamy and luscious cake is a rich caramel. Guaranteed to satisfy your sweet tooth.

Our thick and creamy white chocolate mousse blended with almost two full pounds of chopped Oreo cookies. Fudgy flourless chocolate cake on the top and bottom make it look like a huge cookie. Decorated with whole Oreos.

Everyone has their favorite cheesecake and this is certainly ours. Super rich creamy texture and taste, right down to the Graham cracker crust. This wonderful cheesecake is topped with fresh strawberries and strawberry glaze.

Slice-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.

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.

A rich, velvety cream flavored in the Italian tradition with mascarpone and espresso. This heavenly cream is generously spread between layers of espresso-soaked ladyfingers just as Italians have made it for many centuries–the very best.

This "Past meets present" version of a Italian Classic features the same old world recipe cream just like mamma used to make (and all the mammas before her) but with a delicious "shell". it will only take one bite to fall in love.

8" Chocolate Caramel Cheesecake (serves 5-8) Filomena's twist on the 'turtle candy". Flour-less chocolate cake crust covered with a rich caramel and loaded with toasted pecans. Then piled high with our creamy cheesecake and finished with more caramel, a rich dark chocolate glaze. Please note these cakes are taken out of freezer and take about an hour or two to thaw.

8" Cookies n'Cream Cake (serves 5-8) Our thick and creamy white chocolate Mousse blended with chopped Oreo cookies. Fudgy flour-less chocolate cake on top and bottom make it look like a huge cookie. Decorated with whole Oreos. Please note these cakes are taken out of freezer and take about an hour or two to thaw.

8" Strawberry Glaze Cheesecake (serves 5-8) Everyone has their favorite Cheesecake and this is certainly ours. Super rich creamy texture and taste right down to the graham cracker crust. Topped with Strawberry Glace. Please note these cakes are taken out of freezer and take about an hour or two to thaw.

8" White Chocolate Macadamia Mousse Cake (serves 5-8) 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. Please note these cakes are taken out of freezer and take about an hour or two to thaw.

8" Tira Mi Su (serves 5-8) A rich, velvety cream flavored in the Italian tradition with mascarpone and espresso. This heavenly cream is generously spread between layers of espresso soaked lady fingers. Please note these cakes are taken out of freezer and take about an hour or two to thaw.

8" Pumpkin Cheesecake (serves 5-8) Filomena traditional Fall/Winter favorite. Our succulent creamy cheesecake with the classic flavors of pumpkin pie with pure pumpkin puree and spices. A sure holiday favorite. Please note these cakes are taken out of freezer and take about an hour or two to thaw.

8" Spumoni Mousse Cake (serves 5-8) Filomena's version of the Italian favorite age old Spumoni Ice Cream. First green pistachio mousse (laden with pistachio nuts) followed by a layer of fresh strawberry mousse, then the cent of cannoli cream with chips of chocolate and red cherries. Please note these cakes are taken out of freezer and take about an hour or two to thaw.

8" Triple Chocolate Mousse (serves 5-8) 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 flour-less chocolate cake and piled high with chocolate shavings. Please note these cakes are taken out of freezer and take about an hour or two to thaw.

Feeds 5-8 Filomena's offering of the world-famous Caesar salad with lots of freshly grated Parmigiano cheese & homemade croutons.

Feeds 5-8 fresh sliced strawberries and baby spinach mixed with candied pecans and goat cheese. served with a poppy seed vinaigrette.

Feeds 5-8 large 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 Sunday tomato sauce they are served in with shaved parmigiana.

Feeds 5-8 always a huge favorite, the famous alfredo based cream sauce with sautéed pancetta, shiitake mushrooms, onions, and a sprinkling of peas then tossed with our pasta mamma's ravioli stuffed with Italian cheeses and spinach.

Feeds 5-8 sheets of pasta made by our pasta mamma’s rolled into tubes and over-stuffed with our award-winning sweet Italian sausage made in our kitchen daily and blended with ricotta, Italian mascarpone, and Parmigiano cheeses and fresh herbs. oven-baked and served alongside our roasted homemade Italian sausage. Topped with our popular vodka tomato sauce.

Feeds 5-8 shrimp, 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.

Feeds 5-8 mesclun field greens-organically grown and picked when they are the most tender tossed with blue cheese crumbles, cranberry raisins & coated toasted pecans. Dressed with a balsamic vinaigrette.

Feeds 5-8 burrata cheese made daily in our own kitchen-a large ball of Italian fresh mozzarella with a soft center of stracciatella and mascarpone cheese served with sliced fresh tomatoes, fresh basil leaves, extra virgin olive oil and balsamic.

Feeds 5-8 rice balls an all-time favorite of little Italy's street feast of san Gennaro and in scenes from the godfather. large Italian arborio rice balls rolled & stuffed with mozzarella, bolognese meat, and tiny peas. dusted with bread crumbs & quick fried. Served with spicy Sunday tomato sauce.

Feeds 5-8 the marriage of two of our most asked for favorites-housemade meatballs alongside pasta mamma’s cheese ravioli. a classic of the Italian countryside. served with our slow-simmered rich Sunday tomato sauce.

Feeds 5-8 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 Sunday tomato sauce is simmered with shiitake mushrooms. Served with grilled bell and evans chicken breast over rigatoni pasta.

Feeds 5-8 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.

Feeds 5-8 passion fruit dressing over fresh arugula greens with fresh orange pieces & cherry tomatoes. topped with fresh fennel slices, coated and toasted pecans, dried cranberries and goat cheese.

Feeds 5-8 delicious sweet Italian pork sausage made fresh daily in our kitchen. roasted and served with julienne sweet red and yellow peppers & onions-just as they do at the feasts in NY's Little Italy.

Feeds 5-8.

Feeds 5-8 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, red wine & tomatoes. a house favorite.

Feeds 5-8 Lobster meat in our exclusive creamy Cardinale lobster sauce over linguini pasta-magnificent and ours exclusively since 1983.

Feeds 5-8 tender bell & Evans whole breast of chicken sliced, breaded, and baked with Sunday tomato sauce & mozzarella cheese. Served with penne pasta and Sunday tomato sauce.

1/2 pint.

Pint.

Pint.

Pint.

Filomena fresh made daily on premises

1-liter glass bottle.

1-liter glass bottle.

1-liter glass bottle.

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.