North Shore Magazine’s Best Italian Restaurant
VALENTINE’S MENU 2015
$65 PER PERSON, INCLUDES CHAMPAGNE TOAST & A ROSE FOR THE WOMEN
BOCCONCINI AL FORNO buffalo mozzarella stuffed with sun-dried tomatoes, roasted red peppers, fresh basil, baked in the oven, & finished with extra virgin olive oil.
CACCIUCCO livornese fish soup with scallops, shrimp, calamari, & mussels.
TORTILILINI CARCIOFI four cheese tortellini served in a roasted red pepper , thyme cream sauce with sautéed artichokes.
MISTA mixed greens and hearts of romaine served with an orange vinaigrette dressing.
SPINACI baby spinach served with prosciutto, fontina cheese, and chives in a Dijon and honey dressing.
EGGPLANT PARADISO lightly breaded pan-fried eggplant, served in plum tomato sauce, topped with smoked mozzarella, oven baked, and served over capellini
POLLO SAVOIA boneless breast of chicken breast sauteed with champagne and green seedless grapes with a touch of cream.
VITTELLO PORCINI medallions of veal, lightly egged and battered, and served in a decadent porcini and wild mushroom cream sauce.
SPADA fillet of swordfish grilled with bay scallops, served with a Dijon tarragon sauce and topped with steamed asparagus.
ANATRA boneless breast of duck, grilled and served in a honey, mustard sauce with golden raisins and sun-dried cranberries.
BISTECCA braised beef served over potato au gratin and topped with brandy peppercorn cream. Served with julienned vegetables.
Coffee, Espresso, Cappucino, or Tea
PANNA COTTA vanilla bean ‘cooked cream’ served with a warm port wine & honey sauce.
REGULAR DINNER MENU
A selection of individual antipasti designed to be shared at your table before or during your dinner. You can even make a meal of it…. Enjoy!
OLIVES our country olive mix 4
BRUSCHETTA marinated tomato, onions, & basil with grilled ciabatta bread 5
ASPARAGUS grilled and served over Parmigiano fonduta 6
VERDURE pickled house vegetables 4
POLPETTE pan fried meatballs, slow cooked in toasted tomato garlic sauce 5
BUFFALO buffalo chicken meatballs… An Italian spin on an American classic. Served with bleu cheese 5
ZUCCHINI FRITTE hand-cut zucchini fries with lemon aioli 5
TRUFFLE FRITTE hand-cut potato fries with truffle salt, & Parmigiano Reggiano 6
SPIEDINI traditional Tuscan skewers
POLLO CARCIOFO chicken with artichokes, thyme, lemon, served with baby arugula 8
ARROSTICINI lamb and fennel with garlic rosemary served with Olivada 9
PESCE SPADA Sicilian-style swordfish with caponata 9
PRESSED PANINI Italian grilled sandwiches
POLLO grilled chicken with pinenut pesto, asiago and tomatoes 9
FUNGHI grilled portabella mushroom with truffled carmelized onions, arugula and fontina cheese 8
SALUMI Italian cold cuts with tomato, provolone hot peppers, olives and oregano vinaigrette 9
FORMAGGIO e SALUMI
FORMAGGIO TRIO three imported Italian cheeses, apricot mostarda, cask-aged balsamic honey 14
SALUMI DELLA CASA Italian charcuterie board with house-pickled vegetables 12
CAPPASANTE grilled scallops wrapped in zucchini, and drizzled with a honey balsamic vinegar sauce with pancetta. 10
PEARS & PROSCUITTO bosc pears wrapped in Prosciutto di Parma, served on a bed of gorgonzola cream, topped with peppery arugula and a grissino breadstick. 8
CALAMARI butterflied Calamari rolled in asiago cheese, pan-fried, served with a white wine cream sauce with capers. 9
CRESPELLE DI FLORENTINE delicate egg crepe filled with ricotta cheese and chopped spinach served in a tomato cream sauce 9
COZZE steamed PEI mussels with white wine, plum tomato, chick peas, and spinach. Served with crostini. 13
ZUPPA e INSALATA
GARMUGIA sweet fennel sausage soup with kidney beans, celery, carrot, & tomato broth. 8
ARUGULA baby arugula, shaved asiago, fennel, and mushrooms with a lemon vinagrette. 8
MISTA mixed greens and hearts of romaine served with an orange vinaigrette dressing. 7
IL PORTABELLA grilled portabella mushroom fillets over baby spinach with roasted red peppers, & parmagiano cheese. 9
BURRATA cream-filled mozzarella served on a local hot house tomato, warm artichoke vinaigrette with toasted garlic, basil, in a cask-aged vinegar from Modena 9
CHIANTI PASTA BAR
Combine your choice of pasta with one of Chianti’s signature sauces
Capellini – angel hair
Penne – short tubular
Gemelli – twists
Fettuccini – medium width
Pappardelle – wide pasta
Cheese Tortellini – 4 cheese
Gnocchi – small ricotta dumplings
Zucchilini – made from 100% zucchini
POMODORO Italian plum tomato with basil 14
VEGETARIANO vegetables of the day, Italian plum tomato 15
CARBONARA pancetta, Parmigiano, Romano, egg and cream 15
BOLOGNESE ground veal, pork, plum tomato and a touch of cream 17
PESTO ALLA GENOVESE fresh basil, pine nuts, Parmigiano, and olive oil 14
FIOSALANA sauteed mushrooms & peas, tomato, cream 15
LIVERNESE white wine, plum tomato, kalamata olive, capers, and mussels 16
Add Chicken 4, Add Shrimp 6
RAVIOLI DI ZUCCA pumpkin ravioli in a Gorgonzola cream sauce with pears and, caramelized walnuts. 16
RICOTTA GNOCCHI pan roasted asparagus, wild mushrooms, scallions and brown butter. 17
PASTA CON FORMAGGIO DI CAPRA capellini served in a plum tomato sauce with fresh basil and crumbled goat cheese. 15
FRUTTI DI MARE medley of lobster, shrimp, & scallops served over lemon pepper linguini, in a cognac tarragon sauce. 23
TORTELLINI PORCINI four cheese tortellini in a decadent Porcini mushroom cream sauce, finished with Parmigiano cheese. 15
EGGPLANT PARADISO lightly breaded pan-fried eggplant, served in plum tomato sauce, topped with smoked mozzarella, oven baked, and served over capellini. 17
POLLO BOSCAIOLA boneless breast of chicken sautéed in a sauce of wild & porcini mushrooms, white wine, plum tomato, and served over pappardelle. 18
OSSO BUCCO DI AGNELLO slow braised lamb shank, cooked with red wine and rosemary. Served over white beans with braised carrots. 25
RISOTTO D’MARE imported Italian rice served with sautéed shrimp, scallops, PEI mussels, and seasoned with cognac & tarragon. 21
VITELLO AL FORNO medallions of veal, lightly battered, layered with imported prosciutto, mozzarella, and served in a tomato cream sauce. 24
SALMONE filet of salmone sautéed in white wine with scallops and mussels, and served in a basil cognac sauce. 22
RIBEYE grilled grass-fed Rib Eye steak, served with salsa verde, grilled portabella mushrooms, and zucchini fries. 29
FILETTO DI MANZO filet Mignon, pan-seared and baked in the oven and served with a brandy peppercorn sauce 34
$20 2-Course prix-fixe Menu
Cozze – mussels, white wine, chickpea
Arugula – shaved asiago, fennel mushroom
Garmugia – sweet fennel sausage soup
Mista – mixed greens, romaine, orange vinaigrette
Rissotto di Mare – shrimp, scallops, mussels, cognac
Penne Bolognese – ground veal, pork tomato, cream
Salmone all Grilla – honey balsamic glaze, pancetta
Eggplant Paradiso – breaded, fried, smoked mozzarella, tomato
Pollo Boscaiola – chicken, mushroom, whitewine, rosemary
Chianti reserves the right to add a minimum of 20% to parties of eight or more. Consuming raw or undercooked meats, poultry, seafood,shellfish, or eggs may increase your risk of foodborne illness,especially if you have certain medical conditions. Before placing your order inform you server of any food allergies.