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 north shore magazine

North Shore Magazine’s Best Italian Restaurant

 

REGULAR DINNER MENU

ANTIPASTI

MORSI PICCOLO

PIZZA

LITTLE BITES

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

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

 

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

PRIMI

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.    9

CALAMARI    butterflied Calamari rolled in asiago cheese, pan-fried, served with a white wine cream sauce with capers.   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     16

CARBONARA     pancetta, Parmigiano, Romano, egg and cream      17

BOLOGNESE     ground veal, pork, plum tomato and a touch of cream    18

PESTO ALLA GENOVESE     fresh basil, pine nuts, Parmigiano, and olive oil     15

FIOSALANA     sauteed mushrooms & peas, tomato, cream     16

Add Goat Cheese  2,  Add  Meatballs  5

Add Chicken  4,  Add Shrimp 6

 

CHIANTI CLASSICS

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

FRUTTI DI MARE     medley of lobster, shrimp, & scallops served over lemon pepper fettucini, in a cognac tarragon sauce.    23

TORTELLINI PORCINI   four cheese tortellini in a decadent Porcini mushroom cream sauce, finished with Parmigiano cheese.   16

 

SECONDI

EGGPLANT PARADISO    lightly breaded pan-fried eggplant, served in plum tomato sauce, topped with smoked mozzarella, oven baked, and served over capellini.    18

POLLO BOSCAIOLA   boneless breast of chicken sautéed in a sauce of wild & porcini mushrooms, white wine, plum tomato, and served over pappardelle.   19

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.    22

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.   23

RIBEYE   grilled grass-fed Rib Eye steak, served with salsa verde, grilled portabella mushrooms, and zucchini fries.   29

 

PIZZA

MARGHERITA    tomato, fresh mozzarella, basil, pecorino   10

SAUSAGE     tomato, house fennel sausage, kalamata olive, red onion   13

FUNGHI      sauteed shiitake, trumpet, crimini mushrooms, roasted garlic cream, truffle oil, arugula   12

SALUMI     tomato, Calebrese pepperoni, mozzarella, basil, Parmagiano   11

GORGONZOLA    gorgonzola cream, carmelized onions, arugula, fig balsimic   12

 

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.

 

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