north shore magazine

North Shore Magazine’s 2011 Best Italian Restaurant




Chianti Dinner Menu




Il Carpaccio    10

Thinly sliced tenderlion of beef, served raw with arugola, crostini, parmagiano, capers and lemon

Cozze alla Livornese    13

Steamed P.E.I mussels with white wine, plum tomato, calamata olives, and capers.

Perre & Prosciutto    8 

Bosc pears wrapped in Prosciutto di Parma, served on a bed of gorgonzola cream, topped with peppery arugula and a grissino breadstick.

Calamari   9

Butterflied calamari rolled in asiago cheese, pan-fried, and served in a white wine cream sauce with capers.  

Crespelle Di Mare   11

Delicate egg crepes filled with shrimp,scallops, & lobster, served in a lobster cream sauce.

Cappasante 10

Grilled scallops wrapped in zucchini, and drizzled with a honey balsamic vinegar sauce with pancetta.

Burrata    9

Cream filled mozzarella served on a local hothouse tomato, warm artichoke vinaigrette with toasted garlic, basil, and cask aged vinegar from Modena.



Mista   7

Mixed greens and hearts of romaine served with an orange vinaigrette dressing.  

Il Portabella    9 / 15 entree

Grilled portabella mushroom fillets over baby spinach with roasted red peppers, & Parmagiano Reggiano cheese.

Antipasto Toscano    12

Country olives, sun-dried tomatoes, marinated mushrooms, fresh mozzarella, roasted red peppers & prosciutto.


Pasta & Risotto

Capelini    14

Long thin pasta served in a plum tomato sauce with fresh basil and crumbled goat cheese.

Ravioli ai Funghi    15

Porcini and shitake mushroom ravioli, served in a sauce of oil, garlic, parmagiano cheese and rosemary.

Gnocchi del Casentino    13

Potato dumplings, made with wild greens, parmigiano, and ricotta cheese, served in a pesto sauce and topped with sun-dried tomatoes.

Tortelloni di Zucca    16

Homemade pumpkin tortelloni served in a gorgonzola cream sauce with diced pear and caramelized walnuts. 

Frutti di Mare    22

Medley of lobster, shrimp, & scallops served over lemon pepper linguini, in a cognac tarragon sauce. 

Penne Bolognese    17

Short Italian pasta served in a sauce of ground veal, pork, plum tomato, and a touch of cream.

Zucchillini    14

Using special cutters, our chefs transform whole zucchini into the perfect replacement for traditional pasta. This zucchini-based linguini is remarkably flavorful and at the same time contains no refined carbs or sugars, no flour, wheat, or dairy products. Served in a plum tomato sauce with fresh basil. Available with any of Chianti’s pasta sauces.

Tomato & Arugula Risotto   16

Imported Arborio rice tossed with chunky local vine-ripened tomatoes, creamy fontina cheese, and baby arugula.


*Half portions of pasta are available as a first course




Melanzane alla Grillia     17

Thick cut eggplant ‘chop’, marinated with lemon & rosemary, grilled in a cast iron pan, and served with roasted red peppers and wild mushrooms.

 Pollo di Chianti    18

Chicken breast topped with prosciutto, roasted peppers, and fontina cheese, served in a roasted garlic, rosemary, Chianti wine sauce. 

Lamb Shank    25

Chianti style braised veal shank, in a sauce of red wine, tomato, carrot, & rosemary, served over white beans.

 Salmone      22

Filet of salmone sautéed in white wine with scallops and mussels, and served in a basil cognac sauce.

Rib Eye    29

Grilled grass-fed Rib Eye steak, served with salsa verde, grilled red onions, and zucchini fries.

Vitello al Forno    24

Medallions of veal, lightly egged and battered, layered with imported prosciutto, mozzarella, and served in a tomato cream sauce.



 All entrees are accompanied by roasted rosemary potatoes,

and a medley of fresh steamed seasonal vegetables, unless otherwise noted.


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, please inform your server if a person in your party has a food allergy.