north shore magazine

North Shore Magazine’s Best Italian Restaurant







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    5

BRUSCHETTA     marinated tomato, onions, & basil with grilled ciabatta bread    6

ASPARAGUS  grilled and served over Parmigiano fonduta    6

POLPETTE   pan fried meatballs, slow cooked in toasted tomato garlic sauce   6

BUFFALO   buffalo chicken meatballs… An Italian spin on an American  classic.  Served with bleu cheese    6

ZUCCHINI FRITTE    hand-cut zucchini fries with lemon aioli    7

TRUFFLE FRITTE    hand-cut potato fries with truffle salt, & Parmigiano Reggiano    7


SPIEDINI  traditional Tuscan skewers


POLLO CARCIOFO   chicken with artichokes, thyme, lemon, served with baby arugula    9

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    10

FUNGHI  grilled portabella mushroom with truffled carmelized onions, arugula and fontina cheese    9


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.   10

COZZE    steamed PEI mussels with white wine, plum tomato, chick peas, and spinach. Served with crostini.    13



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.    9

MISTA    mixed greens and hearts of romaine served with an orange vinaigrette dressing.    8

IL PORTABELLA    grilled portabella mushroom fillets over baby spinach with roasted red peppers, & parmagiano cheese.   10

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



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      18

BOLOGNESE     ground veal, pork, plum tomato and a touch of cream    19

PESTO ALLA GENOVESE     fresh basil, pine nuts, Parmigiano, and olive oil     16

FIOSALANA     sauteed mushrooms & peas, tomato, cream     16

Add Goat Cheese  2,  Add  Meatballs  6

Add Chicken  5,  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

FRUTTI DI MARE     medley of lobster, shrimp, & scallops served over lemon pepper fettucini, in a cognac tarragon sauce.    24

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



EGGPLANT PARADISO    lightly breaded pan-fried eggplant, served in plum tomato sauce, topped with smoked mozzarella, oven baked, and served over capellini.    19

POLLO BOSCAIOLA   boneless breast of chicken sautéed in a sauce of wild & porcini mushrooms, white wine, plum tomato, and served over pappardelle.   20

OSSO BUCCO DI AGNELLO    slow braised lamb shank, cooked with red wine and rosemary. Served over white beans with braised carrots.    26

RISOTTO D’MARE    imported Italian rice served with sautéed shrimp, scallops, PEI mussels, and seasoned with cognac & tarragon.    23

VITELLO AL FORNO     medallions of veal, lightly battered, layered with imported prosciutto, mozzarella, and served in a tomato cream sauce.    25

SALMONE     filet of salmone sautéed in white wine with scallops and mussels, and served in a basil cognac sauce.   24

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



MARGHERITA    tomato, fresh mozzarella, basil, pecorino   11

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   12

GORGONZOLA    gorgonzola cream, carmelized onions, arugula, fig balsimic   13


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.