north shore magazine

North Shore Magazine’s Best Italian Restaurant





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

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 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




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



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

(Offered Monday-Wednesday)


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.