north shore magazine

North Shore Magazine’s 2011 Best Italian Restaurant




Chianti Dinner Menu


Antipasto della Casa


Carciofi    7 / 11 lg.

Lightly fried artichoke hearts topped with a roasted red pepper and thyme cream sauce.

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 / 12 lg.

Bosc pears wrapped in prosciutto, baked in the oven and topped with gorgonzola cream.

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.



Mista   7

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

Bocconcini    8

Buffalo mozzarella served with fresh basil and tomato, sun-dried tomatoes, finished with extra virgin olive oil. 

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.



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.

*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.

 Risotto Vegetariano    16

Imported Italian rice served with artichokes, roasted red peppers, seasonal vegetables, and finished with asiago cheese.

 Pollo di Chianti    18

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

Osso Buco    25

Chianti style braised veal shank, in a sauce of red wine, tomato, sage & rosemary, accompanied by risotto.

 Salmone      22

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

Filletto di Manzo    29

Filet Mignon, pan-seared and baked in the oven, and served with a brandy peppercorn sauce.

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.