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    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

CAVOLFIORE FRITTA   fried cauliflower served with sweet & spicy tomato dipping sauce   6

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

ARROSTICINI   lamb and fennel skewers with garlic rosemary served with Olivada    9

PANINI DI FUNGHI  grilled Italian sandwich with portobello mushroom, carmelized onions, arugula and fontina cheese    9

PANINI DE CALABRESA   grilled Italian sandwich with prosciutto, mozzarella, tomato & pesto   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



SPINACI   baby spinach, honey dijon dressing, diced prosciutto & fontana cheese   9

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


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

imported Italian rice served with sautéed shrimp, scallops, mussels, and seasoned with cognac & tarragon.



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

PORCINI     decadent wild & Porcini mushroom cream sauce, finished with Parmigiano cheese.   16

Customize your pasta or pizza

Chicken  5,  Shrimp  6, Scallops  6, Portobello mushrooms  3, Wild mushrooms  2,  Meatballs  6, Caramelized onions  1, Prosciutto  4, Sausage meat  4, Roasted red peppers  1, jalapenos  1, Kalamata olives  1, Feta cheese  5,  Ricotta  1



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.    25



EGGPLANT PARADISO   choice of lightly breaded pan-fried eggplant or chicken breast, topped with smoked mozzarella, baked in the oven, & served with plum tomato sauce over capellini. Also, available with regular mozzarella if you prefer a traditional Parmagiano style.  19/20

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

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

SALMONE ALLA GRILLIA    salmon & scallops grilled on a cast iron skillet, finished with a honey balsamic glaze with pancetta, & served over baby spinach.    24

ARISTA   tenderloin of pork, pan-seared, baked in the oven, & served with a roasted garlic, soy, & fennel sauce. 25



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

MEATBALL  house-made meatballs, mozzarella, tomato sauce, parsley   12

BURRATA & PESTO    cream-filled mozzarella, sliced tomato , pesto   13

BUFFALO CHICKEN    grilled buffalo chicken, red onion , mozzarella, blue cheese  14

BOLOGNESE    house made bolognese sauce with ricotta & shaved asiago   15

MEDITARRANEAN    black olive, feta cheese, tomato, red onion, roasted garlic, tomato sauce, basil  14


($5 – served with small fries plus a soft drink)







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.