Chianti Restorante

fried calamari

seafood stuffed mushrooms

clams casino or areganate

jumbo shrimp prepared in a light brandy sauce

jumbo shrimp cocktail in a pungent house sauce

fresh mozzarella and roasted peppers with extra virgin olive oil and basil

caesar salad prepared to perfection

one dozen of fresh neck clams on the half shell

italian antipasto prepared with prosciutto, fresh mozzarella, imported provolone and sopressata

veal medallions sauteed in a marsala wine sauce topped with fresh mushrooms

veal medallions dipped in an egg batter and served in a lemon, butter, white wine sauce

medallions of veal sauteed in a marsala wine sauce topped with prosciutto and mozzarella

veal medallions prepared in a marsala wine sauce with a touch of cream served with home made fettucine alfredo

veal medallions sauteed in garlic, extra virgin olive oil and white wine, topped with fresh lobster tails meat, asparagus and fresh mozzarella

veal medallions made in the chef's secret sauce topped with fresh asparagus

veal medallions parmigiana style

boneless breast of chicken sauteed in marsala wine and topped with asparagus, roasted peppers and fresh mozzarella

boneless breast of chicken dipped in egg batter and served in a lemon white sauce

boneless breast of chicken sauteed in marsala wine sauce topped with fresh mushrooms

boneless breast of chicken and jumbo shrimp sauteed in garlic, extra virgin olive oil, white wine with diced tomatoes, fresh mushrooms and asparagus (served over capellini)

boneless breast of chicken sauteed in garlic, extra virgin olive oil, white wine and prepared with fresh mushrooms and artichoke hearts

boneless breast of chicken parmigiana style

jumbo shrimp scampi style sauteed with butter, lemon and garlic served over linguine

jumbo shrimp prepared in a zesty hot fresh marinara sauce served over linguine

jumbo shrimp and fresh sea scallops prepared in a pesto sauce served over capellini

capellini with shrimp and broccoli sauteed in extra virgin olive oil, fresh garlic and white wine

combination of seafood (shrimp, scallops, clams, calamari and lobster) prepared in a light plumb tomato sauce served over linguine

combination of shrimp, scallops and clams sauteed in garlic, virgin olive oil, white wine and diced tomato

penne pasta prepared with diced eggplant and fresh mozzarella served in a plumb tomato sauce

homemade potato dumplings served in a delicious chef sauce with fresh mozzarella

penne pasta prepared in alight cream sauce with eggs, bacon and parmigiano cheese

spaghetti prepared in a fresh plumb tomato sauce with capers, gaeta black olives and anchovies

homemade fettuccine prepared in a pink delicious meat bolognese sauce