CHIANTIGRILL.COM

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SPAGHETTI WITH MEATBALLSOur special recipe meatballs on a bed of pasta smothered with our rustic tomato sauce. 15.95

SPINACH RAVIOLIPasta pillows stuffed with spinach, portabella

mushrooms and cheese. Topped with Marinara della Nonna. 17.50

Topped with Pesto Gorgonzola Cream Sauce. 18.50

SPICY CHICKEN PENNEBasil pesto and parmesan cream sauce topped

with roasted tomatoes, roasted red peppers and Cajun-spiced chicken breast. 18.95

SPAGHETTI CORBONARASautéed bacon, ham, peas, portabella mushrooms and oven-roasted tomatoes tossed with parmesan

cream sauce. Topped with a fried egg. 18.95

FETTUCCINE ALFREDO WITH CHICKEN & FRESH VEGETABLES

A Chianti Grill favorite. 18.50

GRILLED CHICKEN CAPPELLINIAngel hair pasta tossed with basil, marinated tomatoes, garlic and olive oil. Topped with a

grilled chicken breast. 17.95

PENNE TOSCANAItalian sausage, portabellas and fresh basil

tossed in spicy vodka sauce. 18.95

CAPPELLINI AI GAMBERETTI Angel hair pasta with tender sautéed shrimp, basil,

marinated tomatoes, garlic and olive oil. 19.95

TORTELLINI “STRAW AND HAY”Cheese and meat fi lled tortellini, smoked ham,

sweet baby peas and fresh mushrooms in parmesan cream sauce. 18.50

SHRIMP & LOBSTER LINGUINERich, sumptuous lobster and plump shrimp tossed with asparagus and fresh tomatoes

in a brandy cream sauce. 24.95

TORTELLACCI BOLOGNESEGround veal, beef and pancetta blended with

Parmesan and Grana Padano cheeses wrapped in egg pasta. Topped with our slow simmered

meat sauce. 19.95

Served with House Salad and fresh-baked bread. Substitute Caesar or Balsamic-Gorgonzola Salad 1.69

PASTA

Served with House Salad and fresh-baked bread. Substitute Caesar or Balsamic-Gorgonzola Salad 1.69

PASTA AL FORNO

All Entrées served with House Salad and fresh-baked bread. Substitute Caesar or Balsamic-Gorgonzola Salad 1.69

SEAFOODAll Entrées served with House Salad and fresh-baked bread.

Substitute Caesar or Balsamic-Gorgonzola Salad 1.69

POLLO AND VEAL

SEAFOOD CANNELONIShrimp, scallops and lump crab baked in

rolled sheets of pasta and smothered with sherry cream sauce. 19.95

MOSTACCIOLIHearty Italian sausage, mushrooms, onion, garlic and spices tossed with penne and tomato sauce

baked with mozzarella. 16.95

MANICOTTIA blend of three cheeses in rolled sheets of pasta baked with tomato sauce and mozzarella. 16.95

LASAGNE BOLOGNESEOur seven layer lasagna fi lled with meat sauce,

creamy béchamel and cheeses. 16.95

SALMON SOPHIACajun-seared Norwegian salmon fi let topped with sautéed shrimp, roasted tomatoes, fresh basil and sherry cream. Served with Risotto Romano. 27.95

WALLEYE IMPANATO Flaky Canadian Walleye baked with parmesan,

garlic and pine nut bread crumbs. Finished with a lemon-basil cream sauce.

Served with fresh vegetables. 26.95

BABY LOBSTER TAILSTwin 3.5 oz. Canadian cold-water lobster tails brushed with butter, lightly seasoned and baked to succulent

perfection. Served with Risotto Romano and béarnaise. 31.95

BACON WRAPPED SCALLOPS Four jumbo scallops grilled with pecan wood

smoked bacon and basted with a creamy ginger garlic sauce.

Served with fresh vegetables. 27.95

CHICKEN PARMIGIANA Parmesan breaded chicken breasts

baked with tomato sauce and mozzarella cheese. Served with fettuccine alfredo. 20.95

CHICKEN MARSALAFresh chicken breasts sautéed with portabella

mushrooms in a marsala cream sauce. Served with fettuccine alfredo. 20.95

CHICKEN SORRENTO Fresh chicken breasts sautéed with capers, tomatoes and artichokes in lemon-basil cream sauce. Served on

a bed of angel hair. 19.95

VEAL PARMIGIANAParmesan breaded medallions of veal baked

with tomato sauce and mozzarella. Served with fettuccine alfredo. 25.95

CHIANTI GRILLOF BURNSVILLE

14296 Plymouth Ave. Burnsville, MN 55337

p. 952.892.7555 f. 952.435.3187

CHIANTI GRILLOF ROSEVILLE

2050 Snelling Ave. N.Roseville, MN 55113

p. 651.644.2808f. 651.644.2711

All Entrées served with House Salad and fresh-baked bread. Substitute Caesar or Balsamic-Gorgonzola Salad 1.69

CHIANTI SIGNATURES

ZUPPA DI PESCE Shrimp, scallops, salmon, asparagus & portabella

mushrooms sautéed with Lemoncello simmered in fresh tomato basil broth. Served with garlic roasted bread. 24.95

PORK MAQUE CHOUXAn award-winning recipe featuring Chairman’s Reserve pork medallions wrapped in bacon and seasoned with Cajun spice. Grilled to order and served on a bed of roasted corn maque choux and topped with spiced

sherry cream sauce. 25.95

TENDERLOIN STEAK SKEWERS Tenderloin and fresh vegetables grilled to

perfection with a balsamic chipotle glaze and served with porcini mushroom risotto. 25.95

SEAFOOD RISOTTOShrimp, scallops, Kalamata olives and capers simmered

with Arborio rice, white wine, lobster broth and marinara. Finished with pecorino Romano cheese and

topped with half of a baby lobster tail. 24.95

All Entrées served with House Salad and fresh-baked bread. Substitute Caesar or Balsamic-Gorgonzola Salad 1.69

STEAKS

“FILET MIGNON”8 oz. Center cut tenderloin. Tender as a Mother’s love. Served with parmesan garlic mashed potatoes. 32.95

“BUTCHER’S SECRET” SIRLOINThey like to keep these tasty cuts for themselves. 16 oz.

Served with parmesan garlic mashed potatoes. 28.95

BLACKENED RIBEYE16 oz. ribeye pan seared with Cajun spices.

Placed on a bed of caramelized onions and topped with melted gorgonzola. Served with parmesan

garlic mashed potatoes. 35.95

RIBEYEFully marbled for exceptional fl avor and juiciness. 16 oz. Served with parmesan garlic mashed potatoes. 33.95

Our steaks are aged a minimum of 28 days for maximum fl avor and tenderness.

For optimum juiciness and texture, we recommend no more than medium temperature on all our steaks.

Sautéed Portabellas ...............................................2.95Melted Bleu Cheese ..............................................1.95Portabellas with White Truffl e Oil .........................3.95Béarnaise ..............................................................1.95Caramelized Onions ..............................................1.95Balsamic Portabella Sauce .....................................3.95Walleye Impanato Filet .........................................8.95Bacon Wrapped Scallops .....................................14.95

STEAK TOPPERS & ACCOMPANIMENTS

BRUSCHETTARustic grilled bread topped with fresh tomatoes, basil, garlic, olive oil and dusted with parmesan cheese. 9.50

SPINACH ARTICHOKE DIP Rich, creamy & piping hot. Served with crostini. 12.50

SEARED-RARE AHI TUNAPan seared with our signature 12-pepper spice blend.

Served chilled with organic greens and mango horseradish sauce. 13.95

CRAB CAKES A generous amount of lump crab perfectly seasoned and

served with remoulade sauce. 14.95

BACON-WRAPPED SCALLOPSThree large scallops grilled with pecan wood smoked bacon and basted with a ginger garlic sauce. 16.95

FRITTURA DI CALAMARIDelicate baby squid fried to perfection. Served with

creamy horseradish and marinara sauces. 13.95Try it "Brooklyn Style" – A slightly spicier version

topped with sweet and hot peppers. Add 1.50

STUFFED MUSHROOMSFilled with Italian sausage cooked with mushrooms, onions,

& spices. Drizzled with parmesan cream sauce. 12.50

SHRIMP "LOUIS PRIMA"Cajun seasoned shrimp with spicy cream and corn hash

served over fried polenta. 13.95

SPICY TENDER TIPS ½ lb. of tenderloin tips blackened in Cajun seasonings.

Served with béarnaise or creamy horseradish sauce. 14.50

STARTERS

FLAT BREADSSPICY CHICKEN FLAT BREAD

Thin crispy pizza topped with a Cajun cream sauce, grilled chicken, pepperoncini, red onion & mozzarella. 12.50

MARGHERITA FLAT BREAD Thin crispy pizza topped with a light tomato sauce,

fresh mozzarella and fresh basil. 11.50

MEDITERRANEAN FLAT BREADThin crispy pizza topped with marinated Roma

tomatoes, quattro formaggi, kalamata olives, roasted tomatoes, roasted red peppers & fresh basil. 12.50

BASIL SAUSAGE FLAT BREAD Thin crispy pizza topped with a light tomato sauce,

sausage, chopped basil, crushed red pepper and mozzarella. 12.50

PROSCIUTTO ARUGULA FLAT BREADThin crispy pizza topped with garlic butter, mozzarella,

parmesan, toasted pine nuts, arugula and shaved Prosciutto di Parma. 13.50

THAI CHICKEN FLAT BREAD Thin crispy pizza topped with chicken, cabbage, carrots, peppers, red onion, mozzarella, chopped peanuts and

Thai peanut sauce. Lightly drizzled with soy glaze. 13.50

Lunch items available until 4:00 pm Monday through Saturday.Served with House Salad and fresh-baked bread. Substitute Caesar or Balsamic-Gorgonzola Salad 1.69

All sandwiches served with french fries.

LUNCH ENTREES

SANDWICHES

MOSTACCIOLI Hearty Italian sausage, mushrooms, onion, garlic and spices tossed with penne and tomato sauce

baked with mozzarella. 12.95

MANICOTTI A blend of three cheeses in rolled sheets of pasta baked with tomato sauce and mozzarella. 12.95

SPAGHETTI WITH MEATBALLS Our special recipe meatballs on a bed of pasta smothered with our rustic tomato sauce. 12.95

SPICY CHICKEN PENNEBasil pesto and parmesan cream sauce. Roasted tomatoes, roasted peppers and

Cajun-spiced chicken. 14.95

TORTELLINI “STRAW AND HAY”Cheese and meat fi lled tortellini, smoked ham, sweet peas and fresh mushrooms in parmesan cream sauce.

14.50

SEAFOOD CANNELLONI Shrimp, scallops and lump crab baked in rolled sheets of pasta and smothered with a sherry cream sauce. 15.95

SPINACH RAVIOLIPasta pillows stuffed with spinach, portabella mushrooms

and cheese. Topped with Marinara della Nonna. 13.95Topped with Pesto Gorgonzola Cram Sauce. 14.95

CAPPELLINI AL FRESCO Angel hair pasta tossed with marinated tomatoes,

fresh basil, garlic and olive oil. 11.95Add a grilled chicken breast for 3.50

Add sautéed shrimp for 5.00

LASAGNE BOLOGNESEA generous portion of our seven layer lasagna

fi lled with meat sauce, creamy béchamel and cheeses. 12.95

PENNE TOSCANAItalian sausage, portabellas and fresh basil

tossed in spicy vodka sauce. 14.95

FETTUCCINE ALFREDO WITH CHICKEN & FRESH VEGETABLES

A Chianti Grill favorite. 14.50

WALLEYE IMPANATOFlaky Canadian Walleye baked with parmesan,

garlic, and pine nut bread crumbs. Finished with a lemon-basil cream sauce.

Served with fresh vegetables. 14.95

CHICKEN PARMIGIANA Parmesan breaded chicken breasts baked with

tomato sauce and mozzarella cheese. Served with fettuccine alfredo. 16.95

CHICKEN MARSALAFresh chicken breasts sautéed with portabella

mushrooms in a marsala cream sauce. Served with fettuccine alfredo. 16.95

CHICKEN SORRENTOFresh chicken breasts sautéed with capers, tomatoes and artichokes in lemon-basil cream sauce. Served on a bed

of angel hair. 15.95

ENJOY OUR LUNCH BUFFET Monday through Friday from 11:30 am until 1:30 pm

$10.99 (Dine In Only)

SPICY BARBEQUE CHICKEN SANDWICHBlackened chicken breast with balsamic chipotle BBQ

sauce topped with melted fresh mozzarella on a toasted brioche bun. 12.95

WALLEYE SANDWICH Batter-fried Canadian Walleye, lettuce and

tomatoes served on a fresh hoagie. Served with tartar sauce. 14.50

BACON CHEESEBURGER½-pound Angus burger, smoked bacon and cheddar.

Served with a side of BBQ sauce. 13.95

MUSHROOM & FONTINA BURGEROur half-pound ground chuck burger topped with balsamic sautéed portabellas and melted Fontina

cheese on a toasted brioche bun topped with buttermilk-fried leeks. 13.95

SOUP AND SALADSMUG OF SOUP

Ask your server about our daily selections. 5.95

SOUP & HOUSE SALADYour choice of soup and our endless House Salad.

9.50

SOUP & CAESAR SALADYour choice of soup and

a petite Caesar Salad. 9.95

SOUP & WALNUT GORGONZOLA SALADYour choice of soup and

a petite Walnut Gorgonzola salad. 10.50

ORANGE SALMON SALAD Spinach and arugula tossed with blood orange

vinaigrette, pine nuts, and dried cherries. Topped with crumbled chevre, fresh orange

and citrus grilled salmon. 15.50

WALNUT GORGONZOLA SALADCrisp romaine and salad greens tossed with

champagne vinaigrette, gorgonzola cheese, toasted walnuts and fresh Roma tomatoes. 11.45

Topped with a grilled chicken breast add 3.50

AHI TUNA SALAD Seared rare Ahi Tuna on a bed of romaine tossed with

fresh orange sections, red cabbage, peppers and carrots tossed with sweet-basil vinaigrette.

Drizzled with soy glaze, Thai peanut sauce and crushed peanuts. 14.95

STEAK SALAD Pan-seared blackened tenderloin tips on a bed

of mesclun and romaine tossed with a caramelized onion vinaigrette. Topped with tomato, gorgonzola

and buttermilk fried leeks. 16.95

SPICY CALAMARI SALAD Cajun-spiced calamari and fresh greens topped with

crumbled chevre and tossed with a sweet mango vinaigrette. 15.95