Chelsea Ristorante Online Ordering Menu

Veal meatballs, homemade tomato sauce, topped with Parmesan.

Chef’s selection, 2 cheeses, aged prosciutto, bresaola, honey, grapes, toasted bread.

Eggplant, homemade tomato sauce, 24 month aged Parmigiano-Reggiano.

Sauteed artichokes in garlic & oil “Roman Giudea Style."

Beef carpaccio with 24month aged Parmigiano-Reggiano and truffle oil.

PEI mussels with white wine, cherry tomatoes, red sauce, toasted bread, parsley and garlic.

Little neck clams with seasoned breadcrumbs.

Crispy calamari, zucchini, marinara sauce.

Baby romaine salad, Caesar dressing, crispy bread, and 24-month aged Parmigiano-Reggiano.

Arugula, fennel, shaved 24-month aged Parmigiano-Reggiano, house dressing, and cherry tomatoes.

Mixed seasonal salad with Dijon dressing, carrots, cherry tomatoes, and Castelvetrano olives.

Fresh imported buffalo mozzarella with kumato tomatoes and basil.

Fresh seasonal vegetable soup.

Soup of the day.

Homemade spicy tomato sauce, parsley.

Served in homemade ground beef and tomato sauce.

Homemade gnocchi served in basil pesto and pine nuts.

Spaghetti, manila clams served in white clam sauce.

Black tagliolini with smoked salmon served in homemade creamy tomato sauce.

Served with homemade meatballs and tomato sauce.

Stuffed spinach and ricotta, sautéed with butter and sage.

Homemade tonnarelli with sauteed Argentinos shrimp and black truffle cream sauce.

Homemade meat lasagna.

Broccoli rabe, Italian sausage, pecorino, olive oil, and garlic.

Carnaroli rice with porcini mushrooms, saffron, and a touch of butter.

Grilled chicken paillard served with mixed salad.

Wood fired brick oven baked Cornish hen.

Pan seared chicken, mushrooms, green peppercorn mustard sauce.

Traditional Neapolitan chicken breast with tomato sauce, capers, mozzarella, and oregano.

Veal scaloppini with mushrooms and marsala wine sauce.

Breaded prime veal chop with mixed salad and tomatoes.

16 oz dry 30-day aged New York strip steak with rosemary, extra virgin olive oil and garlic.

Grilled Scottish salmon with extra virgin olive oil, lemon and garlic.

Wood fired brick oven roasted whole or filet Branzino in extra virgin olive oil and garlic.

Fresh mozzarella, tomato sauce, topped with basil.

Traditional New York style cheese pizza with tomato sauce.

Mushrooms, tomato sauce, basil, mozzarella.

Mozzarella, tomato sauce, dry aged sliced beef, arugula, and shaved 24-month aged Parmigiano-Reggiano.

Mozzarella, tomato sauce, and spicy pepperoni.

Mozzarella, tomato sauce, aged prosciutto, mushrooms, olives, arugula salad.

Moist chocolate cake with a heart of creamy rich chocolate.

Layers of espresso drenched lady fingers separated by mascarpone cream and dusted with cocoa powder.

A chocolate sponge base topped with a dark chocolate mousse & dusted with cocoa powder.

Alternating layers of carrot cake spiced with cinnamon and chopped walnuts, covered with a smooth cream cheese topping and sprinkled with walnuts.

Chocolate or vanilla bean.

Pastry cream with a hint of lemon on a based of short pastry, covered with pine nuts, almonds and powdered sugar.

Cheesecake with ricotta delicately textured with a hint of natural orange essence.

Peach sorbetto served in the natural fruit shell.

Refreshing lemon sorbetto served in the natural fruit shell.

Classic vanilla and chocolate gelato separated by a cherry and sliced almonds covered inside with cinnamon, finished with a gelato chocolate coating.

Pistachio and ricotta cream separated by sponge cake, decorated with crushed pistachio pieces and dusted with powdered sugar.