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Cantina Italiana Shares Their Menu

Serving generations of families, locals and tourists in the North End since 1931. According to the folks at Cantina Italiana … “People crave the taste of our food. Some say their mouths water just thinking about eating here. That’s why when we change even the slightest thing, they let us know it. Some things should stay just as they are.”   Here’s their menu so you know what they’re talking about.  Enjoy

Antipasti/Zuppe

Antipasto all’ Italiana 13
An assortment of imported dry Italian meats and cheeses, drizzled with olive oil

Carpaccio di Bresaola 14
Thin-sliced, aged dry cured beef, served with goat cheese, capers, roasted red peppers and shaved Parmigiano cheese, drizzled with olive oil

Calamari Fritti 12
Fried calamari tossed with hot cherry peppers

Terrina di Cozze 10
Sautéed mussels with fresh garlic served in a spicy plum tomato sauce

Mozzarella Caprese 13
Imported fresh Mozzarella cheese, plum ripe tomatoes and roasted red peppers, drizzled with olive oil and garnished with fresh basil

Crostini e Gamberi 14
Pan-seared shrimp tossed with leeks, proscuitto, wild mushrooms and sun-dried tomatoes, served with crostini bread

Insalata

Della Casa 10

Mixed greens, fresh julienne carrots, tomatoes, red peppers and red onions, served with a homemade creamy Italian dressing

Misticanza alle Noci e Gorgonzola 10

Organic baby greens served with a balsamic vinaigrette dressing, honey roasted walnuts and crumbled gorgonzola cheese

Rucola 10

Arugula tossed with toasted walnuts, olive oil and lemon, finished with shaved Parmigiano cheese, drizzled with aged balsamic vinegar

Cesare 10

Romaine lettuce, tossed with homemade caesar dressing, served with garlic croutons and shaved Parmigiano cheese

Paste

Parmigiana di Melanzane 19

Traditional Eggplant Parmigiana, layered with Mozzarella and Parmigiano cheese, topped with tomato sauce and baked to perfection

Fusilli Quattro Formaggi 17

Homemade fusilli, tossed with tomato sauce, Parmigiano, Mozzarella and pecorino cheese, baked to perfection Gnocchi al Filetto di Pomodoro 17

Handmade potato gnocchi, tossed with a plum tomato sauce, topped with shaved Parmigiano cheese

Pollo Abruzzese 18

Boneless, pan-seared chicken sautéed with garlic and broccoli, tossed with ziti in a Parmigiano, pecorino and Mozzarella cheese, white wine sauce

Bombolotti alla Buongustaia 18

Homemade Bombolotti pasta, tossed with spicy Italian sausages, fresh basil and marinara sauce, topped with Parmigiano and fresh goat cheese, baked to perfection

Gnocchi con Crema di Gorgonzola 17

Handmade potato gnocchi tossed in a creamy gorgonzola cheese sauce

Lasagna al Forno 20

Layers of homemade pasta sheets with besciamela and meat sauce, topped with Mozzarella cheese and baked to perfection

Linguine allo Scoglio 21

Shrimps, clams and mussels sautéed with fresh garlic and basil, tossed in a cherry tomato sauce, served over linguine

Linguine con Gamberi e Limone 20

Imported linguine pasta served with shrimp sautéed with fresh garlic in a white wine cream sauce, sprinkled with lemon zest

Bombolotti con’Aragosta 26

Homemade Bombolotti pasta, tossed with shrimp and lobster meat, all sautéed with fresh garlic and olive oil in a plum tomato sauce.

Risotto del Giorno Priced Daily

Chef’s Risotto of the day

Piatto del Giorno Priced Daily Chef’s

Special of the day

Carne/Pesce

Saltimbocca di Pollo 20

Pan-seared boneless breast of chicken and mushrooms, finished in a marsala wine sauce, topped with prosciutto and baked with Mozzarella cheese

Scaloppini di Vitello ai Porcini 24

Veal scaloppini with seasonal wild mushrooms served in porcini mushroom demi glaze

Pollo Gino 20

Pan-seared boneless breast of chicken finished with tomato sauce, and baked with eggplant and Mozzarella cheese Parmigiana di Pollo 17

Our traditional Chicken Parmigiana, served with rigatoni pasta (no substitutions please)

Parmigiana di Vitello 19

Our traditional Veal Parmigiana, served with rigatoni pasta (no substitutions please)

Vitello Fiore 22

Pan-seared veal scaloppini in a marinara sauce, baked with breaded eggplant and Mozzarella cheese

Agnello ai Ferri* 32

Marinated and grilled lamb chops, served with mashed potatoes and fresh grilled asparagus

Salmone al Forno* 28

10oz oven roasted salmon filet with a basil aioli sauce, served with sautéed spinach

Bistecca di Manzo alla Fiorentina* 30

Grilled 16oz NY sirloin, drizzled with olive oil, fresh garlic, rosemary and oregano, served with grilled asparagus

Contorni

Broccoli Stufati 7

Fresh steamed broccoli topped with butter

Spinach Agliolio 7

Spinach sautéed with fresh garlic and olive oil

Pure di Patate 7

Homemade mashed potatoes

Funghi Trifolati 7

Fresh champignon mushrooms sautéed with olive oil

Side of Pasta

A side order of homemade pasta marinara

tossed with Bombolotti 8, Gnocchi 8.Fusilli 8,  Tortelloni 8, Ravioli  8, Linguini 6,  Rigatoni 6

LUNCH Served Mon?Sat 11:30am?4pm

Pizzetta Margherita 11

Topped with fresh tomato sauce, basil, Parmigiano and Mozzarella cheese

Pizzetta al Prosciutto 12

Topped with fresh tomato sauce, Parmigiano, Mozzarella cheese and thin-sliced prosciutto

Pizzetta con Salsiccia 13

Topped with fresh tomato sauce, Mozzarella cheese, caramelized onions and spicy Italian sausage

Pizzetta Quattro Stagioni 14

Topped with fresh tomato sauce, Mozzarella cheese, roasted peppers, mushrooms, artichoke hearts, and Calamata olives

Pizzetta con Pollo 14

Topped with fresh tomato sauce, Mozzarella cheese, grilled chicken, caramelized onions and roasted red peppers

Pizzetta con Funghi 14

Topped with fresh tomato sauce, Mozzarella cheese, wild mushrooms and gorgonzola

Pizzetta con Salame 14

Topped with fresh tomato sauce, Mozzarella cheese and Salame, drizzled with a spicy oil

Frittura di Calamari 11

Fried calamari tossed with garlic and cherry peppers

Zuppa di Cozze 10

Sautéed mussels with black pepper, lemon and olive oil

Bruschetta 7

Grilled Italian bread topped with marinated plum tomatoes and Mozzarella cheese, drizzled with olive oil and basil

Caprese 12

Imported fresh Mozzarella cheese served with fresh tomatoes, roasted red peppers and basil, drizzled with olive oil

Insalata della Casa 9

Mixed greens, fresh julienne carrots, tomatoes, red peppers and red onions, served with homemade creamy Italian

Insalata Cesare 9

Romaine lettuce tossed with homemade Caesar dressing, served with garlic croutons and shaved Parmigiano cheese

Misticanza alle Noci e Gorgonzola 9

Organic baby greens served with a balsamic vinaigrette dressing, honey roasted walnuts and crumbled gorgonzola

Fettuccine Alfredo 14

Homemade fettuccine pasta tossed with a cream and Parmigiano cheese sauce

Tagliatelle Bolognese 14

Traditional Bolognese sauce tossed with homemade Tagliatelle pasta

Rigatoni con Pollo e Broccoli 15

Chicken sautéed with garlic and broccoli in a white wine Parmigiano cheese sauce, tossed with rigatoni pasta

Gnocchi Sorentina 14

Homemade potato gnocchi tossed with a fresh tomato sauce, Parmigiano and Mozzarella cheese

Ravioli di Ricotta 14

Cheese stuffed ravioli served with a San Marzano tomato sauce

Rigatoni al Forno 14

Baked rigatoni pasta tossed with spicy sausage, plum tomato sauce, Parmigiano and goat cheese

Parmigiano di Melenzane 15

Baked breaded eggplant layered with Mozzarella cheese with a plum tomato sauce and Parmigiano cheese

Tagliatelle Amatriciana 14

Homemade pasta, tossed with a San Marzano tomato sauce, onions and pancetta, sprinkled with Parmigiano cheese

Lasagna al Forno 15

Layers of homemade pasta sheets, besciamela and meat sauce, topped with Mozzarella cheese and baked to perfection

Spaghetti con Polpette 14

Spaghetti tossed with marinara sauce topped with homemade sirloin meatballs

Pollo Marsala 15

Boneless chicken breast sautéed with mushrooms and sweet Marsala wine

Parmigiana di Pollo 14 Parmigiana di Vitello 16

Our traditional Chicken Parmigiano or Veal Parmigiano, served with rigatoni pasta

Linguini con Calamari 13

Calamari sautéed with fresh garlic and basil in a plum tomato sauce, served with linguine pasta

Spaghetti con le Vongole 15

Clams sautéed with garlic and olive oil in a white wine sauce, tossed with spaghetti

Spaghetti con le Cozze 13

Mussels’ sautéed in a light cherry tomato sauce, served over Spaghetti

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