Lunch Menu

Seven days a week 12pm - 4pm

DINNER ITEMS ARE ALSO AVAILABLE AT LUNCH

Antipasti

INSALATE

FUNGHI PORTOBELLO  10

Sauteed Portobello mushrooms

 

PROSCIUTTO DI PARMA CON MELONE  11

Sweet parma ham with melon

 

VERDURE ALLA GRIGLIA  10

Mixed grilled vegetables

 

ZUCCHINE FRITTE  10

Fried zucchini

INSALATA MISTA  8

Organic mixed greens salad

 

INSALATA CESARE  10

Caesar salad

 

RUCOLAE FINOCCHIO  11

Arugula and fennel with Parmesan

 

CAPRESE  13

Buffalo mozzarella with tomato and basil

PASTE

SECONDI PIATTI

PENNE ALL' ARRABBIATA  13

With a spicy tomato sauce

 

GEMELLI AMATRICIANA  13

Smoked pancetta, onions and tomato sauce

 

GNOCCHI ALL POMODORO  14

Homemade dumplings with tomato sauce

 

RAVIOLI TOSCANI  14

With spinach, ricotta cheese in pink sauce

 

RISOTTO CON PORCINI  16

With porcini mushrooms and saffron

POLLO CAPRICCIOSO  16

Red peppers, zucchini,white wine in tomato sauce

 

POLPETTINE  15

Meatballs, san marzano tomatoes, parmigiano

 

POLLO TRASTEVERE  16

Breaded breast of chicken with mixed salad

 

VEAL FUNGHI  18

Scaloppini with mushrooms in a marsala wine

 

FISH OF THE DAY  M/P

WOOD BURNING BRICK OVEN PIZZA

PANINI

PIZZA MARGHERITA  14

With mozzarella, tomato and basil

 

PIZZA FUNGHI  15

With mushrooms, tomato, basil and mozzarella

 

PIZZA ALL'OCCHIO DI BUE  15

Tomato, mozzarella, spinach and sunny-side egg

 

PIZZA QUATTRO STAGIONI  15

Tomato, Mozzarella, Ham, Mushrooms, Olives and rucola

 

PIZZA VALTELLINA  15

With bresaola, arugula and Parmesan

 

PIZZA AL QUATTRO FORMAGGI  15

With four cheeses and basil

PANINI CON POLLO  12

Breast of chicken with rucola,black olive paste

 

PANINI ALLA CAPRESE  12

Mozzarella, tomato and basil paste

 

PANINI VEGETARIANO  12

With fresh mixed vegetables

 

PANINI CON PROSCIUTTO  12

With prosciutto di parma and fresh mozzarella

 

SOUP OF THE DAY  8

Dinner Menu

Antipasti

Secondi Piatti

VERDURE ALLA GRIGLIA  14

Mixed grilled vegetables with a touch of balsamic vinegar

 

PROSCIUTTO DI PARMA CON MELONE  14

Sweet Parma ham with melon

 

CARPACCIO DI MANZO CON OLIO TARTUFATO  15

Beef carpaccio with parmesan and truffle oil

 

VONGOLE OREGANATA  14

Little neck clams with seasoned bread crumbs

 

FUNGHI PORTOBELLO CON SALSICCIA  14

Sauteed Portobello mushrooms and Sausage with olive oil and garlic

 

CARCIOFI CHELSEA  17

Sautéed artichokes in garlic and oil

 

MELENZANE RIPIENE ALLA PARMIGIANA  16

Eggplant parmigiana stuffed with zucchini, tomato sauce and mozzarella topping

 

ZUCCHINE FRITTE  13

Fried zucchini

 

CALAMARI FRITTI  14

Fried calamari

Insalate

CAESAR SALAD  13

 

CAPRESE  15

Buffalo mozzarella imported from Italy with tomato and basil

 

INSALATA MISTA DI STAGIONE  11

Organic mixed greens with vinegar and oil dressing

 

INSALATA DI FINOCCHIO E RUCOLA  14

Arugula and fennel salad with shaved parmesan

Zuppe

PASTA FAGIOLI  10

Pasta, smoked pancetta and bean soup

 

MINESTRONE  10

Fresh vegetables soup

 

PAPPA AL POMODORO  10

Tomato soup

POLLO CAPRICCIOSO  23

Breast of chicken with red peppers, zucchini, white wine  in tomato sauce

 

SCALOPPINA AI FUNGHI  23/26

Chicken or Veal scaloppini with mushrooms in a Marsala wine sauce

 

VEAL CHOP TRASTEVERE  40

Breaded veal chop with mixed salad & tomato topping

 

SCALOPPINE SORRENTINO  23/27

Chicken or Veal scaloppini with layers of prosciutto, eggplant, mozzarella in a marinara sauce

 

VITELLO ALLA VALDOSTANA  32

Veal cutlet stuffed with fontina cheese & prosciutto, sautéed with mushrooms in a Marsala sauce

From The Grill

PAILLARD DI POLLO  22

Grilled chicken paillard with mixed salad

 

GAMBERONI ALLA GRIGLIA  30

Grilled jumbo shrimps

 

SALMONE  28

Grilled salmon steak

 

COSTOLETTE DI VITELLO  38/42

Grilled veal paillard or grilled veal chop

 

BRANZINO AL FORNO  32

Oven roasted whole Branzino with rosemary, extra virgin olive oil and garlic

 

STEAK  P/A

Prime, Dry Aged Shell steak with rosemary, olive oil and garlic

Wood Burning Oven

Branzino al forno  30

Oven roasted filet Branzino with rosemary, extra virgin olive oil and garlic

 

GALLETTO  26

Cornish Hen

 

QUAGLIE ALLA BOSCAIOLA  28

Three quails cooked in the brick oven with  rosemary garlic and olive oil served with salad

Brick Oven Pizza

Paste

PENNE ALL'ARRABIATA  19

With a spicy tomato sauce

 

GEMELLI AMATRICIANA  20

Short spiral pasta with smoked pancetta, onions & tomato sauce

 

RAVIOLI TOSCANI  21

Spinach and ricotta cheese in a light pink sauce

 

SPAGHETTI CON GAMBERI E POMODORO  22

With fresh shrimps, garlic, olive oil and tomato sauce

 

FETTUCCINE PUTTANESCA  21

Homemade fettuccini with anchovies, black olives, capers and light tomato sauce

 

LINGUINI CON POLPETTE  21

Linguini with meatballs in marinara sauce

 

TAGLIOLINI NERI CON SALMONE AFFUMICATO  23

Black tagliolini with smoked salmon and creamy tomato sauce

 

RIGATONI CON BROCCOLI RABE E SALSICCIA  23

Rigatoni with broccoli rabe, sausage, white beans, olive oil and garlic

 

GNOCCHI ALLA BOLOGNESE  21

Homemade dumplings with meat sauce

 

SPAGHETTI ALLE VONGOLE  23

Manila clams in a white clam sauce

 

LASAGNE  21

Homemade meat lasagna

MARGHERITA  17

With mozzarella, tomato and basil

 

PIZZA ALLA FRANCESE  18

With onions, bacon and mozzarella

 

PIZZA AI FUNGHI  18

With mushrooms, tomato, basil and mozzarella

 

PIZZA AL CARCIOFI  18

With sun dried tomatoes, artichokes and mozzarella

 

PIZZA AL POLLO  19

With mozzarella, tomato, chicken and broccoli rabe

 

PIZZA VALTELLINA  20

With bresaola, arugula and parmesan

 

PIZZA QUATTRO STAGIONI  20

With tomato, mozzarella, ham, mushrooms, olives and arugula

 

PIZZA ALLA PUTANESCA  18

Light mozzarella, anchovies, black olives, capers, tomato sauce and basil

Risotti

RISOTTO CON PORCINI  27

With porcini mushrooms and saffron

 

RISOTTO VEGETARIANO  26

With fresh mixed vegetables,only extra virgin olive oil

BRUNCH MENU

Saturday & Sunday 12pm - 4pm

PRIX FIXE MENU $16.95

- ALL ITEMS AVAILABLE A LA CARTE -

With choice of Mimosa, Bellini, Bloody Mary or Glass of Wine, coffee or tea, one entrée and homemade biscotti.

BRUNCH SPECIALS

Eggs Florentine  12

Classic eggs Benedict style with sautéed Spinach

 

Eggs Benedict  14

Classic with Canadian bacon or salmon

 

Frittata  13

Eggs, pancetta, spinach, peppers, onions

 

Steak and Eggs  14

New York Sirloin steak and two eggs any style

 

Three Eggs any Style  13

Choice of bacon, sausage or ham and fries

 

Chelsea Scrambled Eggs  14

With prosciutto di Parma and tomatoes over toast

 

Three Eggs Omelet  12

With spinach and goat cheese

 

Chef’s Beef Burger  13

With provolone and crispy bacon, served with fries

Homemade Ravioli  13

With spinach and ricotta cheese in tomato sauce

 

Gemelli all’Amatriciana  13

Short spiral pasta with smoked pancetta, onions & tomato sauce

 

Smoked Salmon on Toasted Bagel 14

Served with cream cheese, cappers and red onion

 

Buffala Mozzarella Panino  13

With tomato and basil

 

Grilled Chicken Breast Panino  13

With arugula and roasted peppers

 

Fried Calamari 10

Served with hot cherry peppers rings and a spicy Marinara sauce

 

Insalata alla Cesare con Pollo alla Griglia  13

Classic Caesar dressing, Parmigiano, crotons, with grilled chicken breast

 

Pizza all’Occhio di Bue 12

Pizza with  tomato sauce, mozzarella cheese, spinach and a  sunny-side egg

ZUPPE

SIDE ORDERS

Papa al pomodoro  5.50

Tomato and bread soup

 

Minestrone  5.50

White beans and vegetable soup

Grilled sausage   5.50

Fried zucchini   5.50

Crispy bacon   5.50

French-fries   5.50

DRINKS

Red or white wine  5.50   |   Mimosa or Bellini  5.50   |   Sodas  2.50   |   Juices  3

Coffee or tea  2.50   |   Espresso  2.50   |   Cappuccino  3

Party Menu

Host your next private party at Chelsea Ristorante Italiano!

Inquire Online → or call our private party line at 646-941-7818

Party Menu #1 $55

Party Menu #2 $66

ANTIPASTO VARIO: Grilled Portobello mushrooms, buffalo mozzarella with tomato and basil, sauteed artichokes in garlic and oil.

PRIMO: Combination of three “Chelsea” homemade pastas.

DESSERT: Any choice of three “Chelsea” homemade desserts.

COFFEE OR TEA: Included in the price.

ANTIPASTO VARIO: Grilled Portobello mushrooms, buffalo mozzarella with tomato and basil, sauteed artichokes in garlic and oil.

SECONDO: Choice of: Chicken Capriccioso - Grilled salmon steak, Scaloppine any Style: Marsala, Piccata, Pizzaiola.

DESSERT: Any choice of three “Chelsea” homemade desserts.

COFFEE OR TEA: Included in the price.

Party Menu #3 $71

ANTIPASTO VARIO: Grilled Portobello mushrooms, buffalo mozzarella with tomato and basil, sauteed artichokes in garlic and oil.

PRIMO: Combination of two Chelsea homemade pastas.

SECONDO: Choice of: Veal Marsala, Chicken Capriccioso, Grilled Salmon Steak. Ad additional $10.00 for Veal Chop.

DESSERT: Any choice of three “Chelsea” homemade desserts.

COFFEE OR TEA: Included in the price.

Party Menu #4 $82

ANTIPASTO VARIO: Grilled Portobello mushrooms, buffalo mozzarella with tomato and basil, sauteed artichokes in garlic and oil.

PRIMO: Combination of two Chelsea homemade pastas.

SECONDO: Choice of: Veal Chop Trastevere, Red Snapper Oreganate, Veal Scaloppine, any style : Marsala, Piccata, Pizzaiola.

DESSERT: Any choice of three “Chelsea” homemade desserts.

COFFEE OR TEA: Included in the price.

***30% Deposit is required upon Confirmation of the Event Taxes (8.875%) and 20% Gratuities are not included in the price. Deposit will only be refunded if you provide 14 days notice of cancellation.

Dessert Menu

CHOCOLATE SOUFFLE  10

Moist chocolate cake with a heart of creamy rich chocolate

 

TIRAMISU LADY FINGERS  10

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

 

CHOCOLATE MOUSSE GLASS  10

Rich chocolate mousse and zabaione topped with chocolate curls

 

CARROT CAKE  10

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

 

GELATO FLAVORS  10

Chocolate - Vanilla Bean

GRANDMOTHER CAKE (TORTA DELLA NONNA)  10

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

 

RICOTTA CHEESECAKE  10

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

 

PEACH RIPIENO  10

Peach sorbetto served in the natural fruit shell

 

LEMON RIPIENO  10

Refreshing lemon sorbetto served in the natural fruit shell

 

BOMBA  10

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

Wine List

White

Red Wines (Italy)

Chardonnay “Grgich Hills“ (Napa Valley)  78

It’s made from grapes grown naturally, produced juicy tropical fruit and lemongrass flawers its perfect with a wide range of food including Fish

Chardonnay “Pra Vinera” (Reserve)  42

Full and Elegant Bouquet,Hints of Exotic Fruits, Complex and Lasting Taste

GRECO DI TUFO "Villa Matilde" (Campania)  48

Delicate Scents of Apricots, Apples, Fern and Mint, Long, Fruity Finish

Gavi “San Matteo” (Piemonte )  48

Light and Fresh with flavours of Toast, Citrus, Lime and Minerals

GAVI DI GAVI Black Label "La Scolca" (Liguria)  98

Delicately Scented, Bright Grapefruit and Lemon Flavors

ORVIETO CLASSICO "Lecciaia" (Umbria)  46

Spicy Bouquet, Medium Bodied with a Fresh, Crisp Character

PINOT GRIGIO "Palmadina" (Veneto)  46

A distinct dry Wine with Elegant Fruit Flavors

PINOT GRIGIO "Santa Margherita" (Alto Adige)  68

Pale Straw, Clean Intense Aroma, Green Apple aftertaste, Dry Flavor

RIESLING "Schmitt Sohne" (Germany)  46

Crisp acidity with sweet fruit, soft with nice structure

Sauvignon Blanc “Grgich Hills“ (Napa Valley)  58

Aromas of Lemon and Passion Fruit, A Hint of Spice and Fresh Acidity

Rosé Saladini Pilastri Rosato “Marche”  44

Dry on the palate with berry fruit, intense, clean and fresh

Special Selection

AMARONE "MASI" (Veneto)  126

Smooth and Rich with Marvelous Array of Flavors

AMARONE "BERTANI" (Veneto)  280

Classic Amarone producer, a Serious Wine

ORNELLAIA "Superiore"  420

Rich Ruby Red Color, Sensations of Spices, Mint and Tar

Cabernet Franc “Pillitteri Estates“ (Niagara)  144

CABERNET SAUVIGNON "Jordan" (Alexander Valley)  120

Great Character, Full Bodied, Velvety Texture

CABERNET SAUVIGNON "Cakebread Cellars"  156

Richly Textured, Flavors of Berries, Notes of Tobacco and Cedar

FAR NIENTE (California)  280

Cassis and Blackberries Notes, Spicy Oak Aromas, Very Rich Flavor

OPUS ONE (California)  390

Full Bodied , Good Structure

SASSICAIA  420

Soft and intense with plums, cherries and chocolate

Cabernet Sauvignon “Stags leap” (Napa Valley)  110

Cabernet Sauvignon “Caymus” (Napa Valley)  175

Barbera D’Alba “Roreto” (Piemonte)  48

Aromas of Plummy Fruitwith savory Overtones, Light-Bodied

Chianti Classico Riserva “Fassini” (Toscana)  46

Ruby Red Color, Dry Cherry and Blackberry Aromas, Medium-Bodied

Chianti Classico Peppoli “Antinori” ( Toscana)  68

Red Fruit Aromas of Red Berries With Hints of Coffee And Vanilla

DOLCETTO D'ALBA "Rocche Costamagna" (Piemonte)  48

Fruity and Dry With a Soft Tannins, Slight Acidity and Good Finish

Merlot Lunaiolo (Umbria)  46

Intense ruby-red with strong violet notes

Montepulciano D’Abruzzo ”Morus” (Abruzzo)  44

Ruby Red Color, Dry Cherry and Blackberry Aromas, Medium-Bodied

Poggio al Tufo “Tommasi” (Toscana)  48

A fine super Tuscan with 60% Sangiovese & 40% Cabernet Sauvignon

Rosso Di Montalcino “Castiglion del Bosco “ (Toscana)  48

Intense Ruby Red Color, Medium to Full Body, Lingerine Finish

SANGIOVESE DI ROMAGNA (Gregorina)  46

Ruby Red Color, Dry Cherry and Blackberry Aromas, Medium- Bodied

Brunello di Montalcino “ l Principe“ ( Italy)   78

AMARONE "CESARI" (Verona)  98

Opulent and Deep Taste, combines Sheer Power with Ripe Softness

Grgich Hills Cabernet Sauvignon (Napa Valley)  120

The result is a Full-Bodied, elegant Cabernet Sauvignon with pure flavors and pronounced sense of place

Barolo “Cantina Merlo” (Italy)  75

Ruby Red Color, Aromas of Vanilla and Licorice, Dry Good-Bodied

Barbaresco “Rocche Meruzzano” (Piemonte)  88

Rich Ruby Red Color, Austere with Sensations of Spices, Mint and Tar

Brunello Di Montalcino “Visconti”  96

Good Structure with Perfumes of Fruits and Clean Freshness, Full-Bodied

Pinot Noir “ Belle Glos” Santa Lucia  115

Chianti Classico Riserva Ducale “Ruffino” (Toscana)  96

Deep and Rich with Ample Fruit and Barthy Aroma

California, Argentina & Australia

Cabernet Sauvignon “Newton” (Napa County)  60

Rich Texture with lush Ripe flavors of Blackberry, Cassis and Raspberry

PINOT NOIR "Mark West" (Central Coast)  44

Strawberries,Raspberries and a faint Campfire Aroma, Smooth, Velvety Texture

CABERNET SAUVIGNON HALL (Napa Valley)  96

Peppery and full of the richness of ripe berries

MALBEC RESERVE "Kaiken" (Argentina)  46

Deep Red Color with Fruit Flavors of Plum, Cherry, and Blackberry; soft finish

SHIRAZ "McWilliams" (Australia)  44

Shiraz is peppery and full of the richness of ripe berries

Champagnes & Sparkling Wines

PROSSECO Nani Rizzi  44

PROSECCO Tenuta S.Anna  46

Moet & Chandon, Imperial  130

DOM PERIGNON  360

White Wines by the Glass

PINOT GRIGIO (Italy)  11

CHARDONNAY (California)  12

SAUVIGNON BLANC (Napa Valley)  13

ORVIETO CLASSICO (Italy)  12

PINOT GRIGIO Palmadina (Italy)  13

RIESLING (Waipara Valley)  12

ROSE (Italy )  12

IMPORTED BEERS

Red Wines by the Glass

MONTEPULICIANO D'ABRUZZO  11

CHIANTI TUSCANY (Italy)  11

CABERNET SAUVIGNON (California)  13

MERLOT (California)  13

SHIRAZ (Australia)  12

PINOT NOIR (Mark West)  12

SANGIOVESE (Umbria)  12

PRIMITIVO (Italy)  14

DOMESTIC BEERS

COORS LIGHT  7

BUDWESIER  7

BROOKLYN LAGER  8

IPA  8

PERONO   8

STELLA ARTOIS  8

HEINEKEN  8

CORONA  8

HAPPY HOUR

3PM - 7PM EVERYDAY

 

DRINKS

 

ITALIAN SPRITZ 8

 

GLASS OF VINO 6

Featured white or red wine

 

WELL DRINKS 7

 

BIRRA 5

Beer: Bartender's choice

 

FOOD

 

ZUCCHINE FRITTE 8

Fried Zucchini

 

BRUSCHETTA DEL GIORNO 6

Bruschetta

 

POLPETTINE 6

Meatballs, San Marzano tomatoes, parmigiano

 

OLIVE 4

Mixed marinated olives

 

SALUMI E FORMAGGI 16

Chef's Selection

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