PASTA, RISOTTO AND PIZZA
Golden Spoon Risotto: This risotto won 1st place in a prestigious competition of 20 Chefs.
Artisanal Vialone Nano riso simmered with slow cooked duck confit and agro dolce grape preserve, foie gras cream reduction, finished with authentic Balsamic vinegar of Modena.
Risotto Del Sud: (Light and healthy no butter or cheese). Southern Italian style risotto simmered in tomato sauce and EVOO with calamari, bay scallops, 3 herbs and fennel ribbons. Topped with seared large wild sea scallops.
Rabbit Pappardelle: A famous Allegro dish. Tender braised rabbit, forest mushrooms, andouille sausage, shallots, chicoria and truffle scented braising ragout tossed with imported broad egg noodles.
Truffled Mushroom Risotto: An artisanal riso with a lovely mushroom medley intensified with Porcini cream, heightened with fine Piedmontese truffle oil, topped with a Fontina-Mascarpone panna.
Pheasant Cavatelli: Served tableside. Slow cooked pheasant confit, poached apricots, double smoked bacon with a light grappa braising sugo. Accompanied by sage cavatelli pasta made in-house, presented in a whole cheese wheel of Veneto Montasio aged four years.
Lusty Goat Strozzapreti: Chef’s favourite dish! Served tableside. Whole Ontario goat slow roasted in its own juices & grappa braising sugo with leeks, fennel seeds, rosemary, and laurel. Served with homemade strozzapreti pasta, chickpeas, kale and a chili-chocolate-apricot brunoise. Presented in a whole cheese wheel of Veneto Montasio aged
four years. Topped with Afrim's artisanal 'lusty goat' cheese.
Fra Diavolo Gnocchi Neri: House made black squid ink gnocchi with slow braised Spanish octopus and grilled calamari in a traditional spicy tomato sauce and ratatouille brunoise garnish.
Del Nord Tortellini: Handmade tortellini filled with a mortadella-proscuitto-pork loin-Parmigiano-herb filling. Served with a creamy marjoram Padano panna sauce with pistachio, coarse peppercorns, prosciutto chips, and balsamic jelly cubes.
‘Quatro Regione’ Formaggi Gnocchi: Our artisanal handmade gnocchi in a rich cheese sauce of Emilia parmigiana, Campania smoked provolone, Lombardia gorgonzola & shards of Tuscan pecorino, with walnuts, cranberries and walnut pesto with a balsamic reduction drizzle.
Pasta Semplice: Pure and simple! Allegro's homemade tomato sauce with sweet cherry tomatoes imported from Napoli, whole garlic, fresh torn basil, sea salt and estate EVOO with authentic artisanal linguine from Gragnano (best pasta in the world).
Sofia: Authentic preparation. Hand crushed imported Vesuvius tomatoes, Fiorella bocconcini, fresh torn basil, drizzled with estate EVOO, sprinkled with sea salt.
Tre Porcellini: House-made sausage, cacciatore salami, double smoked bacon, roasted red peppers, caramelized leeks, rosemary pesto, tomato sauce and mozzarella.
Maggie: Canadian Margherita! A traditional Margherita with fresh Quebec Buffalo mozzarella topped with shaved six months aged Majestic Buffalo cheese from Quebec. (The Buffalo were brought over from Campania to produce the milk)