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.
The Lusty Goat: Chef's favourite dish! Whole Ontario goat slow roasted in its own juices prepared with leeks, fennel seeds, rosemary, laurel, Tuscan beans and Vin Santo figs with homemade strozzapreti pasta. Topped with Afrim's artisanal 'lusty goat' cheese.
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.
Porco x 3: House-made semi-spicy sausage, in-house pork belly, double smoked bacon, roasted red peppers, caramelized leeks, tomato sauce and mozzarella.