Pasta, Risotto & Pizza
Golden Spoon Duck Risotto: 1st place in a prestigious competition of 20 top 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.
Truffled Mushroom Risotto: An artisanal riso (superior Vialano Nano from Veneto) with a lovely mushroom medley intensified with truffled Porcini cream, topped with a Fontina-Mascarpone panna.
Rabbit Pappardelle: Famous Allegro dish. (1999 - 12th edition) Tender rabbit braised in a truffle scented ragout with forest mushrooms, andouille sausage, shallots, chicoria, tossed with Italian broad egg noodles.
Goat Spezzatino & Cavatelli: Chef’s favourite dish! Whole Ontario goat slow roasted in grappa sugo with leeks, fennel seeds, rosemary, & laurel. Served with home made sage cavatelli pasta, chickpeas, kale, chili, chocolate-apricot brunoise.
Gnocchi Bianco Nero – Fra Diavolo: Grilled calamari on two house made dumplings: black squid ink gnocchi and traditional white potato gnocchi. Presented with a spicy Amalfi Lemoncello sauce, gremolata, fennel, watercress, red peppercorns.
Napoletano Trio with Rigatoni: Traditional dish of meatballs, veal braciole (involtini) and pork ribs, simmered five hours in a tomato ragu. Served with artisanal rigatoni pasta from Napoli with Parmigiano dusting.
Sofia Pizza: Authentic preparation. Hand crushed imported Vesuvius tomatoes, Fiorella bocconcini, fresh torn basil, drizzled with estate EVOO, sprinkled with sea salt.
Tre Pigs: House-made sausage, cacciatore salami, double smoked bacon, roasted red peppers, caramelized leeks, rosemary pesto, tomato sauce and mozzarella.
Parma: Prosciutto crudo, fresh arugula, shaved Aurricchio, candied orange, cracked black pepper and Parmigiano panna base.