Highlights From Our Regular Menu
Artisanal Bread for Two
A selection of homemade flatbread & classic focaccia with a duet of spreads
Sig Zuppa Di Funghi
(1998) Woodland mushroom soup, Fontina millefoglie pastry
Sig ‘Caesar’ Allegro
Romaine hearts, light vinaigrette, Padano, crispy Speck, rustic croutons
Radicchio, watercress, frisse, shaved fennel, pickled onion, balsamic vinaigrette
Sig IL Re! –‘The KING’
5½ yr. Parmigiano Reggiano (only 5 yr. old in Canada), fig jam
3 imported olives (Italy, France, California), 3 herbs, 3 citrus-chili blend
The Chef’s daily Buffala mozzarella interpretation. Mkt
Italian ‘Fish & Chips’
Calamari floured and flash fried, angel hair fries, Sherry-cilantro aioli
Sig Brain Food
Healthy 3-6-9 omegas. Superior sushi grade tuna tartar, candy cane beets, gooseberry, capers, quinoa, Cypriot salt & EVOO. Petit watercress-fennel-chia seed salad
Lamb Ribs - Tuscan Grill
Slow roasted with gremolata glaze, Tuscan kale, served on a bracce
Beef Tenderloin, lemon mascarpone aioli, champignon, arugula salad, Padano
Sig Italian Stallion
An Allegro Legend! (First in T.O.) Healthy old world favourite. Porcini crusted equine tenderloin carpaccio, oyster mushrooms, micro lettuce, EVOO (select evenings)
Pizza Forno A Legno
Our hand stretched dough is prepared daily with 00 flour from Naples, Vesuvius tomatoes and baked in our authentic wood ovens from the birthplace of pizza.
Imported Vesuvius tomatoes, Fiorella bocconcini, fresh basil, estate EVOO, sea salt
Soft goat cheese, Provencal olives, sun cured tomatoes, grilled peppers, tomato sauce, mozzarella, Pecorino dusting
Sig Tre Pigs
House-made sausage, cacciatore salami, house capicollo, roasted red peppers, caramelized leeks, rosemary pesto, tomato sauce and mozzarella
3 mushrooms, truffled mascarpone-Fontina sauce, smoked mozzarella, sweet onion
Sig Pasta Semplice
Home made tomato sauce of San Marzano & cherry tomatoes from Napoli, with authentic Spaghetti from Gragnano.
Gnocchi Quattro Formaggi
House-made gnocchi & 4 region cheese sauce: Lombardia Gorgonzola, Tuscan Pecorino, Emilia Parmigiano, Campania Smoked Provolone, walnuts, cranberries, vincotto drizzle.
Sig Truffled Mushroom Risotto
Superior Venetian Vialano Nano riso, market mushroom medley, intensified truffled Porcini cream, Fontina-Mascarpone panna. Mkt.
Sig By the Sea in Amalfi – Cavatelli
Mixed baby seafood: baby shrimp, baby Bay scallops, calamari, baby octopus, cultured mussels in spicy Amalfi Limoncello sauce with oregano, fennel, croutons, ceci peas, tossed with cavatelli pasta. (Add Jumbo Black Tiger Prawns.)
Sig Rabbit Pappardelle
Famous Allegro dish (1999). Tender rabbit braised in a truffle scented ragu, forest mushrooms, cacciatore sausage, chicoria, handmade egg pappardelle.
Sig Slowly My Love – Bolognese Tagliatelle
Allegro’s interpretation of Bolognese ragu. Slowly simmered 6 hrs with 3 cuts of meat: beef, pork, chicken thighs. House cut egg pasta.
Sig Duck & Risotto – Golden Spoon
Awarded 1st place in a prestigious competition of 20 Chefs. Vialone Nano risotto, duck confit, agro-dolce grape preserve, foie gras cream reduction, authentic Balsamic vinegar of Modena.
Sig Napoletano Mixed Braise:
Traditional Sunday comfort dish of braised meats: 3 cut meatballs, beef braciole (involtini) & pork ribs, simmered 5 hrs in classic ragu with rigatoni from Napoli, Padano dusting.
From The Grill
Manitoulin Trout & Tricolore
Local fresh water rainbow trout lightly grilled and tricolore salad
Chef’s Choice. Mediterranean Sea Bass in French copper, salsa verde, olive & fennel risotto, market veg
Chilean Sea Bass
Wild Patagonia sea bass filet topped with a wild rice-corn stuffing, Chef’s risotto, market veg. and citrus-tarragon beurre blanc. Mkt. Select evenings
Allegro Veal Chop
Our thick frenched veal chop with Chef’s starch, vegetables & red wine reduction
Sig Celebratory Lamb
Aromatic herbs, Amarone berry risotto, Chef’s veg. and shallot jus reduction. Carved table side for two - Whole Rack Royal Crown of Lamb Roast
Sig Extravaganza – For Two
Surf and turf platter – Chilean seabass filet, Fiorentina tenderloin tagliata, Jumbo Black Tiger prawns. Chef’s risotto & potato, market veg, & sauces (per person)
Platinum™ Beef Collection
(Aged 6-7 Weeks)
Tagliata Florentine Style
Tender & lean beef tenderloin sliced Florentine style medallions, sweet three onion mélange, Chianti jus, Pecorino Toscano fonduta. Served with Tuscan kale farro-risotto. 8oz
Classic French tenderloin, cabernet shallot jus, five herb butter. Chef’s starch. 10oz
Our very best- Large bone-in ribeye, with Allegro’s smoky-herb rub. Accompanied with Chef’s daily starch and vegetable creation
We are happy to accommodate nut allergies where possible. For those with extreme nut allergies please note that our kitchen is not a nut free environment. Thank you for your understanding.