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| Mussels Dijon |
$9.28 |
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| Prince Edward Island mussels steamed in white wine, Dijon mustard, garlic and herbs. | ||||||||||
| 3. Smoked Trout |
$9.28 |
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| Rainbow trout seasoned and hickory smoked in house; served with lemon-caper sour cream. | ||||||||||
| Shrimp & Sausage Fritatta |
$10.44 |
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| Traditional Italian omlette made with Sicilian sausage and tiger shrimp. | ||||||||||
| 5. Grilled Calamari |
$11.60 |
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| Allegro's signature appetizer; dressed with a spicy citrus marinade. | ||||||||||
| Eggplant Crepes |
$9.28 |
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| Thinly sliced eggplant rolled around ricotta, greens and toasted almonds; served with a zesty marinara. | ||||||||||
| 7. Allegro Antipasti Platter |
$0.00 |
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| Artisanal cheeses, cured meats, & marinated vegetables. Served with crostini, nuts, and olives. | ||||||||||
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| Shrimp & Lobster Bisque |
$7.54 |
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| Finished with brandy. | ||||||||||
| Autumn Soup Special |
$7.54 |
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| See daily special menu or ask your server. | ||||||||||
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| 10. Allegro Salad |
$8.12 |
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| Tender field greens tossed with your choice of Allegro dressings; topped with sliced grape tomatoes, julienne fennel, & imported olives. | ||||||||||
| Pear, Walnut & Chevre Souffle Salad |
$8.12 |
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| Spicy arugula leaves tossed with lemon-walnut dressing and topped sliced pears, toasted walnuts and a goat cheese souffle. | ||||||||||
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| Butternut Squash Ravioli with Brown Butter & Sage |
$0.00 |
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| Homemade pasta over a bed of sauteed green and pancetta; topped with a rich veal stock, butter and sage sauce. | ||||||||||
| 13. Pasta del Sol |
$0.00 |
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| Penne pasta tossed with sun-dried tomatoes, shallots, cream and Romano cheese. | ||||||||||
| Gnocchi Inverno |
$0.00 |
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| Potato pasta sauteed in brown butter with wild mushrooms and topped with Gorgonzola cheese. | ||||||||||
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| 15. Allegro Vegetable Platter |
$8.12 |
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| Fresh beets poached in burgundy wine, sauteed new potatoes, and a seasonal vegetable selection. | ||||||||||
| Sauteed Beans & Greens |
$8.12 |
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| Cannellini beans and seasonal greens sauteed with olive oil and garlic; finished with grated Romano cheese. | ||||||||||
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| Grilled Seafood with Red Wine & THree Peppercorn Sauce* (Market Price) |
$0.00 |
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| MArket selection seafood brushed with olive oil, citrus juices and herbs; grilled and served with scallions and red wine and tri-peppercorn demi-glace. Please ask server about pricing. | ||||||||||
| 18. Chef Nolan's Boullabaisse |
$26.68 |
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| Market selection seafoods, shrimp, scallops, calamari and mussels, poached in a spicy saffron and tomato broth with julienne vegetables; served with toasted bruschetta and tapenade. | ||||||||||
| Peacan Crusted Salmon with Champagne Cream* |
$27.84 |
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| Salmon Fillet coated with toasted pecans and pan roasted; served with a Champagne cream sauce. | ||||||||||
| Stuffed Chicken Salsiccia |
$25.52 |
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| Chicken breast stuffed with sweet sausage, pistachios, dried apricots and cherries, pan roasted; served with a Port wine reduction. | ||||||||||
| 21. Veal Chop with Fig & Tomato Demi-glace* |
$32.48 |
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| 14oz. veal loin chop brushed with citrus marinade and grilled; served with a rich fig, tomato and veal stock sauce. | ||||||||||
| Pork Scallopine Saltimbucca* |
$29.00 |
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| Thin cuts of pork tenderloin brushed with citrus-olive oil and herbs; grilled and layered with sliced Parma prosciutto, peppercorn Fulvi cheese; topped sage infused oil and balsamic vinegar reduction. | ||||||||||
| Horseradish Crusted Lamb with Sambuca Cream* |
$32.48 |
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| Rack of lamb seasoned, grilled, and coated with a Sambuca and mint cream sauce. | ||||||||||
| New York Strip Steak* |
$37.12 |
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| 14oz. strip steak brushed with olive oil and herbs; grilled and served with sauteed mushrooms and a porter demi-glace. | ||||||||||
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| 25. Lemon Tart |
$7.54 |
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| Lemon curd in an almond pastry crust. | ||||||||||
| 26. Tuaca Creme Caramel |
$7.54 |
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| A light orange-vanilla liquer flavored custard; served with fresh fruits and whipped cream. | ||||||||||
| 27. Berry White |
$7.54 |
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| A pastry crust filled with fresh berries; covered in white chocolate. | ||||||||||
| 28. Chocolate Terrine |
$7.54 |
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| A flourless chocolate dessert served with raspberry puree. | ||||||||||
