Via Allegro Ristorante est un établissement convivial. Via Allegro Ristorante est ouvert tard tous les jours de la semaine. L'accès est aisé par voiture. Le secteur adjacent est connu pour ses nombreux magasins et restaurants.
Rustic Pork BBQ: Grilled petite tasting of: Tuscan dry ribs, Baresi sausage, and smoked pancetta bacon. Soft polenta folded with speck and chives presented with grilled radicchio and spring onion with EVOO and balsamic.
Pasta
Crab Ravioli
In-house made fine crab and lemon bechamel ravioli with coriander butter with rose lobster bisque drizzle, fresh peas. Centre cut crab leg garnish.
Entree
Fish
Tuna seared rare with two large wild caught sea scallops, farro with a medley of sweet peas, fava beans, artichoke hearts, and olives, garnished with caponata.
Chef 's Exclusive Tasting
The chef ’s inspired innovations are an enchanting surprise for the senses
Three Kings MENU - Via Allegro Ristorante
Three majestic artisanal products of Italy
Sweet Parma Prosciutto (aged 48 months exclusively for Allegro); Parmigiano Reggiano (The only 5 year old in Canada, exclusive for Via Allegro by the Cheese Boutique); Aceto Balsamico di Modena reduction, arugula salad, fig-balsamic jam . Platter style.
Bella Campania
Imported (D.O.P.) Mozzarella di Bufala and a petit herb salad with grape tomato, pine nut, raisins, baby Buffalo, sea salt and EVOO.
Quebec Duck 2
Artisanal in-house excellence. Foie Gras torchon rolled in pistachio (served chilled) with a Moscato frutta candita filling on fine lentils and candy cane beets. Coupled with delicate house cured duck Prosciutto (aged four months) with baby mizuna and seasonal fruit, two great salts, nut-fruit toast.
Platinum Carpaccio
Beef tenderloin rolled in gremolatta, accompanied by a minted salad of artichoke hearts, honey mushrooms and arugula with shaveds Reggino, estate EVOO
Caesar” Allegro Style
Romaine hearts, light vinaigrette dressing, shaved Padano, toasted hazelnuts, crispy Speck (smoked Italian ham). Piccolo panzerotti
Pasta, Risotto And Pizza MENU - Via Allegro Ristorante
Golden Spoon Risotto
This risotto won 1st place in a prestigious competition of 20 Chefs. Artisanal Vialone Nano riso simmered with slow braised duck confit and agro dolce grape preserve, served with seared Quebec Foie Gras, finished with authentic Balsamic vinegar of Modena. (FYI- The extremely rare fifty year old Balsamic was used in this competition.) Selections of Balsamic’s available; 25 year old, 50 year old, and 100 year old
42,95 $
Risotto Del Sud
Southern Italian style risotto with superior olive oil (light and healthy no butter or cheese) simmered in tomato sauce with Bay scallops and topped with seared large wild sea scallops.
Risotto ai Funghi
Seasonal exotic mushroom medley (sourced daily), with artisanal riso intensified with Porcini cream, Fontina-Mascarpone panna, finished with fine Piedmontese white truffle oil.
Napoli Semplice
Pure and simple! Authentic egg tagliatelle & sweet cherry tomatoes imported from Napoli. Whole garlic, fresh torn basil, sea salt and estate EVOO.
Rabbit Two Ways & Pappardelle
Roasted stuffed rabbit loin medallions accompanied by imported broad egg noodles with braised truffle scented leg meat, seasonal forest mushrooms, sweet onion, chorizo sausage, chicoria and braising ragout.
Seafood Classico & Spaghettino
An abundance of sea jewels: Super jumbo Black Tiger shrimp, large wild caught sea scallop, calamari, cultured mussels, in a traditional white wine tomato sauce, authentic Spaghettino.
From My Youth, “Left over Pasta”
Pasta Fagioli e Patate: Seven types of pasta with pulled pork osso bucco, two beans, potatoes, pancetta, chard, and thin cut smoked ham.
Porco x 3 Pizza
Semi-spicy boar sausage, in-house cured pancetta, smoked Italian ham, red peppers, caramelized leeks, tomato sauce and mozzarella.
Sofia Pizza
Authentic preparation. Hand crushed imported Vesuvius tomatoes, Fiorella bocconcini, fresh torn basil,drizzled with estate EVOO, sprinkled with sea salt.
Classic Entree MENU - Via Allegro Ristorante
Ecsta Sea Grill
Seafood composition of super jumbo Black Tiger shrimp, large wild sea scallop and fresh fish selection (ex. Black Cod). Sweet lemon and tarragon beurre blanc. Corn chowder, native rice risotto. Chef ’s vegetables.
Platinum™ Beef
A selection of classic steaks: New York Striploin, Tenderloin and Ribeye. Beautifully grilled and served with the Chef’s daily potato preparation, and seasonal vegetables.
Large Eye Lamb
Minted gremolatta crusted rack of lamb. Pan toasted sage and Pecorino gnocchi, sweet garlic sautéed rapini.
Canada’s Best Veal Chops
Beautifully frenched presentation with our famous Balsamic and grape confit reduction. Chef’s potato gratin creation and vegetable accompaniment. Choice: (Chef 's Preference) Provimi: Naturally grain fed, pink, Milk fed, white, very tender. medium tenderness.
Veal Tenderloin
‘Iron Pan’ caramelized veal tenderloin with a Scarmorza cheese and mushroom flan. Red wine and fig reduction, Chef’s daily potato preparation and market vegetables.
Lobster By the Pound
2 pound fresh hardshell Nova Scotia lobster. Broiled or steamed with Chef ’s seasonal accompaniments.
Cheese MENU - Via Allegro Ristorante
5 ½ Year Reggiano
(Only one in North America, maybe the world) This King of cheese was personally aged by Fatos Pristine of the Cheese Boutique exclusively for Via Allegro. Enjoy this nutty grainy noble cheese with Chef’s accompaniments. Compliment with Recioto della Valpolicella, San Rustico; 2oz.
Selection of Artisanal Cheese
Sourced daily from the Cheese Boutique and individually plated with Chef’s accompaniments. An interesting selection of Port to enhance this experience is offered as an option.
Dessert MENU - Via Allegro Ristorante
Passionfruit and Mascarpone Cheesecake
(House Specialty) Tart and creamy cheesecake on an Amaretti cookie and coconut crust, freshly squeezed Passionfruit with an ‘Alize’ and lavender fruit syrup.
Chocolate Semifreddo
78% Chocolate and candied orange semifreddo with crushed Amaretti cookies paired with preserved apricots poached in Prosecco and Amaretto liqueur.
Tiramisu (“pull me up”) Duet
Our classic dessert of Brandy scented espresso soaked Italian biscuits with layers of imported mascarpone cream. Also a nutella (hazelnut and chocolate) tiramisu variation with a milk chocolate banana sauce.
Creme Brulee
Classic Tahitian Vanilla custard with a traditional caramelized crust. Accompanied by an almond and lemon peel biscotti wafer for dipping.
Selection of Gelato
Refreshing selection of freshly prepared in-house spun sorbet and gelato, made from fresh fruit and all natural ingredients.
Via Allegro Biscotti Plate
Assortment of in-house prepared artisanal biscotti with saba marinated strawberries Traditional accompaniment with biscotti – Tuscan Vin Santo; 1 oz.
I have been to over 100 fine dinning resturants in Ontario.
This has to be the most fine-dinning and the greatest authentic food I have ever tried in North America.
Over 10,000 wine selection.
Food is to die for........
The Caesar salad was excellent, as was the Risotto ai Funghi. Rib-eye was just ok, quite small for the price. I can make better steaks at home. Gelato was delicious.
The server was OK but didn't seem completely knowledgeable on all of the items on the menu as well as the daily specials; He may have been new to the restaurant. He was also somewhat pretentious at times which annoys me when visiting a restaurant that can't get a simple steak right.
**Update Feb 16, 2009:
Visited again last night. Had a terrific waiter, very accommodating. Food was excellent across the board (although they had run out of the item I wished to order.... but we were among the later diners so I can understand that).
Wonderful atmosphere for 2... lively, inviting and classy. Probably would be difficult to have conversations with more than one other couple. The service was incredible. Even though it was explained that our dinner service was between 6:30 and 8:30 we stayed leisurely until 9pm. The food was delicious and well presented and you pay the price for that! Definitely a special occassion type of place.
Would consider going back.
An absolutely amazing experience!! Lino the executive chef, and jake the sous chef personally came to take my order, and let me tell you the food was like nothing i have ever eaten. The servers were friendly, polite and extremely knowledgeable. Presentation was fantastic and the freshness of the ingredients and the food in general was superb. Definitely a restaurant to call home. Thank you!
