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.

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

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.

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.

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.

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.