Cafe Allegro

tender scallops marinated with lemon, lime and cilantro

an allegro signature delight, served with diced tomatoes, basis and extra virgin olive oil

prince edward Island mussels steamed in a white wine garlic broth

open faced, Italian style omelette served with roasted sweet peppers

served with spicy citrus marinade

served with a glass of the wine steward's selected wine designed to compliment the chef's selection - soup

tender spring peas pureed with leeks and cream, served hot or chilled with a cumin creme fraiche- salad

baby spinach and sliced Asian pears tossed with a warmed honey lemon dijon vinaigrette. Topped with toasted walnuts and blueberry stilton

tender bibb lettuce tossed with your choice of allegro dressings, topped with sliced grape tomatoes, julienne fennel and imported olives

signature allegro fettuccine pasta tossed with sun dried tomatoes, shallots, cream and romano cheese

this pasta sheet stuffed with sauteed spinach, morel mushrooms, grated asiago and herbs - simmered in a light angela sauce, finished with a lemon and veal demi glace

rigatoni pasta tossed with crab meat, shrimp, scallops and mussels, simmered in an arugula pesto cream

market selection seafood brushed with olive oil, citrus and herbs - grilled and served with a tomato, cornichon, caper and pepper salsa

market selection seafood, shrimp, calamari and mussels, poached in a spicy saffron and tomato broth with julienne vegetables, and served with a toasted bruschetta and tapanade

halibut filllet topped with citrus seasoned bread crumbs, pan roasted in olive oil and served with coconut puree and tangerine reduction,

Atlantic salmon fillet pan seared and brushed with honey, then dusted with toasted pistachion, served with frisse greens and drizzled with a light citrus

chicken breasts stuffed with French bread, tomatoes, basil and asiago cheese-pan roasted and served with fennel, olive and artichoke simmered in a light chardonnay sauce

tender pork scallopine lightly seasoned and sauteed in brown butter, topped woth spinach, wild mushrooms and roasted sweet peppers simmered in a whole grain mustard sauce

tender rack of lamb brushed with olive oil and herbs, grilled and served with a lemon mint sauce, haricot vert, fiddlehead ferns, fava beans and new potatoes - filet mignon with dark beer and gorgonzola, center cut choice filet brushed with olive oil and herbs. Simmered in a dark beer and gorgonzola sauce, grilled and served with a potato gallet

fresh beets poached in burgundy wine - sauteed red potatoes and a seasonal vegetable selection

fresh asparagus - poached and served with citrus butter