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.
Better than most woodbridge restaurants..
Better...
Better than most woodbridge restaurants..
Better than most mississauga restaurants
Better than any markham restaurant..
but not, I repeat not better than toronto restaurants.
What an amazing dining experience, the service was 10+++! The food was delicious and the portions are huge, just remember to share desert, more than enough to go around! We found it to be great value for the money, beautiful atmosphere and a nice treat for dinner.
At every visit, we are always amazed at the quality and presentation of the food. The same for the service, very attentive offering a nice quiet spot for 2. The atmosphere is very pleasing and never a dull moment with the many bottles of wine and appertif on display.
Whether a special occasion for 2 or casual gathering for 4, it is definitely worth the curiosity.
I was very disappointed with the service we received. The restaurant was not very busy when we arrived but took an hour and half to have our lunch served. Other patrons around us were served and left before we received ours. During that time, the waiter never came back to ask if we wanted additional drinks - we had to call him over and he never apologized or explained the delay. Because of this delay, we had to rush through our meal as we were very late returing to work.
