Allegro La Verne Menu

ciabatta bread toasted with garlic and olive oil, topped with chopped fresh tomatoes and basil.

italian cured ham and fresh melon dressed in a port wine reduction.

thin slices of raw beef tenderloin with slivers of parmesan cheese, extra virgin olive oil, lemon juice, capers and arugula.

tender calamari in our house seasoning lightly floured, fried and served with marinara sauce.

mussels and clams steamed in a spicy tomato and white wine broth, or in white wine, garlic, onions and cream.

a whole steamed artichoke stuffed with a fondue-style cheese dip with spinach and rock shrimp, garlic toasts.

a sampling of authentic appetizers, insalata caprese, bruschetta, prosciutto e melone, calamari fritti, mozzarella-stuffed rice balls, salami, marinated mushrooms, cheeses and olives.

a large bowl of fresh vegetable and noodle soup.

tuscan bean salad with mixed greens and warm goat cheese.

spinach salad with pancetta, gorgonzola cheese and honey mustard dressing.

our caesar salad prepared in the traditional style (dressing contains raw eggs).

with chicken

a combination of salami, ham, mozzarella, mushrooms, olives, tomatoes and hard-boiled egg tossed in an extra virgin olive oil dressing with romaine lettuce.

fresh salmon, braised and served with two sauces- red bell pepper sauce and basil sauce over a bed of sautéed spinach and angel hair pasta.

pan-seared sea scallops with a brandied shrimp sauce, served with risotto milanese and baby vegetables.

large mexican shrimp, sautéed in garlic, butter, white wine and parsley, served with angel hair pasta and baby vegetables.

chicken scaloppini in a lemon and capers sauce, served with carrot mousseline, steamed broccoli and bowtie pasta.

boneless chicken breast, stuffed with roasted red bell pepper, asparagus and mozzarella, poached in chicken broth and served with cheese tortellini and steamed vegetables in a basil sauce.

breaded chicken breast with mozzarella and parmesan cheese and marinara sauce, served with linguini and steamed asparagus.

thin slices of veal in a lemon capers sauce, served with carrot mousseline, steamed broccoli and bowtie pasta.

thin slices of veal topped with a creamy porcini mushroom sauce, carrot mousseline, steamed broccoli and bowtie pasta.

a 10oz. usda choice beef filet with a gorgonzola and green peppercorn sauce, served with mashed potatoes, green beans and tomato provençale.

spaghetti with ground sirloin in a tomato sauce with mushrooms.

chicken cannelloni in a creamy cheese sauce with fresh broccoli.

cheese lasagna with marinara sauce.

fettuccini in a creamy cheese sauce with ham and peas.

angel hair pasta with fresh salmon, peas and mushrooms, served in a white wine cream sauce with dill.

tender chicken morsels in a creamy marsala wine sauce with mushrooms, served over spinach fettuccini, topped with roasted almonds.

cheese filled tortellini in a creamy pesto sauce.

bowtie pasta with shrimp, mushrooms, sun-dried tomatoes, asparagus, roasted garlic and fresh oregano in extra virgin olive oil.

linguini with steamed clams in a sauce of garlic, white wine and cream.

shrimp, scallops, tuna, squid, mussels and clams in a tomato white wine broth with garlic and fresh basil.

chicken ravioli in a mushroom and cream sauce.

penne pasta with italian sausage, fresh tomatoes in a spicy tomato and white wine sauce topped with fresh cilantro.

italian sausage, green peppers, onions, mushrooms, thyme and mozzarella.

chicken breast, sun-dried tomatoes, goat cheese, mushrooms and thyme.

lady fingers, rum, zabaglione, mascarpone, espresso and cocoa powder.

crème brûlée with orange wedges and berries.

seasonal berries served plain or with fresh whipped cream.

assorted gelatos.