Via Allegro Ristorante
Via Allegro Menu
Download a PDF version of the Via Allegro dinner menu
Cocktail, wine, and spirit lists are available upon request
ZUPPA
daily preparation
market price
CAESAR
baby gem, grana padano, speck, crouton
25
ENDIVES
Belgian endive, shaved radish, snow peas, scarmozza,
tarragon citrus vinaigrette
24
ESTIVA
farro, sweet corn, peaches, arugula, fennel
25
CARPACCIO
beef tenderloin, giardiniera, grana padano
35
TUNA CRUDO
Bomba Calabrese, blood orange, potato crisps
39
BURRATA
Ontario strawberries, marinated beets, turnips, vincotto
31
OCTOPUS CARPACCIO
romesco, saffron aioli, roasted maracona almonds,
young watercress
34
BLACK GOLD CAVIAR
Oscietra, traditional crème fraîche, blini
210
WARM OLIVES
spices, herbs, citrus
9
ARANCINI
arrabbiata
18
CAPRESE
buffalo mozzarella, marinated heirloom tomato, Genovese
basil ricotta
31
LAMB SPEDUCCI
salsa verde, roasted eggplant, yogurt
34
ZUCCHINI FLOWERS
smoked ricotta, n’duja, zucchini pesto
29
CALAMARI FRITTI
angel hair potatoes, sherry aioli
29
FRITTO MISTO
calamari, shrimp, octopus, verdure
39
LOBSTER SPOONS
vermouth tarragon beurre blanc
50
Please inform your server of any allergies or dietary
restrictions before placing your order, as our menu items
may contain traces of allergens
MARGHERITA
San Marzano tomato sauce, fior di latte, basil, sea salt
27
MAIALINO
mortadella, shallot confit, honey, smoked tomato
29
AMERICANO
pepperoni, mozzarella
29
FUNGHI MISTI
foraged mushrooms, porcini crema
32
SOPHIA
burrata, confit tomato, Grana Padano
38
SPAGHETTI POMODORO
San Marzano tomato, basil
28
SPINACH RAVIOLI
sheep milk ricotta, sweet peas, asparagus, toast hazelnuts,
brown butter
35
TRUFFLED MUSHROOM RISOTTO
wild mushrooms, truffled porcini cream, Fontina fonduta
42
GAMBERI ARRABBIATA
grilled shrimp, black tonnarelli
42
BOLOGNESE
classic ragù, tagliatelle
38
SHORT RIB AGNOLOTTI
maitake, taleggio, truffle
54
WAGYU BEEF RISOTTO
tajima striploin carpaccio, braised oxtail, spring onion
75
RABBIT PAPPARDELLE
mushroom, guanciale, arugula
39
LOBSTER SPAGHETTI
Nova Scotia lobster, creamy bisque, confit tomato
half lobster: 62 | whole lobster: 99
GOLDEN SPOON
dry aged duck crown, roasted foie gras, confit risotto
serves two
195
Award-winning Wine, Cocktail, and Spirit lists
BRANZINO
braised artichoke, fingerling potatoes
73
CHILEAN SEA BASS
roasted corn risotto, lemon fennel
75
RACK OF LAMB
spinach farotto, zucchini, elderberry jus
76
CORNISH HEN
pomme purée, lemon-caper piccata
55
ACQUA PAZZA
chef’s selection of seafood
serves two
225
accompanied by chef’s daily selection of vegetable and potato
PRIME STRIPLOIN
Alberta
82
PRIME BEEF TENDERLOIN
Guelph, Ontario
75
TAJIMA WAGYU TENDERLOIN
Australia
125
BRAISED BEEF SHORTRIB
pomme purée, gorgonzola, roasted cipolini
serves two
134
RIB STEAK
serves two
225
PAVÉ
potato millefoglie, parmigiano
14
GRILLED ASPARAGUS
carbo crema, Pecorino Romano, guanciale
16
BROCCOLINI
pickled red onion, stracciatella
17
POLENTA FRIES
lemon aioli
15
Experience our chef-curated tasting menu,
please give us 48 hours notice
| Wine | Glass | 1/2L | Bottle |
|---|---|---|---|
| Sparkling | |||
| N/V PROSECCO EXTRA BRUT, Azienda Trevisana, Venezie, Italy….D.O.C. | 16 | x | 75 |
| N/V FRANCIACORTA cuvée PRESTIGE, Ca’ Del Bosco, Lombardy, Italy….D.O.C.G. | 29 | x | 139 |
| N/V MOËT & CHANDON BRUT IMPERIAL, Épernay, Champagne, France….A.O.C. 200 ml single serving | 45 | x | x |
| White | |||
| 2023 CHARDONNAY, MAREMMA TOSCANA, TENUTA AQUILAIA, Tuscany, Italy….I.G.T. | 27 | 79 | 99 |
| 2024 PINOT GRIGIO, ‘GRAN CASATO’, Fratelli Cozza, Venezie, Italy….D.O.C. | 18 | 54 | 66 |
| 2024 GAVI, BATASIOLO, Piedmont, Italy….D.O.C.G. | 24 | 72 | 90 |
| 2023 VERDEJO BLANCO, ‘ALEGRA’, Aleavini, Rueda, Spain | 23 | 69 | 86 |
| 2023 VINHO VERDE, ‘ESCOLHA AZAHAR’, Gota Wines, Minho, Portugal (Loureiro & Arinto blend) | 19 | 57 | 74 |
| 2024 CHABLIS, ‘CARRÉ DE CÉSAR’, Château de Maligny, France (Un-oaked Chardonnay) | 31 | 93 | 122 |
| 2025 SAUVIGNON BLANC, GROVE MILL, Marlborough, New Zealand | 21 | 63 | 80 |
| 2023 RIESLING (Off – Dry), Plan ‘B’ Wines, Frankland River, Western Australia | 23 | 69 | 86 |
| Rosé | |||
| 2024 GRENACHE ROSÉ, “Lucie’s Promise”, McPherson Wines, Victoria, Australia | 21 | 63 | 80 |
| 2024 SANGIOVESE TOSCANA ROSATO, ‘ALI’, Donna Laura, Tuscany, Italy…I.G.T. | 23 | 69 | 86 |
| Red | |||
| 2019 ‘ELEVENTH POST’, ESTATE RED BLEND, Two Sisters Winery, Niagara-On-The-Lake, Ontario, Canada …V.Q.A. | 32 | 66 | 125 |
| 2023 CABERNET SAUVIGNON, “Felino”, Viña Cobos, Mendoza, Argentina | 25 | 75 | 98 |
| 2023 MALBEC ‘CRIOS’, Bodegas Susana Balboa, Mendoza, Argentina | 23 | 69 | 86 |
| 2016 PINOT NERO ‘FRECCIAROSSA’, Giorgio Odero, Lombardy, Italy….D.O.C.G. | 40 | 120 | 154 |
| 2021 BAROLO, Agricola Sacco 1755, Piedmont, Italy….D.O.C.G. | 47 | 141 | 182 |
| 2020 AMARONE della VALPOLICELLA ‘FIRMUS’, Societa Agricola Spada, Veneto, Italy….D.O.C.G. | 45 | 135 | 174 |
| 2023 RIPASSO della VALPOLICELLA SUPERIORE, Corte Figaretto, Veneto, Italy….D.O.C. | 26 | 78 | 98 |
| 2022 ‘SERPRIMO’, Primaia (organic), Tuscany, Italy….I.G.T. (Sangiovese, Merlot, Cabernet Sauvignon & Franc) | 24 | 72 | 90 |
| 2024 PRIMITIVO SALENTO, Contrada Monte, Puglia, Italy….I.G.T. | 21 | 63 | 78 |
| 2022 AGLIANICO del VULTURE, ‘PIPOLI’, Vigneti del Vulture, Basilicata, Italy….D.O.C. | 24 | 72 | 90 |
| 2019 Château La Tour-Calon, Montagne-Saint-Émilion, Bordeaux, France | 39 | 117 | 155 |
| 2002 SHIRAZ ‘CENTURION’ (110 Year Old Vines), Richard Hamilton, McLaren Vale, Australia | 59 | 175 | 255 |
$190 per person
5 Courses – A curated culinary experience by our Executive ChefOptional Wine Pairing available for an additional $98 per person
Sommelier-selected wines to complement each courseAvailable all week
Please note: 48 hours’ advance notice is required for reservations
__________________
FIRST COURSE
Oyster on the half shell, cucumber, yuzu, trout roe
Potato wrapped shrimp, bagna cauda, saffron aioli
Beef tartar consommé gelée
Croquette, mushroom duxelles, truffle N/V
Optional Wine Pairing: CHAMPAGNE VICTOIRE BRUT PRESTIGE, G.H. MARTEL
Straw colour with fine bubbles:
brioche, floral & mutty aromas with a citric note: extra-dry
__________________
SECOND COURSE
Citrus cured
Hamachi crudo, sea buckthorn, sweet potato, polenta crisp
Optional Wine Pairing: 2021 REUILLY BLANC (Sauvignon Blanc),
DOMAINE DYCKERHOFF, LOIRE, FRANCE
Crisp, fruity with apricot and white flowers aromas,
light acidity & fragrant nose.
__________________
THIRD COURSE
Raviolo, yolk, Périgord truffle, hazelnuts
Optional Wine Pairing: 2017 BARBARESCO, AZIENDA AGRICOLA MUSTELA,
PIEDMONT, ITALY
Herbaceous Nebbiolo with savoury dried herb,
mushroom & rose petals echoing earthy nuances.
__________________
FOURTH COURSE
Filet mignon, short rib, smoked marrow, burnt onion porcini crema
Optional Wine Pairing: 2005 SHIRAZ, G.A.M. MITOLO, MELAREN VALE, AUSTRALIA
Classic Australia Shiraz, inky deep red colour, bold fruit,
pepper and baking spices on the palate.
2018 AMARONE CLASSICO DELLA VALPOLICELLA, ‘FIRMUS”,
CANTINA SPADA, VENETO, ITALY
Three regional grapes from Veneto through an “appassimento process.
High alcohol, long finish, rich & intense.
__________________
FIFTY COURSE
Orange, Aperol spritz, white chocolate ganache
Optional Wine Pairing: 2006 TOKAJI ASZÚ, 6 PUTTONYOS,
THE ROYAL TOKAJI WINE COMPANY, HUNGARY
Furmint grape, shriveled on the vine with Noble Rot, measured in
a Hungarian Puttonyos & aged in caves în
Eastern European oak, sweet and luscious.
Italian Food Menu
Group Events Menu
Download a PDF version of the Via Allegro events menu
Cocktail, wine, and spirit lists are available upon request
Focaccia for the Table
SHARED ANTIPASTO
Calamari Fritti, Caesar, Arancini, Warm Olives, Margherita Pizza
MAIN COURSE CHOICES
Gnocchi Sorrentina
fior di latte
or
Seafood Risotto
clams, shrimp, mussels, calamari
or
Cornish Hen Piccata
peppers, artichoke
DESSERT
Tiramisu
Cost per person $124/person (plus taxes & gratuity)
Confirmation of the number of people is required 72 hours prior to the start of the function. Billing will reflect the number of people confirmed. Via Allegro will gladly customize a menu to suit your needs. Our team of Sommeliers would be honoured to assist you in our wine selections to compliment the menu. Should you have any questions, please do not hesitate to contact Aleksandra at 416.508.2165 or Aleksandra@viaallegro-ristorante.com
Focaccia for the Table
SHARED ANTIPASTO
Calamari Fritti, Caesar, Meatball, Salumi, Margherita Pizza
MAIN COURSE CHOICES
Filet Mignon
fingerlings, cipolino
or
Organic Salmon
corn risotto, fennel, cucumber
or
Gamberi Arrabiata
grilled shrimp, black tonarelli
or
Mushroom Risotto
fontina fonduta
DESSERT
Dessert Platters
Tiramisu, Chocolate Cake, Passionfruit Cheesecake
$149/person (plus taxes & gratuity)
Confirmation of the number of people is required 72 hours prior to the start of the function. Billing will reflect the number of people confirmed. Via Allegro will gladly customize a menu to suit your needs. Our team of Sommeliers would be honoured to assist you in our wine selections to compliment the menu. Should you have any questions, please do not hesitate to contact Aleksandra at 416.508.2165 or Aleksandra@viaallegro-ristorante.com
Focaccia for the Table
SHARED ANTIPASTO
Caprese, Caesar, Beef Carpaccio, Arancini, Calamari Fritti, Salumi, Margherita Pizza
MAIN COURSE CHOICES
Chilean Sea Bass
corn risotto, fennel, cucumber
Beef Short Rib
pomme puree, carrots
Lamb Rack
spinach farrotto, zucchini
Pappardelle
mushroom ragu
DESSERT PLATTERS
Tiramisu, Passionfruit Cheesecake, Aperol Orange,
Baked Palermo
$169/person (plus taxes & gratuity)
Confirmation of the number of people is required 72 hours prior to the start of the function. Billing will reflect the number of people confirmed. Via Allegro will gladly customize a menu to suit your needs. Our team of Sommeliers would be honoured to assist you in our wine selections to compliment the menu. Should you have any questions, please do not hesitate to contact Aleksandra at 416.508.2165 or Aleksandra@viaallegro-ristorante.com
SEAFOOD TOWER
lobster, shrimp, oyster, scallop, hamachi, tuna, clams
SHARED ANTIPASTO
quail saltimbocca, caprese, truffled beef tartare
DUCK CONFIT RAVIOLI
foie gras crema, hazelnuts, aged balsamic
BEEF WELLINGTON
pomme puree, wild mushroom, perigord truffle
BAKED PALERMO
sicilian pistachio, olive oil cake, limoncello meringue, grappa
$325/person (plus taxes & gratuity)
Confirmation of the number of people is required 72 hours prior to the start of the function. Billing will reflect the number of people confirmed. Via Allegro will gladly customize a menu to suit your needs. Our team of Sommeliers would be honoured to assist you in our wine selections to compliment the menu. Should you have any questions, please do not hesitate to contact Aleksandra at 416.508.2165 or Aleksandra@viaallegro-ristorante.com
AGNOLOTTI
ricotta, mushrooms
TAGLIATELLE ALLA RAGU
classic ragu
RABBIT PAPPARDELLE
mushroom, guanciale, arugula
TRUFFLED MUSHROOM RISOTTO
wild mushrooms, truffled porcini cream, fontina fonduta
TABLE SIDE CHEESE WHEEL
agnolotti, wild mushroom
$25
YOLK RAVIOLO
Perigord truffle, hazelnuts
SHORT RIB AGNOLOTTI
maitake, talleggio, Perigord truffle
$45
PENNE ROSE
PENNE POMODORO
PENNE ALFREDO
$20
priced per person
portion per person
served after appetizers, before main courses
APPETIZER SNACK TOWER
Beef Tartar Tartlet
Buffalo Mozzarella Stuffed Tomato
Pear & Proscuitto
Oyster
cucumber and passionfruit mignonette
$30
Piccola Pasticceria”
DESSERT TOWER
Limoncello Meringue Tart
Chocolate & Pistachio Ice Cream Sandwich
Truffles
Espresso Creme Brulee
Amaretti Semi Freddo
Amarena Hazelnut Crostata
$25
EXTRAS
Pheasant, Cornish Game Hen, Quail Roast
Whole Stuffed Arctic Char
Salt Baked Branzino
Whole Stuffed Tuscan Rabbit
Suckling Pig Roast
MP