Cafe Allegre

calamari fried and served with our savory sauce.

siced eggplant rolled with ricotta cheese, then baked with sunday sauce and topped with parmigiano.

an old world mixture of Italian escarole, cannellini beans and freselle with olive oil and baked until golden brown.

topped with gorgonzola cheese, then grilled and served over a bed of spinach.

breaded artichoke hearts fried then drizzled with garlic butter and parmigiano cheese.

mussels simmered in a natural broth of white wine, garlic and cherry peppers.

thin sliced smoked salmon served over crostini with capers and finely diced onions.

perfect with a glass of crisp cool white wine.

aged bresaola sliced paper thin, and served with fresh mozzarella.

fresh littlenecks topped with breadcrumbs, bell peppers, onions and bacon, baked to perfection.

fresh baby spinach, sliced apple, goat cheese and roasted walnuts, drizzled with our own house vinaigrette.

crisp romaine lettuce with classic caesar dressing, topped with garlic croutons. with grilled chicken add 4.00, with grilled shrimp add 2.00 per shrimp.

dressed with extra virgin olive oil and balsamic vinegar, crumbled gorgonzola, toasted walnuts and dried cranberries.

picked lobster meat in a lobster sherry cream sauce.

escarole and cannelini beans seasoned perfectly in chicken broth with garlic and olive oil.

classic from the old world.

picked lobster meat sauteed with shallots in a tomato cream sauce, served with angel hair pasta.

spaghetti, served with fresh clams in olive oil, garlic broth, or with marinara sauce.

spaghetti tossed with olive oil, garlic and pepperoncini.

egg fettuccine in alfredo sauce .

rigatoni in a hearty meat sauce and parmigiano cheese.

"quill" pasta served with a pink tomato cream sauce and green peas, spiked with vodka.

an old country favorite; "potato" pasta tossed with our classic sunday sauce and mozzarella cheese.

penne pasta tossed with our famous sunday sauce.

arborio rice simmered till tender, studded with the games of the sea, and finished in a light tomato broth.

the classic way to enjoy eggplant

pasta with fresh seasonal vegetables and herbs.

boneless breast of chicken sauteed in a spicy white wine sauce with cherry peppers and tossed with gnocchi.

boneless breast of chicken topped with prosciutto and mozzarella in a light tomato sauce with peas.

boneless breast of chicken with mushrooms, sundried tomato and pesto sauce served over fettuccine.

classic veal or chicken cutlet layered with mozzarella and our sunday sauce, topped with parmigiano regginao and baked to bubbling perfection.

veal scaloppine sauteed with asparagus and artichoke hearts in a lemon butter sauce.

grilled to your liking, served with fried onion and potatoes.

chateau of beef, grilled to perfection, then sliced and served with a wonderful Bordelaise sauce.

fresh tilapia lightly sauteed with extra virgin olive oil, leeks, cherry tomatoes capers over a bed of capellini.

blackened salmon over crisp romaine lettuce and classic caesar dressing & parmigiano.

filet of sole dipped in egg, then sauteed & served over a bed of spinach in lemon butter sauce.

shrimp, calamari, clams, mussels and scallops in a light tomato sauce over linguini.

jumbo shrimp sauteed in your choice of sauce over linguini.

sea scallops sauteed with vesuvian cherry tomatoes and arugula tossed with capellini.

veal scaloppine and jumbo shrimp sauteed in a light brown sauce with garlic.

boneless leg of duck braised with our sunday sauce tossed with mafalde pasta.

specially spiced boneless pork let roasted to perfection.

veal shank braised with vegetables simmered in a natural stock with a touch of tomato.

Fresh Atlantic swordfish in a white wine sauce with onions, calamata olives and cherry tomatoes over linguini.

new zealand rack of lamb coated with dijon mustard and breadcrumbs; roasted, and finished with a provencal sauce.

flank steak pounded thin, rolled with garlic and herbs, simmered in sunday sauce and served with rigatoni, or sausage and meatballs with sunday sauce over rigatoni.