Allegra

Mediterranean Restaurant$$$$

Cranbrook

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Allegra

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Dinner 6

Dinner

Soups & Salads‎

The Chef's soup creation

7.00

Ask your server for details

House Salad

7.00

Mixed leaf lettuce with your choice of dressing: Italian, swiss or blue cheese

Mixed Greens with smoked salmon & prawns

11.00

Tossed in a fresh dill and pink peppercorn dressing

Soup and Salad

12.00

Combine a cup of soup with a house salad with your choice of dressing

Classic Caesar's salad

8.50

Appetizers‎

Smoked Duck Breast with Blueberry Fig Relish

13.50

Thinly‎ sliced, out of our own smokehouse

Chilli-Ginger Prawns

12.00

Drizzled with lime juice and served with sour cream

Potato and wild leek gnocchi

13.00

With smoked duck strips on roasted red pepper sauce

Risotto and Crab Cakes

13.00

On a creamy sun dried tomato and truffle sauce

Flamed Saganaki with olive tapenade (V)

15.50

Classic‎ Greek pan-fried cheese, flamed with Brandy and served with olive tapenade and lemon and crackers on the side

Pastas‎

Italian country harvest fettuccini (V)

18.00

Artichoke hearts, olives, sundried tomato and pine nuts in a italian herb and Mascarpone cream cheese sauce

Chicken Penne “Napoli”

19.50

Sliced chicken breast, italian sausage and grilled vegetables in a basil pesto cream sauce

Alp Farmer's pasta

18.50

Smoked bacon, caramelized onions, baby potato and penne in a creamy sauce baked with cheese and served with apple sauce - A taste explosion!

Roasted Butternut Squash Ravioli (V)

21.50

Served on yellow tomato sauce and topped with Ratatouille and Parmesan petals

Spaghetti with shrimp and scallops

19.50

Tossed in a light lemongrass Tequila cream sauce

Spaghetti “Bolognese”

18.00

Topped with a rich meat and vegetable sauce

Barolo braised beef ravioli

21.50

Served‎ on a wild mushroom cream sauce topped with fried root vegetable spaghetti

Main Courses‎

Split meals: please add $4.00 for additional plating and extra condiments

| We reserve the right to add 15% gratuities to tables of 8 or larger unless instructed otherwise

Pan-fried Ahi tuna steak "Livornese"

26.00

With sun dried tomato, olives, capers and herbs, drizzled with honey lemon yoghurt sauce, topped with sfogliatine (tortilla crisp) and served on a bed of rice

Baked Chicken Breast “Veneto”

25.50

Stuffed with spinach and ricotta cheese, topped with roasted almonds on a red wine sauce served with roasted potatoes and vegetables

Pork Tenderloin medallions

27.50

On a caramelized apple, pecan and sage sauce, served with Madras spiced baby potatoes and vegetables

Beef Tenderloin "Belvedere"

33.50

6oz. Alberta Beef tenderloin topped with fresh porcini and pine mushroom in a butter sauce with Dauphine potatoes and vegetables

Pan-fried cod filet and shrimps

27.00

On a preserved lemon, garlic and basil cream sauce sauce served with rice and vegetables

Roasted duck breast with figs (Pato con Higos)

28.50

Roasted duck breast on a dried fig tomato sauce served with Fettucine and vegetables

Moroccan spice dusted lamb rack

34.50

On red onion and mint relish and Manchego cheese served with Dauphine potatoes and vegetables

Beef Striploin Steak "a L'Ancienne"

33.00

10 oz. Beef N.Y. steak on a porcini mushroom, green peppercorn and double smoked bacon sauce served with dauphine potatoes and vegetables

Desserts‎

Warm orange mini cake

9.50

Served with gingerbread spiced ice cream

Toblerone Chocolate mousse

9.50

With Nougat and honey

Baked French Meringue

7.50

Served‎ with mixed hot berries and vanilla ice cream

Espresso cheese cake

9.50

On white chocolate Kahlua sauce

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Allegra

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