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January 19, 1996 - Image 100

Resource type:
Text
Publication:
The Detroit Jewish News, 1996-01-19

Disclaimer: Computer generated plain text may have errors. Read more about this.

Card #4

STARTERS

Three Bean Milanese
Amber Ale French Onion Soup
Crispy Calamari with Basil Cocktail Sauce
"Allegro!" Potato Cake filled with Leeks & Spinach and topped with flour Cream
Mushroom Toast Creamed Mushrooms over Grilled Italian Bread

Brushetta Fresh Tomato and Basil
Crawfish Tails and Artichokes in a Phyllo Shell with a Basil Cream Sauce

3.00
3.25
4.50
4.50
5.50
3.50
7.25

SALADS

Mixed Greens with Sundried Tomato Vinaigrette and Goat Cheese
Tuscan Salad with Tomato, Cucumber, Focaccia Croutons and Low Fat Mozzarella

Caesar Salad

3.00
3.50
4.00

FOCACCIA PIZZA

Spinach and Grilled Vegetables with Buffalo Mozzarella
Fresh Seafood with Brie and Pesto
Andouille and Mushrooms with Marinara and Italian Cheese Blend
Caramelized Onion and Sundried Tomato Olive and Chevre
Three Cheese Pizza with Asiago, Chevre, Mozzarella and Marinara Sauce

7.00
7.75
7.50
7.25
6.25

PASTAS

Grilled Vegetable Lasagna with Part Skim Ricotta
Tortellini Meat Filled
Angel Hair with Rock Shrimp, Artichokes and Spinach
Fettucini with Caramelized Onions, Olives, Peppers and Fresh Herb
"Allegro!" Alfredo Fettucini with Asiago Cream
prepared with Chicken

10.00
12.00
13.00
12.00
9.00
12.50

DINNERS

"Allegro!" Salmon Nicoise Charbroiled over a warm Salad of Green Beans
Redskin Potaotes and Onions with a Balsamic Vinaigrette
Broiled Whitefish with a Fresh Herb Crust and Citrus Oil
Sautéed Chicken Scallopini with an Italian Cheese Blend
Beef Wellington stuffed with Mushrooms, Mozzarella and Prosciutto,
wrapped in a puff Pastry Shell
New York Strip in a Horseradish Crust with Candied Red Onions,
and Whole Grain Mustard Sauce
Fresh Seafood tossed in a White Wine Rosemary Sauce served in a Puff Pastr y Shell
Grilled Veal Chop with Roasted Shallots and Fresh Herb Veal Sauce
Moroccan Vegetable Cous Cous with Grilled Eggplant and Red Pepper Sauce
Eggplant Monte Cristo layered with Asiago Cheese, Basil and Marinara Sauce
Fresh. Herb Polenta with Vegetable Ratatouille

15.00

12.50
12.50
18.50

16.00

15.50
18.00
8.50
8.50
8.50

General Manager
Theodore Oresky II

Executive Chef
Randy Garver

SPECIAL OFFER

With our compliments
20 % off total dinner bill

VALID ANY EVENING

RESERVATIONS
(810) 338-7337

Limit two persons per card
Excludes alcoholic beverages

1 North Saginaw, Pontiac

Sample menu subject to change

10 • CUISINE 1996

Th ru December 20, 1996

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