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