Cafe Allegre

Name: Cafe Allegre
Address: 725 Boston Post Rd., 06443, CT, 06443
Telephone: 203-245-7773

725 Boston Post Rd., Madison, CT 06443, US

• Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:30PM •Saturday: 5:30PM-10:30PM •Sunday: 1:00PM-9:00PM •

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Cuisine: Italian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH

Antipasti

FUNGHI TRIFOLATI CON POLENTA

A mixture of wild mushrooms, sauteed with scallions, garlic, extra virgin olive oil, and white wine, served with polenta.

CALAMARI FRITTI

Fried calamari served with a savory marinara sauce

INVOLTINI DI MELANZANE

Garden fresh eggplant delicately browned, rolled and stuffed with ricotta, covered with a hearty plum tomato sauce.

OYSTERS ROCKEFELLER

Fresh native oysters stuffed with spinach, bacon and cream

Zuppe ~ Soup

ESCAROLE AND BEANS

A flavorful favorite...escarole and cannellini beans, seasoned perfectly in chicken broth, garlic and olive oil.

TORTELLINI ALL'UOVO

Homestyle cheese tortellini in a light chicken~vegetable broth.

Insalate

CAESAR SALAD

Hearts of romaine with classic caesar dressing topped with freshly shaved parmigiano

CESARE CON POLLO ALLA GRIGLIA

Grilled chicken served over caesar salad.

INSALATA ROMANA CON GAMBERI

Romaine lettuce in a lemon vinaigrette dressing topped with chilled jumbo shrimp.

INSALATA CAPRESE

Fresh mozzarella, Roma tomatoes, fresh basil sprinkled with extra virgin olive oil.

Panini

EGGPLANT PARMIGIANA

A sandwich of eggplant, multi-layered with meat sauce and mozzarella cheese

TOSCANA

Grilled chicken with roasted peppers, fresh basil and melted mozzarella cheese.

MONZA

Sliced New York sirloin, sauteed with onions, topped with melted mozzarella cheese.

Faranacei ~ Pasta

PASTA E FAGIOLI

Ditali pasta with kidney beans served in a wonderful pink broth.

PENNE ALLA SALMONE

Penne pasta tossed with salmon in a light tomato cream sauce spiked with a splash of vodka

PENNE CASALINGA

Sweet Italian sausage, onions and wild mushrooms, sauteed in a hearty tomato sauce served over penne.

FUSILLI ALLA RUSTICA

Fresh sauteed garden vegetables enhanced with herbs in a light olive oil served with fusilli pasta.

FETTUCCINE CARDINALE

Fresh wild mushrooms, onins and peas in a delicate cream sauce sprinkled with lightly grated parmigiano cheese.

MANICOTTI NAPOLETANA

Manicotti stuffed with ricotta, served with ragu, topped with mozzarella and baked.

Risotto

RISOTTO DEL GIORNO

Risotto created daily by Chef Silvio

Pollo ~ Chicken

POLLO DIJONAISE

Boneless breast of chicken sauteed in white wine, dijon mustard, and a touch of cream.

POLLO ALLA FRANCESE

Boneless breast of chicken dipped in egg batter, sauteed and finished in a light lemon butter sauce and capers.

POLLO SAN MARZANO

Boneless breast of chicken sauteed with garlic, white wine, artichoke hearts, calamata olives and sun dried tomatoes.

Carne ~ Meats

VITELLO ALLEGRE

Veal scaloppine sauteed with artichoke hearts, portabello mushrooms, then finished in a light brown sauce

VITELLO SORRENTINO

Veal scalopine topped with prosciutto, mozzarella, then sauteed in light white wine and tomato sauce.

COTOLETTE ALLA PARMIGIANA

Classic veal cutlet parmigiana, served over penne.

NEW YORK STRIP STEAK

Classic grilled 10 oz. Sirloin steak served with sauteed onions, mushrooms, garlic and olive oil.

Pesce ~ Fish

SOGLIOLA FIORENTINA

Filet of sole dipped in egg batter, sauteed and served over a bed of spinach.

GAMBERI A PIACERE

Jumbo shrimp prepared in the sauce of your choice, served over pasta.

TROTA ALMONDINE

Boneless brook trout sauteed in a fragrant lemon white wine sauce, topped with toasted almonds.

SCALLOPS POSILLIPO

Sea scallops simmered in a light tomato sauce and fresh herbs over spagheti

DINNER

Antipasti

INVOLTINI DI MELANZANE

Garden fresh eggplant delicately browned, rolled and stuffed with ricotta, covered with our Sunday sauce.

ZUPPE DI COZZE SICILIANO

Mussels simmered in a natural broth of white wine, garlic, cherry peppers and a touch of butter. Served with freselle.

GAMBERI ALLEGRE

Jumbo shrimp filled with goat cheese, wrapped in pancetta, grilled to perfection, served over a bed of spinach.

CHILLED SHELLFISH PLATTER

Clams on the half shell, oysters, and shrimp. Individual items, and add-ons available.

MARYLAND CRAB CAKES

Maryland crabmeat seasoned and sauteed, served with dijon mustard sauce.

BRESAOLA

The finest imported dry-cured beef, served with fresh arugula, fresh mozzarella, and shaved parmigiano reggiano. Drizzled with extra virgin olive oil.

CALAMARI FRITTI

Calamari, lightly floured and fried served with a savory marinara sauce.

SHIITAKE E PORTOBELLO ALLA GRIGLIA

Grilled mushrooms tossed in a salad of red onion, garlic, sage, rosemary drizzled with a balsamic reduction.

VONGOLE CASINO

Lttleneck clams baked with pancetta, red pimento, bread crumbs, garlic butter, finished in a natural reduction.

INSALATA DI MARE

A combination of poached scungilli, calamari, and shrimp served chilled in a delicate garlic lemon vinaigrette.

Zuppe e Insalate

ESCAROLE & BEAN SOUP

Escarole and cannellini beans, seasoned perfectly in chicken broth with garlic and olive oil.

INSALATA TOSCANA

Mesclun greens tossed with balsamic vinaigrette.

INSALATA CAPRESE

Fresh mozzarella, vine-ripened tomatoes, fresh basil, drizzled with extra virgin olive oil.

BRODINO DI POLLO CON CAPELLINI

Flavorful chicken broth with delicate pasta.

CAESAR SALAD

Crisp romaine lettuce with classic caesar dressing topped with freshly shaved parmigiano.

Primi

GAMBERETTI MARECHIARE

Baby shrimp, fresh cherry tomatos, fresh herbs and arugula tossed with capellini.

GNOCCHI PIEMONTESE

Homestyle gnocchi in a traditional Italian Sunday sauce mixed with chunks of fresh mozzarella and parmigiano cheese.

PAPPARDELLE BOLOGNESE

Traditional Italian meat sauce over extra wide egg noodles, topped with ricotta cheese.

CAPELLINI AL TELEFONO

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

FUSILLI RUSTICA

Fresh sauteed garden vegetables enhanced with herbs in a light olive oil served with fusilli pasta.

PASTA ROSSE-NERO

Fresh calamari, black and green olives in a spicy tomato sauce served over squid ink pasta.

Secondi Pollo

POLLO CARDINALE

Breast of chicken sauteed, then layered with prosciutto, roasted peppers and mozzarella cheese in a light brown sauce.

POLLO SAN MARZANO

Breast of chicken sauteed with garlic, white wine, artichoke hearts, calamata olives and sun dried tomatoes.

POLLO AL LIMONE

Breast of chicken with a butter - lemon white wine sauce with capers.

POLLO GENOVESE

Chicken breast with mushrooms, sun dried tomatoes in a light pesto cream sauce served over fettuccine.

Vitello

VITELLO ALLEGRE

Veal scaloppine sauteed with artichoke hearts, a mixture of wild mushrooms, then finished in a light brown sauce.

VITELLO PICCATA

Veal scaloppine sauteed and finished with a butter lemon sauce.

VITELLO TRICOLORE

Veal scaloppine sauteed with artichoke hearts, onions, roasted red peppers and peas in a light brown sauce.

VITELLO CASANOVA

Veal scaloppine topped with a thin layer of fresh tomato, mozzarella, then finished in a light garlic lemon cream sauce. This is a house specialty.

VITELLO SALTIMBOCCA

Veal scaloppine topped with paper thin prosciutto and fresh sage in a white wine sauce with peas.

VITELLO ALLA PARMIGIANA

Classic veal cutlet layered with mozzarella and our sunday sauce, then baked to perfection. Served over pasta.

Carne

FILETTO DI MANZO D'ALBA

Medallions of beef sauteed with shallots, porcini mushrooms and crowned with a light cognac cream sauce.

NEW YORK STEAK ALLEGRE

Sauteed with scallions, a mixture of wild mushrooms and finished with a light brown sauce.

FILETTO AL GORGONZOLA

Medallions of beef in a heavenly cream sauce with gorgonzola cheese and shallots.

COSTOLETTE D'AGNELLO PROVENCALE

Lamb chops sauteed in garlic and white wine, thyme, rosemary, then finished in a flavorful demi glace.

NEW YORK STEAK PIZZAIOLA

Pan sauteed with extra virgin olive oil, fresh garlic, basil, capers and imported plum tomatoes.

FILETTO DI MAIALE PIEMONTESE

Pork tenderloin, pan-seared, finished in a white wine shallot and Dijon mustard sauce.

Pesce

GAMBERI A PIACERE

Jumbo shrimp prepared in the sauce of your choice, served over pasta

FILETTO DI SALMONE CHAMPAGNE

Fresh North Atlantic salmon lightly seared, topped with a light cognac cream, wild mushrooms, shallots and a splash of champagne

PESCA SPADA MEDITERRANEO

Swordfish simmered in a light fish fume with white wine, scallions, cherry tomatoes, onions, calamata olives and fresh herbs

TILAPIA BELLA MUGNAIA

Fresh tilapia pan seared and finished in a lemon butter sauce

SOGLIOLA FIORENTINA

Filet of sole dipped in egg, then sauteed and served over a bed of spinach in butter sauce

CAPESANTE CON PORRI

Large sea scallops served in a light saffron fume with leeks and cherry tomatoes over capellini