Allora Kitchen & Bar

Lightly sautéed shrimp in olive oil and white wine sauce, grape tomatoes, topped with fresh parsley. Served with grilled bread.

Lightly sautéed octopus in olive oil and white wine sauce, grape tomatoes, fried chickpeas. Served with grilled garlic bread.

Choice of Wing Sauces Allora BBQ, Lemon Garlic, Sweet BBQ, Buffalo.

Pistachio pesto, tomato jam with balsamic reduction, and grilled crostini.

Jumbo lump crab meat, pickled jalapeño slaw, and creole mustard.

Fried calamari and banana peppers with house made marinara, fresh herbs, and parmesan.

Allora's recipe with house made marinara and fresh herbs.

Tomatoes, crisp cucumbers, green bell peppers, red onion, Kalamata olives, and feta cheese, tossed in Greek vinaigrette.

Arugula, mixed greens, and soy ginger dressing.; Add Salmon $10 $14

Meatballs, provolone, and house made marinara on an Auddinos hoagie roll.

2 lb. seasoned beef with housemade aioli on a brioche bun

Pesto, provolone, fresh mozzarella, and capicola ham on focaccia bread.

Deep fried Alaskan Cod, shaved lettuce, steak tomato, red onion, tartar sauce on a grilled hoagie bun. Served with the house made French Fries.

Fresh gyro meat, shaved lettuce, red onion, tomato, tzatziki sauce, on a toasted naan bread. Served with homemade French fries.

Two All Beef patties, American cheese, crispy bacon, shaved lettuce, tomato, red onion, house made spicy aioli, grilled brioche bun, French fries.

EVOO, shaved fennel, fresh pear, shaved prosciutto, ricotta, fresh arugula, and balsamic reduction.

Vine ripened crushed tomatoes, fresh mozzarella, fresh basil, and EVOO.

Italian meat sauce made with pork, beef and veal.

Spaghetti with house made marinara, Parmissano Reggiano, and basil.

Classic, white wine cream sauce.

Sautéed shrimp, lemon white wine butter sauce, angel hair pasta, and fresh basil.

Fresh mid - western beef , simply seasoned then pan seared in a cast iron for the perfect crust . all steaks are finished with béarnaise compound butter. Served with garlic-parm mashed potatoes and chef’s seasonal vegetable.

Fresh mid - western beef , simply seasoned then pan seared in a cast iron for the perfect crust . all steaks are finished with béarnaise compound butter. Served with garlic-parm mashed potatoes and chef’s seasonal vegetable.

Center cut, finished with Cajun compound butter and smoky brussels sprout hash.

Herb risotto and sautéed Italian green beans with cherry tomatoes and basil olive oil.

Stuffed with crab over wild mushroom risotto and light lemon cream sauce.

Grouper fillet topped with crawfish cream sauce, chive polenta.

Herb risotto and wilted arugula

San Francisco seafood stew in light fennel tomato broth, served with toasted focaccia bread.

Seared salmon, angel hair pasta, lemon, capers, white wine cream sauce.

Shrimp, scallops, mussels, and salmon, house made saffron risotto.

Pan Seared bronzini, couscous, Italian green beans, Harissa compound butter.

Choice of cheese or pepperoni