Allegra, from Latin, means welcome and good health! This place is loaded with both of those!!

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We’ll start out with an appetiser, the raclett rustica. The menu decribes it as: “Creston Organic Nostrala cheese melted, over baby potatoes and Gwinner’s double smoked bacon, served with pickles and tomato”.

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Raclett Rustica

I must apologize… I started eating before I took a picture, I couldn’t help myself. It was deliciously greasy, but more like buttery. You know, fantastic smashed potato buttery! Not at all like a poutine which is what I thought it might be. It’s a nice and thick slice of cheese, perched on baby potato halves, with bacon/ham sprinkled in between then melted into the cracks to make it all stick together.

My choice of main course tonight will be “Fig, prosciutto ham and Mascarpone stuffed ravioli”

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Fig, prosciutto ham and Mascarpone stuffed ravioli

Looks yummy! First couple bites… creamy and rich. So good. Lots of flavor that mesh together well.  A great melody of tastes!!

In the center of the ravioli mound is drizzled some balsamic vinaigrette, this adds a new dimension of taste to the already satisfying main course! After several bites, I almost wish the whole dish had balsamic vinaigrette throughout.

Finally, dessert!

I’m having trouble deciding between the Chocolate chili crème Catalan or the Swiss chocolate mousse duet. Hmmm… what to enjoy…

I have chosen wisely. This mousse dessert is a splendid mix of chocolate, berries and whip cream topped with almond slices. The presentation is fantastic! under the whip cream in the center is a delicious triple berry sauce to enjoy

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Swiss chocolate mousse duet

A great end!

Village Bistro, gotta try!!

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Great logo! Well done!

First of all, a special thanks to my table mates who invited me and showed me this astounding little local place!!

We started off the night with a few jerk chicken poutines, “Caribbean style chicken, Quebec Curds and Jerk cream sauce served over our yam frites”. Sounds delicious!!

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Jerk Chicken Poutine

Piping hot and gooey when you dig in! Just the way it should be. The spice is just right with enough zing to feel a slight burn but not enough to hurt. It’s amazing the weird looks you get when you lick off your plate right there in the restaurant.

My main course will be a medium rare Bistro Filet Mignon, “Hand Cut CAB AAA beef tenderloin, topped with black truffle butter served with potato of the day and vegetable garnish”. I’ve requested roasted mushroom ravioli instead of the potato.

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This ravioli is incredible! Loaded with teal pieces of mushrooms and topped with Parmesan cheese, all in a rich sauce… Truly to die for! The truffle butter added an amazing flavor to the already flavorful and perfectly cooked tenderloin. Truly delicious.


A couple of my table mates got the NY Steak au Poivre “baseball cut CAB strip loin served with Branford peppercorn cream with potato of the day and vegetable garnish”.

And, as they do on all great food reviews, gotta have a dessert! Tonight I’ll have the Dark Chocolate and salted caramel crème brûlée, caramel crunch Pecan Torte a la mode and a Red Velvet Torte! The table is filled with desserts!

Left to right, crème brûlée, Red Velvet Torte and Pecan Torte

First, the crème brûlée. Dark chocolate, crispy layer on top, perfectly creamy and room cool inside. The orange chocolate chips on top with blackberries on top are the perfect finishing touch.

The Red Velvet Torte was moist enough (maybe a sliver to dry, but not worth complaining about) and has just the right amount of red.

The pecan Torte is nice and chewy with a wonderfully rich flavor. I think I’ll claim the crème brûlée as my favorite but each of the deserts is well worth a try.

Wrapping up, our server Ellie was on the ball the whole evening! Every question we had, she answered and was able to offer recommendations when requested. Very knowledgeable and professional. Thank you Ellie, and a formal congratulations to you from us! 🙂

The chef truly has an incredible skill that everyone should experience! Not only that, but he seems to have a great sense of humor! He had come out of the kitchen and we all took the opportunity to offer him a huge, well deserved compliment for a meal well cooked. I said, “don’t let this go to your head but this was an amazing meal! You’re fantastic!” His response? “Don’t worry, I won’t. I’ve cooked for better people!! Ha ha , I’ll show myself out and will be weeping in the car if you need me.

All in all, just a fantastic meal and experience!! Would recommend, and will go again!

EDIT: This quaint little family restaurant will be closing down in April, it’s a  sad, sad thing.