About Via Alloro
If you're looking for Comfort Food restaurants in Beverly Hills look no further. Via Alloro is known for having some of the best Comfort Food in Beverly Hills. Located at 301 N Canon Dr, Via Allo...show more
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Fried calamari with spicy tomato sauce.
Beef carpaccio with baby artichokes, arugula salad, olive oil and shaved Parmigiano.
Thin-sliced seared tuna served with a salad of organic cherry tomatoes, onion, cucumber, basil, ciabatta croutons & extra virgin olive oil.
Grilled octopus served with diced potatoes, organic cherry tomatoes, and green beans served on arugula salad with a parsley and garlic vinaigrette.
Soft creamy mozzarella with toasted bread, extra virgin olive oil, basil, tomato and sea salt.
Air cured beef with baby artichoke, arugula, olive oil-lemon dressing, and shaved Parmigiano cheese.
Turkey meatballs topped with tomatoes and mozzarella on a bed of spinach & garlic.
Organic vegetable soup.
Spelt and mushroom soup.
Shrimp and calamari sauteed with garlic, red onions, tossed with chopped romaine lettuce, fresh tomatoes, and cannellini beans, served with olive oil and lemon.
Chopped iceberg lettuce, tomato, sharp provolone cheese, garbanzo beans, salami, mozzarella, pepperoncini, black olives & Sicilian oregano, red vinegar dressing.
Wild arugula, oven-roasted tomatoes & shaved Parmigiano with balsamic dressing.
Romaine lettuce tossed with classic caesar dressing, garlic croutons, and shaved Parmigiano cheese.
Tomato, cucumber, spelt ancient whole grain, tropea onion salad with basil & extra virgin olive oil, topped with micro basil.
Spicy tuna tartare & crispy risotto with baby mixed greens, jalapenos, cucumber, seaweed and yuzu balsamic dressing.
Romaine lettuce, arugula, fresh fennel, tomato, cucumber, black olives, cornishons, onions, red vinegar, extra virgin olive oil.
Spaghetti with Romano Cheese, Black Pepper
Penne pasta with a light spicy tomato garlic parsley sauce.
Twisted pasta with prosciutto and pink sauce made with tomato, vodka, and a touch of cream.
Homemade tortelloni filled with sweet corn served with truffle fondue.
Linguine pasta with clams, garlic, crushed red peppers, parsley, white wine and olive oil.
Oven-baked whole eggplant topped with ring-shaped pasta, mozzarella, eggplant ragout and ricotta salata cheese.
Angel hair pasta with fresh tomato, garlic, and basil.
Handmade burrata ravioli with tomato and basil sauce.
Spaghetti with a half lobster, scallops, calamari, mussels and clams with a lightly spicy garlic tomato sauce.
Potato gnocchi in a pesto sauce
Artisanal jumbo rigatoni with garlic, tomato, basil, and Parmigiano.
Fresh mozzarella, tomato oregano and fresh basil.
Fresh mozzarella, arugula and san daniele prosciutto.
Fresh buffalo mozzarella, tomato sauce, oregano and basil.
Fresh mozzarella, tuna, tropea onions, tomato sauce and jalapenos.
Four cheese pizza topped with crispy bacon
Thin crust pizza with tomato, mozzarella, ground italian sausage and wild broccoli
Porcini mushroom and mascarpone cheese risotto.
Black risotto with squid ink, fresh calamari, shrimp and bay scallops.
Broiled wild New Zealand salmon filet with sauteed spinach, sundried tomato, and black olive vinaigrette.
Flame-grilled langoustines with olive oil and lemon.
Deboned and butterflied sea bass baked in parchment en papillote with roasted tomato, capers, black olives and Sicilian oregano.
Pan-fried breaded chicken served with a side of checca sauce.
Sliced grilled beef tenderloin with roasted potatoes, arugula, shaved Parmigiano, and a Worcestershire dressing.
Braised lamb shank served on a bed of mashed potatoes and mixed vegetables.
Grilled thin-pounded chicken breast served with tomato, arugula, and onion salad.
Warm chocolate molton cake with Tahitian vanilla bean whipped cream.
Cannoli shell stuffed with ricotta cheese, orange and pistacchio mousse.
Warm pistacchio molton cake with chocolate fondue.
Ask your server for our selection.
Vanilla bean cream custard served with mixed fresh berries.
Lady's fingers dipped in espresso and mascarpone cream.
Mixed cold cut (prosciutto, salami piccante, mortadella, soppressata, mixed olives, sundried tomatos and a chunk of parmesan cheese).
Fried calamari with spicy tomato sauce.
Fried zucchini blossoms stuffed with ricotta. Mozzarella and diced tomatoes served with tomato sauce.
Turkey meatballs topped with tomatoes and mozzarella on bed of spinach and garlic.
Soft creamy mozzarella with toasted bread, extra virgin olive oil, basil. Tomato and sea salt.
Beef carpaccio with baby artichokes, arugula salad. Olive oil and shaved parmigiano.
Thin sliced seared tuna served with a salad of organic cherry tomatoes. Onion, cucumber, ciabatta croutons and extra virgin olive oil.
Air cured beef with baby artichoke, arugula, olive oil-lemon dressing, and shaved parmigiano cheese.
Sautéed diver scallops with farro, mushrooms, and fresh black truffles.
Mushroom souffle with black truffle fondue cheese sauce.
Spring salt mussels in a broth of white wine, herb, garlic, red chili peppers and fresh lemon.
Organic vegetable soup.
Spelt and mushroom soup.
Green lentil soup.
Romaine lettuce, arugula, fresh fennel, tomato, cucumber, black olives, cornishons, onions, red vinegar, extra virgin olive oil.
Wild arugula, oven-roasted tomatoes and shaved parmigiano with balsamic dressing.
Romaine lettuce tossed with classic Caesar dressing, garlic croutons, and shaved parmigiano cheese.
Cannellini beans with chunk tuna in olive oil. Arugula, organic cherry tomatoes, red onions. Lemon dressing.
Chopped iceberg lettuce, tomato, sharp provolone cheese, garbanzo beans, salami, mozzarella, peperoncini, black olives and Sicilian oregano-red wine vinaigrette.
Chopped romaine, chicken breast, bacon, hard boiled egg, avocado, gorgonzola cheese, tomato and classic Cobb salad dressing.
Spicy tuna tartare and crispy risotto with baby mixed greens, jalapeños, cucumber, seaweed and yuzu balsamic dressing.
Shrimp and calamari sautéed with garlic and red onions, tossed with chopped romaine lettuce, fresh tomatoes and cannellini beans, served with olive oil and lemon.
Fresh mozzarella, tomato oregano and fresh basil.
Fresh mozzarella, tuna, tropea onions, tomato sauce and jalapeños.
Fresh buffalo mozzarella, tomato sauce, oregano and basil.
Fresh mozzarella, arugula and san daniele prosciutto.
Porcini mushroom and mascarpone cheese risotto.
Black risotto with squid ink, fresh calamari, shrimp and bay scallops.
Potato gnocchi in a pesto sauce.
Penne with a light spicy tomato garlic.
Artisanal long corkscrew pasta with veal and porcini mushroom rag.
Homemade spinach pasta with Italian sausage, broccoli, pecorino cheese and toasted bread crumbs.
Spaghetti with Romano cheese, black pepper.
Ravioli filled with artichokes in a white wine sauce, rock shrimp and black truffle.
Spinach pasta lasagna, beef ragú and besciamel sauce.
Artisanal jumbo rigatoni with garlic, tomato, basil and parmigiano.
Homemade tortelloni filled with sweet corn, and truffle fondue.
Twisted pasta with prosciutto and pink vodka sauce.
Linguine pasta with clams. Garlic, crushed red pepper, parsley.
Porcini mushroom tagliatelle with sauteed garlic and parmigiano.
Spaghetti with a half lobster, scallops, calamari, mussels and clams with a lightly spicy garlic.
Linguine pasta with Dungeness crab meat, a lightly spicy tomato sauce with shallots, white wine.
Pan-fried, pounded breaded chicken breast served with seasonal vegetables and checca sauce.
Roasted half free-range chicken in a whole-grain mustard sauce served with shoestring potatoes and arugula.
Braised lamb shank served on a bed of mashed potatoes and mixed vegetables.
Sliced grilled beef tenderloin with roasted potatoes. Arugula, shaved parmigiano, and a Worcestershire dressing.
Beef braciole in a tomato, vegetable sauce, served with soft polenta.
16 ounce breaded bone-in veal chop topped with tomato sauce and melted fresh mozzarella.
Whole Dover sole. Oven-baked with lemon and caper sauce deboned tableside.
Flame-grilled langoustines with olive oil and lemon.
Seared ahi tuna served sliced on a bed of green beans and topped with papaya-bell pepper sauce.
Cannoli shell stuffed with ricotta cheese, orange.
Warm chocolate molton cake with Tahitian vanilla bean whipped cream.
Lemon mousse with fresh raspberries.
Warm pistacchio molton cake with chocolate fondue.
Pear and chocolate tart with a port wine sauce.
Fresh mozzarella, tomato oregano and fresh basil.
Thin crust pizza with tomato, mozzarella, ground Italian sausage and wild broccoli.
Fresh mozzarella, arugula and san daniele prosciutto.
Fresh mozzarella, tuna, tropea onions, tomato sauce and jalapenos.
Four cheese pizza topped with crispy bacon.
Fresh buffalo mozzarella, tomato sauce, oregano and basil.
Fried zucchini blossoms stuffed with ricotta, mozzarella & diced tomatoes served with tomato sauce.
Soft creamy mozzarella with toasted bread, extra virgin olive oil, basil, tomato and sea salt.
Turkey meatballs topped with tomatoes and mozzarella on bed of spinach & garlic.
Breaded eggplant with tomato sauce, basil and parmesan cheese.
Thin sliced seared tuna served with a salad of organic cherry tomatoes, onion, cucumber, ciabatta croutons and extra virgin olive oil.
Grilled octopus served with diced potatoes and green beans in a parsley and garlic vinaigrette.
Thin sliced chilled, roasted veal with creamy tuna sauce.
Beef carpaccio with baby artichokes, arugula salad, olive oil and shaved parmigiano.
Fried calamari with spicy tomato sauce.
Appetizers antipasto casereccio mixed cold cut (prosciutto, salami piccante, mortadella, soppressata, mixed olives, sundried tomatos and a chunk of parmesan cheese)
Black risotto with squid ink, fresh calamari, shrimp and bay scallops.
Porcini mushroom and mascarpone cheese risotto.
Roasted half free-range chicken in a whole-grain mustard sauce served with shoestring fried potatoes.
Breaded bone-in veal chop topped with tomato sauce and melted fresh mozzarella.
Braised lamb shank served on a bed of mashed potatoes and mixed vegetables.
Sliced grilled beef tenderloin with roasted potatoes, arugula, shaved Parmigiano, and a Worcestershire dressing.
Grilled bone-in rib eye, served on a bed of celery root puree, with vegetables and a side of peppercorn sauce.
Grilled thin-pounded chicken breast served with tomato, arugula, and onion salad.
Pan-fried breaded chicken served with a side of checca sauce.
Grilled rack of veal served with braised radicchio, extra virgin olive oil and sea salt.
Lemon mousse with fresh raspberries.
Lady's fingers dipped in espresso and mascarpone cream.
Warm pistacchio molton cake with chocolate fondue.
Cannoli shell stuffed with ricotta cheese, orange and pistacchio mousse.
Warm chocolate molton cake with Tahitian vanilla bean whipped cream.
Brown butter blackberry tart served with vanilla ice cream.
Vanilla bean cream custard served with mixed fresh berries.
Pear and chocolate tart with a port wine sauce.
Romaine lettuce, arugula, fresh fennel, tomato, cucumber, black olives, cornishons, onions, red vinegar, extra virgin olive oil.
Cannellini beans with chunk tuna in olive oil, arugula, organic cherry tomatoes, red onions, lemon dressing.
Wild arugula, oven-roasted tomatoes & shaved Parmigiano with balsamic dressing.
Chopped iceberg lettuce, tomato, sharp provolone cheese, garbanzo beans, salami, mozzarella, peperoncini, black olives & sicilian oregano-red wine vinaigrette.
Romaine lettuce tossed with classic caesar dressing, garlic croutons, and shaved parmigiano cheese.
Tomato, cucumber, spelt (ancient whole grain), tropea onion salad with basil & extra virgin olive oil, topped with micro basil.
Radicchio, arugula, asparagus, endive, shaved parmigiano, roasted almonds and balsamic vinaigrette.
Spelt and mushroom soup.
Organic vegetable soup.
Sauteed mussels in a broth of white wine, lemon, garlic, crushed peppers, and parsley.
Artisanal long corkscrew pasta with veal and porcini mushroom ragú.
Homemade tortelloni filled with sweet corn, and truffle fondue.
Spaghetti with romano cheese, black pepper.
Spinach pasta lasagna, beef ragú and besciamel sauce.
Homemade fettuccini pasta served with meat sauce, mushrooms, peas and a touch of cream.
Homemade spinach pasta with Italian sausage, broccoli, pecorino cheese and toasted bread crumbs.
Potato gnocchi in a pesto sauce.
Twisted pasta with prosciutto and pink vodka sauce.
Penne with a light spicy tomato-garlic.
Spaghetti with a half lobster, scallops, calamari, mussels and clams with a lightly spicy garlic tomato sauce.
Porcini mushroom tagliatelle with sauteed garlic and parmigiano.
Angel hair pasta with fresh tomato, garlic and basil.
Artisanal jumbo rigatoni with garlic, tomato, basil and parmigiano.
Linguine pasta with clams, garlic, crushed red pepper, parsley.
Ravioli filled with artichokes in a white wine sauce, rock shrimp and black truffle.
Homemade spinach ravioli, filled with burrata cheese, and tomato sauce.
Seared ahi tuna served sliced on a bed of green beans and topped with papaya-bell pepper sauce.
Whole dover sole, oven-baked with lemon and caper sauce deboned tableside.
Deboned and butterflied sea bass baked in parchment en papillote with roasted tomato, capers, black olives and Sicilian oregano.
Broiled wild New Zealand salmon filet with sauteed spinach, sundried tomato, and black olive vinaigrette.
Flame-grilled langoustines with olive oil and lemon.
Online Ordering Options
(See pickup options)Last updated August 10, 2023