Café Allegro at MIM serves a daily-changing menu of great-tasting foods prepared from scratch, using fresh, local ingredients.
Stations feature global cuisine, local and regional dishes, grilled specialties, freshly made soups and salads, and delicious desserts. The casual self-serve environment provides a unique museum dining experience, boasting dishes alive with flavor and nutrition. Café Allegro also offers vegetarian, vegan, international, and kid-friendly options, appealing to a wide variety of tastes.
MIM has partnered with Bon Appétit Management Company for our Café and catering services. Taking its role in the community seriously, Bon Appétit makes socially responsible purchasing decisions and uses local, organic produce whenever possible. In an extension of the worldview exhibited throughout the museum’s galleries, Café Allegro takes a comprehensive view of wellness, believing that environment, community, and a creative menu can work together to support each other and contribute to the well-being and enjoyment of our guests.
Lunch is served daily in Café Allegro from 11:00 a.m. to 2:00 p.m. For those seeking a quick pick-me-up Café Allegro also features a selection of coffees, cold drinks, wines, and snacks.
Members of MIM’s Circle of Friends receive a 10 percent discount (certain restrictions apply.)
Arizona Raised White Mountain Kobe Beef Goulash with Mj Artesian Sourdough Bread
Vegetarian Seacat Garden’s Winter Greens, Chick Peas and Olive Oil with Tepary Bean “Meatless” Meatballs and Pasta Rags
Cornmeal Crusted “Desert Springs” Striped Bass
Hayden Mills Heritage White Berries, Bacon and De Mayo Bean Hash, Sauce Lemon-I’itoi Onion with Side Salad of Arizona Herb Daddy Lettuces and Sonoran- Citrus-Chile Vinaigrette
Slow Cooked “Wilson Ranch” Lamb
Crawfish-Andouille Sausage and Polenta Stuffing, Maya’s Farm Root Vegetables, Gohn’s Oyster Mushroom and Arizona Wine Sauce
Eggnog Pudding with Ginger Snap Cookies
In a large saucepan, melt butter on low heat and add onions, garlic, 5 sprigs of thyme, chili flakes, and anchovy. Cook slowly (about 10–15 minutes) until onions are translucent. Add flour and cook for another 3–5 minutes, continually stirring with a wooden spoon. Add white wine and cook for another 3–5 minutes. Slowly whisk in chicken stock, bring to a boil, and simmer for 30 minutes on low heat, continually stirring. Turn off heat and strain mixture through a fine sieve, pushing as much liquid into another saucepan. Bring this liquid to a boil, whisk in heavy cream, 1 sprig of fresh chopped thyme, and lemon juice. Add salt and pepper to taste. Serve.