Thursday, August 21, 2014

Morso della Bestia - Tuna! August 28 at 7:00pm



Morso della Bestia
Thursday, 28 August 2014

The last Thursday of every month, LAGO will host a “Bite of the Beast” 5-course communal dinner featuring whole animal roasts and traditional, rustic dishes.

Albacore Tuna ~ Tonno
Fishing Vessel “The Intrepid” ~ Captain Josh Tepper

Antipasto
Albacore Tuna Carpaccio, Pickled Market Vegetables, Coriander
Premium Wine: Franciacorta Rosé Brut, Contadi Castaldi, ‘12

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Primo
Albacore Stuffed Spinach Cannelloni “Au Gratin,”
Red Bell Pepper Sauce 
Premium Wine: Rosé, Adorno, ‘12

~  ~  ~ ~ ~
Piatto di Mezzo
Yellow Zucchini Risotto, Albacore Tuna, Crispy Pancetta, Italian Oregano 
Premium Wine: Merlot, La Prendina, ‘12

~  ~  ~ ~ ~

Secondo
Roasted Albacore Tuna Fillet, Caper Sauce, Mashed Yukon Potatoes with Spinach
Premium Wine: Super Tuscan, Lucente, ‘10

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Dolce
Lime Tart, Navel Orange Sorbetto 
Premium Wine: Moscato d’Asti, Michele Chiarlo “Nivole,” ‘13

five course menu…49
free-flowing house wine…18  ~  premium wine pairing…28
(not including tax or gratuity)

Locally Sourced Produce from the Santa Monica Farmers’ Market: carrot and spinach from Weiser, bell pepper and Shishito peppers from Jaime, coriander from Maggie’s, Navel orange from JJ Lone Daughter Ranch, yellow zucchini from Tutti Frutti.

Seating is limited, reservations required. Dinner will begin at 7:00pm. For reservations: (310) 451-3525

Upcoming Morso della Bestia Dinners:
September ~ Suckling Pig (Porchetta)
October ~ Muscovy Duck (Anatra)

Wednesday, July 2, 2014

Dine LA ~ $45 Dinner ~ July 14-27!



Dinner Menu

Three-Course Tasting Menu…45  ~  Wine Tasting Pairing…18

To begin, choose from:
     Carpaccio di Manzo      Beef Carpaccio, Mustard Aioli, Watercress Salad, Meyer Lemon Confit
                                                Wine:  Pinot Grigio Collio, Borgo Conventi, ‘12
        Insalata di Spinaci      Spinach Salad, Warm Red Wine Vinaigrette, Sautéed Parma Prosciutto, Toasted Almonds
                                                Wine:  Prosecco Brut, Valdo
           Crema di Piselli e      Market Pea and Fava Bean Soup, Watercress                     
            Fagiolini di Fava      Wine:  Frascati, Fontana Candida, ‘11

      Salmone con Verza      Seared Scottish Salmon, Garlic Braised Savoy Cabbage, Caper-Parsley Sauce…add $3
                                                Wine:  Sauvignon Blanc, White Oak, ‘11

~ ~ ~ ~ ~

Followed by choice of:
          Tagliolini di Farro      Farro Tagliolini, Imported Dried “Missoltino” Lake Fish, Caper Berries,                                     
               con Missoltino      Cherry Tomato Sauce                     
                                                Wine:  Chianti Classico Riserva, Monsanto, ‘11
       Spaghetti Integrali      Housemade Whole Wheat Spaghetti, Grimaud Farm Muschovy Duck
           al Ragú d’Anatra      Ragú, Grana Padano
                                                Wine:  Merlot, La Prendina, ‘12
           Ravioli di Spinaci      Housemade Market Spinach Ravioli, Spinach-Garlic Sauce               
                                                Wine:  Rose, Adorno, ‘11   
  Branzino al Prosecco,      Prosecco Poached Meditteranean Striped Bass, Celery,
     Finocchio e Sedano      Fennel…add $6                     
                                                Wine:  Chardonnay, Ferrari Carano, ‘12
Pesce in Crosta di Sale      Salt Baked Wild Chilean Sea Bass (MSC Certified, Environmentally Sustainable), Sautéed Julienne Vegetables, Clown Potato…add $10
                                                Wine:  Sauvignon Blanc, White oak, ‘11
     Stufato di Cinghiale      Braised Durham Ranch Wild Boar Stew, Wild Mushrooms,                                         
                     con Funghi      Soft Polenta…add $4
                                                Wine:  Cabernet, Buehler Vineyards, ‘10
    Filetto con Ciliegine      All-Natural Creekstone Filet Mignon, Market Cherries, Pink Peppercorn-Red Wine Reduction,  Heirloom Tomatoes, Balsamic Vinaigrette…add $8
                                                Wine:  Super Tuscan, Lucente, ‘10

~ ~ ~ ~ ~

Finally, a sweet choice of:
  Tortino di Cioccolato      Housemade Chocolate Cake, Coconut Gelato, Caramel Sauce
                          Tiramisú      Lady Fingers, Espresso, Mascarpone Cream, Cappuccino Sauce
                   Panna Cotta      Traditional Vanilla Custard, Strawberry Sauce
Wine:  Moscato d’Asti, Michele Chiarlo “Nivole,” ‘12

Dine LA ~ Lunch $25 ~ July 14-27!



Lunch Menu
Two-Course Tasting Menu…25
Wine Tasting Pairing…12

To begin, choose from:
             Vitello Tonnato      Roasted & Chilled Veal Carpaccio, Genoa Tuna-Caper Aioli, Micro Rainbow Greens, Shaved Parmesan
                                                Wine:  Pinot Grigio Collio, Borgo Conventi, ‘10
          Insalata di Polipo      Chilled Octopus, Arugula, Potato, Kalamata Olive, Cherry Tomato, Lemon Vinaigrette
                                                Wine:  Frascati, Fontana Candida, ’11
        Insalata di Spinaci      Spinach Salad, Warm Red Wine Vinaigrette, Sautéed Parma Prosciutto, Toasted Almonds
                                                Wine:  Prosecco Brut, Valdo
      Salmone con Verza      Seared Scottish Salmon, Garlic Braised Savoy Cabbage, Caper-Parsley Sauce…add $3
                                                Wine:  Sauvignon Blanc, White Oak, ‘11

~ ~ ~ ~ ~

Followed by choice of:
       Risotto di Gamberi      Citrus Zest Risotto, Sautéed Tiger Prawns
                                                Wine:  Chianti Classico Riserva, Monsanto, ‘10
       Spaghetti Integrali      Housemade Whole Wheat Spaghetti, 
           al Ragú d’Anatra      Grimaud Farm Muschovy DuckRagú, Grana Padano
                                                Wine:  Merlot, La Prendina, ‘12
           Ravioli di Spinaci      Housemade Market Spinach Ravioli, Spinach-Garlic Sauce               
                                                Wine:  Rosé, Adorno, ‘11   
  Branzino al Prosecco,      Prosecco Poached Meditteranean Striped Bass, Celery,
     Finocchio e Sedano      Fennel…add $6                     
                                                Wine:  Chardonnay, Ferrari Carano, ‘12
     Stufato di Cinghiale      Braised Durham Ranch Wild Boar Stew,
                     con Funghi      Wild Mushrooms, Soft Polenta…add $4
                                                Wine:  Cabernet, Buehler Vineyards, ‘12

For our Dine LA menu, LAGO sources local, organic produce from the Santa Monica Farmers’ Market including micro greens from Maggie’s, Meyer lemon from Garcia,  Navel oranges from JJ Lone Ranch Daughter, arugula from Thao, cherry tomatoes from Wong, spinach from Weiser Farm, fennel from Tutti Frutti and cabbage from Jaime.