JUNE 27 - Morso della Bestia - American Buffalo!

 “Morso della Bestia”

Thursday, 27 June 2013

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

This month’s menu features:

All-Natural, Western Buffalo (American Bison)

Antipasto

Buffalo Tenderloin Carpaccio, Portobello Mushroom,

Blackberry, Balsamic Vinaigrette

~  ~  ~ ~ ~

Primo

Buffalo Tortelloni, Herb Consommé

~  ~  ~ ~ ~

Piatto di Mezzo

Lasagna, Buffalo Ragú, Sun Dried Heirloom Tomato,

Parmesan, Béchamel

~  ~  ~ ~ ~

Secondo

Roasted Buffalo Rib-eye Carved Tableside, Celery Root Purée,

Summer Truffle-Red Wine Sauce

~  ~  ~ ~ ~

Dolce

Vanilla Custard, Fresh Ricotta, Heirloom Tomato Sorbetto

five course menu…48

(not including tax or gratuity)

Locally Sourced Produce from the Santa Monica Farmers’ Market: blackberries from Pudwill Farms, Portobello mushrooms from Friendly, heirloom tomatoes from Wong, and celery root from Garcia.

Seating is limited, reservations required. Dinner will begin at 7:00pm

For reservation: (310) 451-3525

Upcoming Morso della Bestia Dinners:

July ~ Suckling Pig

August ~ Capon Chicken

Morso della Bestia - May: RABBIT!

 “Morso della Bestia”

Thursday, 30 May 2013

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

This month’s menu features:

De Bruin Brother’s Rabbit

Antipasto

Roasted Rabbit Loin, Market Baby Frisee, Kalamata Olive Sauce

~  ~  ~ ~ ~

Primo

Rabbit Shoulder and Belly Risotto with Zucchini Flowers

~  ~  ~ ~ ~

Piatto di Mezzo

Rabbit Liver and Garden Peas

Tossed with Housemade Spinach Tagliolini

~  ~  ~ ~ ~

Secondo

Roasted Rabbit Leg Infused with Rosemary & Wrapped in Pancetta, Braised Red & Gold Bell Pepper, Onion and Heirloom Tomato

~  ~  ~ ~ ~

Dolce

Chocolate Cake, Sour Amarene Cherries, Whipped Cream

five course menu…48

(not including tax or gratuity)

Locally Sourced Produce from the Santa Monica Farmers’ Market: zucchini flowers from Weiser, peas from Friendly, spinach from Thao, rosemary from Maggie’s, tomatoes from Wong and bell peppers from Jaime Farm.

Seating is limited, reservations required. Dinner will begin at 7:00pm

For reservation: (310) 451-3525

Upcoming Morso della Bestia Dinners:

June ~ Buffalo

July ~ Suckling Pig

Mothers Day at LAGO!

Festa della Mamma

Happy Mother’s Day!

All week long beginning Friday, May 10^th!

Based on Chef Gianfranco’s favorite childhood dishes, this menu focuses on Mamma Adelia’s

typical home-cooked Italian cuisine. Let flavors from the past entice your taste buds…

Carciofi Fritti all’Arancio

Crispy Orange-Battered Artichoke Hearts, Fava Bean & Provolone Salad,

Meyer Lemon Vinaigrette (à la carte…14) 

Wine: Prosecco Brut, Canella

~ ~ ~ ~ ~ 

Paglia e Fieno con Panna e Salvia

Housemade Spinach & Egg Tagliolini, Sage, Parmesan, Cream (à la carte…19) 

Wine: Chardonnay, Mezza Corona, ‘11

~ ~ ~ ~ ~ 

Merluzzo con Pomodoro, Capperi e Olive

Pan-Roasted Black Cod, Olive-Caper-Tomato Sauce, Sweet-n-Sour Cipolline Onions (à la carte…28) 

Wine: Pinot Noir, Chalone Vineyards, ‘08

~ ~ ~ ~ ~ 

Lombo di Vitello Arrostito

Roasted, Milk-Fed Veal Loin, Wild Mushroom-Pea Sauce, Soft Polenta (à la carte…27)

Wine: Cabernet Sauvignon, Leese Fitch, ‘08

Three-course $45.00 per person

(choice of Black Cod or Veal)

Four-course $59.00 per person

Wine tasting program $18.00 per person

 (not including tax or gratuity)

In addition to our special menu, we recommend you finish the meal

with our Festa della Mamma dessert...

Fragole al Galliano

Galiano Marinated Strawberries, Organic Housemade Vanilla Gelato…10

Locally Sourced Produce from the Santa Monica Farmers’ Market: Navel orange and Meyer lemons from Garcia, artichokes from Life’s a Choke, fava beans from Thao, sage from Maggie’s, onions from Weiser, peas from Jaime, milk from Organic Pastures and strawberries from Harry’s Berries.