Morso della Bestia - VENISON!

Morso della Bestia

Thursday, 29 January 2015

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 includes a 5-course dinner featuring the choice animal.

This month’s menu features:

All-Natural Kansas Venison

www.underhillfarms.com

Venison meat is lean and juicy with subtle hints of earthy game. Venison is lower in fat, cholesterol and calories than beef, pork or lamb.

Antipasto

Roasted Venison Loin, Honey-Vinegar Marinade, Baby Frisée Salad, Pickled Vegetables

Premium Wine: Franciacorta Rosé Brut, Contadi Castaldi, ‘12

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Primo 
Housemade Cannelloni, Venison Belly & Juniper Berry Filling, Béchamel Sauce, Baked “Au Gratin, 
Premium Wine: Merlot, La Prendina, ‘10 
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Piatto di Mezzo 
Farro Risotto-Style, Venison Shank, Italian Red Lentils 
Premium Wine: Giome, Provenza, ‘11 
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Secondo 
Cinnamon-Barolo Braised Venison Shoulder, Soft Polenta

Premium Wine: Aglianico, Vigneti, ‘10
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Dolce 
Granny Smith Strudel, Caramel Sauce
Premium Wine: Brachetto, Tor dell’Elmo, ‘12

five course menu…55
free-flowing house wine…18
premium wine pairing…28
(not including tax or gratuity)

Upcoming Morso della Bestia Dinners:
February ~ Wild Boar (Cinghiale)
March ~ Suckling Pig (Porchetta)

New Year's Eve - Bursting with Bubbles!

Join us in welcoming 2015!

“Bursting with Bubbles”

5-Course Dinner with Party Merriment,

DJ & Dancing to Bring in the New Year!

“Il Trittico” Salmone in crosta, capesante e ostrica

Puff Pastry Crusted Salmon, Seared Scallops,

Fresh Shucked Oyster, Savoy Cabbage Purée, Caviar, Crispy Bacon

Wine: Prosecco Brut, Valdo

Cannelloni di spinaci con aragosta

Housemade Spinach Cannelloni Stuffed with Maine Lobster,

Served “Au Gratin”, Lobster Bisque

Wine: Rosé, Adorno, ‘11

Branzino arrotolato con porcini in salsa di prosecco

Baked Mediterranean Striped Bass Roulade,

Porcini Mushrooms Stuffing, Prosecco Sauce

Wine: Pinot Noir, Chalone Vineyards, ‘10

Capriolo al forno

Garlic-Roasted Leg of New Zealand Venison, Black Truffle Sauce

Sautéed Baby Carrots, Brussel Sprouts

Wine: Super Tuscan, Lucente, ‘09

Trancio al cioccolato, nocciole e castagne

Chocolate and Chestnut Layered Cake, Saffron-White Chocolate Sauce

Wine: Bracchetto d’Asti, Torr dell’Elmo, ‘12

5 course menu with a glass of Prosecco…89    ~    wine pairing…28

Locally sourced produce from the Santa Monica Farmers’ Market including: Cabbage from Tamai, Baby Carrots from Tutti Frutti, Brussel Sprouts from Life’s a Choke, Spinach from Weiser.

Cena di Natale - Christmas Supper 2014

Cena di Natale “Christmas Supper”

Wednesday & Thursday, December 24th & 25th, 2014

Petto d’Anatra Marinato con Insalata di Finocchi

Citrus Zest Marinated & Sliced Muscovy Duck Breast,

Fennel-Navel Orange Salad (à la carte…16)

 Wine: Lambrusco, Molo, ‘12

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Cappelletti in Brodo

Housemade Capon Chicken Stuffed Pasta Caps,

Mary’s Chicken Consommé, Grated Grana Padano (à la carte…19)

Wine:  Lugana Riserva, Molin, ‘12

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Merluzzo al Forno

Baked Santa Barbara Black Cod Marinated in Navel Orange Juice,

Celery Root Sauce, Fregola & Cabbage Timballo  (à la carte…29)

Wine: Merlot, La Predina, ‘12

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Lombo di Vitello con Porcini e Tartufo Nero

Roasted Veal Loin, Black Truffle Sauce,

Market Carrots, Green Beans, Kabocha Squash  (à la carte…29)

 Wine: Giome, Provenza, ‘11

Three-Course Tasting Menu…55  (Choice of Snapper or Lamb)

Four-Course Tasting Menu…69   ~    Wine Tasting Program…25

We also recommend you finish your holiday meal with our special dessert…

Panettone con Zabaglione al Vino Rosso

Italian Christmas Cake, Red Wine Sabayon Sauce…11 

Suggested Wine: Bracchetto d’Asti, Torr dell’Elmo, ‘13

Locally sourced produce from the Santa Monica Farmers’ Market including: carrots and onion from Weiser, Kabocha squash from Wong, green beans from Tamai, Navel oranges from Garcia,  & cabbage from Tutti Frutti.  

All-natural proteins include Mary’s Chicken & Santa Barbara Black Cod.

Thanksgiving at LAGO!

Of course we are open...LAGO is here for all your Holiday needs! We will be serving the following delicious Thanksgiving specials in addition to a limited a la carte menu from 11:30am-10:30pm. Make your reservation now, space is limited.

HAPPY THANKSGIVING

Thursday, 27 November 2014

Insalata Tiepida di Fagiolini, Prosciutto e Frico
Warm Green Bean & Spinach Salad, Sautéed Parma Prosciutto, Toasted Hazelnuts,
Parmesan Crisps, Red Wine Vinaigrette (á la carte 15)
Wine: Sauvignon Blanc, White Oak, ‘11

Ravioli d’Anatra all’Aglio Arrostito

Housemade Muscovy Duck Ravioli, Roasted Garlic, White Wine Sauce (á la carte 21)
Wine: Rose, Adorno, ‘11

Merluzzo all’Arancia
Roasted Black Cod Marinated in Navel Orange, Cinnamon & Bay Leaves, Sautéed Baby Carrots & Tuscan Kale (á la carte 29)
Wine: Chardonnay, Ferrari Carano, ‘10

Tacchino Ripieno di Castagne e Salsicce
Roasted Turkey, Toasted Chestnut-Italian Sausage Stuffing, Cranberry Compote, Mashed Sweet Potatoes, Turkey Gravy, Sautéed Green Beans (á la carte 28)
Wine: Pinot Noir, Chalone Vineyards, ‘10

Three-course…49 (Choice of Black Cod or Turkey)
Four-course…59     
Wine-Tasting Program…18
(not including tax or gratuity)
We also recommend to finish your Thanksgiving feast with our special dessert...

Crostata di Zucca
Housemade Pumpkin Pie, Cinnamon Gelato, Caramel Sauce…10

Locally Sourced Produce from the Santa Monica Farmers’ Market: green beans, sweet potato & pumpkin from Wong, Navel oranges from Sycamore, bay leaves & Tuscan kale from Coleman, baby carrots from Tutti Frutti.  All-natural Muscovy Duck from Grimaud Farm.