Monday, November 23, 2009

New Seasonal Menu

The chef’s winter menu is based on using the freshest organic produce purchased from the local Santa Monica Farmer’s Markets in conjunction with sustainable protein while highlighting the unique flavors of the season. Lago is proud to make pasta, focaccia bread, desserts and gelato fresh daily.

The market ingredients featured this week are Blue Baby Carrots & Broccoli Romanesco from Weiser Farm, Radicchio from Scarborough Farm, Black Cabbage from Coleman Farm, Zucchini, Savoy Cabbage & Parsley from Finley Farm. We are featuring free-range Jidori chicken.
Radicchio in Saor: Tradional Venetian Radicchio with Pinenuts & Raisins, Sesame Encrusted Goat Cheese, Black Cabbage-Mango Sauce

Risotto di Farro - Farro “Risotto-Style”, Braised Beef Tongue

Opa in Crosta - Hawaiian Opa, Lemon-Thyme Crust, Zucchini Trifolate Sauce, Cabbage-Pancetta “Verzada”, Blue Baby Carrots

Pollo Jidori all'Aglio Nero e Porcini - Free-Range Jidori Chicken, Black Garlic-Porcini Sauce, Clown Potatoes, Broccoli Romanesco “Au Gratin”
Cannolo di Ricotta e Ibiscus - Tradicional Cannolo, Chocolate Cream Filling, Hibiscus Flower Sauce
Available as a 3 or 4 course tasting menu, come join us...

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