Happy Holidays!!

Come join us for our Christmas Feast and New Year's Eve celebration!


Cena di Natale ~ Christmas Supper

Saturday & Sunday, December 24th & 25th, 2011

Salmone Scozzese al Vin Brulée e Melograno
Scottish Salmon Marinated with in Spiced Wine Reduction with Market Pomegranate,
Kabocha Squash “in Carpione” (à la carte…18)
Wine: Prosecco Brut, La Fornarina

Cappelletti di Cappone in Brodo
Small Capon Chicken Tortellini, Chicken Consommé, Grana Padana (à la carte…19)
Wine: Chianti Classico Riserva, Nozzole, ‘08

Branzino Mediterraneo in Crosta di Carciofi
Mediterranean Sea Bass in Artichoke Crust, Roasted Weiser Farm Beets,
Market Artichoke Heart-White Wine Reduction (à la carte…32)
Wine: Primitivo, Poggio Basso, ‘08

Filetto di Vitello con Castagne e Spugnole
Roasted & Sliced Veal Tenderloin, Morel Mushroom and Chestnut Sauce,
Market Winter Greens (à la carte…36)
Wine: Meritage, Bridlewood, ‘07

Three-Course Tasting Menu…55
(Choice of Branzino or Veal)
Four-Course Tasting Menu…68
Wine Tasting Program…25

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

Semifreddo al Mandarino con Panettone
Frozen Mandarin Sabayon, Panettone Crust, Honey-Hazelnut Meringue…11

Join us in welcoming 2012!

“Bursting with Bubbles”
5-Course Dinner
with Party Merriment, DJ & Dancing
to Bring in the New Year!

Ostrica allo Champagne, Paté d’Anatra, Asparagi in Fonduta di Tartufo
Local Oyster with Champagne Sabayon, Muschovy Duck Paté,
White Asparagus with White Truffle and Fontina Fonduta

Tortelli in Zuppa di Pesce all’Adriatico
Mediterranean Sea Bass Tortelli in Tomato Seafood Bouillabaisse

Spigola in Salsa d’Aragosta allo Zafferano
Pan-Roasted Virginia Striped Bass in Local Spiny Lobster-Saffron Sauce,
Sautéed Market Vegetables

Coscia d’Agnello al Forno con Composta di Mirtilli
Roasted Leg of Lamb, Spiced Blueberry Compote, Horseradish Mashed Potatoes

Trancio di Gianduja e Mousse di Cioccolato
Dark Chocolate Mousse and Gianduja Hazelnut Cake, Raspberry & Vanilla Sauces

$89. per person with glass of sparkling prosecco!!

Thanksgiving at LAGO!

Happy Thanksgiving!
Thursday, 24 November 2011
Served 11:30am-10:00pm in addition to our regular dinner menu

Reservations Required!

Crema di Mais con Granchio
Purée of Creamed White Corn Soup, Warm Lump Crab
(à la carte...9)
Wine: Prosecco Brut, La Fornarina
~ ~ ~ ~ ~
Tortelloni di Mele in Salsa di Fegato Grasso
Housemade Apple Tortelloni, Foie Gras Sauce
(à la carte…22)
Wine: Pinot Grigio, Pighin Grave
~ ~ ~ ~ ~
Pagello Selvatico alle Erbe
Wild New Zealand Red Snapper, Fine Herbs, Farro Mantecato with Pumpkin
(à la carte…32)
Wine: Chianti Classico Riserva, Nozzole, ‘08
~ ~ ~ ~ ~
Tacchino con Noci Tostate
Roasted Turkey Roulade, Toasted Cashews, Cranberry Compote,
Tricolor Mashed Potatoes, Brown Gravy, Sautéed Green Beans
(à la carte…29)
Wine: Pinot Noir, Chalone Vineyards, ‘09

Three-course…49
(Choice of Red Snapper or Turkey)
Four-course…59
Wine-Tasting Program…20
(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…10