Dine LA 1/21-2/3/12

Dine LA is back!

LUNCH

Three-Course Tasting Menu…22
Wine Tasting Pairing…18

To begin, choose from:

Vitello Tonnato - Roasted & Chilled Veal Carpaccio, Genoa Tuna-Caper Aioli,

Micro Rainbow Greens, Shaved Parmesan

Wine: Chiavennasca, Balgera

Crudo Cocktail - Fresh Salmon, Julienne Vegetables, Avocado Purée, Candied Citrus Peel

Wine: Prosecco Brut, La Fornarina

Insalata Mercato - Coleman’s Farm Organic Market Lettuce, Herbs & Edible Flowers, Market Raspberry Vinaigrette

Wine: Frascati, Fontana Candida ]

Vongole e Cozze - Manila Clams, New Zealand Black Mussels, White Wine- Garlic-Italian Parsley…add $2

Wine: La Segreta Meritage, La Planeta
~ ~ ~ ~ ~
Followed by choice of:

Tortelli in Zuppa di Pesce - Meditteranean Striped Bass Tortelli,

Tomato Seafood Bouillabaise

Wine: Chianti Classico Riserva, Nozzole

Gnocchi al Ragu d'Agnello - Weiser Potato Gnocchi, All-Natural Lamb Ragú

Wine: Primitivo, Poggio Basso

Risotto di Barbabietole e Gorgonzola - Weiser Farm Red & Gold Beet Risotto,

Creamy Gorgonzola “Dolce Latte”
Wine: Meritage, Bridlewood

Branzino in Salsa d'Arancia - Striped Sea Bass, Market Naval Orange Reduction,

Sautéed Market Vegetables…add $4

Wine: Chardonnay, Ferrari Carano

Spezzatino di Pollo -Seauteed Chcken Tenders, ellow Bell Peppers, Red Onion,

Herb-White Wine Sauce, Polenta…add $3

Wine: Chianti Classico Riserva, Nozzole
~ ~ ~ ~ ~

Finally a sweet choice of:

Tiramisú - Lady Fingers, Espresso, Mascarpone Cream, Cappuccino Sauce

Torta di Mele - Apple “Tart Tatin”, Caramel Sauce, Housemade Vanilla Gelato

Cannoli - Cannoli Shell, Ricotta Cream, Candied Orange, Blueberry Sauce

Wine: Moscato d’Asti, Michele Chiarlo “Nivole,” ‘10

DINNER

Three-Course Tasting Menu…34
Wine Tasting Pairing…18

To begin, choose from:

Crudo Cocktail -Fresh Salmon, Julienne Vegetables, Avocado Purée, Candied Citrus Peel

Wine: Prosecco Brut, La Fornarina

Tortellini in Brodo - Capon Chicken Tortellini, Chicken Consommé, Parmesan

Wine: Pinot Noir, Chalone

Melanzane alla Parmigiana - Baked Market Eggplant, Market Basil, Tomato Sauce, Mozzarella

Wine: Chianti Classico Riserva, Nozzole

Salmone Scozzese - Scottish Salmon Marinated in Spiced Wine Reduction with Market Pomegranate, Kabocha Squash “in Carpione”…add $2

Wine: Frascati, Fontana Candida

Prosciutto d'Agnello - Housemade Lamb Prosciutto, Baby Beets, Green Tea-Honey
Reduction…add $2

Wine: Chiavennasca, Balgera
~ ~ ~ ~ ~

Followed by choice of:

Tortelli in Zuppa di Pesce - Mediterranean Seafood Tortelli, Tomato Seafood Bouillabaisse

Wine: Chianti Classico Riserva, Nozzole

Gnocchi al Ragu d'Agnello - Housemade Weiser Potato Gnocchi, All-Natural Lamb Ragú

Wine: Primitivo, Poggio Basso

Ravioli di Burrata in Boraggine - Creamy Burrata Ravioli, Market Borage Sauce

Wine: Chianti Classico Riserva, Nozzole

Salmone all’Aneto - Roasted Scottish Salmon, Dill Sauce, Market Vegetable Sauté…add $8

Wine: Chardonnay, Ferrari Carano

Biancostato di Manzo - Braised Beef Short Ribs, Fresh Oregano, Sautéed Broccolini, Potato “Williams” with Black Truffle...add $6

Wine: Barolo, Michele Chiarlo

Pancetta di Maiale - Kurobuta Pork Belly, Mustard Seed Braised Kabocho Squash, Winter Greens…add $8

Wine: Cabernet Sauvignon, Buehler
~ ~ ~ ~ ~

Finally, a sweet choice of:

Tiramisú - Lady Fingers, Espresso, Mascarpone Cream, Cappuccino Sauce

Torta di Mele - Apple “Tart Tatin”, Caramel Sauce, Housemade Vanilla Gelato

Cannoli - Cannoli Shell, Ricotta Cream, Candied Orange, Blueberry Sauce

Wine: Moscato d’Asti, Michele Chiarlo “Nivole,” ‘10

Lombardy Wine Dinner! Thursday 1/18/12

Join us to celebrate the flavors of Lombardy!

Manuel and Orlando Bonomo, owners of Civielle, and winemaker Gianluca Cittadini will present their wines from Lombardy in Northern Italy paired to a delicious, authentic 5-course dinner prepared by Michelin Starred Chef Gianfranco Minuz.

Trotella in Carpione
Marinated Lake Trout, Celery, Carrots, Juniper Berry,
Red Wine Vinegar, Arugula Salad
2009 Groppello Blend Rose, Garda Classico DOC, Civielle
2010 Trebbiano di Lugana DOC, Civielle
~ ~ ~ ~ ~
Animelle con Carciofi
Braised Tender Sweetbreads, Market Artichoke Hearts
2008 Groppello Garda Bresciano, DOC, Averoldi
2010 Groppello Blend Garda Classico DOC, Civielle
~ ~ ~ ~ ~
Risotto alla Milanese con Midollo
Saffron-Parmesan Risotto, Roasted Bone Marrow
2008 Cabernet Sauvignon, Merlot Blend Valcalepio Rosso Riserva DOC, Akros
2006 Nebbiolo Rosso di Valtellina DOC, Cantina Di Villa
~ ~ ~ ~ ~
Biancostato di Manzo
Slow Cooked Beef Short Ribs, Fresh Oregano,
Truffle Potato Williams
2004 Cabernet Sauvignon, Merlot Blend Provincia di Mantova Rosso Saline IGT, Gozzi
2005 Nebbiolo Sforzato di Valtellina Tinaia DOCG. Cantina Di Villa
~ ~ ~ ~ ~
Torta di Frangipane
Italian Sponge Cake, Pastry Creme, Toasted Almond,
Vanilla Sauce

$68 per person
(not including tax or 18% gratuity)

For reservations, please call: (310) 451-3525
Credit card required for reservations, cancellations must be made at least 48 hours
in advance otherwise full amount per person will be charged to the card.

Morso della Bestia - Bite of the Beast Dinner Series!

“Morso della Bestia”
Thursday, 26 January 2012

The last Thursday of every month, LAGO will host a monthly communal meal featuring whole animal roasts and traditional, rustic dishes. The “Bite of the Beast” dinner series will include a 5-course dinner featuring the whole animal with house wine to enjoy.


This month’s menu features:
New Zealand, All-Natural Venison

Antipasto
Thinly-Sliced Venison Carpaccio,
Sautéed Baby Beet Tops with Onion and Walnut
~ ~ ~ ~ ~
Primo
Braised Venison and Juniper Berry Ravioli,
Sage-Infused Brown Butter
~ ~ ~ ~ ~
Piatto di Mezzo
Whole Wheat Spaghetti, Venison Ragú
~ ~ ~ ~ ~
Secondo
Brandy Roasted Leg of Venison, Sweet Potato Purée,
Blueberry Compote, Sautéed Swiss Chard
~ ~ ~ ~ ~
Dolce
Ricotta Strudel, Tahitian Vanilla Sauce

$60 per person
(not including tax or gratuity)

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