Tuesday, March 12, 2013

Easter at LAGO!

Buona Pasqua!  Happy Easter!
Available Easter Week starting Friday, March 29th 2013

Asparagi Bianchi, Prosciutto Casalingo d’Anatra e Salsa d’Avocado
White Asparagus, Housemade All-Natural Duck Prosciutto, Avocado Sauce (à la carte…16)
Wine: Prosecco Brut, La Fornarina

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Fusilli Artigianali alla Barbabietole con Piccione e Piselli
Housemade Beet Fusilli, All-Natural Squab, Fresh Peas, White Wine-Herb Sauce (à la carte…22)
Wine: Frascati, Fontana Candida, ‘11

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Pesce Rossa all’Arancia
Baked Sustainable Gulf Red Fish, Navel Orange-Honey Marinade, Sautéed Bok Choy (à la carte…29)
Wine: Pinot Noir, Chalone Vineyards, ‘10

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Agnello di Latte al Forno con Primizie
Slow-Cooked Niman Ranch, All-Natural Milk-Fed Lamb, Roasted Spring Root Vegetables
(à la carte…29)
Wine: Primitivo, Poggio Basso, ‘10

Three-course (choice of Red Fish or Lamb)…49
Wine tasting…14

In addition to our tasting menu,
we recommend you finish the meal with our Easter dessert...

Traditional Easter Ricotta-Wheat Pie, Naval Orange Sauce, Housemade Vanilla Gelato…10
Suggested Wine: Moscato d’Asti, Michele Chiarlo “Nivole,” ‘12

Locally Sourced Produce from the Santa Monica Farmers’ Market: White asparagus from Life’s a Choke, avocados from JJ Lone Daughter Ranch, beets from Weiser, peas from Garcia, Navel orange from Jaime, bok vhoy from Wong, root vegetables from Thao Farm.

Monday, March 11, 2013

Morso della Bestia - LAMB!

 “Morso della Bestia”
Thursday, 28 March 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:
Niman Ranch Lamb


Trio of Flavors: Lamb Liver Pâté, Juniper Berry Essence; Lamb Tenderloin Carpaccio, Balsamic Reduction; Lamb Belly Salad, Red Onion, Mustard Dressing, Baby Arugula

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Lamb Head/Neck, Leek, Black Wild Rice, Lamb Consommé

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Piatto di Mezzo

Lamb Shoulder Ravioli, Roasted Garlic-Savoy Cabbage Sauce

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Roasted Lamb Leg Carved Tableside, Fruit and Mustard Seed Compote, Sweet Potato Purée

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Caramelized Pink Lady Apple, Pink Lady Mousse

five course menu…48
(not including tax or gratuity)

Locally Sourced Produce from the Santa Monica Farmers’ Market: juniper berry and sage from Maggie’s, savoy cabbage from Wong, sweet potato and red onion from Weiser,
baby arugula from Thao, and apples from Summer Harvest.

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

Upcoming Morso della Bestia Dinners:
April ~ Santa Barbara Halibut
May ~ Rabbit