Wednesday, December 3, 2014

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 dAnatra Marinato con Insalata di Finocchi
Citrus Zest Marinated & Sliced Muscovy Duck Breast,
Fennel-Navel Orange Salad (à la carte…16)
 Wine: Lambrusco, Molo, ‘12
~ ~ ~ ~ ~
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
~ ~ ~ ~ ~
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
~ ~ ~ ~ ~
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.

Friday, November 14, 2014

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.


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)
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.

Thursday, October 2, 2014

Morso della Bestia - MUSCOVY DUCK! October 30th

“Morso della Bestia”
Thursday, 30 October 2014

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, California Muscovy Duck
Muscovy duck has a unique taste: it is lean, meaty, tender and flavorful.

Marinated Duck Breast, Navel Orange, Grain Mustard,
House-Pickled Sauerkraut
Premium Wine: Franciacorta Rosé Brut, Contadi Castaldi, ‘12
~  ~  ~ ~ ~
Lentil & Duck Wing Soup, Thyme, Black Rice
Premium Wine: Merlot, La Prendina, ‘10
~  ~  ~ ~ ~
Piatto di Mezzo
Sardinian Fregola Pasta, Red Wine & Chestnut Duck Ragú
Premium Wine: Valcalepio, I Pilendri, ‘09
~  ~  ~ ~ ~
Slow-Cooked, Applewood Smoked Duck Thigh,
Baked Kabocha Squash, Granny Smith Apple Sauce
Premium Wine: Aglianico, Vigneti, ‘10
~  ~  ~ ~ ~
Green Apple Sorbetto, Vanilla Custard “Brulée”
Premium Wine: Brachetto, Tor dell’Elmo, ‘12

five course menu…49
free-flowing house wine…18
premium wine pairing…28
(not including tax or gratuity)

Locally Sourced Produce from the Santa Monica Farmers’ Market: chestnut from Everest, Navel orange from Garcia, thyme from Maggie’s, Granny Smith apples from Fairhill, pears from Friendly Farms and Kabocha squash from Weiser.

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

Upcoming Morso della Bestia Dinners:
November ~ Thanksgiving Dinner!
January ~ Venison