Valentine's Day @ LAGO!

Menu di San Valentino 

February 14-20, 2014  ~  Friday - Thursday

Carpaccio di Pagello con Ricci di Mare e Capesante 

Atlantic Red Snapper Carpaccio, Sea Urchin, Scallops, Shaved Fennel Salad, Lime Vinaigrette 

Wine: Prosecco Brut, La Fornarina

~ ~ ~ ~ ~

Tortelloni di Cervo al Tartufo Nero al Cartoccio 

Housemade Venison Tortelloni, Black Truffle, White Wine Reduction, Baked “al Cartoccio” 

Wine: Rosé, Adorno, ‘10

~ ~ ~ ~ ~

Branzino all’Arancia 

Roasted Mediterranean Striped Bass, Market Citrus Sauce, Sautéed Broccolini 

Wine: Lugana, Molin Reserve, ‘11

~ ~ ~ ~ ~

Cosciotto d’Agnello Arrostito 

House-Smoked and Roasted Leg of Lamb, Herb Marinade, Brussels Sprouts, Baby Carrots 

Wine: Garda Classico, Negresco, ‘11

~ ~ ~ ~ ~

Cuore di Cioccolato 

White Chocolate-Raspberry Torte, Almond Biscuit Crust 

Wine: Brachetto d’Asti, Tor d’Elmo

Four-course Tasting dinner…55  (Choice of Sea Bass or Lamb)  

Five-course Tasting Dinner...69 

Wine Pairing...24

Locally Sourced Produce: citrus from JJ Lone Daughter Ranch, fennel from Garcia, lime and citrus from Garcia, broccolini from Tutti Frutti, brussel sprouts and baby carrots from Jaime, raspberries from Harry’s Berries. All-natural lamb from Niman Ranch.

Reservations, please call: (310) 451-3525

Morso della Bestia - VENISON - January 30th!

 Morso della Bestia

Thursday, 30 January 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 Kansas Venison

www.underhillfarms.com

Venison meat is lean and juicy with subtle hints of earthy game

Venison is lower in fat, cholesterol and calories than beef, pork or lamb.

Antipasto

Thinly-Sliced Venison Carpaccio,  

Sautéed Baby Beet Tops, Onion, Walnut

~  ~  ~ ~ ~

Primo

Vadalia Onion Soup, Venison Tortellini

~  ~  ~ ~ ~

Piatto di Mezzo

Venison Ragú, Barley Mantecato

~  ~  ~ ~ ~

Secondo

Brandy Roasted Leg of Venison, 

Sweet Potato Purée, Blueberry Compote, 

Sautéed Swiss Chard

~  ~  ~ ~ ~

Dolce

Pink Lady Apple Strudel, Vanilla Sauce

five course menu…48

(not including tax or gratuity)

Locally Sourced Produce from the Santa Monica Farmers’ Market: beets and onions from Weiser, walnut from Tutti Frutti, sweet potato from Garcia, Swiss chard from Friendly, Pink Lady apples from Miguel, and blueberries from Harry’s Berries.

Seating is limited, reservations required.

Dinner will begin at 7:00pm

For reservation: (310) 451-3525

  

Upcoming Morso della Bestia Dinners:

February ~ Wild Boar (Cinghiale)

March ~ Suckling Pig (Porchetta)

Dine LA DINNER - Served nightly from 4:00pm starting January 20!

Dine LA

Dinner Menu

Three-Course Tasting Menu…35  ~  Wine Tasting Pairing…18

To begin, choose from:

Carpaccio, Crescione, e Limone Candito       

Beef Carpaccio, Mustard Aioli, Watercress Salad, 

Meyer Lemon Confit

Wine:  Pinot Grigio, Borgo, ‘12

Insalata di Spinaci      

Spinach Salad, Warm Red Wine Vinaigrette, 

Sautéed Parma Prosciutto, Toasted Almonds

Wine:  Prosecco Brut, La Fornarina

Crema di Granturco con Granchio      

Purée of Corn Soup, Crab                     

Wine:  Frascati, Fontana Candida, ‘11

Salmone Marinato       

Cranberry Marinated Scottish Salmon, 

Shaved Fennel & Orange Salad…add $3

Wine:  Sauvignon Blanc, White Oak, ‘11

~ ~ ~ ~ ~ ~ ~ ~ ~

Followed by choice of:

Tagliolini di Farro con Missoltino    

Farro Tagliolini, Imported Dried “Missoltino” 

Lake Fish, Caper Berries, Cherry Tomato Sauce                     

Wine:  Chianti Classico Riserva, Monsanto, ‘11

Gnocchi di Barbabietole    

Housemade Weiser Potato-Red Beet Gnocchi, 

Smoked Ricotta, Butter-Sage Sauce               

Wine:  Primitivo, Poggio Basso, ‘10 

Ravioli di Spinaci       

Housemade Market Spinach Ravioli, 

Spinach-Garlic Sauce               

Wine:  Rose, Adorno, ‘11   

Triglia in Umido       

Poached Labrador Red Fish Baked “in Cartocchio”,

Black Olives, Capers, Tomato, Sautéed Spinach…add $4                          .

Wine:  Chardonnay, Ferrari Carano, ‘12

Pesce in Crosta di Sale       

Salt Baked Wild Chilean Sea Bass 

(MSC Certified, Environmentally Sustainable),  

Sautéed Julienne Vegetables, Clown Potato…add $6

Wine:  Sauvignon Blanc, White oak, ‘11

Bistecca ai Ferri in Salsa di Porcini      

Grilled Creekstone Flat Iron Steak, 

Porcini Mushroom Sauce,                                        

Market Vegetable Purée…add $4

Wine:  Cabernet, Buehler Vineyards, ‘10

Filetto con Spugnole       

Creekstone All-Natural Filet Mignon, Toasted Chestnuts,

Morel Mushroom Sauce,  Winter Green Sauté…add $8

Wine:  Super Tuscan, Lucente, ‘10

~ ~ ~ ~ ~ ~ ~ ~ ~

Finally, a sweet choice of:

Mille Foglie con Fragole 

Puff Pastry with Layers of Vanilla Cream,

Mixed Berries

Tiramisú      

 Lady Fingers, Espresso, Mascarpone Cream, 

Cappuccino Sauce

Panna Cotta       

Traditional Vanilla Custard, Strawberry Sauce

Wine:  Moscato d’Asti, Michele Chiarlo “Nivole,” ‘12