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

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

Buona Pasqua! Happy Easter!
Delicious Market Menu Available Easter Week starting Saturday, April 23rd 2011


Uova e Tartufo con Fegato Grasso
Poached Lily’s Farm Egg, Black Truffle Shavings, Yukon Potato Cream,
Foie Gras Reduction (à la carte…17)
Wine: La Segreta Bianco, La Planeta, ‘09

Tortellini di Borragine e Burrata
Market Borage Stuffed Tortellini, Burrata Cheese Sauce (à la carte…23)
Wine: Rosé, Bonterra, ‘09

San Pietro con Cozze in Salsa Martini
Pan-Roasted John Dory, New Zealand Mussels, Vermouth Sauce,
Market Snap Peas, Crispy Sunchokes (à la carte…32)
Wine: Pinot Noir, Chalone Vineyards, ‘08

Cosciotto d’Agnello Arrosto
Roasted Lamb Shank, Wild Fennel Sauce, Roasted Heirloom Potatoes (à la carte…29)
Wine: Meritage, Sterling Vineyards, ‘08

Four-course…69
Three-course (choice of John Dory or Lamb Shank)…55
Wine tasting…24


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

Pastiera
Traditional Easter Ricotta-Rice Pie, Candied Fruit, Pink Lady Apple Sorbetto…10
Suggested Wine: Vin Santo, Antinori, ’08

Jay Weston loves LAGO!

Check out what Jay Weston of The Huffington Post has to say about Lago!

http://www.huffingtonpost.com/jay-weston/hey-george-clooneyforget-_b_697762.html