Morso della Bestia - ISOLA COMACINA

“Morso della Bestia”

Thursday, 30 August 2012

The last Thursday of every, LAGO will host a monthly communal meal “Bite of the Beast” featuring animal roasts and traditional, rustic dishes.

This month, we change the format a little to replicate the bountiful feast served at Isola Comacina in the heart of Lake Como! Dine with us as we enjoy the flavors of the local farmers’ market prepared with recipes from the lake region of Northern Italy. Don’t miss the Isola Comacina after-dinner “evil dispelling” ritual.

Stuzzichino

Market Heirloom Tomato, Meyer Lemon, Calabrian Oregano

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Antipasti Vari

Lake Specialty Appetizers and Market Vegetable Assortment

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Piatto di Pesce

Whole Arctic Char Deboned Tableside, Lemon, Maldon Salt

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Piatta di Gallina

Roasted Free-Range Chicken “al Mattone,” Market Greens

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Dolce

Vanilla Gelato, Blood Orange, Orange Liqeuer

Grolla - traditional drink of the Isola to ward off evil spirits

Featured Farms: JJ Lone Ranch, Coleman, Weiser, Wong, Thao, Maggie’s, Garcia, Summer Harvest

five course menu…42

unlimited house carafes of typical red & white table wines of the lake…18

other wine pairings also available $30+

(not including tax or gratuity)

Seating is limited, reservations required. Dinner will begin at 7:00pm

For reservations please call: (310) 451-3525

Summer grilling on our patio! Wednesdays 12-3/5-7

Every Wednesday from 12-3 and 5-7 throughtout the summer!

GRILLED TO ORDER “SPIADINI” SKEWERS

VEGETABLE…5

Zucchini, Eggplant, Bell Pepper, Mushroom, Tomato

Farms: Wong, Gloria, Fairview Garden, Wong

MEAT…7

Tamarind Marinated Flat Iron Steak, Red Onion, Italian Sausage, Fennel, Herb Marinated Chicken

Farms: Rock Canyon, Weiser, Carpenter

SEAFOOD…8

Scottish Salmon, Ahi Tuna, Tiger Shrimp, Calamari, Meyer Lemon

Farms: JJ Lone Ranch Daughter, Gloria

DESSERT…6

Grilled White Peach, Vanilla Gelato, Strawberry Sauce

Farms: Summer Harvest, Pudwill, Organic Pastures

“PIADINA” ITALIAN WRAP…ADD 2

SAUCES AVAILABLE (Aurora, Arrabbiata, Pesto, Jalapeno Aioli)

Dine LA is back!

Come join us for Dine LA!

Two-Course Tasting Menu…20

Wine Pairing…10

To begin, choose from:

Burrata  e Pomodoro - Market Heirloom Tomato, Local Burrata Cheese, Tomatillo Compote

WINE: PROSECCO BRUT, LA FORNARINA

Carpacciodi Manzo - Thinly Sliced Raw Niman Ranch Filet Mignon,

Mustard Aioli, Watercress Salad, Meyer Lemon Confit

WINE: ROSÉ DI BARDOLINO, CHIARETTO, ‘10

Crema di Granturco con Granchio - Purée of Market Sweet Corn Soup, Dungeness Crab

WINE: FRASCATI, FONTANA CANDIDA, ‘10

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Followed by choice of:

Amburghese - Grilled Seafood Burger (Scottish di Pesce Salmon, Ahi Tuna, Striped Bass),

Aurora Sauce, Sautéed Zucchini, Micchetta Roll, Market Greens

WINE: CHIANTI CLASSICO RISERVA, NOZZOLE

Risotto di Funghi - Parmesan Risotto, Wild Mushrooms-Porcini, Shitake, Portobello & Champignon

WINE: PRIMITIVO, POGGIO BASSO

Paillard di Maiale alla Milanese - Pounded & Breaded Pork Tenderloin, Sautéed Red & Gold Pepper Julienne, Arugula Salad

WINE: MERITAGE, BRIDLEWOOD

Available now until 7/27/12 11:30am-4:00pm

Morso dell Bestia-BUFFALO!

“Morso della Bestia”

Thursday, 26 July 2012

The last Thursday of every month, LAGO will host a monthly 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: Buffalo

Antipasto

Buffalo Tenderloin Carpaccio, Portobello Mushroom, Blackberry, Balsamic Vinaigrette

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Primo
Buffalo Tortelloni, Herb Consommé

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Piatto di Mezzo

Lasagna, Buffalo Ragú, Sun Dried Heirloom Tomato, Parmesan, Béchamel

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Secondo

Roasted Buffalo Rib-eye Carved Tableside, Celery Root Purée, Summer Truffle-Red Wine Sauce

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Dolce

Vanilla Custard, Fresh Ricotta, Heirloom Tomato Sorbetto

Featured Farms: Coleman, Weiser, Wong, Thao, Maggie’s

five course menu…42

(not including tax or gratuity)

Seating is limited, reservations required. Dinner will begin at 7:00pm

For reservations, please call: (310) 451-3525

Morso della Bestia - RABBIT! Thursday May 31 7:00pm

“Morso della Bestia”

Thursday, 31 May 2012

The last Thursday of every month, LAGO will host a monthly communal meal 

featuring whole animal roasts and traditional, rustic dishes.

This “Nose to Tail” dinner will include a 5-course dinner 

featuring the whole animal with house wine to enjoy.

This month’s menu features:

Rabbit

Antipasto
Roasted Rabbit Loin, Market Baby Frisee, Kalamata Olive Sauce
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Primo
Rabbit Shoulder and Belly Risotto with Zucchini Flowers
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Piatto di Mezzo
Rabbit Liver and Garden Peas Tossed with Housemade Spinach Tagliolini
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Secondo
Roasted Rabbit Leg Infused with Rosemary & Wrapped in Pancetta, Braised Red & Gold Bell Pepper, Onion and Heirloom Tomato
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Dolce
Chocolate Cake, Sour Amarene Cherries, Whipped Cream

$48 per person

including 5 course dinner and house wines

(not including tax or gratuity)

Seating is limited, reservations required.

Dinner will begin at 7:00pm

Mother's Day 2012 @ LAGO!

Festa della Mamma

“Mother’s Day Feast”

Available Saturday-Friday, May 12^th-18^th, 2012

Based on Chef Gianfranco’s favorite childhood dishes, this menu focuses on Mamma Adelia’s

typical home-cooked Italian cuisine. Let flavors from the past entice your taste buds…

Polipo e Patate

Octopus Salad, Red Fingerling Potato, Celery, Baby Arugula, Spring Onion,

Meyer Lemon Dressing (à la carte…14) 

Wine: Prosecco Brut, Zonin

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Gnocchi di Zucca al Gorgonzola

Housemade Pumpkin Gnocchi, Creamy Gorgonzola Sauce (à la carte…19) 

Wine: Chardonnay, Mezza Corona, ‘09

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Branzino alla Livornese

Pan-Roasted Mediterranean Striped Bass, Garlic-Caper-Onion-Fresh Tomato Sauce,

Sautéed Market Broccolini (à la carte…28) 

Wine: Pinot Noir, Chalone Vineyards, ‘08

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Spiedino d’Olivette di Vitello con Porcini

Grilled Veal Meatball Skewer, Porcini Trifolati, Roasted Polenta (à la carte…27)

Wine: Cabernet Sauvignon, Leese Fitch, ‘08

Three-course $39.00 per person (choice of Wild Striped Bass or Veal Meatballs)

Four-course $55.00 per person

Wine tasting program $18.00 per person

 (not including tax or gratuity)

In addition to our special menu, we recommend you finish the meal

with our Festa della Mamma dessert...

Crema di Caramello

Traditional Custard, Caramel Sauce, Whipped Cream…10

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
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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
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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
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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
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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