Morso dell a Bestia - VENISON!

“Morso della Bestia”

Thursday, 28 February 2013

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 

Apple Strudel, Vanilla Sauce

$45 per person

(not including tax or gratuity)

Locally Sourced Produce from the Santa Monica Farmers’ Market: juniper berry and sage from Maggie’s, beet tops from Wong, sweet potato and onion from Weiser, swiss chard from Thao, apples from Summer Harvest and blueberries from Harry’s Berries.

March: Niman Ranch Colorado Lamb

April: Santa Barbara Halibut

Dine LA Available 1/18/13-2/1/13!

Come join us and take advantage of these amazing menus!

 

Lunch Menu

Two-Course Tasting Menu…20

Wine Tasting Pairing…12

  

To begin, choose from:

Vitello Tonnato Roasted & Chilled Veal Carpaccio, Genoa Tuna-Caper Aioli,

Micro Rainbow Greens, Shaved Parmesan 

Wine: Pinot Grigio, Borgo, ‘10

Insalata di Polipo Chilled Octopus, Arugula, Potato, Kalamata Olive, Cherry Tomato, Lemon Vinaigrette Wine: Frascati, Fontana Candida, ;11

Zuppa di Crostacei Seafood Stew: Manila Clams, New Zealand Black Mussels, Tiger Shrimp, 

Fennel, Shellfish Broth…add $4 

Wine: La Segreta Meritage, La Planeta, ‘10

~ ~ ~ ~ ~

Followed by choice of:

Risotto di Zucca e Capesante Butternut Squash Risotto, Seared Sustainable Peruvian 

Lantern Scallops, Balsamic Glaze 

Wine: Chianti Classico Riserva, Monsanto, ‘10

Gnocchi alla Bava Housemade Weiser Potato Gnocchi, Creamy Gorgonzola Sauce 

Wine: Primitivo, Poggio Basso, ‘10

Ravioli di Cipolle in Fonduta Housemade Caramelized Onion Ravioli, Fontina Cheese Sauce 

Wine: Rose, Adorno, ‘11

Trota Salmonata, Verza in Cumino e Coriandolo Steelhead Salmon Trout, 

Fresh Coriander Sauce,  Cumin Braised Savoy Cabbage…add $4

Wine: Chardonnay, Ferrari Carano, ‘10

Brasato di Cervo al Barolo Barolo-Braised New Zealand Venison Shoulder Stew, 

Multi-Color Polenta…add $6 

Wine: Cabernet, Buehler Vineyards, ‘09



For our Dine LA menu, LAGO sources local, organic produce from the Santa Monica Farmers’ Market including micro greens from Maggie’s, Meyer lemon from Garcia, Pudwill, avocado from JJ Lone Ranch Daughter, coriander from Thao, cabbage from Wong, fennel and eggplant from Friendly Farms and butternut squash & onion from Weiser Farm

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, ‘10

Crudo Cocktail Fresh Halibut-Salmon-Striped Bass Crudo, Citrus Zest Julienne, Avocado Purée 

Wine: Sauvignon Blanc, White Oak, ‘11

Insalata di Spinaci Tiepida Spinach Salad, Warm Red Wine Vinaigrette, Sautéed Parma Prosciutto, Toasted Almonds 

Wine: Frascati, Fontana Candida, ‘11

Zuppa di Crostacei Manila Clams, New Zealand Black Mussels, Tiger Shrimp,

 Fennel, Shellfish Broth…add $4 

Wine: La Segreta Meritage, La Planeta, ‘10

~ ~ ~ ~ ~

Followed by choice of:

Tagliolini di Farro Farro con Missoltino Tagliolini, Imported Dried “Missoltino” Lake Fish, Caper Berries,  Cherry Tomato Sauce 

Wine: Chianti Classico Riserva, Monsanto, ‘09

Gnocchi alla Bava Housemade Weiser Potato Gnocchi, Creamy Gorgonzola Sauce 

Wine: Primitivo, Poggio Basso, ‘10

Ravioli di Cipolle in Fonduta Housemade Caramelized Onion Ravioli, Fontina Cheese Sauce 

Wine: Rose, Adorno, ‘11

Trota Salmonata, Verza al Cumino e Coriandolo  Steelhead Salmon Trout, Fresh Coriander Sauce,

  Cumin Braised Savoy Cabbage…add $4

Wine: Chardonnay, Ferrari Carano, ‘10

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

Brasato di Cervo al Barolo Barolo-Braised New Zealand Venison Shoulder Stew, 

Multi-Color Polenta…add $6 

Wine: Cabernet, Buehler Vineyards, ‘09

Filetto con Spugnole Creekstone All-Natural Filet Mignon, Toasted Chestnuts, 

Morel Mushroom Sauce, Winter Green Sauté…add $8 

Wine: Nebbiolo, Pizzulli Vineyards, ‘09

~ ~ ~ ~ ~

Finally, a sweet choice of:

Millefoglie alla Crema Puff Pastry, Sweet Cream, Mixed Berries, Whipped Cream

Tiramisú Lady Fingers, Espresso, Mascarpone Cream, Cappuccino Sauce

Cannoli Cannoli Shell, Ricotta Cream, Candied Orange, Blueberry Sauce

Wine: Moscato d’Asti, Michele Chiarlo “Nivole,” ‘10

Valentines Day 2013!

Menu di San Valentino

February 9-16, 2013 - Friday - Saturday

Insalata di Spinaci con Capesante

Sea Scallop, Blood Orange, Spinach, Fennel Seed Dressing

Wine: Pinot Grigio Pighin Grave, Friuli Venezia Giulia

~  ~  ~  ~  ~

Cuoricini di Barbabietole

Housemade Y Beet Ravioli, Brown Butter-Parmesan Sauce

Wine: Super Tuscan Lucente, Toscana (Merlot, Sangiovese, Cab)

~  ~  ~  ~  ~

Pagello in Salsa di Lamponi

Pan-Roasted Red Snapper, Fresh Raspberry Sauce, Sautéed Baby Carrots & Asparagus,

Warm Raspberry Sauce

Wine: Pinot Noir Chalone Vineyards, Monterey

~  ~  ~  ~  ~

Lombo d’Agnello alle Senape

Baked Lamb Loin with Mustard Seed Crust, Tomato-Garlic-Vinegar Reduction,

Roasted Red Fingerling Potatoes

Wine: Cabernet sauvignon Buehler, Napa Valley

~  ~  ~  ~  ~

Cuore di Cioccolato

Chocolate Ganache and Espresso Torte, Strawberry Sauce

Wine: Moscati d’Asti, Michele Chiarlo “Nivole”

Four-course Tasting dinner…55  

(Choice of Snapper or Lamb)

~

Five-course Tasting Dinner...69

~

Wine Pairing...24

Locally Sourced Produce: blood oranges from JJ Lone Daughter Ranch, spinach from Thao,

potatoes, carrots & beets from Weiser, fennel seed and asparagus from Carpenter, tomatoes from Wong, raspberries from Harry’s Berries, and strawberries from Pudwill.

Reservations, please call: (310) 451-3525