New Year's Eve "Bursting with Bubbles!"

Join us in welcoming 2014!

 “Bursting with Bubbles”

5-Course Dinner with Party Merriment, DJ & Dancing

to Bring in the New Year! 

Salmone Marinato, Ostrica al Limone, Crostino di Caviale

Ginger Marinated Scottish Salmon; Oyster with Meyer Lemon Confit;

Brioche Topped with Petrov Caviar, Green Onion and Crème Fraiche  
Wine: Prosecco Brut, La Fornarina

zuppa di aragosta con raviolini

Housemade Lobster Raviolini, 
Maine Lobster Bisque 
Wine: Frascati, Fontina Candida, ‘11

branzino in salsa di barbabietole

Roasted Pacific Corvina Sea Bass, Beet Reduction, Tiger Shrimp,

Sautéed Swiss Chard 
Wine: Rose, Adorno, ‘10

filetto in crosta con tartufo nero

Filet Mignon topped with Black Truffle Pâté & Prosciutto, Crispy Puff Pastry Crust, Duchesse Potato, Sautéed Market Vegetable Medley 
Wine: Super Tuscan, Lucente, ‘09

bigne con castagne

Housemade Bigné, Sweet Cream, Chestnut Purée, Dark Chocolate Sauce 
Wine: Moscato d’Asti, Michele Chiarlo “Nivole,” ‘11

$89 per person with glass of sparkling! 
$28 wine pairing

Locally sourced produce from the Santa Monica Farmers’ Market including: Meyer lemon from Garcia, green onion from Jaime, Swiss chard from Wong, potato from Weiser, chestnuts from Tamai.  All-natural filet mignon is sourced from Niman Ranch.

Cena di Natale "Christmas Supper"

Cena di Natale “Christmas Supper” 

Tuesday & Wednesday, December 24th & 25th, 2013

Cardi Gratinati con sogliola

Cardoon “au Gratin” with Dover Sole Stuffing, 
Shaved Artichoke Salad,

 Meyer Lemon Dressing (à la carte…16)

Wine:Lugana Riserva, Molin, '10

~~~~~

Cappelletti di Manzo in Brodo

Housemade Niman Ranch Beef Stuffed Pasta Caps,

Mary’s Chicken Consommé, Grana Padano

Wine: Merlot, Benziger, '10

~~~~~

Orata con verza e speck croccante

Roasted Mediterranean Sea Bream, White Wine Reduction, Braised Savoy Cabbage,

Crispy Smoked Prosciutto (à la carte…28)

Wine: Primitivo, Poggio Bossa, ‘10

~~~~~

Spalla di Vitello al forno

Slow-Cooked Veal Shoulder, Rosemary-Prosecco Jus, Roasted Purple Potatoes,

Sautéed Green Beans (à la carte…29)

Wine: Garda Classico, Negresco, '10

Three-Course Tasting Menu…52  (Choice of Snapper or Veal)

Four-Course Tasting Menu…62   ~    Wine Tasting Program…22

We also recommend you finish your holiday meal with our special dessert…

Pandoro con sorbetto di mandarino

Traditional Italian Golden Sponge Cake, Powdered Sugar, Tangerine Sorbetto…11

Locally sourced produce from the Santa Monica Farmers’ Market including: cardoon from Coleman, artichoke from Life’s a Choke, cabbage from Wong, purple potatoes from Weiser, green beans from Tamai, & tangerines from JJ Lone Ranch. All-natural, free-range proteins are sourced from Mary’s Chickens and beef from Niman Ranch.

Thanksgiving 2013!

HAPPY THANKSGIVING

Thursday, 28 November 2013

Insalata d’Uva in Cestino di Fricco

Grape & Baby Frisée Salad, Kabocha Squash Confit, Pumpkin Oil,

Red Wine Vinaigrette, Parmesan Basket

Wine: Sauvignon Blanc, White Oak, ‘10

Ravioli di Mele e Ricotta

Housemade Apple and Ricotta Ravioli, Pumpkin-Cinnamon Sauce

Wine: Rose, Adorno, ‘10

Involtino di Branzino al Forno

Rolled and Baked Mediterranean Striped Bass, Tiger Shrimp Stuffing,

Sautéed Kale & Parma Prosciutto

Wine: Chardonnay, Ferrari Carano, ‘09

Tacchino Ripieno di Castagne e Salsicce

Roasted Turkey, Toasted Chestnut-Italian Sausage Stuffing,

Cranberry Compote, Mashed Sweet Potatoes, Brown Gravy, Sautéed Green Beans

Wine: Pinot Noir, Chalone Vineyards, ‘09

Three-course…49   (Choice of Bass or Turkey)

Four-course…59           Wine-Tasting Program…18

(not including tax or gratuity) 

 also recommend to finish your Thanksgiving feast with our special dessert...

Crostata di Zucca

Housemade Pumpkin Pie, Cinnamon Gelato, Caramel Sauce…10

*Our Thanksgiving menu will be served Thursday, 24 November 2013 from 11:30am-10:30pm in addition to a limited a la carte menu!

Morso della Bestia - Muscovy Duck!

 “Morso della Bestia”

Thursday, 24 October 2013 (*NOTE: 1 week early!)

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

www.grimaudfarm.com  Muscovy duck has a unique taste: it is lean, meaty, tender and flavorful.

Antipasto

Hot Duck Dog: Brioche, Duck-Pinenut Sausage,

Grain Mustard, House-Pickled Sauerkraut, Fresh Horseradish

~  ~  ~ ~ ~

Primo

Duck Consommé, Italian Green Lentil Ravioli

~  ~  ~ ~ ~

Piatto di Mezzo

Farro Mantecato, Braised Duck Leg, Smoked Ricotta

~  ~  ~ ~ ~

Secondo

Roasted Duck Breast, Porcini Mushroom-Barolo Sauce,

Celery Root Purée

~  ~  ~ ~ ~

Dolce

Housemade Bigné, Kabocha Squash Sweet Cream,

Dark Chocolate-Chestnut Sauce

five course menu…48     (not including tax or gratuity)

Locally Sourced Produce from the Santa Monica Farmers’ Market: chestnut from Everest, cabbage from Wong, celery root from Jaime, herbs from Maggie’s 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 ~ Turkey

January ~ Venison

Morso della Bestia - California Albacore Tuna! September 26th

“Morso della Bestia”

Thursday, 26 September 2013

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 which will include a 5-course dinner featuring the choice animal.

This month’s menu features:

­­­­­Southern California Albacore Tuna

Antipasto

Trio of Antipasti:

Seared & Sliced Belly, Apricot-Peach Compote;

Tartar, Cucumber, Meyer Lemon;

Carpaccio, Cilantro Purée

~  ~  ~ ~ ~

Primo

Albacore Stuffed Spinach Cannelloni “Au Gratin”, 

Heirloom Tomato Sauce

~  ~  ~ ~ ~

Piatto di Mezzo

Red Bell Pepper Risotto, Fresh Albacore, Crispy Pancetta, Italian Oregano

~  ~  ~ ~ ~

Secondo

Albacore Fillet, Fresh Concord Grape & Honey Reduction,

Sautéed Yukon Potato

~  ~  ~ ~ ~

Dolce

Pink, White & Black Mission Figs Three Ways: Fresh, Compote, Dried; Goat Cheese

five course menu…48

(not including tax or gratuity)

Locally Sourced Produce from the Santa Monica Farmers’ Market: apricot & peach from Everest, cucumber from Wong, Meyer lemon from Garcia, heirloom tomato from Carpenter, red bell pepper from Jaime, Yukon potato from Weiser, figs from Garcia, Concord grapes from Henry Nicholas, and cilantro from Maggie’s.

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

For reservation: (310) 451-3525

Upcoming Morso della Bestia Dinners:

October ~ Muscovy Duck

November ~ Turkey