Easter at LAGO!

Buona Pasqua!  Happy Easter!

Available Easter Week starting Friday, March 29^th 2013

Asparagi Bianchi, Prosciutto Casalingo d’Anatra e Salsa d’Avocado

White Asparagus, Housemade All-Natural Duck Prosciutto, Avocado Sauce (à la carte…16)

Wine: Prosecco Brut, La Fornarina

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Fusilli Artigianali alla Barbabietole con Piccione e Piselli

Housemade Beet Fusilli, All-Natural Squab, Fresh Peas, White Wine-Herb Sauce (à la carte…22)

Wine: Frascati, Fontana Candida, ‘11

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Pesce Rossa all’Arancia

Baked Sustainable Gulf Red Fish, Navel Orange-Honey Marinade, Sautéed Bok Choy (à la carte…29)

Wine: Pinot Noir, Chalone Vineyards, ‘10

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Agnello di Latte al Forno con Primizie

Slow-Cooked Niman Ranch, All-Natural Milk-Fed Lamb, Roasted Spring Root Vegetables

(à la carte…29)

Wine: Primitivo, Poggio Basso, ‘10

Three-course (choice of Red Fish or Lamb)…49

Four-course…62

Wine tasting…14

In addition to our tasting menu,

we recommend you finish the meal with our Easter dessert...

Pastiera

Traditional Easter Ricotta-Wheat Pie, Naval Orange Sauce, Housemade Vanilla Gelato…10

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

Locally Sourced Produce from the Santa Monica Farmers’ Market: White asparagus from Life’s a Choke, avocados from JJ Lone Daughter Ranch, beets from Weiser, peas from Garcia, Navel orange from Jaime, bok vhoy from Wong, root vegetables from Thao Farm.