Dine LA Summer 2013-July 15-26

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

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

                                      Wine:  Frascati, Fontana Candida, ‘11

        Crema di Zucchine,     Purée of Market Zucchini, Pea and Basil Soup,                      
          Piselli e Basilico     Crispy Zucchini
                                      Wine:  La Segreta Meritage, La Planeta, ‘10

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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 di Patate e Cocoa   Housemade Weiser Potato-Cacoa Gnocchi, Fresh Ricotta-Chive  Sauce      
                                                Wine:  Primitivo, Poggio Basso, ‘10     

       Ravioli di Melanzane      Housemade Market Eggplant Ravioli, Red Bell Pepper Sauce               

                                                Wine:  Rose, Adorno, ‘11        

Pesce Rosso in Guazzetto    Poached Labrador Red Fish, Little Neck Clams,                                                  Zucchini-Mint Broth…add $6                        .

                                                Wine:  Chardonnay, Ferrari Carano, ‘12

           Bistecca ai Ferri    Grilled Creekstone Flat Iron Steak, Espresso Sauce,

            in Salsa di Caffe     Braised Market Onions…add $5

                                      Wine:  Cabernet, Buehler Vineyards, ‘10

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, Navel oranges from JJ Lone Ranch Daughter, chive & mint from Thao, eggplant from Friendly Farms and zucchini & onion from Weiser Farm

Dinner Menu

Two-Course Tasting Menu…35

Wine Tasting Pairing…18

To begin, choose from:

    Carpaccio, Crescione,     Beef Carpaccio, Mustard Aioli, Watercress Salad, Meyer Lemon

          e Limone Candito     Confit Wine:  Pinot Grigio, Borgo, ‘12

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

                                      Wine:  Frascati, Fontana Candida, ‘11

        Crema di Zucchine,     Purée of Market Zucchini, Pea and Basil Soup,                      

          Piselli e Basilico     Crispy Zucchini Blossoms

                                      Wine:  La Segreta Meritage, La Planeta, ‘10

Gamberi Fritti all’Arancia   Crispy Tiger Prawns, Navel Orange Batter, Fruit Chutney…add $3

                                      Wine:  Sauvignon Blanc, White Oak, ‘11

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Followed by choice of:

        Tagliolini di Farro     Farro Tagliolini, Imported Dried “Missoltino” Lake Fish, Caper  

              con Missoltino     Berries, Cherry Tomato Sauce                

                                      Wine:  Chianti Classico Riserva, Monsanto, ‘11

Gnocchi di Patate e Cocoa   Housemade Weiser Potato-Cacoa Gnocchi, Fresh Ricotta-Chive Sauce               

                                     Wine:  Primitivo, Poggio Basso, ‘10     

     Ravioli di Melanzane     Housemade Market Eggplant Ravioli, Red Bell Pepper Sauce               

                                      Wine:  Rose, Adorno, ‘11        

Pesce Rosso in Guazzetto    Poached Labrador Red Fish, Little Neck Clams,                        Zucchini-Mint Broth…add $4                          .

                                      Wine:  Chardonnay, Ferrari Carano, ‘12

  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

           Bistecca ai Ferri     Grilled Creekstone Flat Iron Steak, Espresso Sauce,  
           in Salsa di Caffe     Braised Market Onions…add $4

                                      Wine:  Cabernet, Buehler Vineyards, ‘10

     Filetto con Spugnole     Creekstone All-Natural Filet Mignon, Toasted Chestnuts, Morel Mushroom 
                                                Sauce,  Winter Green Sauté…add $8

                                      Wine:  Nebbiolo, Pizzulli Vineyards, ‘10

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Finally, a sweet choice of:

Pesca, Prosecco e Zenzero    Fresh Market Peach Slices, Prosecco, Housemade Ginger Gelato

                     Tiramisú      Lady Fingers, Espresso, Mascarpone Cream, Cappuccino Sauce

                 Panna Cotta     Traditional Vanilla Custard, Strawberry Sauce

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