Cena di Natale - Christmas Supper 2014

Cena di Natale “Christmas Supper”

Wednesday & Thursday, December 24th & 25th, 2014

Petto d’Anatra Marinato con Insalata di Finocchi

Citrus Zest Marinated & Sliced Muscovy Duck Breast,

Fennel-Navel Orange Salad (à la carte…16)

 Wine: Lambrusco, Molo, ‘12

~ ~ ~ ~ ~

Cappelletti in Brodo

Housemade Capon Chicken Stuffed Pasta Caps,

Mary’s Chicken Consommé, Grated Grana Padano (à la carte…19)

Wine:  Lugana Riserva, Molin, ‘12

~ ~ ~ ~ ~

Merluzzo al Forno

Baked Santa Barbara Black Cod Marinated in Navel Orange Juice,

Celery Root Sauce, Fregola & Cabbage Timballo  (à la carte…29)

Wine: Merlot, La Predina, ‘12

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Lombo di Vitello con Porcini e Tartufo Nero

Roasted Veal Loin, Black Truffle Sauce,

Market Carrots, Green Beans, Kabocha Squash  (à la carte…29)

 Wine: Giome, Provenza, ‘11

Three-Course Tasting Menu…55  (Choice of Snapper or Lamb)

Four-Course Tasting Menu…69   ~    Wine Tasting Program…25

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

Panettone con Zabaglione al Vino Rosso

Italian Christmas Cake, Red Wine Sabayon Sauce…11 

Suggested Wine: Bracchetto d’Asti, Torr dell’Elmo, ‘13

Locally sourced produce from the Santa Monica Farmers’ Market including: carrots and onion from Weiser, Kabocha squash from Wong, green beans from Tamai, Navel oranges from Garcia,  & cabbage from Tutti Frutti.  

All-natural proteins include Mary’s Chicken & Santa Barbara Black Cod.

Thanksgiving at LAGO!

Of course we are open...LAGO is here for all your Holiday needs! We will be serving the following delicious Thanksgiving specials in addition to a limited a la carte menu from 11:30am-10:30pm. Make your reservation now, space is limited.

HAPPY THANKSGIVING

Thursday, 27 November 2014

Insalata Tiepida di Fagiolini, Prosciutto e Frico
Warm Green Bean & Spinach Salad, Sautéed Parma Prosciutto, Toasted Hazelnuts,
Parmesan Crisps, Red Wine Vinaigrette (á la carte 15)
Wine: Sauvignon Blanc, White Oak, ‘11

Ravioli d’Anatra all’Aglio Arrostito

Housemade Muscovy Duck Ravioli, Roasted Garlic, White Wine Sauce (á la carte 21)
Wine: Rose, Adorno, ‘11

Merluzzo all’Arancia
Roasted Black Cod Marinated in Navel Orange, Cinnamon & Bay Leaves, Sautéed Baby Carrots & Tuscan Kale (á la carte 29)
Wine: Chardonnay, Ferrari Carano, ‘10

Tacchino Ripieno di Castagne e Salsicce
Roasted Turkey, Toasted Chestnut-Italian Sausage Stuffing, Cranberry Compote, Mashed Sweet Potatoes, Turkey Gravy, Sautéed Green Beans (á la carte 28)
Wine: Pinot Noir, Chalone Vineyards, ‘10

Three-course…49 (Choice of Black Cod or Turkey)
Four-course…59     
Wine-Tasting Program…18
(not including tax or gratuity)
We also recommend to finish your Thanksgiving feast with our special dessert...

Crostata di Zucca
Housemade Pumpkin Pie, Cinnamon Gelato, Caramel Sauce…10

Locally Sourced Produce from the Santa Monica Farmers’ Market: green beans, sweet potato & pumpkin from Wong, Navel oranges from Sycamore, bay leaves & Tuscan kale from Coleman, baby carrots from Tutti Frutti.  All-natural Muscovy Duck from Grimaud Farm.

Morso della Bestia - MUSCOVY DUCK! October 30th

“Morso della Bestia”

Thursday, 30 October 2014

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

Marinated Duck Breast, Navel Orange, Grain Mustard,

House-Pickled Sauerkraut

Premium Wine: Franciacorta Rosé Brut, Contadi Castaldi, ‘12

~  ~  ~ ~ ~

Primo

Lentil & Duck Wing Soup, Thyme, Black Rice

Premium Wine: Merlot, La Prendina, ‘10

~  ~  ~ ~ ~

Piatto di Mezzo

Sardinian Fregola Pasta, Red Wine & Chestnut Duck Ragú

Premium Wine: Valcalepio, I Pilendri, ‘09

~  ~  ~ ~ ~

Secondo

Slow-Cooked, Applewood Smoked Duck Thigh,

Baked Kabocha Squash, Granny Smith Apple Sauce

Premium Wine: Aglianico, Vigneti, ‘10

~  ~  ~ ~ ~

Dolce

Green Apple Sorbetto, Vanilla Custard “Brulée”

Premium Wine: Brachetto, Tor dell’Elmo, ‘12

five course menu…49

free-flowing house wine…18

premium wine pairing…28

(not including tax or gratuity)

Locally Sourced Produce from the Santa Monica Farmers’ Market: chestnut from Everest, Navel orange from Garcia, thyme from Maggie’s, Granny Smith apples from Fairhill, pears from Friendly Farms 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 ~ Thanksgiving Dinner!

January ~ Venison

Morso della Bestia - Suckling Pig September 25th 7pm

Morso della Bestia

Thursday, 25 September 2014

The last Thursday of every month, LAGO will host a “Bite of the Beast” 5-course communal dinner featuring whole animal roasts and traditional, rustic dishes.

All-Natural, Durazo Farm Suckling Pig - Porchetta

www.durazoporks.com

Antipasto

Offal Pâté, House-Pickled Vegetables, Toasted Ciabatta

Premium Wine: Franciacorta Rosé Brut, Contadi Castaldi, ‘12

~  ~  ~ ~ ~

Primo

Pork Shank Tortelloni, Butter-Sage Sauce
Premium Wine: Merlot, La Prendina, ‘10
~  ~  ~ ~ ~
Piatto di Mezzo
Farro “Mantecato,” Pork Shoulder, Kale
Premium Wine: Valcalepio, I Pilendri, ‘09
~  ~  ~ ~ ~
Secondo
“Porchetta” Slow-Cooked Suckling Pig, Fennel Pollen, Baby Carrots,
Pink Lady Apples
Premium Wine: Aglianico, Vigneti, ‘10
~  ~  ~ ~ ~

Dolce

Green Apple Sorbetto, Vanilla Custard “Brulée”
Premium Wine: Brachetto, Tor dell’Elmo, ‘12

five course menu…49

free-flowing house wine…18

premium wine pairing…28

(not including tax or gratuity)

Locally Sourced Produce from the Santa Monica Farmers’ Market: onion & carrot from Weiser, peppers from Jaime, sage from Maggie’s, kale from Tutti Frutti, Pink Lady apples from Miguel.

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

For reservation: (310) 451-3525

Upcoming Morso della Bestia Dinners:

October – Duck (Anatra)