Dine LA ~ Lunch $25 ~ July 14-27!

Lunch Menu

Two-Course Tasting Menu…25

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 Collio, Borgo Conventi, ‘10

          Insalata di Polipo      Chilled Octopus, Arugula, Potato, Kalamata Olive, Cherry Tomato, Lemon Vinaigrette

                                                Wine:  Frascati, Fontana Candida, ’11

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

                                                Wine:  Prosecco Brut, Valdo

      Salmone con Verza      Seared Scottish Salmon, Garlic Braised Savoy Cabbage, Caper-Parsley Sauce…add $3

                                                Wine:  Sauvignon Blanc, White Oak, ‘11

~ ~ ~ ~ ~

Followed by choice of:

       Risotto di Gamberi      Citrus Zest Risotto, Sautéed Tiger Prawns

                                                Wine:  Chianti Classico Riserva, Monsanto, ‘10

       Spaghetti Integrali      Housemade Whole Wheat Spaghetti, 

           al Ragú d’Anatra      Grimaud Farm Muschovy DuckRagú, Grana Padano

                                                Wine:  Merlot, La Prendina, ‘12

           Ravioli di Spinaci      Housemade Market Spinach Ravioli, Spinach-Garlic Sauce               

                                                Wine:  Rosé, Adorno, ‘11   

  Branzino al Prosecco,      Prosecco Poached Meditteranean Striped Bass, Celery,

     Finocchio e Sedano      Fennel…add $6                     

                                                Wine:  Chardonnay, Ferrari Carano, ‘12

     Stufato di Cinghiale      Braised Durham Ranch Wild Boar Stew,

                     con Funghi      Wild Mushrooms, Soft Polenta…add $4

                                                Wine:  Cabernet, Buehler Vineyards, ‘12

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,  Navel oranges from JJ Lone Ranch Daughter, arugula from Thao, cherry tomatoes from Wong, spinach from Weiser Farm, fennel from Tutti Frutti and cabbage from Jaime.

Dine LA DINNER - Served nightly from 4:00pm starting January 20!

Dine LA

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, ‘12

Insalata di Spinaci      

Spinach Salad, Warm Red Wine Vinaigrette, 

Sautéed Parma Prosciutto, Toasted Almonds

Wine:  Prosecco Brut, La Fornarina

Crema di Granturco con Granchio      

Purée of Corn Soup, Crab                     

Wine:  Frascati, Fontana Candida, ‘11

Salmone Marinato       

Cranberry Marinated Scottish Salmon, 

Shaved Fennel & Orange Salad…add $3

Wine:  Sauvignon Blanc, White Oak, ‘11

~ ~ ~ ~ ~ ~ ~ ~ ~

Followed by choice of:

Tagliolini di Farro con Missoltino    

Farro Tagliolini, Imported Dried “Missoltino” 

Lake Fish, Caper Berries, Cherry Tomato Sauce                     

Wine:  Chianti Classico Riserva, Monsanto, ‘11

Gnocchi di Barbabietole    

Housemade Weiser Potato-Red Beet Gnocchi, 

Smoked Ricotta, Butter-Sage Sauce               

Wine:  Primitivo, Poggio Basso, ‘10 

Ravioli di Spinaci       

Housemade Market Spinach Ravioli, 

Spinach-Garlic Sauce               

Wine:  Rose, Adorno, ‘11   

Triglia in Umido       

Poached Labrador Red Fish Baked “in Cartocchio”,

Black Olives, Capers, Tomato, Sautéed Spinach…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 in Salsa di Porcini      

Grilled Creekstone Flat Iron Steak, 

Porcini Mushroom Sauce,                                        

Market Vegetable Purée…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:  Super Tuscan, Lucente, ‘10

~ ~ ~ ~ ~ ~ ~ ~ ~

Finally, a sweet choice of:

Mille Foglie con Fragole 

Puff Pastry with Layers of Vanilla Cream,

Mixed Berries

Tiramisú      

 Lady Fingers, Espresso, Mascarpone Cream, 

Cappuccino Sauce

Panna Cotta       

Traditional Vanilla Custard, Strawberry Sauce

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