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

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Primo

Lentil & Duck Wing Soup, Thyme, Black Rice

Premium Wine: Merlot, La Prendina, ‘10

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Piatto di Mezzo

Sardinian Fregola Pasta, Red Wine & Chestnut Duck Ragú

Premium Wine: Valcalepio, I Pilendri, ‘09

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Secondo

Slow-Cooked, Applewood Smoked Duck Thigh,

Baked Kabocha Squash, Granny Smith Apple Sauce

Premium Wine: Aglianico, Vigneti, ‘10

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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

November Morso della Bestia - Suckling Pig!

“Morso della Bestia”

Thursday, 29 November 2012

The last Thursday of every month, LAGO will host a monthly communal meal featuring whole animal roasts and traditional, rustic dishes. The “Bite of the Beast” dinner series which will include a 5-course dinner featuring the whole animal with house wine to enjoy.

This month’s menu features:

Milk-fed Suckling Pig

Antipasto

Roasted & Chilled Pork Loin, Shredded Horseradish, Market Mixed Greens, Garlic Dressing

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Primo

“Tasta Sale” Spiced Ground Pork, Himalayan Pink Salt, Rigatoni

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Piatto di Mezzo

Pork Shoulder, Shitake, Portobello, Porcini, Farro “Mantecato”

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Secondo

“Porchetta” Slow-Cooked Whole Pig, Deboned & Flavored with Fennel Pollen,

Baby Carrots & Pink Lady Apples

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Dolce

Organic Vanilla Gelato, Plum Compote

Featured Farms: Coleman, Wong, Weiser, Organic Pastures, Thao

$39 per person

including 5 course dinner (not including tax or gratuity)

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

For reservations: (310) 451-3525

Thanksgiving 2012!

Happy Thanksgiving!

Thursday, 22 November 2012

Zuppa di Cipolle con Crostino di Formaggio

Market Onion Soup, Provolone Crostino Top (à la carte...10)
WINE: SAUVIGNON BLANC, WHITE OAK, ‘10

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Ravioli di Fontina in Salsa di Rafano

Housemade Fontina Cheese Ravioli, Creamy Horseradish Sauce (à la carte…19)

WINE: ROSE, ADORNO, ‘10

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Coda di Rospo con Pancetta Affumicata

Roasted Monkfish Medallions Wrapped in Smoked Pancetta,

Stewed Savoy Cabbage & Cannelini Beans (à la carte…28)

WINE: CHARDONNAY, FERRARI CARANO, ‘09

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Tacchino Ripieno di Castagne e Salsicce

Roasted Turkey Roulade, Toasted Chestnut-Italian Sausage Stuffing, Cranberry Compote,

Tricolor Mashed Potatoes, Brown Gravy, Sautéed Green Beans (à la carte…28)

WINE: PINOT NOIR, CHALONE VINEYARDS, ‘09

THREE-COURSE…49

(CHOICE OF MONKFISH 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

Call today for reservations, seating is limitied! (310) 451-3525