New Year's Eve - Bursting with Bubbles!

Join us in welcoming 2015!

“Bursting with Bubbles”

5-Course Dinner with Party Merriment,

DJ & Dancing to Bring in the New Year!

“Il Trittico” Salmone in crosta, capesante e ostrica

Puff Pastry Crusted Salmon, Seared Scallops,

Fresh Shucked Oyster, Savoy Cabbage Purée, Caviar, Crispy Bacon

Wine: Prosecco Brut, Valdo

Cannelloni di spinaci con aragosta

Housemade Spinach Cannelloni Stuffed with Maine Lobster,

Served “Au Gratin”, Lobster Bisque

Wine: Rosé, Adorno, ‘11

Branzino arrotolato con porcini in salsa di prosecco

Baked Mediterranean Striped Bass Roulade,

Porcini Mushrooms Stuffing, Prosecco Sauce

Wine: Pinot Noir, Chalone Vineyards, ‘10

Capriolo al forno

Garlic-Roasted Leg of New Zealand Venison, Black Truffle Sauce

Sautéed Baby Carrots, Brussel Sprouts

Wine: Super Tuscan, Lucente, ‘09

Trancio al cioccolato, nocciole e castagne

Chocolate and Chestnut Layered Cake, Saffron-White Chocolate Sauce

Wine: Bracchetto d’Asti, Torr dell’Elmo, ‘12

5 course menu with a glass of Prosecco…89    ~    wine pairing…28

Locally sourced produce from the Santa Monica Farmers’ Market including: Cabbage from Tamai, Baby Carrots from Tutti Frutti, Brussel Sprouts from Life’s a Choke, Spinach from Weiser.

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

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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

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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.

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

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.