Morso della Bestia - VENISON!

Morso della Bestia

Thursday, 29 January 2015

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 Kansas Venison

www.underhillfarms.com

Venison meat is lean and juicy with subtle hints of earthy game. Venison is lower in fat, cholesterol and calories than beef, pork or lamb.

Antipasto

Roasted Venison Loin, Honey-Vinegar Marinade, Baby Frisée Salad, Pickled Vegetables

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

~  ~  ~ ~ ~ 
Primo 
Housemade Cannelloni, Venison Belly & Juniper Berry Filling, Béchamel Sauce, Baked “Au Gratin, 
Premium Wine: Merlot, La Prendina, ‘10 
~  ~  ~ ~ ~ 
Piatto di Mezzo 
Farro Risotto-Style, Venison Shank, Italian Red Lentils 
Premium Wine: Giome, Provenza, ‘11 
~  ~  ~ ~ ~ 
Secondo 
Cinnamon-Barolo Braised Venison Shoulder, Soft Polenta

Premium Wine: Aglianico, Vigneti, ‘10
~  ~  ~ ~ ~ 
Dolce 
Granny Smith Strudel, Caramel Sauce
Premium Wine: Brachetto, Tor dell’Elmo, ‘12

five course menu…55
free-flowing house wine…18
premium wine pairing…28
(not including tax or gratuity)

Upcoming Morso della Bestia Dinners:
February ~ Wild Boar (Cinghiale)
March ~ Suckling Pig (Porchetta)

Valentine's Day @ LAGO!

Menu di San Valentino 

February 14-20, 2014  ~  Friday - Thursday

Carpaccio di Pagello con Ricci di Mare e Capesante 

Atlantic Red Snapper Carpaccio, Sea Urchin, Scallops, Shaved Fennel Salad, Lime Vinaigrette 

Wine: Prosecco Brut, La Fornarina

~ ~ ~ ~ ~

Tortelloni di Cervo al Tartufo Nero al Cartoccio 

Housemade Venison Tortelloni, Black Truffle, White Wine Reduction, Baked “al Cartoccio” 

Wine: Rosé, Adorno, ‘10

~ ~ ~ ~ ~

Branzino all’Arancia 

Roasted Mediterranean Striped Bass, Market Citrus Sauce, Sautéed Broccolini 

Wine: Lugana, Molin Reserve, ‘11

~ ~ ~ ~ ~

Cosciotto d’Agnello Arrostito 

House-Smoked and Roasted Leg of Lamb, Herb Marinade, Brussels Sprouts, Baby Carrots 

Wine: Garda Classico, Negresco, ‘11

~ ~ ~ ~ ~

Cuore di Cioccolato 

White Chocolate-Raspberry Torte, Almond Biscuit Crust 

Wine: Brachetto d’Asti, Tor d’Elmo

Four-course Tasting dinner…55  (Choice of Sea Bass or Lamb)  

Five-course Tasting Dinner...69 

Wine Pairing...24

Locally Sourced Produce: citrus from JJ Lone Daughter Ranch, fennel from Garcia, lime and citrus from Garcia, broccolini from Tutti Frutti, brussel sprouts and baby carrots from Jaime, raspberries from Harry’s Berries. All-natural lamb from Niman Ranch.

Reservations, please call: (310) 451-3525

Morso della Bestia - VENISON - January 30th!

 Morso della Bestia

Thursday, 30 January 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 Kansas Venison

www.underhillfarms.com

Venison meat is lean and juicy with subtle hints of earthy game

Venison is lower in fat, cholesterol and calories than beef, pork or lamb.

Antipasto

Thinly-Sliced Venison Carpaccio,  

Sautéed Baby Beet Tops, Onion, Walnut

~  ~  ~ ~ ~

Primo

Vadalia Onion Soup, Venison Tortellini

~  ~  ~ ~ ~

Piatto di Mezzo

Venison Ragú, Barley Mantecato

~  ~  ~ ~ ~

Secondo

Brandy Roasted Leg of Venison, 

Sweet Potato Purée, Blueberry Compote, 

Sautéed Swiss Chard

~  ~  ~ ~ ~

Dolce

Pink Lady Apple Strudel, Vanilla Sauce

five course menu…48

(not including tax or gratuity)

Locally Sourced Produce from the Santa Monica Farmers’ Market: beets and onions from Weiser, walnut from Tutti Frutti, sweet potato from Garcia, Swiss chard from Friendly, Pink Lady apples from Miguel, and blueberries from Harry’s Berries.

Seating is limited, reservations required.

Dinner will begin at 7:00pm

For reservation: (310) 451-3525

  

Upcoming Morso della Bestia Dinners:

February ~ Wild Boar (Cinghiale)

March ~ Suckling Pig (Porchetta)