Morso della Bestia - Santa Barbara Halibut!

 “Morso della Bestia”

Thursday, 25 April 2013

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 which will include a 5-course dinner featuring the choice animal.

This month’s menu features:

Wild Santa Barbara Halibut

Antipasto

Crudo of Halibut, Asparagus Salad,

Housemade Asparagus-Ricotta Sorbetto

~  ~  ~ ~ ~

Primo

Housemade Halibut Raviolini, Borage Sauce

~  ~  ~ ~ ~

Piatto di Mezzo

Halibut Risotto, Herbs, Cherry Tomato

~  ~  ~ ~ ~

Secondo

Roasted Halibut Fillet, Lemon-Parsley-Olive Oil,

Black Polenta

~  ~  ~ ~ ~

Dolce

Pinenut and Amaretti Cookie Semifreddo,

Fresh Strawberry Sauce

five course menu…48

(not including tax or gratuity)

Locally Sourced Produce from the Santa Monica Farmers’ Market: asparagus from Life’s a Choke, herbs from Maggie’s, cherry tomatoes from Wong, borage from Fritz Farm,

Lemon from Garcia, and strawberry 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:

May ~ Rabbit

June ~ Buffalo

Happy Birthday LAGO! 2 Course menu for $22 in honor of 22 years!

Happy 22^nd Birthday, LAGO!

In honor of our 22^nd year, Chef Gianfranco created this wonderful menu based on the traditional flavors of our hometown Bellagio on Lake Como! Utilizing the freshest organic produce purchased from the local Santa Monica Farmer’s Markets in conjunction with sustainable protein while highlighting the unique flavors of the season, Chef recreates a typical meal you would find on the lake.

  

The market ingredients featured this week are garlic from Weiser, sage from Maggie’s, cabbage from Coleman, and strawberries from Harry’s Berries!

Our all-natural, sourced protein is beef from Niman Ranch and Pork from Durazo Farms.

                         Bresaola    Housemade Air-Dried Beef Carpaccio,   

                   Fatta in Casa    Gorgonzola Shavings, Limoncello Vinaigrette…9.1

                                        Wine: Prosecco, La Fornarina

                                    Ravioli di    Whitefish Ravioli, “Missoltin” Cured

                         Lavarello    Agone Lake Fish, Garlic...19.91

                                        Wine: Lambrusco, Fiorini, ‘12

                 Persico alla Pergola    Breaded Perch, Butter-Sage Rice, Italian Curry...20.13

                                        Wine: Chianti Classico Riserva, Monsanto, ‘10

                    Casuela di Maiale    All-Natural Durazo Milk-Fed Pork Stew - Ribs, Housemade

                        con Verza    Sausage, Shank, Braised Cabbage, Grain Polenta...20.13

                                                            Wine: Primitivo, Poggio Basso, ‘10

2 course in honor of 22 years...$22

(Choice of Ravioli, Perch or Stew)

Three-course...36

(Choice of Perch or Stew)

Four-course…48

Wine tasting…18

*tasting menu portions may be smaller than a la carte

                                                                              

Our special dessert...

                           Budino     Ricotta Pudding, Fresh Strawberry,

                        di Ricotta    Vanilla Bean Sauce…9.1

Easter at LAGO!

Buona Pasqua!  Happy Easter!

Available Easter Week starting Friday, March 29^th 2013

Asparagi Bianchi, Prosciutto Casalingo d’Anatra e Salsa d’Avocado

White Asparagus, Housemade All-Natural Duck Prosciutto, Avocado Sauce (à la carte…16)

Wine: Prosecco Brut, La Fornarina

~  ~  ~  ~  ~

Fusilli Artigianali alla Barbabietole con Piccione e Piselli

Housemade Beet Fusilli, All-Natural Squab, Fresh Peas, White Wine-Herb Sauce (à la carte…22)

Wine: Frascati, Fontana Candida, ‘11

~  ~  ~  ~  ~

Pesce Rossa all’Arancia

Baked Sustainable Gulf Red Fish, Navel Orange-Honey Marinade, Sautéed Bok Choy (à la carte…29)

Wine: Pinot Noir, Chalone Vineyards, ‘10

~  ~  ~  ~  ~

Agnello di Latte al Forno con Primizie

Slow-Cooked Niman Ranch, All-Natural Milk-Fed Lamb, Roasted Spring Root Vegetables

(à la carte…29)

Wine: Primitivo, Poggio Basso, ‘10

Three-course (choice of Red Fish or Lamb)…49

Four-course…62

Wine tasting…14

In addition to our tasting menu,

we recommend you finish the meal with our Easter dessert...

Pastiera

Traditional Easter Ricotta-Wheat Pie, Naval Orange Sauce, Housemade Vanilla Gelato…10

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

Locally Sourced Produce from the Santa Monica Farmers’ Market: White asparagus from Life’s a Choke, avocados from JJ Lone Daughter Ranch, beets from Weiser, peas from Garcia, Navel orange from Jaime, bok vhoy from Wong, root vegetables from Thao Farm.

Morso della Bestia - LAMB!

 “Morso della Bestia”

Thursday, 28 March 2013

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 which will include a 5-course dinner featuring the choice animal.

This month’s menu features:

Niman Ranch Lamb

www.nimanranch.com

Antipasto

Trio of Flavors: Lamb Liver Pâté, Juniper Berry Essence; Lamb Tenderloin Carpaccio, Balsamic Reduction; Lamb Belly Salad, Red Onion, Mustard Dressing, Baby Arugula

~  ~  ~ ~ ~

Primo

Lamb Head/Neck, Leek, Black Wild Rice, Lamb Consommé

~  ~  ~ ~ ~

Piatto di Mezzo

Lamb Shoulder Ravioli, Roasted Garlic-Savoy Cabbage Sauce

~  ~  ~ ~ ~

Secondo

Roasted Lamb Leg Carved Tableside, Fruit and Mustard Seed Compote, Sweet Potato Purée

~  ~  ~ ~ ~

Dolce

Caramelized Pink Lady Apple, Pink Lady Mousse

five course menu…48

(not including tax or gratuity)

Locally Sourced Produce from the Santa Monica Farmers’ Market: juniper berry and sage from Maggie’s, savoy cabbage from Wong, sweet potato and red onion from Weiser,

baby arugula from Thao, and apples from Summer Harvest.

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

For reservation: (310) 451-3525

Upcoming Morso della Bestia Dinners:

April ~ Santa Barbara Halibut

May ~ Rabbit