Morso della Bestia - California Albacore Tuna! September 26th

“Morso della Bestia”

Thursday, 26 September 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:

­­­­­Southern California Albacore Tuna

Antipasto

Trio of Antipasti:

Seared & Sliced Belly, Apricot-Peach Compote;

Tartar, Cucumber, Meyer Lemon;

Carpaccio, Cilantro Purée

~  ~  ~ ~ ~

Primo

Albacore Stuffed Spinach Cannelloni “Au Gratin”, 

Heirloom Tomato Sauce

~  ~  ~ ~ ~

Piatto di Mezzo

Red Bell Pepper Risotto, Fresh Albacore, Crispy Pancetta, Italian Oregano

~  ~  ~ ~ ~

Secondo

Albacore Fillet, Fresh Concord Grape & Honey Reduction,

Sautéed Yukon Potato

~  ~  ~ ~ ~

Dolce

Pink, White & Black Mission Figs Three Ways: Fresh, Compote, Dried; Goat Cheese

five course menu…48

(not including tax or gratuity)

Locally Sourced Produce from the Santa Monica Farmers’ Market: apricot & peach from Everest, cucumber from Wong, Meyer lemon from Garcia, heirloom tomato from Carpenter, red bell pepper from Jaime, Yukon potato from Weiser, figs from Garcia, Concord grapes from Henry Nicholas, and cilantro from Maggie’s.

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

For reservation: (310) 451-3525

Upcoming Morso della Bestia Dinners:

October ~ Muscovy Duck

November ~ Turkey

Great Taste Article - Wag to Wig, No Part Left Behind!

Thanks to Great Taste Magazine for featuring our Morso della Bestia and Chef Gianfranco Minuz!

Check out the article here:
Great Taste - Wag to Wig - No part left behind!

Morso della Bestia - Mary's CHicken - August 29th

“Morso della Bestia”

Thursday, 29 August 2013

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.

This month’s menu features:

Mary’s Chicken

Air-chilled, free-range, organic chicken from Pitman Family Farm

Central California, www.maryschicken.com, Global Animal Partnership

Antipasto

Trio of Antipasti:

Roasted & Sliced Breast, Baby Frisée, Freshly Shredded Horseradish;

Liver Terrine, Marsala Wine Reduction;

Leg & Thigh Meat, Celery, Mustard Seed Aioli

~  ~  ~ ~ ~

Primo

Soft Risotto “Venetian-Style”, Chicken Feet Broth

~  ~  ~ ~ ~

Piatto di Mezzo

Housemade Garganelli, Offal Ragu, Green Peas

~  ~  ~ ~ ~

Secondo

Meyer Lemon  & Summer Savory Herb Roasted Chicken,

Roasted Brussel Sprouts & Carrots

~  ~  ~ ~ ~

Dolce

Caramel & Pinenut Semifreddo Ice Cream Cake, Caramel Sauce

five course menu…48

Locally Sourced Produce from the Santa Monica Farmers’ Market: horseradish from Scarborough, celery from Everest, peas & spinach from Tutti Frutti, Meyer lemon from Garcia, savory herbs from Maggie’s, burssel sprouts from Jaime and baby carrots from Weiser.

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

For reservations: (310) 451-3525

Upcoming Morso della Bestia Dinners:

September ~ Santa Barbara Albacore Tuna

October ~ Muschovy Duck

Dine LA Summer 2013-July 15-26

Lunch Menu

Two-Course Tasting Menu…20

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, Borgo, ‘10

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

                                               Wine:  Frascati, Fontana Candida, ;11

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

                                      Wine:  Frascati, Fontana Candida, ‘11

        Crema di Zucchine,     Purée of Market Zucchini, Pea and Basil Soup,                      
          Piselli e Basilico     Crispy Zucchini
                                      Wine:  La Segreta Meritage, La Planeta, ‘10

~ ~ ~ ~ ~

Followed by choice of:

Risotto di Zucca e Capesante         Butternut Squash Risotto, Seared Sustainable Peruvian

                                              Lantern Scallops, Balsamic Glaze

                                     Wine:  Chianti Classico Riserva, Monsanto, ‘10

Gnocchi di Patate e Cocoa   Housemade Weiser Potato-Cacoa Gnocchi, Fresh Ricotta-Chive  Sauce      
                                                Wine:  Primitivo, Poggio Basso, ‘10     

       Ravioli di Melanzane      Housemade Market Eggplant Ravioli, Red Bell Pepper Sauce               

                                                Wine:  Rose, Adorno, ‘11        

Pesce Rosso in Guazzetto    Poached Labrador Red Fish, Little Neck Clams,                                                  Zucchini-Mint Broth…add $6                        .

                                                Wine:  Chardonnay, Ferrari Carano, ‘12

           Bistecca ai Ferri    Grilled Creekstone Flat Iron Steak, Espresso Sauce,

            in Salsa di Caffe     Braised Market Onions…add $5

                                      Wine:  Cabernet, Buehler Vineyards, ‘10

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, Pudwill, Navel oranges from JJ Lone Ranch Daughter, chive & mint from Thao, eggplant from Friendly Farms and zucchini & onion from Weiser Farm

Dinner Menu

Two-Course Tasting Menu…35

Wine Tasting Pairing…18

To begin, choose from:

    Carpaccio, Crescione,     Beef Carpaccio, Mustard Aioli, Watercress Salad, Meyer Lemon

          e Limone Candito     Confit Wine:  Pinot Grigio, Borgo, ‘12

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

                                      Wine:  Frascati, Fontana Candida, ‘11

        Crema di Zucchine,     Purée of Market Zucchini, Pea and Basil Soup,                      

          Piselli e Basilico     Crispy Zucchini Blossoms

                                      Wine:  La Segreta Meritage, La Planeta, ‘10

Gamberi Fritti all’Arancia   Crispy Tiger Prawns, Navel Orange Batter, Fruit Chutney…add $3

                                      Wine:  Sauvignon Blanc, White Oak, ‘11

~ ~ ~ ~ ~

Followed by choice of:

        Tagliolini di Farro     Farro Tagliolini, Imported Dried “Missoltino” Lake Fish, Caper  

              con Missoltino     Berries, Cherry Tomato Sauce                

                                      Wine:  Chianti Classico Riserva, Monsanto, ‘11

Gnocchi di Patate e Cocoa   Housemade Weiser Potato-Cacoa Gnocchi, Fresh Ricotta-Chive Sauce               

                                     Wine:  Primitivo, Poggio Basso, ‘10     

     Ravioli di Melanzane     Housemade Market Eggplant Ravioli, Red Bell Pepper Sauce               

                                      Wine:  Rose, Adorno, ‘11        

Pesce Rosso in Guazzetto    Poached Labrador Red Fish, Little Neck Clams,                        Zucchini-Mint Broth…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     Grilled Creekstone Flat Iron Steak, Espresso Sauce,  
           in Salsa di Caffe     Braised Market Onions…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:  Nebbiolo, Pizzulli Vineyards, ‘10

~ ~ ~ ~ ~

Finally, a sweet choice of:

Pesca, Prosecco e Zenzero    Fresh Market Peach Slices, Prosecco, Housemade Ginger Gelato

                     Tiramisú      Lady Fingers, Espresso, Mascarpone Cream, Cappuccino Sauce

                 Panna Cotta     Traditional Vanilla Custard, Strawberry Sauce

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