Happy Holidays!!

Come join us for our Christmas Feast and New Year's Eve celebration!


Cena di Natale ~ Christmas Supper

Saturday & Sunday, December 24th & 25th, 2011

Salmone Scozzese al Vin Brulée e Melograno
Scottish Salmon Marinated with in Spiced Wine Reduction with Market Pomegranate,
Kabocha Squash “in Carpione” (à la carte…18)
Wine: Prosecco Brut, La Fornarina

Cappelletti di Cappone in Brodo
Small Capon Chicken Tortellini, Chicken Consommé, Grana Padana (à la carte…19)
Wine: Chianti Classico Riserva, Nozzole, ‘08

Branzino Mediterraneo in Crosta di Carciofi
Mediterranean Sea Bass in Artichoke Crust, Roasted Weiser Farm Beets,
Market Artichoke Heart-White Wine Reduction (à la carte…32)
Wine: Primitivo, Poggio Basso, ‘08

Filetto di Vitello con Castagne e Spugnole
Roasted & Sliced Veal Tenderloin, Morel Mushroom and Chestnut Sauce,
Market Winter Greens (à la carte…36)
Wine: Meritage, Bridlewood, ‘07

Three-Course Tasting Menu…55
(Choice of Branzino or Veal)
Four-Course Tasting Menu…68
Wine Tasting Program…25

We also recommend you finish your holiday meal with our special dessert…

Semifreddo al Mandarino con Panettone
Frozen Mandarin Sabayon, Panettone Crust, Honey-Hazelnut Meringue…11

Join us in welcoming 2012!

“Bursting with Bubbles”
5-Course Dinner
with Party Merriment, DJ & Dancing
to Bring in the New Year!

Ostrica allo Champagne, Paté d’Anatra, Asparagi in Fonduta di Tartufo
Local Oyster with Champagne Sabayon, Muschovy Duck Paté,
White Asparagus with White Truffle and Fontina Fonduta

Tortelli in Zuppa di Pesce all’Adriatico
Mediterranean Sea Bass Tortelli in Tomato Seafood Bouillabaisse

Spigola in Salsa d’Aragosta allo Zafferano
Pan-Roasted Virginia Striped Bass in Local Spiny Lobster-Saffron Sauce,
Sautéed Market Vegetables

Coscia d’Agnello al Forno con Composta di Mirtilli
Roasted Leg of Lamb, Spiced Blueberry Compote, Horseradish Mashed Potatoes

Trancio di Gianduja e Mousse di Cioccolato
Dark Chocolate Mousse and Gianduja Hazelnut Cake, Raspberry & Vanilla Sauces

$89. per person with glass of sparkling prosecco!!

Thanksgiving at LAGO!

Happy Thanksgiving!
Thursday, 24 November 2011
Served 11:30am-10:00pm in addition to our regular dinner menu

Reservations Required!

Crema di Mais con Granchio
Purée of Creamed White Corn Soup, Warm Lump Crab
(à la carte...9)
Wine: Prosecco Brut, La Fornarina
~ ~ ~ ~ ~
Tortelloni di Mele in Salsa di Fegato Grasso
Housemade Apple Tortelloni, Foie Gras Sauce
(à la carte…22)
Wine: Pinot Grigio, Pighin Grave
~ ~ ~ ~ ~
Pagello Selvatico alle Erbe
Wild New Zealand Red Snapper, Fine Herbs, Farro Mantecato with Pumpkin
(à la carte…32)
Wine: Chianti Classico Riserva, Nozzole, ‘08
~ ~ ~ ~ ~
Tacchino con Noci Tostate
Roasted Turkey Roulade, Toasted Cashews, Cranberry Compote,
Tricolor Mashed Potatoes, Brown Gravy, Sautéed Green Beans
(à la carte…29)
Wine: Pinot Noir, Chalone Vineyards, ‘09

Three-course…49
(Choice of Red Snapper or Turkey)
Four-course…59
Wine-Tasting Program…20
(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…10

Buona Pasqua! Happy Easter!
Delicious Market Menu Available Easter Week starting Saturday, April 23rd 2011


Uova e Tartufo con Fegato Grasso
Poached Lily’s Farm Egg, Black Truffle Shavings, Yukon Potato Cream,
Foie Gras Reduction (à la carte…17)
Wine: La Segreta Bianco, La Planeta, ‘09

Tortellini di Borragine e Burrata
Market Borage Stuffed Tortellini, Burrata Cheese Sauce (à la carte…23)
Wine: Rosé, Bonterra, ‘09

San Pietro con Cozze in Salsa Martini
Pan-Roasted John Dory, New Zealand Mussels, Vermouth Sauce,
Market Snap Peas, Crispy Sunchokes (à la carte…32)
Wine: Pinot Noir, Chalone Vineyards, ‘08

Cosciotto d’Agnello Arrosto
Roasted Lamb Shank, Wild Fennel Sauce, Roasted Heirloom Potatoes (à la carte…29)
Wine: Meritage, Sterling Vineyards, ‘08

Four-course…69
Three-course (choice of John Dory or Lamb Shank)…55
Wine tasting…24


In addition to our tasting menu,
we recommend you finish the meal with our Easter dessert...

Pastiera
Traditional Easter Ricotta-Rice Pie, Candied Fruit, Pink Lady Apple Sorbetto…10
Suggested Wine: Vin Santo, Antinori, ’08

Jay Weston loves LAGO!

Check out what Jay Weston of The Huffington Post has to say about Lago!

http://www.huffingtonpost.com/jay-weston/hey-george-clooneyforget-_b_697762.html

Join Us for a Cooking Class Benefitting St. Joseph Center's Culinary Training Program

HANDS-ON COOKING CLASS/DINNER
SPOTLIGHTING SUMMER ENTERTAINING
WITH A NORTHERN ITALIAN FLAVOR,
PRESENTED BY LOCANDA DEL LAGO'S
ROBERTO MAGGIONI,
BENEFITS ST. JOSEPH CENTER'S
CULINARY TRAINING PROGRAM

Wednesday, June 23, 2010, 6 to 9 pm
St. Joseph Center, Venice

A hands-on cooking class/dinner spotlighting summer entertaining with a Northern Italian flavor and benefiting St. Joseph Center's Culinary Training Program is presented by Roberto Maggioni, executive chef at Santa Monica's Locanda del Lago, on Wednesday, June 23, 2010, 6 to 9 pm, at St. Joseph Center in Venice.

The evening, sponsored by Whole Foods Venice, is the newest in St. Joseph Center's CULINARY EXPERIENCE FOR A CAUSE series of cooking classes, which most recently featured chefs from Café Pinot of the Patina Group, Ado Ristorante and Gourmandise Desserts. St. Joseph Center's Culinary Training Program is an innovative vocational initiative that provides classroom and kitchen training for unemployed men and women to help get them back on their feet, obtain jobs and establish a career path with opportunities for advancement. Students from the program will act as Chef Maggioni’s kitchen assistants during the class.

Maggioni's participatory class features hands-on instruction and demonstration for a three-course menu of Northern Italian cuisine ideal for entertaining in the summer weeks to come. Selections are VELLUTATA DI VERZA E CAVOLINI FRITTI (Cream of Roasted Savoy Cabbage Soup with Fried Brussels Sprouts), RISOTTO ALLE BARBABIETOLE MANTECATO AL GORGONZOLA DOLCELATTE (Market Red Beet Risotto with Gorgonzola "Dolcelatte") and FILETTO DI MAIALE AI FUNGHI E CAROTE GLASSATE CON BROCCOLI MORNAY (Pork tenderloin with Wild Mushroom Sauce, Glazed Carrots and Broccoli Mornay). Following instruction, class participants dine on the delicious results. Aprons, tools and all ingredients are included.

Roberto Maggioni possesses an exceptional resume and the vast international culinary experience of a chef twice his age. His passion for cooking, his knowledge of regional Italian gastronomic traditions, and his familiarity with the newest cooking methods originating from Spain elevate Lago to new culinary heights. Born in Milan, Maggioni was inspired by his mother, Cristina -- a baker by trade -- to embrace the career of a professional chef. After attending culinary school in Milan, Maggioni worked at the most renowned restaurants of the area's metropolis and then traveled through Europe to broaden his culinary experience, taking posts at La Pergola in London, Il Giardino in Mallorca, Spain, and several notable restaurants in France.

Lago, the upscale Italian restaurant which has been attracting foodies, celebrities, locals and travelers since opening in 1991, is dedicated to providing the ultimate restaurant experience with exceptional flavors in each dish coupled with meticulous, friendly service. The kitchen features the most flavorful ingredients available in conjunction with traditional and innovative recipes to keep guests coming back for new experiences.

St. Joseph Center is an independent, non-profit 501 (c)(3), community-based organization whose mission is “to provide working poor families, as well as homeless men, women, and children of all ages, with the inner resources and tools to become productive, stable and self-supporting members of the community.” The Center was founded by, and remains affiliated with, the Sisters of St. Joseph of Carondelet, but it does not provide religious services or instruction and assists persons regardless of their religious affiliation or lack thereof. It creates an environment that develops self-reliance and promotes action in people capable of becoming productive members of the community. The Center serves more than 6,000 individuals annually through 10 integrated programs and a Thrift Store, which offers used items for sale to the public and offers vouchers for free clothing and household goods to those in need. To learn more about St. Joseph Center’s comprehensive services, please visit www.stjosephctr.org.

St. Joseph Center is located at 204 Hampton Drive in Venice. The class fee (50% is tax deductible) is $80 per person or $150 for two tickets purchased at once. Space is limited, and registration is required by June 18. For tickets and more information, contact Madelaine Goodreau at mgoodreau@stjosephctr.org or 310-396-6468, x 328. http://www.stjosephctr.org/classforacause.html

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You're Invited to Join Us for Authentic Italian Cuisine at its Finest!

LAGO JOINS VALENTINO, DRAGO AND FOUR OTHER TOP ITALIAN RESTAURANTS IN INVITING YOU TO EXPERIENCE ITALIAN CUISINE AT ITS MOST AUTHENTIC WITH SPECIAL PRIX-FIXE LUNCH AND DINNER MENUS

June 5 - June 20

We're one of six top Italian restaurants offering special prix fixe menus featuring only the finest and authentic ingredients Italy has to offer!

The Italian Trade Commission-Los Angeles, in collaboration with the Italy-America Chamber of Commerce West, invites Angelenos to experience Italian cuisine at its most authentic. With the goal of raising awareness of the use of authentic Italian ingredients in America, the Italian Trade Commission and Italy-America Chamber of Commerce West selected the restaurants based on a series of parameters including quality and authenticity of Italian products used in the kitchen, the presence of Italian chefs and sommeliers, and the presentation of an Italian-centric wine list.

Restaurant/Food writer Sophie Gayot, who attended the media preview, said this about our risotto with market red & gold beets: "The most interesting dish from the impressive meal was the risotto from Locanda del Lago, which was very creative, light and colorful. " Read her full story HERE.

Chef Maggioni has created wonderful lunch and dinner menus highlighting unique flavors of Italy and the local summer season by pairing Italian products with fresh, organic produce from the Santa Monica Farmer's Market.

Click HERE to view the menus.

Make your reservations now!
(310) 451-3525


Click on image to see it in full:

Lago Introduces MEATLESS MONDAYS to Santa Monica

LOCANDA DEL LAGO
INTRODUCES MEATLESS MONDAYS
TO SANTA MONICA

Locanda del Lago, celebrated for its imaginative Italian cuisine spotlighting seasonal flavors and the freshest local ingredients, introduces MEATLESS MONDAYS to Santa Monica with several offerings on its lunch and dinner menus, rotating weekly, that are prepared with no meat or meat-related products including butter, cheese and milk.

"With Meatless Mondays we are pleased to be the first Santa Monica restaurant to join a movement that proposes to help the environment by reducing demand for meat products," says Lago's co-owner West Hooker-Poletti. "I first heard of this effort while attending a screening of the film Avatar where our long-time customers James Cameron and his wife, Suzy, ardently discussed how our carbon footprint would be drastically reduced if everyone resolved to avoid meat one day per week."

Lago's MEATLESS MONDAYS began on May 17, with a choice of Salad of Dungeness Crab with Arugola, Baby Artichokes and Button Mushrooms; Pumpkin Ravioli with Extra Virgin Olive Oil and Sage; and Tasmanian Trout, Blood Orange Reduction with Baked Peruvian Potato and Garlic Spinach.

"These selections were especially popular," said Hooker-Poletti, "and several of our guests who tried them told me they enjoyed putting aside meat for a day in favor of the flavorful and delicious alternatives."

MEATLESS MONDAYS continue regularly at Lago, which maintains a unique identity in L.A. by spotlighting the cuisine of Bellagio on Lake Como in Northern Italy. The upscale Italian eatery, with its warm, inviting interior, expansive windows and a sidewalk patio overlooking the colorful Third Street Promenade, has been attracting foodies, celebrities, locals and travelers for more than 19 years. Lago is dedicated to providing the ultimate restaurant experience with exceptional cuisine coupled with meticulous, friendly service. The kitchen offers the most flavorful ingredients available in conjunction with traditional and innovative recipes, and the menus feature produce and other foods from the Santa Monica Farmers' Market.

Lago is located at 231 Arizona Avenue, Santa Monica. (310) 451-3525. www.LagoSantaMonica.com


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