Thanksgiving 2013!

HAPPY THANKSGIVING

Thursday, 28 November 2013

Insalata d’Uva in Cestino di Fricco

Grape & Baby Frisée Salad, Kabocha Squash Confit, Pumpkin Oil,

Red Wine Vinaigrette, Parmesan Basket

Wine: Sauvignon Blanc, White Oak, ‘10

Ravioli di Mele e Ricotta

Housemade Apple and Ricotta Ravioli, Pumpkin-Cinnamon Sauce

Wine: Rose, Adorno, ‘10

Involtino di Branzino al Forno

Rolled and Baked Mediterranean Striped Bass, Tiger Shrimp Stuffing,

Sautéed Kale & Parma Prosciutto

Wine: Chardonnay, Ferrari Carano, ‘09

Tacchino Ripieno di Castagne e Salsicce

Roasted Turkey, Toasted Chestnut-Italian Sausage Stuffing,

Cranberry Compote, Mashed Sweet Potatoes, Brown Gravy, Sautéed Green Beans

Wine: Pinot Noir, Chalone Vineyards, ‘09

Three-course…49   (Choice of Bass or Turkey)

Four-course…59           Wine-Tasting Program…18

(not including tax or gratuity) 

 also recommend to finish your Thanksgiving feast with our special dessert...

Crostata di Zucca

Housemade Pumpkin Pie, Cinnamon Gelato, Caramel Sauce…10

*Our Thanksgiving menu will be served Thursday, 24 November 2013 from 11:30am-10:30pm in addition to a limited a la carte menu!

Morso della Bestia - Muscovy Duck!

 “Morso della Bestia”

Thursday, 24 October 2013 (*NOTE: 1 week early!)

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

Hot Duck Dog: Brioche, Duck-Pinenut Sausage,

Grain Mustard, House-Pickled Sauerkraut, Fresh Horseradish

~  ~  ~ ~ ~

Primo

Duck Consommé, Italian Green Lentil Ravioli

~  ~  ~ ~ ~

Piatto di Mezzo

Farro Mantecato, Braised Duck Leg, Smoked Ricotta

~  ~  ~ ~ ~

Secondo

Roasted Duck Breast, Porcini Mushroom-Barolo Sauce,

Celery Root Purée

~  ~  ~ ~ ~

Dolce

Housemade Bigné, Kabocha Squash Sweet Cream,

Dark Chocolate-Chestnut Sauce

five course menu…48     (not including tax or gratuity)

Locally Sourced Produce from the Santa Monica Farmers’ Market: chestnut from Everest, cabbage from Wong, celery root from Jaime, herbs from Maggie’s 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 ~ Turkey

January ~ Venison

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