|
The prix-fixe, "swine-and-wine" menu will highlight Executive Chef Gianfranco Minuz's passion for all things pork in the restaurant's ongoing
"Morso della Bestia" series.
Starting at 7 p.m., guests can feast on Chef Minuz's Northern Italian interpretations of seasonal dishes featuring Durazo Pork milk-fed suckling pig-humanely raised, less than 70 miles away, in Fontana, CA-complemented by summertime produce from the downtown Santa Monica Farmers' Market. The menu will be offered in both the dining room and at the restaurant's communal table,which can be reserved for up to 14 guests.
|
|
Antipasto
Roasted & Chilled Pork Loin, Shredded Horseradish, Market Mixed Greens, Garlic Dressing
Primo "Tasta Sale" Spiced Ground Pork, Himalayan Pink Salt, Rigatoni Piatto di Mezzo Pork Shoulder, Shitake, Portobello, Porcini, Farro "Mantecato" Secondo"Porchetta" Slow-Cooked Whole Pig, Deboned & Flavored with Fennel Pollen, Baby Carrots & Pink Lady Apples Dolce Organic Vanilla Gelato, Plum Compote Featured Farms: Coleman, Weiser, Weiser, Organic Pastures, Thao $48 per person including 5 course dinner and house wines (not including tax or gratuity) Seating is limited, reservations required. Dinner will begin at 7:00pm (310) 451-3525 |
|
We look forward to seeing you,
West, Megan, Karin, Gianfranco, Marco, JD, Ferdinando, Francesco, Giuseppe, Emanuela, Barbara, Enrico, Caterina, Ivana, and the entire LAGO crew.
|
|
|
RESERVE NOW!
Call us
310 451 3525
|
|
LAGO
231 Arizona AvenueSanta Monica
CA - 90401 telephone: 310.451.3525
Follow us on
 
| |
|
|
Upcoming
Morso della Bestia dates and featured "beasts" include:
| |
|
|
|
