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Tuesday, January 6, 2015. Morso della Bestia - VENISON! Thursday, 29 January 2015. 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:. Venison meat is lean and juicy with subtle hints of earthy game. Venison is lower in fat, cholesterol and calories than beef, pork or lamb. Premium Wine: Giome, Provenza, ‘11. Puff P...

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LAGO | lagosantamonica.blogspot.com Reviews

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Tuesday, January 6, 2015. Morso della Bestia - VENISON! Thursday, 29 January 2015. 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:. Venison meat is lean and juicy with subtle hints of earthy game. Venison is lower in fat, cholesterol and calories than beef, pork or lamb. Premium Wine: Giome, Provenza, ‘11. Puff P...

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1 morso della bestia

2 all natural kansas venison

3 wwwunderhillfarms com

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8 dolce

9 posted by

10 lago

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LAGO | lagosantamonica.blogspot.com Reviews

https://lagosantamonica.blogspot.com

Tuesday, January 6, 2015. Morso della Bestia - VENISON! Thursday, 29 January 2015. 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:. Venison meat is lean and juicy with subtle hints of earthy game. Venison is lower in fat, cholesterol and calories than beef, pork or lamb. Premium Wine: Giome, Provenza, ‘11. Puff P...

INTERNAL PAGES

lagosantamonica.blogspot.com

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LAGO: November 2014

http://lagosantamonica.blogspot.com/2014_11_01_archive.html

Friday, November 14, 2014. Of course we are open.LAGO is here for all your Holiday needs! We will be serving the following delicious Thanksgiving specials in addition to a limited a la carte menu from 11:30am-10:30pm. Make your reservation now, space is limited. Thursday, 27 November 2014. Insalata Tiepida di Fagiolini, Prosciutto e Frico. Warm Green Bean & Spinach Salad, Sautéed Parma Prosciutto, Toasted Hazelnuts,. Parmesan Crisps, Red Wine Vinaigrette (á la carte 15). Wine: Rose, Adorno, ‘11. Locally ...

2

LAGO: July 2014

http://lagosantamonica.blogspot.com/2014_07_01_archive.html

Wednesday, July 2, 2014. Dine LA $45 Dinner July 14-27! Three-Course Tasting Menu…45. Wine Tasting Pairing…18. To begin, choose from:. Beef Carpaccio, Mustard Aioli, Watercress Salad, Meyer Lemon Confit. Pinot Grigio Collio, Borgo Conventi, ‘12. Spinach Salad, Warm Red Wine Vinaigrette, Sautéed Parma Prosciutto, Toasted Almonds. Prosecco Brut, Valdo. Crema di Piselli e. Market Pea and Fava Bean Soup, Watercress. Frascati, Fontana Candida, ‘11. Sauvignon Blanc, White Oak, ‘11. Followed by choice of:.

3

LAGO: October 2013

http://lagosantamonica.blogspot.com/2013_10_01_archive.html

Thursday, October 10, 2013. Morso della Bestia - Muscovy Duck! 8220;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. Muscovy duck has a unique taste: it is lean, meaty, tender and flavorful.

4

LAGO: January 2014

http://lagosantamonica.blogspot.com/2014_01_01_archive.html

Tuesday, January 14, 2014. Valentine's Day @ LAGO! Menu di San Valentino. February 14-20, 2014. Carpaccio di Pagello con Ricci di Mare e Capesante. Atlantic Red Snapper Carpaccio, Sea Urchin, Scallops, Shaved Fennel Salad, Lime Vinaigrette. Wine: Prosecco Brut, La Fornarina. Tortelloni di Cervo al Tartufo Nero al Cartoccio. Housemade Venison Tortelloni, Black Truffle, White Wine Reduction, Baked “al Cartoccio”. Wine: Rosé, Adorno, ‘10. Lugana, Molin Reserve, ‘11. Cosciotto d’Agnello Arrostito. Venison me...

5

LAGO: March 2014

http://lagosantamonica.blogspot.com/2014_03_01_archive.html

Monday, March 17, 2014. LAGO's Monthly "Nose to Tail" Dinners: Dig the Pig! LAGO's Monthly "Nose to Tail" Dinners: Dig the Pig! 03/13/2014 2:47 pm EDT. 03/13/2014 2:59 pm EDT. Which translates as "Bite of the Beast." It was a chef in London, Fergus Henderson, at his St. John's restaurant there, who made popular the expression, "From Nose to Tail Cooking," and indeed he wrote a best-selling cookbook with that title. What it simply means is that the chef uses every part of the beast he acquires. The Westsi...

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Tuesday, January 6, 2015. Morso della Bestia - VENISON! Thursday, 29 January 2015. 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:. Venison meat is lean and juicy with subtle hints of earthy game. Venison is lower in fat, cholesterol and calories than beef, pork or lamb. Premium Wine: Giome, Provenza, ‘11. Puff P...

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