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VITELLO TONNATO Roasted & Chilled Veal Carpaccio, Genoa Tuna-Caper Pizza quattro stagioni Aioli, Micro Rainbow Greens, Shaved Parmesan 12 Four Seasons - Artichoke Heart, Nicoise Olive, 20 BURRAta caprese Wild Mushroom, Ham Burrata Cheese, Heirloom & Cherry Tomato, Basil Oil 16 Pizza Margherita Fresh Mozzarella, Tomato, Basil 18 Fritto Misto del Lago Fresh Water Smelts, Fresh Water Shrimp, Zucchini, Pizza Diavola Calamari, Tiger Shrimp, Spicy Arrabbiata & Spicy Salame Calabrese, Oregano, 17 Garlic Aioli Dips Fresh Mozzarella, Tomato 19 TARTARA DI TONNO Ahi Tuna Tartar, Lone Ranch Farm Avocado, Red Onion, Balsamic Dressing, Plantain Chips 16

Carpaccio di Manzo scelTa di formaggi Thinly Sliced Raw Filet Mignon, Mustard Aioli, cheese selection Watercress Salad, Meyer Lemon Confit15

Gamberi al prosciutto Served with Heirloom Tomato-Orange Compote, Dried & Fresh Fruit Prosciutto Wapped Tiger Shrimp, Juliene Cabbage, Mustard Seed Sauce 15 bitto Melanzane alla Cow, Lombardia, Semi-hard Baked Eggplant, Tomato Sauce, Basil, grana padano Mozzarella & Parmesan 12 Cow, Lombardia, Hard insalata di spinaci Pecorino Toscano Market Spinach, Crispy Parma Prosciutto, Sheep, Toscana, Semi-hard Hard-Boiled Egg, Honey Mustard Dressing 14 gorgonzola dolcelatte Cow, Lombardia, Semi-soft Insalata Mercato Coleman’s Farm Organic Market Lettuce, Herbs Caprino Goat, Puglia, Semi-soft & Edible Flowers, Radish, Vine-Ripened Tomato, Cucumber, Market Raspberry Vinaigrette 11 Choice of 3....11 Choice of 5....15

Insalata Cardini Romaine, Creamy Anchovy-Parmesan Dressing, Pizza Bread 11 “Quel ramo del lago di Como, che volge zuppa di fave e piselli a mezzogiorno, tra due catene non inter- Puree of Fava Bean and Pea SOup 10 rotte di monti, tutto a seni e a golfi, a seconda dello sporgere e del rientrare di quelli, vien, quasi a un tratto, a ristring- 10 Vegetable Soup ersi, e a prender corso e figura di fiume, tra un promontorio a destra, e un’ampia costiera dall’altra parte...” I Promessi Sposi Alessandro Manzoni

House Specialty from Bellagio, Lake Como Vegetarian all natural-free range GLUTEN FREE SUBSTITUTES AVAILABLE · Split plate charge...5 · Corkage fee...20 - MAIN COURSE

Risotto alla Milanese con Midollo.... LAVARELLO AL BURRO, SALVIA E MANDORLE Saffron-Parmesan Risotto, Roasted Bone Marrow23 Lake Superior Whitefish, Toasted Almonds, Brown Butter-Sage Sauce, Purple Fingerling Risotto AGLI AGRUMI E GAMBERI Potatoes, Baby Carrots 29 Jaime Farm Citrus, Tiger Shrimp, Organic Arborio Rice 26 Pesce in Crosta di Sale Salt Baked Wild Chilean Sea Bass Farro con fave e pecorino (MSC Certified, Environmentally Sustainable), Farro “Mantecato,” Fava Beans, Sautéed Julienne Vegetables, Clown Potato 39 White Onions, Pecorino Romano 19 Salmone in Salsa d’Aneto Tagliolini con Missoltino...... Scottish Salmon, Market Dill Sauce, Farro Tagliolini, Imported Dried “Missoltino” Lake Sautéed Market Greens 29 Anchovy, Caper Berries, Cherry Tomato Sauce 22 Filetto di bue in salsa di porcini.... Pizzoccheri alla Valtellinese ...... Creekstone All-Natural Filet Mignon, Wheat Pappardelle, Roasted Garlic, Savoy Cabbage, Porcini Mushroom Sauce, Yukon Potato, Creamy Bitto Cheese-Sage Farmers Market Broccolini 40 20 Biancostato di Manzo Tortelloni di Fonduta Braised Creekstone All-Natural Beef Short Ribs, in salsa di zucchine Fresh Oregano, Sautéed Broccolini, Housemade Fontina Cheese Tortelloni, Potato “Williams” with Black Truffle32 Yellow & Green Zucchini, White Sauce 19 alla Milanese Ravioli di Spinaci All-Natural Niman Ranch Veal Shank, Housemade Spinach Ravioli, Garlic, Spinach, Butter 21 Saffron-Parmesan Risotto, Gremolata 42

Spaghetti allo Scoglio Petto di Pollo “Contessa Branca”...... , Mixed Seafood, Free-Range Fieldale Chicken Breast Stuffed with Lightly Spicy 27 Mushrooms, Lettuce & Fontina, Parma Prosciutto Wrap, Green Beans, Fingerling Potatoes 26 Tagliatelle alla Bolognese Tagliatelle, Bolognese Creekstone Farm All-Natural Euro Burger Angus Meat Sauce 21 Italian Creekstone All-Natural Angus Burger, Sautéed Wild Mushrooms, Fontina Cheese, Lasagna all’Emiliana Caramelized Onions, Crispy Pancetta, Truffle Mayo17 Bolognese Creekstone Farm All-Natural Angus Meat Sauce, Béchamel Sauce, Parmesan 22

All pasta is made fresh, in-house, daily. Gluten-free substitutes available.

House Specialty from Bellagio, Lake Como Vegetarian all natural-free range GLUTEN FREE SUBSTITUTES AVAILABLE · Split plate charge...5 · Corkage fee...20 LOCANDA DEL LAGO - SANTA MONICA

celebrate summer The History of Locanda del Lago at Lago! Since Locanda del Lago’s opening in April 1991, the In celebration of Summer, Michelin starred Chef restaurant has established a reputation for producing Gianfranco Minuz has created the following menu authentic cuisine from Northern ’s region. using the freshest organic produce from the Santa Monica Farmers’ Market and sustainable proteins. Featuring specialties from Milano and Bellagio on Lake Como, the restaurant continues to attract celebrities, Lago is proud to make our pasta, bread, locals and travelers alike by offering exceptional food desserts and fresh daily. and first-class service. West Hooker-Poletti and Chef Gianfranco Minuz preside over the restaurant with SM Farmers’ Market Produce Used: Zucchini from Jaime; Director of Finance & Marketing Megan Heritage. Cantaloupe and Cabbage from Weiser; Heirloom Tomatoes Lago’s comfortable, warm atmosphere and sidewalk from Tutti Frutti; Basil from Coleman; PeeWee Potatoes patio evoke the charm of an Italian “locanda” (inn or from Wong; Plums from Scott trattoria) “del lago” (of the lake). Today, Lago continues it’s ongoing efforts to utilize Insalata di zucchine gialle e locally sourced ingredients, use “green” practices when granchio possible and promote sustainablilty as a business and Dungeness Crab, Yellow Zucchini, community leader. In addition to the regular menu, Lago offers a “Chef’s Seasonal Menu” available every Cherry Tomato, Lime, Olive Oil 15 night featuring the most flavorful, organic ingredients WINE: Rose Brut, Contadi Castaldi, from the nearby Santa Monica Farmers’ Market in Lombardia conjunction with all-natural, free-range & hormone-free proteins. The last Thursday of every Risotto con melone, burrata e month, LAGO hosts a communal meal featuring basilico whole animal roasts and traditional, rustic dishes 21 entitled ”Morso della Bestia” translated to Bite of the Arborio Rice, Cantaloupe, Burrata, Basil Beast. This dinner series features the choice animal WINE: White , paired with and seasonal ingredients from the Alexander Valley ‘13 farmers’ market. Lago is the proud recipient of the Marchio Qualita “Q”, a prestigious award given Merluzzo del following a rigorous selection process to a select few pacifico in umido con pomodori restaurants for specializing in authentic, regional Poached Lingcod, Heirloom . Tomato, Oregano, Italian Green Olive 28 “ Our menus are rooted in the authentic WINE: , Chalone , cuisine of Lombardy and evolve from Monterey ‘13 it to create a balanced selection of dishes that take full advantage of Gallina in senape e limone the best flavors of the season, the Baked Cornish Hen, Marinade Mustard Seed, best specialties of Lake Como and the Red Cabbage, Vinegar, PeeWee Potatoes 28 availability of spices, fruits and veg- WINE: Super Tuscan, Lucente, Toscana ‘12 etables in Los Angeles that may not be common in Italy. We focus on stay- ing true to the flavors and ingredients of our region and introduce our guests THREE-COURSE 49 to the style of Italian cuisine that I (Choice of Lingcod or Cornish Hen ) know best from growing up there. At FOUR-COURSE 62 the same time, we strive to improve every aspect of our restaurant, every 22 3-course day, one day at a time.” West Hooker-Poletti OUR summer DESSERT For more information, as well as special dinners and events, Tortino di prugne con please visit gelato al caramello www.lagosantamonica.com Prune Cake, Homemade Salted Caramel Gelato 11 Follow us on: WINE: Moscato d’Asti, Michele Chiarlo, ‘13 LagoSantaMonica LagoSantaMonica