Locanda Del Lago
231 Arizona Ave, Santa Monica, CA 90401 (310) 451-3525Main
Appetizers
Italian cold cut platter of parma prosciutto, mortadella, salame, coppa and bresaola with taleggio, pecorino toscano and pecorino Romano cheeses and kalamata olives
traditional lombardy appetizer of chilled, thinly-sliced veal tenderloin topped with a caper
ahi tuna tartar with avocado and red onion served with parmesan croutons and baby greens in balsamic vinaigrette
warm seafood salad of calamari, scallops, mussels, tiger shrimp, and clams tossed in lemon-caper vinaigrette
grilled tiger shrimp wrapped with parma prosciutto, served over an arugula salad with shallot and fresh orange wedges, drizzled with red wine vinaigrette
calamari, tiger shrimp and portobello mushrooms, lightly fried and served with warm arrabbiata sauce and garlic aioli for dipping
thin slices of raw beef tenderloin with shaved parmesan cheese, baby arugula and lemon vinaigrette
slices of roma tomato with fresh burrata cheese in balsamic
baked eggplant layered with fresh mozzarella, tomato sauce, basil and herbs
assortment of traditional italian cheeses with fresh pear and honey
Salads and Soups
mixed greens with shaved celery, carrot and sliced roma tomato in a lemon dressing
radicchio and arugula salad with belgian endive leaves and light raspberry vinaigrette
whole romaine leaves lightly tossed in creamy caesar dressing, served with parmesan pizza bread
traditional fresh vegetable soup
country-style tomato and bread soup with parmesan
Pizzas
Fresh chopped roma tomato, garlic, basil, extra virgin olive oil and fresh mozzarella
Spicy Salame calabrese, oregano, fresh mozzarella and tomato sauce
smoked prosciutto, caramelized onion, potato, arugula and fontina cheese
marinated artichoke, garlic-parsley sautéed mushrooms, nicoise olives, and thinly-sliced ham over mozzarella and tomato
prosciutto, arugula, mozzarella, and tomato
Sides
country dish of steamed rice topped with butter, sage, garlic, and parmesan cheese
sautéed seasonal mixed vegetables
grilled vegetable platter drizzled with extra virgin olive oil
mashed potatoes
rosemary-roasted potatoes
soft polenta with gorgonzola cheese
soft polenta topped with porcini mushrooms sautéed with parsley and garlic
fresh spinach sautéed with garlic and extra virgin olive oil
brussel sprouts sautéed with butter
Lago Specialties
traditional appetizer of lombardy: thinly sliced, chilled veal tenderloin topped with a caper and tuna aioli
housemade, whole wheat pappardelle tossed with roasted garlic, fried sage, braised savoy cabbage, yukon potatoes and bitto cheese fondue
from lake como: fillets of rainbow trout marinated in lemon, caper, and parsley, grilled and served with sautéed zucchini and potato-leek ‘au gratin’ take home our buon ricordo collector plate for an additional $18.00
thyme-infused fresh fish of the day, baked in sea salt crust, served with garlic-parsley baby artichokes and yukon potatoes baked in white wine, finished with val paradiso olive oil from siciliana
Italian breadcrumb crusted 16 oz. bone-in veal chop, pounded thin, sautéed and topped with fresh arugula and organic cherry tomatoes tossed in extra virgin olive oil, served with rosemary-roasted potatoes
veal shank slow-cooked in white wine and minced vegetables, served with saffron risotto - milanese style
Main Courses
housemade potato gnocchi tossed in creamy gorgonzola sauce
grilled half chicken finished with balsamic vinegar, garlic, and herb sauce, served with roasted red bell peppers and rosemary potatoes
grilled lamb chop lollipops with red wine-gorgonzola dipping sauce, watercress salad and roasted yukon golden potatoes
house-made tagliatelle tossed with tiger shrimp, scallops, calamari, clams and mussels in lightly spicy arrabbiata sauce
butternut squash risotto with seared scallops and balsamic glaze
whole mediterranean striped bass, grilled and filleted tableside, served with grilled seasonal vegetables and garlic-balsamic sauce
pan-roasted atlantic salmon fillet with sautéed leeks in dijon mustard sauce over black basmati rice pilaf
grilled 18 oz. bone-in rib eye steak finished with roasted shallot-red wine reduction, served with stuffed tomatoes
chicken breast stuffed with mushrooms and fontina cheese, wrapped in lettuce and parma prosciutto, and sautéed in white wine, served with sautéed green beans and rosemary-
penne in creamy tomato sauce with grappa-flamed minced onions and portobello mushrooms
housemade ravioli stuffed with baby spinach, herbs and ricotta cheese in organic basil pesto and tomato sauce
spaghetti tossed in bolognese meat sauce
house-made chicken ravioli with asparagus in creamy curry sauce
linguine with manila clams, white wine, olive oil, garlic and parsley
fettuccine tossed with tiger shrimp and porcini mushrooms in garlic-basil-tomato sauce
