Lago Menu

Fresh burrata, garlic vinaigrette-dressed arugula, dueling heirloom tomatoes, balsamic reduction, and truffle salt.

Parmesan and herb-stuffed artichoke bottoms, fennel arugula salad, pistachios, and lemon zest.

House-made beef and sausage meatballs, marinara, and ricotta mousse.

Pei mussels steamed with garlic, spinach, teardrop tomatoes, horseradish, and spicy italian sausage. Served with grilled ciabatta wedges.

Crispy calamari, artichoke hearts, cherry peppers, olives, and lemon basil aioli.

Hand-rolled egg rolls filled with house panko-crusted chicken breast, marinara, and fresh mozzarella.

Ahi tuna, avocado mousse, chili oil, sesame-balsamic reduction, pasta crisps, and spicy aioli. *consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.

Garlic and rosemary-infused pretzels and provolone fondue.

Roasted chicken, onions, peppers, and sweet sausage with roasted garlic, poultry pomodoro and parmesan.

Colossal shrimp, garlic, marinated tomatoes, spinach, gruyere, and basil.

Spicy italian sausage, roasted peppers and onions, whipped ricotta, and mozzarella baked in a golden crust. Served on house marinara and finished with lemon oil-dressed arugula and prosciutto.

Romaine, traditional dressing, focaccia croutons, parmesan, and anchovies.

Romaine heart, dueling heirloom tomatoes, mixed olives, marinated artichokes, prosciutto, parmesan, herb crostini, and garlic vinaigrette.

Northern italian meat sauce tossed with fresh pappardelle.

Penne and parmesan cream sauce.

Pasta sheets layered with herb ricotta, mozzarella, marinara, and parmesan cream.

Fresh lobster-filled ravioli, asparagus, red pepper cream, and lobster.

Balsamic and tomato-braised short ribs with herbed parmesan mashed potatoes.

Pan-fried, bone-in cutlet with lemon-dressed arugula. Served with heirloom tomatoes,prosciutto, artichokes, and kalamata olives. Finished with truffle salt and asiago.

Pan-seared with butternut caponata, maple sweet potato purée, and apple fennel slaw.

Mango and chili-glazed oven-roasted salmon, curried couscous, avocado yogurt drizzle, and wasabi pea dust. *consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.

Chicken breast, garlic, capers, fresh lemon, butter, and linguine served with sautéed carrots and green beans.

Prosciutto-wrapped chicken breast with marsala, mushrooms, cipollini onions, and mascarpone. Served on a bed of herbed whipped potatoes.

Pan-fried chicken breast, marinara, mozzarella, and parmesan over linguine.

Pan-fried roasted vegetables with mozzarella, tomato sauce, and turned zucchini “pasta.”

Saffron and parmesan arborio rice, pan-seared shrimp, scallops, and lobster with a zesty tomato butter sauce.

Chef selected. Ask for today’s flavor.

Gluten free. A flourless torte finished with our house-made whipped cream and fresh fruit.

Three layers of chocolate decadence! chocolate mousse, chocolate cake, and a rich chocolate ganache topping.

Light yellow cake layered with an airy italian lemon cream.