Zagat Review

Food 25/Decor 21/Service 23/Estimated Cost ~$50

"Celestino Drago, LA’s “heavyweight champ” of “serious” Italian cuisine, presents an “outstanding” (if “pricey”) regional menu at his “warm” Santa Monica flagship: “superb” homemade pastas, including “simply scrumptious” pumpkin tortelloni, are the hallmark, but foodies also favor the steaks and “wonderful” game – not to mention the “fine service”; and while a few dissenters pooh-pooh the “drab” decor, the place makes paesani proud." - Zagat.com

RECIPES from Celestino Drago

Lobster Spaghetti
6 oz. spaghetti
1 spiny lobster (1.5lbs)
2 tbsp. olive oil
1 tsp. chopped garlic
1 tsp. chopped shallot
¼ C. white wine
1 tsp. brandy
3 oz. fresh tomato puree
2 tbsp. extra virgin olive oil
2 tbsp. chopped Italian parsley
salt and chili flakes to taste
½ C. vegetable broth

Cut lobster in two (length wise), under running water and remove dark membrane from inside the head. In a sauté pan, add garlic, shallots, chili flakes, olive oil and lobster. Sauté for a few minutes; add white wine and brandy. Let evaporate then add tomato, salt and vegetable broth. Cover and cook for about 5 minutes. In a pot with boiling salted water cook spaghetti al denté about 6 minutes. Drain and add to sauce. Let pasta cook into sauce for about 1-2 minutes. Add parsley and the extra virgin olive oil and serve immediately. Serves 2.

Fettuccine with Mushrooms and Prosciutto
1 pound fettuccine
1/4 cup extra-virgin olive oil
1/4 cup minced onion
3 garlic cloves, minced
1 pound assorted mushrooms, such as shiitake, cremini and oyster, stems trimmed, mushrooms thinly sliced
1/4 pound thinly sliced prosciutto, cut into thin strips
Salt and freshly ground pepper
3/4 cup mascarpone cheese
1/4 cup freshly grated Parmesan cheese, plus more for serving
1/4 cup chopped flat-leaf parsley

In a large pot of boiling salted water, cook the fettuccine until al dente. Meanwhile, in a large, deep skillet, heat the olive oil. Add the onion and garlic and cook over moderate heat until fragrant, about 2 minutes. Add the mushrooms and prosciutto in an even layer, season with salt and pepper and cook undisturbed over moderately high heat until browned on the bottom, about 3 minutes. Cook, stirring, until the mushrooms are tender, about 3 minutes longer. Drain the fettuccine, reserving 1 cup of the pasta cooking water. Add the fettuccine to the skillet. Stir in the mascarpone and the reserved pasta cooking water and toss the pasta over low heat until the sauce is creamy. Stir in the 1/4 cup of Parmesan and season the fettuccine with salt and pepper. Transfer the pasta to shallow bowls, sprinkle with the chopped parsley and serve with extra Parmesan cheese. Serves 6.

Porcini Mushroom Salad with Parmesan
This recipe makes more dressing than you need to dress the salad; save the remaining in the refrigerator for further use.

Oil and lemon dressing:
1 cup extra virgin olive oil
¼ cup fresh lemon juice
1 teaspoon salt
Mushroom salad:
4 fresh porcini mushrooms, about 2 ounces each
2 cups baby arugula
6 Tablespoons Oil and Lemon Dressing
Salt and freshly ground black pepper to taste
Shaved Parmesan cheese to taste

For dressing: Combine all ingredients in a blender and blend until smooth.
For salad: Clean mushrooms and slice very thin. In a mixing bowl, add arugula, sliced mushrooms, and dressing. Season with salt and pepper. Toss well and plate on 4 dishes. Sprinkle shaved Parmesan cheese over top. Serve immediately.
Wine Pairing: An earthy Chianti such as the Fattoria di Felsina 1999 Chianti Classico.

Penne all'Arrabbiata
1 pound penne
1/4 cup plus 2 tablespoons extra-virgin olive oil
6 garlic cloves, minced
2 teaspoons crushed red pepper
One 28-ounce can crushed tomatoes
1 teaspoon dried oregano
Salt
2 tablespoons chopped flat-leaf parsley
Freshly grated pecorino cheese, for serving

In a large pot of boiling salted water, cook the penne until al dente.
Meanwhile, in a large, deep skillet, heat 1/4 cup of the olive oil. Add the garlic and crushed red pepper and cook over moderate heat until golden and fragrant, about 3 minutes. Add the crushed tomatoes, oregano and a pinch of salt and bring to a boil. Simmer over moderate heat, stirring occasionally, until slightly reduced, about 8 minutes.
Drain the penne, reserving 1/3 cup of the pasta cooking water. Add the penne to the skillet and toss well. Add the reserved pasta cooking water, the remaining 2 tablespoons of olive oil and the parsley, season with salt and stir well. Transfer the pasta to shallow bowls and serve with the pecorino cheese. Serves 6.
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Gemelli with Shrimp and Green Peppercorns
1 pound gemelli or fusilli
1 tablespoon unsalted butter
3 garlic cloves, minced
1 small shallot, minced
1 tablespoon brined green peppercorns, drained
1/3 cup brandy
1 cup bottled clam juice
2 plum tomatoes, cut into 1/2-inch dice
1 pound shelled and deveined medium shrimp
Salt
3 tablespoons chopped flat-leaf parsley
2 tablespoons extra-virgin olive oil

In a large pot of boiling salted water, cook the gemelli until al dente.
Meanwhile, in a large, deep skillet, melt the butter. Add the garlic, shallot and peppercorns and cook over moderately high heat until golden, about 2 minutes. Add the brandy and use a long match to ignite it. When the flames die down, add the clam juice and simmer for 2 minutes. Add the tomatoes and simmer for 1 minute. Add the shrimp, season with salt and cook over moderate heat, stirring a few times, until the shrimp are just white throughout, about 2 minutes.
Drain the gemelli, add it to the shrimp and peppercorn sauce and toss well. Stir in the parsley and olive oil and season with salt. Spoon the pasta into bowls and serve.

Mushroom Risotto
12 ounces Arborio rice
1 tablespoon chopped shallots
2 garlic cloves
2 tablespoons butter
12 pieces dry morel mushrooms
2 ounces dry porcini mushrooms
4 medium fresh shitake mushrooms
4 tablespoons grated parmesan cheese
1 tablespoon mascarpone cheese
½ cup dry white wine
1 tablespoon chopped Italian parsley
vegetable broth
salt and pepper to taste

The Sauce
Two hours before cooking, soak dry mushrooms in warm chicken broth. Remove mushrooms and save broth. Squeeze liquid from the mushrooms, chop and put aside. In a saucepan add two tablespoons butter, shallots, garlic, dry mushrooms and fresh shitakes. Sauté for about 3 minutes, then add 1 cup of vegetable broth, cook for another 5 minutes and set aside.

The Risotto
Melt butter in a pan over medium heat, add rice and stir without stopping until grains are coated. Add white wine. Let wine evaporate and keep adding vegetable broth ½ cup at a time while stirring. Add mushroom sauce, salt and pepper to taste. (Cook 18-20 minutes after adding wine). Remove pan from heat; add parsley, marcarpone and Parmesan cheese. Mix well. Serves 4.

Eggplant Souffle in Tomato-Basil Sauce
1 cup Grated parmesan cheese
2 tbs Bread crumbs
7 Japanese eggplants
2 Eggs
1 Zucchini
1 tbs Butter
1 Sweet red pepper tomato-basil sauce
¼ c Olive oil
2 tbs Olive oil
1 med Potato; thinly sliced
½ tbs Chopped onion
½ med Onion; thinly sliced
3 c Diced tomatoes
4tb Chopped fresh basil
Salt
1 tsp Chopped fresh oregano
1 tbs Butter

TOMATO BASIL SAUCE
Salt
1tb Flour
1 Tomato; seeded and peeled
1 tbs Chpped Basil

Peel eggplants, cut into cubes and set aside. Cut whole zucchini into quarters. Remove centers and discard. Cut remaining zucchini into cubes and set aside. Repeat process with pepper and set aside. Heat oil in sauté‚pan, add eggplant cubes, potato, onion, basil and oregano and season to taste with salt. Sauté‚until golden. Add tomato and cook approximately 10 minutes. Pour eggplant mixture into food processor and blend until smooth. Add Parmesan cheese, bread crumbs and eggs into processor and blend 5 seconds. Lace 8 (6-ounce) timbals with butter. Cover bottom of cup with chopped zucchini and pepper and fill rest of cup with processed eggplant mixture. Cook in bain marie at 350F 40 minutes.

For Tomato-Basil Sauce: Place olive oil and onion in saucepan and sauté‚until golden. Add tomatoes, basil and season to taste with salt. Cook 10 minutes on low heat. Melt butter in separate pan, add flour and mix well. Add butter- flour mixture to tomato sauce and cook few more minutes. Remove basil leaves from sauce and blend sauce in blender until smooth and creamy. Makes 2 cups

Remove timbals from oven and let stand in warm place 15 minutes. When ready to serve, spoon small amount Tomato-Basil Sauce on individual serving plates, then flip souffle cups onto top of each plate. Serve warm. Makes 8 servings.

Drago serves these individual souffles as appetizers at his restaurant. It's a wonderful use of eggplant, one of the most commonly used vegetables in Sicily. It's essential that you use good Parmesan - the cheese is what rounds out the flavor.

Panettone - Italian Bread Pudding
1 pk (1 lb) Italian panettone bread
1 c Nutella chocolate-hazelnut cream
2 c Whipping cream
1 c Milk
4 Eggs
3 Egg yolks
3/4 c Sugar
4 ts Vanilla extract

Cut panettone into 16 (1/3-inch-thick) slices and toast lightly. Spread Nutella on toasted panettone. Arrange slices in slightly overlapping single layer in greased 13x9-inch ceramic baking dish. Bring whipping cream and milk to boil in saucepan. Beat eggs, egg yolks, sugar and vanilla with electric mixer until mixture starts to ribbon. Remove milk mixture from heat and add to egg mixture. Mix well. Strain custard mixture and pour over bread slices in baking pan to cover. Bake bread pudding in water bath (place baking pan in larger pan with hot water halfway up sides) at 350F degrees for 45 minutes. Remove from oven and let rest before serving.

DRAGO SPECIAL EVENTS

Hors D’Oeuvres
Smoked Chicken Salad on Endive with Dill Dressing
Arancini - Arborio Rice Cone filled with Ragu, Peas and Provolone
House Smoked Salmon Crepes topped with Caviar
Stuffed Zucchini rounds with puree of Zucchini, Breadcrumbs and Parmesan Rosemary Grissini wrapped with imported Prosciutto
Baby Crab Cakes topped with Red Onion and Orange Compote
Porcini Mushroom and Walnut Profiteroles
Prosciutto wrapped Jumbo Shrimp and Asparagus

Ahi Tuna Tartare served on a Potato Crisp
Brochette of Cherry Tomatoes and Mozzarella Cheese

Mini Pizzas or Slices; BBQ Chicken and Red Onion
Sliced Filet on Croustade with Dijon
Melon wrapped with Prosciutto
Fried Calamari with Seafood Sauce
Grilled Shrimp Kabobs marinated with Lime and Chipolte
Blinis with Crème Fraiche and Caviar
Crudite - Array of Vegetables with your Choice of Dip; Dill, Curry, Spinach, Blue Cheese, Watercress, Red Bell Pepper or Onion
Lollipop Lamb Chops with Candied Orange and Rosemary Sauce
Smoked Salmon, Crème Fraiche, Tomato and Red Onion on Focaccia
Grilled Eggplant Rolls filled with Goat Cheese and Sun Dried Tomatoes

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Assorted Bruschetta

Tomato and Basil

Black Olive Tapenade

Mozzarella, Fresh and Sun Dried Tomato with Pesto

Goose Liver Pate Crostini
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Antipasto
Eggplant Soufflé over a light Tomato Sauce

Mussels and Clams in Tomato Broth

Grilled Hawaiian Shrimp Wrapped with Prosciutto

Polenta with Fontina Fondue, Wild Mushrooms and Black Truffles

*Tuna Carpaccio with Bottarga and Cannellini Beans

*Seasonal Grilled Vegetables

Prosciutto, Bresaola, Salami Parmesan and Black Olive Platter
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Salads
Burrata Cheese over Arugula with Black Truffle shavings and Peruvian Potatoes

Crab Meat and Asparagus Salad

Baby Spinach Salad with Parma Prosciutto, Pears and Pecorino

Tre Colore Caesar Insalata - Radicchio Arugula and Endive with Parmesan

Mixed Baby Greens

Caprese - Fresh Mozzarella, Thinly Sliced Tomatoes, Bell Peppers & Basil Sauce

Insalata Primavera - Grilled Eggplant, Roasted Peppers and Goat Cheese over Greens

*Smoked Chicken Salad with a light Mustard Dressing

*Smoked Duck Breast with shredded Zucchini Salad

*Salmon Carpaccio with Haricot Verts and Frise Pesto Salad

*Smoked Trout with Peruvian Potato Salad

Italian Chopped Salad - Lettuce, Salami, Mozzarella, Peppers & Garbanzo Beans

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Pasta
Penne with Tomato and Basil Sauce

Pheasant and Morel Mushroom Rigatoni

Ravioli stuffed with Spinach and Ricotta in a Tomato and Basil Sauce
Ravioli stuffed with Eggplant in a Goat Cheese Sauce
Ravioli stuffed with Artichokes and Rock Shrimp in a Truffle Sauce
Ravioli stuffed with Chicken in an Asparagus Sauce
Black and White Ravioli stuffed with Shrimp in a Lobster Sauce

Stuffed Shells with Spinach and Ricotta in a Fontina Fondue Black Truffle Sauce

Seafood Pasta with Shrimp, Mussels, Calamari and Clams

Orecchiette with Sausage and Rapini

Pappardelle with Pheasant and Morel Mushroom Ragu

Pumpkin Tortelloni in a creamy Sage Sauce

Risotto with Pheasant and Morel Mushroom Ragu

Risotto with Mixed Wild Mushrooms and Mascarpone Cheese

Risotto with Barolo Wine and Bone Marrow

Risotto Squid Ink and Seafood

Vegetarian Lasagna

Lasagna with Meat Sauce

Pasta N’Caciata - Layers of Eggplant, Ragu, Cheese and Ham baked and Inverted

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Entrees
PESCE

Broiled Salmon over sautéed Spinach with Red Bell Pepper Sauce

Broiled Salmon over Potato Spinach Puree with an Onion Broth Sauce

Crispy Broiled Salmon with Potato Crust and Bell Pepper Sauce

Broiled Striped Bass over a Bed of Lentils

Grilled Swordfish with Salmoriglio Sauce and sautéed Broccoli

White Fish with a Scalloped Potato Crust over Shiitake Mushrooms

Escolar Guazzetto with Julienne Vegetables

**Grilled Ahi Tuna, Baby Spinach Salad, Mango Dressing**

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POLLO

Free Range Chicken, Herb Roasted Potatoes and Artichokes

Breast of Chicken Paillard with Seasonal Vegetables

Pan Roasted Breast of Free Range Chicken, Cacciatora Sauce

Moscovy Duck Breast, Port Wine & Cherries**

Roasted Squab with Spinach Mushroom Sauce**

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CARNE

Roasted Veal Chop, Baked Radicchio & Mushroom Sauce**

Medallion of Veal Saltimbocca, Roasted New Potatoes & Peperonata**

Roasted Rack of Veal with Onion Timbale, Prosciutto Sauce

Osso Bucco on a bed of Saffron Rice

Filet of Beef Tenderloin, Garlic or Peppercorn Sauce

Filet of Beef Piedmontese, Choice of Mushroom, Garlic, or Berniase Sauce

Grilled Lamb Chops with Rosemary & Garlic, Couscous
**Roasted Leg of Lamb with Rosemary Garlic Sauce**

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Desserts
Flourless Chocolate Cake with Fresh Raspberries
Ricotta Orange Cheesecake with Warm Minted Strawberries
Lemon Meringue Tart
Crispy Apple Tart with Prune Grappa Sauce & Vanilla Ice Cream
Passion Fruit Creme Brulee
Warm Baby Profiteroles Filed with Ricotta and Mandarin Sauce
Poached Pear, Stuffed with Cinnamon Mousse
Chocolate Tart with Caramelized Bananas and Caramel Ice Cream
Chocolate Espresso Mousse
Honey & Walnut Semi-fredo with Light Balsamic Caramel Sauce
Panna Cotta with Minted Strawberry Sauce
Lemon Pound Cake with Seasonal Berries and Zabaglione Sauce
Tiramisu Profiteroles with Espresso Sauce and Dusted with Cocoa
Napoleons with Vanilla Pastry Cream
Assorted Cookies
Lemoncello Soufflé
Mini Pastries (Petit Fours)
Specialty Cakes
Almond Chocolate Mousse Cake
Lime Cheese Cake with White Chocolate on Top
Raspberry & Lemon Mousse Cake with Coconut Flakes on Top
Chocolate Espresso Mousse
Pumpkin Cheese Cake
Hazelnut & Chocolate Cake with Chocolate Ganage
Raspberry Chocolate Mousse Cake
Carrot Pecan Cake
Pecan & Chocolate Tart
Apple Crumble Tart
Pear Tart with Almond Filling
Fresh Berry and Passion Fruit Napoleon Cake
Pumpkin Tart
Mascarpone Cheese Cake
Mocha Chocolate Swirl Cheese Cake
New York Cheese Cake
German Chocolate Cake
Banana Cream Cake

Picture Gallery

Wild Game Menu

Antipasti
Quaglie Affumicate Con Insalata Di Pere E Pecorino $14
Grilled Marinated Boneless Quail Salad, Pears and Pecorino Cheese

Carpaccio Di Capriolo, Salsa Gorgonzola, Soncino $13
Venison Carpaccio, Gorgonzola Dressing and Mash Salad

Paste
Pappardelle Al Sugo Di Fagiano e Morelle $16.50
Wide Pappardelle with pheasant and morel mushrooms

Fettuccine Al Ragu Di Piccione $16
Fettuccine with Squab Ragout

Cavatelli con Capriolo e Porcini $16
Home made Ricotta Cavatelli with Venison and Porcini Ragout

Polenta con Chinghiale in Salmi $24
Soft Polenta with Wild Boar Stew

Secondi Piatti / Main Dishes
Brasato Di Bufalo con Risotto Organico Venere $26
Buffalo Short Ribs with Organic Venere Risotto

Lombatina Di Chinghiale in Salsa Di Fighi e Anice $32
Pan Roasted Wild Boar Chop, Dry Figs and Star Anise Sauce

Filetto Di Capriolo, Salsa Barolo e Ciliege $28
Filet of Venison, Barolo Wine and Cherry Sauce

Piccione Arrosto, Salsa Fegato D’Oca, Cavolo Stufato $32
Roasted Squab, Red Cabbage and Foie Gras Sauce

Petto D’Anatra “Germano Reale ,Salsa Kumquat con Sformato Di Sedano $29
Moscovy Breast of Duck, Kumquat Sauce, Celery Root Cake

Coniglio Alla Siciliana “Agrodolce” $25
Pan Roasted Rabbit in a Sicilian Sweet and Sour Sauce

Truffle Menu 2005

Chef Celestino Drago, a pioneer of Los Angeles annual truffle indulgence, has been serving his guests exquisite truffle menus for over 14 years. This celebration of the season’s delicacies will feature classic rustic Italian dishes that both enhance and encase the glorious taste and aroma of these earthy delights. All dishes may be served with or without shaved white truffles from Alba.

Zuppa di Funghi Porcini, Crostino con Fontina
Porcini Mushrooms Soup, with Fontina Cheese Toast $8

with Truffles $24

Uovo alla Cocca con Fegato D’Anatra
Poached egg and Sautéed Fresh Duck Liver $16

with Truffles $35

Risotto alla Parmigiana, con Fonduta di Formaggio
Risotto with Parmesan and Fontina Cheese Fondue $16

with Truffles $65

Tagliolini All’Uovo, Burro e Parmiggiano.
Fresh Homemade Tagiolini Pasta, Butter and Parmesan $16

with Truffles $65

Filetto di Rombo in guazzetto con Patate e Carciofi
Filet of fluke in a white wine broth, steamed potato and artichokes $25

with Truffles $75

Costolette di Vitello Arrosto con Funghi Trifolati
Roasted Baby Rack of Veal with Sautéed Mushrooms $28

with Truffles $78

Reviews

LA TIMES
Sicilian Celestino Drago hasn't lost his touch since opening his flagship restaurant in Santa Monica back in 1991. The affable chef has the ability to take rustic Sicilian ingredients and create sophisticated dishes that appeal to a hip L.A. crowd. The restaurant is sleek yet comfortable, with whitewashed walls, blonde wood highlights and a gracefully arched ceiling. It's an environment that wins style points without distracting from the kitchen's impressive creations.For many, Drago joins Valentino on a very short list of premier Italian restaurants in L.A. Among the memorable starters are beef carpaccio with celery root and seared foie gras, a wild mushroom timbale bathed in a luxurious Fontina cheese fondue, and buttery burrata cheese stuffed with caponata and prosciutto. Fettuccine with a venison ragoût, spaghetti alla bottarga (with dried tuna roe, a favorite Sicilian ingredient), and risotto with wild mushrooms and Mascarpone are among the many great pastas, while Sicilian-style rabbit and wonderful fresh fish stand out among entrées.Desserts, including a stellar panna cotta, are not to be missed. The wine list provides a wealth of hard-to-find Italian gems and has earned an Award of Excellence from Wine Spectator.
-- Roger J. Grody


GAYOT
Though famed restaurateur Celestino Drago and his brothers have opened various new locations around town (each brother seems to have adopted an outpost, whether it be Westwood, Pasadena or Beverly Hills), we presume this flagship establishment will always be home for Celestino.

Designed by the late, well-known Brent Saville, the décor succeeds in preserving Old World charm and understated elegance---with its Italian tiled floors and rotating local artwork---despite a generally sleek and trendy look. Unlike some other successful culinary entrepreneurs, Drago makes regular visits and keeps his home kitchen in tip-top shape. Infusing the dishes of his native Sicily with some modern touches is Drago's art, and creations we've enjoyed include carpaccios, spaghetti with fresh sardines, and pappardelle with pheasant and morel mushroom sauce. There is always European fresh fish including branzino (striped bass with a sweet flavor), baby seppia and red mullet in the spring and summer, while fall and winter menus lean more heavily toward grilled veal chop, rack of lamb, filet of beef and rabbit. Save room for the outstanding desserts, especially the signature panna cotta with fresh berries.


BEST NEW CHEFS OF AMERICA ADD SIZZLE TO CRYSTAL CRUISES’
2005 WINE & FOOD FESTIVAL
Food & Wine Magazine Teams Up with Luxury Line to Spotlight Hot New Talent
LOS ANGELES - February 9, 2005 -Some of the hottest names on the American culinary scene including Gray Kunz of Café Gray (New York City), David & Michelle Myers of Sona (Los Angeles) and Dominique Filoni of Bianca (Philadelphia) - all recipients of Food & Wine magazine's coveted Best New Chef award - have joined a stellar cast of rising stars and master chefs already scheduled for Crystal Cruises' 2005 Wine & Food Festival.

Table 8's Govind Armstrong, Melisse's Josiah Citrin and established names in cuisine - André Soltner and Celestino Drago, among others - will take to sea with noted wine experts on 16 cruises to all corners of the globe aboard the elegant Crystal Harmony, Crystal Symphony and Crystal Serenity

ITALIAN CULTURAL INSTITUTE OF LOS ANGELES
Celestino moved to Los Angeles in 1979 at the age of 22 after accepting an offer to become Chef at Orlando Orsini. After working as Chef at various successful restaurants, Drago opened il Panino at MOCA in 1984. In 1985, Celestino in Beverly Hills opened to immediate success. In 1991, Drago Ristorante was born. A haven for fine regional Italian cuisine, Drago remains an integral part of Los Angeles’ dining culture, and consistently ranks on numerous “best-of” lists. The Success of Drago Ristorante allowed Celestino and his brothers to open Il Pastaio in Beverly Hills, Celestino Ristorante in Pasadena, Celestino Italian Steakhouse in West Hollywood, as well as Celestino’s newest haven for food and wine, Enoteca Drago in Beverly Hills. Celestino Drago has created his own recipe for success. His beliefs and traditions have earned him accolades ranging from Food & Wine “Best New Chef” to an honor from the National Kidney Foundation’s 17th Annual Great Chefs of Los Angeles. Angeleno Magazine aptly referred to Chef Drago as an “Icon and Legend”. Through all of Chef Drago’s success, his Sicilian roots and culinary traditions continue to infuse his menus with the joy of food and family.

Drago Dinner

Antipasti
Involtino di Melanzane con Mozzarella e Peperoni all’Acciuga $9.50
Mozzarella Wrapped with Roasted Eggplant, Bell Peppers and Anchovies

Tramenzino di Polenta con Funghi e Fonduta al Formaggio $12.50
Polenta Sandwich, Mushroom Ragu’& Cheese Fondue

Carpaccio di Tonno con Insalatina di Granghio $14.50
Ahi Tuna Carpaccio, Dungeness Crab Salad, Lemongrass Ginger Dressing

Carpaccio di Bue, Insalata Riccia, Pere, Parmigiano e Tartufo $14.00
Beef Carpaccio, Summer Truffles, Pears and Parmesan Salad

Salumi Misti con Gnocco Fritto alla Modenese $13.00
Parma Prosciutto, Spek, Salami and Fried Bread Burratini

Layers of Diced Heirloom Tomato, Avocado and Burrata Cheese Served in
a Martini glass with Micro Purple Basil, Balsamic Jelly and Olive Oil

Insalata Primavera $9.00
Mixed Green, Roasted Bell Peppers, Grilled Eggplant and Goat Cheese

Insalatina Estiva di Vegetali Organici e Formaggio di Capra $13.50
Medley of Organic Baby Vegetables, Micro Greens and Goat Cheese

Insalata Cesare $12.00
Organic Baby Romaine, Parmesan Panacotta and Ciabatta Crostino

Insalata di Lattughe Novelle $7.50
Mixed Baby Lettuces with Lemon Vinaigrette

Insalata di Spinaci Pere e Pecorino $12.00
Organic Baby Spinach, Pears and Sardinian Pecorino Cheese Salad

Zuppe
Minestrone di Verdure $7.00
Vegetable Soup

Pappa al Pomodoro $7.00
Bread and Tomato Soup


Pasta e Risotto
Pappardelle al Sugo di Fagiano e Morelle $16.50
Wide Noodle in a Pheasant and Morel Mushroom Sauce

Cavatelli Fatti in Casa al Ragu di Capriolo e Porcini $16.00
Home made Cavatelli pasta with Venison Ragout

Spaghetti al Cartoccio $36.00
Seafood Spaghetti in Papillotte (minimum 2 people)

Spaghetti con Bottarga di Tonno $16.00
Spaghetti with Cured Tuna Eggs

Capelli D’Angelo al Pomodoro e Basilico $13.00
Angel Hair Pasta, Fresh Tomato and Basil

Tortelloni di Zucca alla Salvia $15.50
Our Famous Pumpkin Tortelloni, Creamy Sage Sauce

Trenette al Pesto Genovese $14.50
Trenette Pasta with Pesto Sauce

Maccheroni con Sarde e Finocchio $17.00
Thick Spagetti with Fresh Sardines and Wild Fennel

Pennette con Pomodorini, Mozzarella e Melanzane $16.50
Pennette Pasta with Cherry Tomato, Mozzarella and Crispy Eggplant

Risotto Primavera al Balsamico Vecchio di Modena $16.50
Risotto with Vegetable and Parmesan Served with Aged Balsamic Vinegar

Risotto al Nero di Seppie $17.00
Seafood Risotto with Black Squid Ink

Carne e Pesce
Zuppa di Pesce del Mediterraneo, Crostone All’Aglio $29
Italian Bouillabaisse served with Garlic Bread

Branzino Alla Griglia $32
Grilled Mediterranean Strip Bass, Extra Virgin Oil and Lemon

Coniglio all’Agrodolce $25.00
Pan Roasted Rabbit in a Sweet and Sour Sauce

Lombatina di Vitello con Funghi Morelle e Carciofi $34.00
Veal Chop Served with Morels Mushrooms and Baby Artichokes

Costata Di Bue “Piemontese” Alle Erbe, Tortino Di Funghi e Patate $35.00
Pan Roasted Piedmontese Beef Rib Eye, Aromatized with Herb Pesto,
Potato Mushroom Tart

Carre’ D’Agnello, Salsa Balsamico e Menta, Timballo di Melanzane $28.50
New Zealand Roasted Rack of Lamb, Mint Sauce and Eggplant Timbal

Quaglie Ripiene con Salsicce, Polenta alla Griglia, Salsa Salvia e Prosciutto $27.00
Roasted Boneless Quails Stuffed with Sausage, Grilled Polenta, Sage and
Prosciutto Sauce

Pollo Ruspante al Forno con Patate e Carciofini Croccanti $22.00
Oven Roasted Free Range Chicken, Roasted Potato and Crispy Artichokes

Drago Lunch

Antipasti
Carpaccio di Tonno con Insalatina di Granchio $14.50
Ahi Tuna Carpaccio and Dungeness Crab Salad with Ginger dressing

Prosciutto con Melone e Fighi $10.50
Parma Prosciutto with Melon and Figs

Involtino di Melanzane con Mozzarella Affumicata e Peperoni all’Acciuga $9.00
Smoked Mozzarella Wrapped with Roasted Eggplant, Bell Peppers and Anchovies

Carpaccio di Bue, Insalata Riccia, Pere, Parmigiano e Tartufo $14.00
Beef Carpaccio, Summer Truffle, Pears and Parmesan Cheese Salad

Panzanella $12.00
Heirloom Tomato, Cucumbers, Mozzarella and Bread Salad

Insalata di Cesare $9.50
Organic Baby Romaine, Parmesan Pannacotta and Ciabatta Crostino

Insalata Primavera $9.00
Mixed Greens, Roasted Bell Peppers, Grilled Eggplant and Goat Cheese

Insalata di Lattughe Novelle $6.50
Mixed Baby Lettuces with Lemon Vinaigrette

Insalata di Spinaci Pere e Pecorino $9.50
Organic Baby Spinach, Pear and Sardinian Pecorino Cheese Salad

Vegetali alla Griglia con Gamberoni $13.00
Assorted Grilled Vegetables with Shrimp

Zuppe
Minestrone di Verdure $6.00
Vegetable Soup

Pappa al Pomodoro $7.00
Bread and Tomato Soup

Pasta e Risotto
Pappardelle al Sugo di Fagiano e Morelle $16.50
Wide Noodle in a Pheasant and Morel Mushroom Sauce

Pennette con Pomodorini Mozzarella e Melanzane $14.50
Pennette with Cherry Tomato, Mozzarella and Crispy Eggplant

Spaghetti al Cartoccio (minimum 2 people) $34.00
Seafood Spaghetti in Papillotte

Spaghetti con la Bottarga di Tonno $14.00
Spaghetti with Cured Tuna Eggs

Capelli D’Angelo al Pomodoro e Basilico $13.00
Angel Hair Pasta, Fresh Tomato and Basil

Tortelloni di Zucca alla Salvia $14.50
Our Famous Pumpkin Tortelloni with Creamy Sage Sauce

Trenette al Pesto Genovese $13.00
Trenette Pasta with Pesto Sauce

Cavatelli Fatti in Casa al Ragu di Capriolo e Porcini $14.50
Homemade Cavatelli Pasta with Venison Ragout

Maccheroni con Sarde e Finocchio $16.00
Thick Spaghetti with Fresh Sardines and Wild Fennel

Risotto al Nero di Seppie $16.00
Seafood Risotto with Black Squid Ink

Risotto Primavera $16.00
Vegetable Risotto with Parmesan Cheese and Aged Balsamic Vinegar

Carne e Pesce
Zuppa di Pesce del Mediterraneo con Crostone All’Aglio $27.00
Italian Style Bouillabaisse served with Garlic Bread

Filetto di Branzino al Guazzetto $24.00
Mediterranean Stripe Bass in a White Wine, Garlic, Lemon Broth

Salsicce con Broccolini, Polenta alla Griglia $19.00
Grilled Sausage with Sautéed Broccolini and Grilled Polenta

Pollo Ruspante al Forno con Carciofini Croccanti e Patate Arrosti $19.00
Oven Roasted Free Range Chicken with Crispy Artichokes and Roasted Potatoes

Scalloppini di Vitella con Finferli e Balsamico $22.00
Veal Scalloppini with Chanterelle Mushrooms and Balsamic Sauce

Pesce del Giorno A.Q
Special Fish of The Day

Drago Special Events has an ongoing commitment to providing
innovative high quality food and impeccable services for catered events.
For more information contact Special Events Coordinator

Betty Cardenas.
Phone: 310.280.0133
Email: info@celestinodrago.com
Fax: 310.2801133

Buon Appetito!






Visit us at Drago Ristorante
2628 Wilshire Blvd. (just West of 26th St)
Santa Monica, CA 90403
Phone: 310.828.1585
www.celestinodrago.com