Tuscan Tasting Menu

Wednesday September 30, 2015


Treccia di sogliola al vapore in crema di peperoni gialli e rossi con scampi

Steamed filet of sole in a red and yellow bell pepper sauce topped with langoustine

Bis di pasta

Pappardelle Verdi al ragu di porcini e parmigiano

Spinach pappardelle pasta served in a wild mushroom ragu with parmesan cheese


Ravioli di burrata e cicoria al burro tartufato

Homemade ravioli filled with burrata and braised chicory served with truffle butter and parmesan cheese

Main Course

Filetto di manzo alle erbette e vino nobile con tortino di patate

Sliced filet mignon with sangiovese reduction served over a potato tartlet


Crostata di frutti di bosco

Mixed wild berry tart

$48 food only
$60 wine pairing

Agostino Sciandri



Agostino Sciandri, the popular Italian chef who brought the true flavor of Tuscany to Los Angeles, continues to endear himself to Angeleno foodies. His namesake restaurant, AGO, represents the culmination of Sciandri’s 45 years of experience in the restaurant industry and shows his lifelong passion for Northern Italian cuisine.

Born in the countryside of Tuscany, Sciandri initially decided to become a chef as a way to travel and see the world. After graduating from the School of Hotel and Catering in Bellaggio, he perfected his craft at some of London’s most renowned restaurants. He then returned to Italy for three years to teach at the Principe de Piedmonte School of Modern Italian Cuisine.

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