Scorpacciata! At Drago Santa Monica

Drago Santa Monica teams up with Inner Gardens for a second seasonally-inspired farm-to-fork dinner with cocktail pairings

The spirit of “scorpacciata,” an Italian term that means indulging in large amounts of local, seasonal ingredients, is alive and well at Drago Santa Monica. On Monday, July 25th, Drago Executive Chef Evan Gotanda reconvenes with guest Chef Jeremy Strubel, who recently opened Public Kitchen & Bar at the Roosevelt, and Inner Gardens Founder Brandon D’Imperio to curate a new five-course menu featuring local, sustainable and organic ingredients that showcase the best the season has to offer. The three chefs, who previously worked together at Bastide, will also be joined by guest Mixologist Chris Hewes from Library Bar, who will once again be shaking up farm fresh cocktails for the affair.

65
Cocktail pairings 25
Cocktail a la carte 12

Heirloom tomatoes and basils
Sun dried sun golds, mixed varietal heirlooms, thai basil sunflower seed pesto, Crispy basil

Sowing Basil
cocchi, gin, house made grenadine, honeyleaf, thai basil

Summer squash and mint
Squash tortelloni, bantam hills goat cheese and peppermint stuffed blossoms

Summer sun shining
snap liquor, rum, cherimoya, lemon, and honeyleaf

Jade tiger abalone and shiso
Sea beans, purple shiso and jujube santa Barbara sea urchin

The elder hour
st. germain, gin, purple shiso, lime, honeyleaf

Duck cotechino and wild fennel
Aromatic duck sausage, sprouted beans andlentils, fennel duck egg zabione

Absentee
absinthe rinse, gin, white peach, honey syrup, fennel blossoms

Summer stone fruit tart and lemon thyme
Chilled tart, toasted farro lemon thyme crust,  lemon cucumber and st. germain granite

The first word
rosecco, watermelon fig juice, honeyleaf