

New Years Eve
at Pago
9th and 9th
Saturday, December 31 | 4-9pm
$110 (tasting menu) + $45 (wine pairings) + tax & 20% gratuity
Salt Lake City, Utah
801.532.0777
Amuse-Bouche
Caviar + (GF, DF) + Warm Yukon gold potato, fingerling chips
*Road 31 ‘18 + (BLANC DE NOIR) PINOT NOIR + Napa, CA (3oz)
Starters
(choice of one)
Grilled Honeycrisp Apple Salad + VG, GF) + Delice de Bourgogne, endives, quince vinaigrette
Arbe Garbe ‘19 + MALVASIA/RIBOLLA/TOCAI FRIULANO + Russian River, CA (3oz)
Lobster Bisque + (GF) + Poached Patagonia shrimp, herb oil, tarragon
*Traversa ‘18 + ARNIES + Lange, Piedmont, Italy (3oz)
Beet & Goat Cheese Terrine + (VG, GF) + Toasted hazelnuts, frisee, tarragon
*Ruth Lewandowski “Naomi” ‘21 + GRENACHE GRIS + Mendocino, CA (3oz)
Mushroom “Tartare” + (VG, GF) + Skordalia, egg yolk jam, Parmesan crisp
Can Sumoi ‘19 + SUMOLL/GARNACHA + Penedes, Spain (3oz)
Intermezzo
Blood Orange Granita + (V, GF) + Pomegranate, parsley
Mains
(choice of one)
Short Rib Ravioli + Roasted mushrooms, beluga lentils, horseradish crème fraiche
Podere Conca “Agapanto” ‘19 + CAB SAUV/CAB FRANC/CILIEGIOLO + Bolgheri, Tuscany, Italy (5oz)
“Perfect” Egg + (VG, GF) + Smoked chicories, butternut squash, black truffle
Subject to Change “Disco!” ‘21 + SAUVIGNON BLANC + Mendocino, CA (5oz)
Lamb Shank + Winter vegetable stew, crispy parsnip, lamb jus
Sexto Elemento ‘18 + BOBAL + Utiel-Requena, Spain (5oz)
Roasted Half Chicken + Pan seared Brussels sprouts, Cipollini onions
*Simcic ‘17 + CHARDONNAY + Brda, Slovenia (5oz)
Dessert
(All shared)
Sticky Date Cake + (VG) + Toffee, orange curd, toasted pecans
Dark Chocolate Bombe + (VG) + Miso caramel, pretzel, honey foam
Pineapple & Pearls + (V, GF) + Persimmon, limoncello sorbet
Dom. Durban “Beaumes De Venise” ‘19 + Muscat + Rhone, France (3oz)