New Years Eve

at Pago

9th and 9th

Friday, December 31 | 5-9pm

$95 (tasting menu) + $35 (wine pairings) + tax & 20% gratuity

878 South 900 East
Salt Lake City, Utah
801.532.0777
Amuse-Bouche

Yukon Tots + Caviar + Cultured Butter

*Pietramore “Ancestrale” ‘19 + TREBBIANO + Abruzzo, Italy (3oz)


 

Starters

(choice of one)


Scallop & Crab Cannelloni + Meyer lemon hollandaise, fennel citrus slaw

*Indegino “Bisint” ‘20 + TREBBIANO + Abruzzo, Italy (3oz)

 

Roasted Local Mushrooms + smoked onion cream, black garlic crumble

Sebastian Besson “Village” ‘19 + GAMAY + Beaujolais, France (3oz)

 

Chilled Leek Salad + blue cheese dressing, guanciale, pickled apple, garlic breadcrumbs

*Weingut Schmitt “Weiss” ‘20 + SHEUREBE/WEISSBURGUNDER+ + Rheinhessen, Germany (3oz)

 

Braised Short Rib + charred broccoli, cheddar curds, chile, broccoli/ cheddar soup

Alzania “Finca la Moneda” ‘14 + MERLOT/SYRAH/GARNACHA + Navarra, Spain (3oz)


 

Intermezzo

Whipped Ricotta + Honey Comb + Red Wine Poached Pear


 

Mains

(choice of one)


Pan Seared Scallops + salt roasted celery root, baby carrot, cara cara orange

*Nestarec “Bel” ‘20 + GRUNER VELTLINER/WELCHRIESLING + Czech Republic (5oz)

 

Aged Duck Breast + butternut squash, brussels sprouts, kumquat marmalade

Dom. D’Auphilac “Lou Maset” ‘14 + GRENACHE/CINSAULT + Languedoc, France (5oz)

 

Sweet Potato Agnolotti + hazelnut brown butter, pomegranate, sage

*De Boel “Je Vous Adore” ‘20 + ROSE of CALADOC + Rhone, France (5oz)

 

Braised Pork Shank + goat cheese, barley, root vegetables, citrus grenolata

Raul Perez “Ultreia” ‘18 + MENCIA + Bierzo, Spain (5oz)


 

Dessert

(family style for the table)


Lee’s Carrot Cake + vanilla mascarpone, citrus marmalade, candied pecan

 

Flourless Chocolate Torte + peanut butter mousse, peanut brittle

 

Meyer Lemon Curd + graham crumble, vanilla tapioca pudding

 

*Astobiza Vermouth + Txakoli de Alava, Spain (3oz)