New Years Eve

at Pago

On Main

Friday, December 31 | 4-10pm

$65 (tasting menu) + $35 (wine pairings) + tax & 20% gratuity

341 SOUTH MAIN STREET
SALT LAKE CITY, UTAH
801.441.2955
Starters

(select one)


YELLOWTAIL AMBERJACK* + (GF) + citrus, radish, avocado, fried shallot

Francois Montand “Blanc de Blanc” Brut NV + COLOMBARD/CHARDDONAY + Jura, France (5oz)

 

GULF SHRIMP COCKTAIL + (GF) + sambal cocktail sauce, pickled daikon slaw

Marjan Simcic ‘19 + PINOT GRIGIO + Brda, Slovenia (5oz)

 

VADOUVAN GREENS CROQUETTES + (V) + date jam

Mica ‘19 + AZAL/LOUREIRO + Vinho Verde, Portugal (5oz)

 

MUSHROOM VELOUTE + (VG) + confit local mushrooms, torn buratta, black garlic crumble

Ruth Lewandowski “Chilion” ‘20 + CORTESE + Mendocino, CA (5oz)

 

ROASTED BONE MARROW + bourbon onion marmalade, pickled root vegetables, toasted sourdough

Dom. Petroni ‘17 + NIELLUCCIU/SYRAH/GRENACHE + Corsica, France (5oz)

 

STRAWBERRIES & BEETS + (VG,GF) + pickled strawberries, goat cheese mousse, crispy quinoa

Gaspard ‘19 + SAUVIGNON BLANC + Touraine, France (5oz)


 

Entrees

(select one)


POTATO GNOCCHI + (VG) + fondue, mushrooms, leek, black garlic, hazelnut

Sebastian Besson “Village” ‘19 + GAMAY + Beaujolais, France (5oz)

 

PISTACHIO CRUSTED LAMB + boniato puree, vadouvan cauliflower, natural jus

Raul Perez “Ultreia” ‘17 + MENCIA + Bierzo, Spain (5oz)

 

PORK TENDERLOIN + (GF) + Brussels sprouts, pecan brown butter, sweet potato puree

La Segreta “Freghino” ‘17 + SANGIOVESE + Umbria, Italy (5oz)

 

SALMON + sweet herb grits, Meyer lemon beurre blanc, celeriac remoulade

Tatomer ‘19 + PINOT NOIR + Santa Barbara County, CA (5oz)

 

PRIME RIB+ whipped potatoes, sunchoke creamed spinach, au jus, horseradish cream

Brea ‘18 + CABERNET + Paso Robles, CA (5oz)


 

Desserts

(select one)


BREAD PUDDING + (VG) + candied pecans, Bonton sauce, brown butter soft serve
Vieira de Sousa “Vintage Port” ‘17 + Portugal (3oz)

 

CHOCOLATE CREMEUX + (VG) + whipped crème fraiche, chocolate chip cookie
Vieira de Sousa “Vintage Port” ‘17 + Portugal (3oz)

 

CITRUS CRÈME BRULEE + (VG, GF) + crisp sugar shell, cara cara orange

Vieira de Sousa “Vintage Port” ‘17 + Portugal (3oz)