

New Years Eve
at Pago
On Main
Saturday, December 31 | 4-10pm
$75 (tasting menu) + $35 (wine pairings) + tax & 20% gratuity
SALT LAKE CITY, UTAH
801.441.2955
Starters
(select one)
HAMACHI & AHI + (GF) + winter citrus, red Fresno, radish, cilantro
Cruse Wine Co “St. Laurent” ‘21 + PET-NAT ROSE of ST. LAURENT + Carneros, CA (5oz)
BAHARAT GREENS CROQUETTES + (V) + Arabic 7 spice, coconut milk, local greens, persimmon jam
Dom. Ansen + ROSE of PINOT NOIR + Alsace, France (5oz)
CRISPY PORK BELLY + corn puree, pomegranate gastrique
Kiralyudvar “Furmint Sec” ‘19 + FURMINT (DRY) + Tokaji, Hungary (5oz)
CARROT & GINGER BISQUE + (VG) + crème fraiche, puff pastry
Cocchi Spritz + Cocchi Americano, Pear, Sparkling Wine
KALE CAESAR + (VG) pickled fennel, baby kale, sunchoke chips, lemon, Parmesan
François Montand “Blanc de Blanc” Brut NV + COLOMBARD/CHARDONNAY + Jura, France (5oz)
Entrees
(select one)
SEARED SCALLOPS saffron risotto, Spanish chorizo, roasted red peppers, oregano
Traversa ‘18 + ARNIES + Langhe, Italy (5oz)
FLANK STEAK + (GF) + confit potatoes, broccolini, chimichurri
Puiggros “Exedra” ‘19 + GARNATXA + Cataluna, Spain (5oz)
AIRLINE CHICKEN BREAST + colcannon whipped potatoes, baby carrots, sauce velouté
Dolfo ‘15 + CHARDONNAY + Brda, Slovenia (5oz)
SALMON + (GF) + black lentils, mirepoix, brown butter
Sebastien Besson ‘21 + GAMAY + Beaujolais, France (5oz)
BRAISED SHORT RIB+ (GF) + sweet potato mash, wild mushrooms, jus
Roncus ‘16 + MERLOT + Friuli, Italy (5oz)
PASTA PRIMAVERA + (VG) + winter vegetables, garlic, white wine, parmesan
Folk Machine “White Light” ‘20 + TOCAI FRIULANO/VERDELHO/RIESLING + CA (5oz)
Desserts
(select one)
APPLE & PEAR CRISP + (VG) + walnuts, dark cherry, soft serve
CHOCOLATE CREMEUX + (VG) + whipped crème fraiche, chocolate chip cookie
Elk Cove “Ultima White” ‘15 + Oregon (3oz)