

Valentine’s Day
at Pago
9th and 9th
Monday, February 14 | 5-9pm
$95 (tasting menu) + $38 (wine pairings) + tax + 20% gratuity
Salt Lake City, Utah
801.532.0777
Amuse-Bouche
Yukon Tots + Caviar + Cultured Butter
Bruno Michele “Assemblage” ’NV + CHARDONNAY/PINOT MEUNIER + Champagne, France (3oz)
Starters
(choice of one)
Crudo + roasted pineapple, coconut, tapioca, thai basil
Dom Marteau “Lulu” ‘19 + SAUVIGNON BLANC + Loire, France (3oz)
Scallop St Jacque + béchamel, vadouvan,
*Mary Taylor ‘20 + CHENIN BLANC + Loire, France (3oz)
Chilled Leek Salad + blue cheese dressing, guanciale, pickled apple, garlic breadcrumbs
*Weingut Schmitt “Weiss” ‘20 + SHEUREBE/WEISSBURGUNDER+ + Rheinhessen, Germany (3oz)
Duck Confit + kumquat marmalade, creamed cabbage, purple sauerkraut
Christina “Skin Contact” ’20 + CHARDONNAY + Austria (3oz)
Heirloom Carrot Soup + whipped feta, pomegranate agrodulce, apple chips
Ferdinand ‘18 + ALBARINO + California (3oz)
Intermezzo
Whipped Ricotta + Honey Comb + Salt Roasted Pears
Mains
(choice of one)
Bacon Wrapped Pork Tenderloin + sweet potato + pecans, lacinato kale
Raul Perez “Ultreia” ’18 + MENCIA + Bierzo, Spain (5oz)
Braised Short Ribs + lobster arancini, roasted mushroom, pear agrodolce
Lapastolle “Alexandre” ‘19+ CABERNET/SYRAH/CABERNET FRANC + Apalta, Chile (5oz)
Pan Seared Scallops + vadouvan crumble, bok choy, parsnip puree
Pence “Estate” ’18 + CHARDONNAY + Santa Rita Hills, Ca (5oz)
Root Vegetable Wellington + mushroom duxelle, cabbage, truffled vegetable jus
Stolpman “Crunchy Roastie” ’20 +SYRAH +Paso Robles, CA (5oz)
Dessert
(family style for the table)
Bread Pudding + Bonton sauce, candied pecans, whipped cream
Chocolate Covered Strawberries
Meyer Lemon Pavlova + lemon curd, merengue, olive oil cake, toasted milk crumb
Claque Pepin “Brut” + CIDER +Normandy, France (5oz)