

Valentine’s Day
at Pago
9th and 9th
Monday, February 14 | 5-9pm
$120 (tasting menu) + $45 (wine pairings) + tax + 20% gratuity
Salt Lake City, Utah
801.532.0777
Amuse-Bouche
KUMAMOTO OYSTER + blood orange granite, bleeding heart radish mignonette
Pietramore “Ancestrale” Pet-Nat ’19 + TREBBIANO + Abruzzo, Italy (3oz)
Starters
(choice of one)
SALAD LYONNAISE + ‘perfect’ egg, crispy prosciutto, frisee
Claque Pepin ‘Brut’ ‘19 + CIDER + Normandy, France (3oz)
LIGHTLY CURED SALMON + Asian pear, preserved lemon, Fresno agua fresca
Donkey & Goat ‘Lily’s’ Pet Nat ’21 + CHARDONNAY + Anderson Valley, CA (3oz)
BEETROOT RAVIOLI + goat cheese mousse, golden beet puree, chicory salad
Dom. Ansen ‘Edelzwicker’ ’19 + SYLVANER/MUSCAT +Alsace, France (3oz)
CIOPPINO + Patagonian red shrimp, snow crab cake, smoked Cipollini onions
Habit ’21 + SAUVIGNON BLANC + Santa Barbara, CA (3oz)
Intermezzo
ROSE PETALS + (V, GF) + hibiscus, toasted oats, ricotta
Mains
(choice of one)
PORK ‘DIANE’ + roasted mushrooms, charred broccolini, Dijon crema
Dom. D’Auphilac “Lou Maset” ‘20 + GRENACHE/CINSAULT + Coteaux du Languedoc (5oz)
FLAT IRON STEAK + fried cauliflower, celery root puree, poblano sofrito, Taleggio cheese
Lapostolle ‘Alexandre’ ’19 + CABERNET SAUVIGNON/CABERNET FRANC/CARMENERE + Apalta, Chile (5oz)
PAN SEARED SCALLOPS + rock shrimp risotto, Meyer lemon, dill
Manoir du Capucin ’20 + CHARDONNAY + Macon Solutre-Pouilly, France (5oz)
SPAGHETTI alla PUTTANESCA + Castelvetrano olives, anchovy bagna cauda, fried capers
*Traversa ‘18 + ARNIES + Langhe, Piedmont, Italy (5oz)
Dessert
(family style for the table)
APPLE CAKE + (VG) + cherry compote, lemon glaze
DARK CHOCOLATE-CARAMEL BROWNIE + (VG)
VANILLA GELATO + (V, GF) strawberry, pink peppercorn gastrique
Voghera ‘18 + MOSCATO d’ASTI + Asti, Italy (3oz)