Valentine’s Day

Wednesday, February 14 | 5-9pm

$120 (tasting menu) + $45 (wine pairings) + tax + 20% gratuity

tock(‘init’, ‘pago-9th–9th-salt-lake-city’);

Amuse-Bouche

KUMAMOTO OYSTER + (GF, DF) + yuzu granite, Asian pear, borage

*L’Origan “Aire” Brut Nature Rosado ’19 + Rose of PINOT NOIR/XAREL-LO + Penedes, Spain (3oz)

Starters

(choice of one)

CHARRED HEART OF ROMAINE + (GF) + marinated cherry tomatoes, green goddess dressing, chickpeas

Martha Stoumen ‘Post Flirtation’ ‘22 + WHITE BLEND + Contra Costa, California (3oz)

SMOKED SALMON TART+ ‘lox’ cream cheese, pickled shallots, everything bagel spice

*Ca N’Estruc ‘Blanc’ ’22 + XAREL-LO/MUSCAT/MACABEU + Catalunya, Spain (3oz) 

BEETROOT TARTARE + (VG) + smoked crème fraische, egg yolk jam, fine herbs, toasted bread

Desconcierto ’19 + ALBARINO + Rias Baixas, Spain (3oz)

CIOPPINO + Patagonian red shrimp, poached Bay scallop, lump blue crab, tangerine agrumato 

Marjan Simcic ’20 + PINOT GRIGIO + Brda, Slovenia (3oz)

Intermezzo

LAVENDER GRANITA + (VG) + pear mostarda, toasted oats, arugula

Mains

(choice of one)

CRISPY PORK BELLY + braised Tuscan kale, celery root, smoked Cipollini onion, Dijon caramel

Cruse “Monkey Jacket” ‘21 + CARIGNAN/PETIT SIRAH/SYRAH + Nort Coast CA (5oz) 

NY STRIP STEAK + (GF) + roasted mushrooms, fingerling potatoes, Parmesan-black truffle fonduta

Gramercy ‘Lower East’ ’21 + SYRAH + Walla Walla, Washington             

CHICKEN SALTIMBOCCA + (GF) + Brussels sprouts, crispy prosciutto, fregula, sage beurre blanc

Scaia ‘Rosso’ ’21 + CORVINA + Veneto, Italy (5oz)

LOBSTER SPAGHETTI + white truffle beurre monte, puffed barley, citrus

Marteau ‘Lulu’ ‘19 + SAUVIGNON BLANC + Loire, France (5oz)

Dessert

(family style for the table)

PASSION FRUIT TART + (VG) + finger lime, orange curd, caramel

DARK CHOCOLATE RASPBERRY MARQUISE + (VG) + Raspberry sorbet, pomegranate

GATEAU BASQUE + (VG) cherry compote, vanilla bean crème anglaise, cinnamon ice cream

Dom. Durban ‘Beaumes de Venise’ ‘20 + MUSCAT + Rhone, France (3oz)