

Valentine’s Day
at Pago
On Main
Tuesday, February 14 | 4-10pm
$85 (tasting menu) + $38 (wine pairings) + tax & 20% gratuity
SALT LAKE CITY, UTAH
801.441.2955
Starters
(select one)
STEAK TARTARE* + black garlic aioli, brioche toast, oven dried tomatoes
Redentore ’20 + REFOSCO + Veneto, Italy (5oz)
ROASTED SHRIMP COCKTAIL + (GF, DF) + citrus, arugula, cocktail sauce, fresh horseradish
Villa Minelli Brut + GLERA + Prosecco, Veneto, Italy (5oz)
MANCHEGO SALAD + (VG, GF) + baby arugula, shaved Manchego, Fuji apples, medjool dates, candied walnuts, balsamic reduction, pistachio vinaigrette
Folk Machine “White Light” ’20 + TOCAI FRIULANO/VERDELHO/RIESLING + California (5oz)
ROASTED BRUSSELS SPROUTS + (V, DF) + shaved parsnip, coconut, spiced almonds, horseradish vin
*Traversa ’18 + ARNIES + Langhe, Piedmont, Italy (5oz)
SWEET CORN CROQUETTES + (VG) + cream, cayenne, vanilla, tomato jam
Chat. Graville-Lacoste ’20 + SAUVIGNON BLANC/SEMILLON + Graves, Bordeaux, France (5oz)
Entrees
(select one)
SEARED DUCK BREAST + Israeli couscous, cherries, zucchini, blackberry gastrique
Querce Seconda ‘Riserva’ ’17 + SANGIOVESE + Chianti, Tuscany, Italy (5oz)
STATLER CHICKEN BREAST + (GF) + gratin dauphinois, baby carrots, sauce supreme
Vosca “Jasic” ’20 + CHARDONNAY + Friuli, Italy (5oz)
STRIPED BASS + (GF, DF) + sticky rice, sauteed spinach, sweet pepper relish
Vinos de Encostas “Heaven & Hell” ’20 + TREIXADURA/ALBARINO/GODELLO + Galicia, SP (5oz)
ROASTED BEEF TENDERLOIN + (GF) + roasted garlic pommes puree, haricot verts, sauce Robert
Dom. Petroni ‘19 + NIELLUCCIU/SYRAH/GRENACHE + Corsica, France (5oz)
BRAISED SHORT RIB + (GF) + creamy Tuscan kale, roasted onion, jus
Obsidian Ridge ’19 + CABERNET SAUVIGNON + Red Hills Lake County, CA (5oz)
SPINACH RAVIOLI + (VG) + ricotta, pesto cream sauce
Field Recording “Skins” ‘20 + CHENIN BLANC + Central Coast, CA (5oz)
Desserts
(select one)
STRAWBERY FRANGIPANE TART + (VG) + ginger caramel, powdered sugar
BEIGNETS SOUFFLES + (VG) + crème anglaise, chocolate sauce, powdered sugar
TIRAMISU + (VG) + lady finger, espresso, mascarpone, coco powder, sabayon
Cleto Chiarli ‘Riserva’ ’17 + LAMBRUSCO GRASPAROSSA + Emilia-Romagna, Italy (5oz)