Brunch Menu
Dinner Menu
- Brunch
- Dinner
Starters
TOASTED SOURDOUGH
(VG, NF) + Burrata, seasonal spread, olive oil, cracked pepper, sea salt
RASPBERRY GLAZED BEETS
(VG, GF, NF) + Parsnip whipped goat cheese, pumpkin seed pesto, radish shoots
KALE CAESAR SALAD
(VG, GF, NF) + Pickled fennel, potato chips, parmesan, baby kale
Add seared salmon -15
GEM LETTUCE SALAD
(VG, GF, NF) + Fresh herbs, radish, popcorn, parmesan, peppercorn dressing
Add seared salmon -15
Mains
PAGO BREAKFAST
(VG, GF, NF) + 2 eggs cooked to order, market vegetables, brunch potatoes
EGGS BENEDICT
(NF) + Niman Ranch Jambon Royale, arugula, English muffin, hollandaise, brunch potatoes
FRENCH TOAST
(VG, NF) + Griddled brioche, macerated strawberries, honey mascarpone, powered sugar, maple syrup
CROQUE MADAME
(NF) + Griddled brioche, Niman Ranch Jambon Royal, béchamel, sunny up egg, brunch potatoes
SALMON KEDGEREE
(GF, DF, NF) + Curry fried rice, scrambled eggs, cucumber, cherry tomato, cilantro, fried shallots, avocado
PAGO BURGER
(NF) + Griddled brioche, bacon, cheddar, pickled onion, arugula, black garlic aioli, brunch potatoes
Put an egg on it – 2
DUCK SAUSAGE TARTINE
(NF) + Toasted baguette, scrambled eggs, arugula, hollandaise, brunch potatoes
Sides
BRUNCH POTATOES
(V, GF, DF, NF)
APPLEWOOD SMOKED BACON
(GF, DF, NF)
GRIDDLED JAMBON ROYAL
(GF, DF, NF)
2 EGGS TO ORDER
(VG, GF, NF) (DF upon request)
Brunch Beverages
~ Full beverage menu available upon request ~
SCOTT’S BLOODY MARY
(V, GF, NF) + house spicy mix, vodka
MIMOSA
(Choice of) orange, grapefruit, or pomegranate juice, + sparkling wine
BUBBLES & JUICE
Carafe of juice (of your choice) + bottle of sparkling wine
3-Course Tasting Menu — 49
Curated Wine Pairings — 25
- HEIRLOOM TOMATO SALAD (VG, NF) + Whipped ricotta, fregula tabouleh, pistou, preserved lemon
- 2. SPAGHETTI VERDE AGRICOLA (VG) + Handmade pasta, zucchini cream, summer squash, yuzu, sundried tomato, pistachio
- ‘DULCEY’ CREMEUX (GF) + Cashew brittle, frozen raspberries
A La Carte Starters
ARTISAN CHEESE
(VG, NF) + Chef’s selection, seeded cracker, seasonal accompaniment
Add artisan meats — 9
KALE CAESAR SALAD
(VG, GF, NF) + Pickled fennel, potato chips, Parmesan, baby kale
Anchovy addition by request
RASPBERRY GLAZED BEETS
(VG, GF, NF) + Parsnip whipped goat cheese, pumpkin seed pesto, radish shoots
ROASTED LOCAL MUSHROOMS
(VG, GF, NF) + Beluga lentils, piperade goat cheese, aleppo chiles, scallion
SALMON RILLETTES
(DF, NF) + Lemon aioli, chives, sea salt, sourdough bread
GEM LETTUCE SALAD
(VG, GF, NF) + Chicories, watermelon radish, popcorn, Parmesan, peppercorn dressing
CAPUTO’S BURRATA
(VG, GF) + Honey roasted apricots, toasted almond, Calabrian chili vinaigrette, Saba, arugula
HEIRLOOM TOMATO SALAD
(VG, NF) + Whipped ricotta, fregula tabouleh, pistou, preserved lemon
A La Carte Mains
RIGATONI ALL’ARRABBIATA
(NF) + Handmade pasta, spiced pork & beef meatballs, pesto, Parmesan
CRISPY SMOKED PORK BELLY
(GF, NF) + Sweet corn chowder, Yukon potatoes, fava beans, black summer truffle
SHORT RIB STROGANOFF
(NF) + Handmade cavatelli pasta, mushrooms, horseradish crème fraiche, dill
FAROE ISLAND SALMON
(GF, NF) + Masala cauliflower velouté, sweet and sour peppers, snow peas
PATAGONIA RED SHRIMP
(NF) + Mustard spaetzle, stewed tomato, Hon Shimeji mushrooms, tarragon
CACIO E PEPE
(VG, NF) + Handmade bucatini pasta, smoked black pepper, ricotta whey, pecorino
BLACK ANGUS NY STRIP STEAK
(GF, NF) + Patatas bravas, piperade, smoked potato puree, chimichurri, cured egg yolk
PAN SEARED SCALLOPS
(NF) + Handmade spaghetti pasta, zucchini cream, summer squash, yuzu, sundried tomato, pistachio
PAGO BURGER
(NF) + 8oz grass-fed Utah beef, griddled brioche, bacon, cheddar, pickled onion, arugula, black garlic aioli, truffle frites
Desserts
EVE’S COOKIES
(V, NF) + Chocolate Chip/Oatmeal
6 Cookies — 10
12 Cookies — 18
‘DULCEY’ CREMEUX
(GF) + Dolcetti panna cotta gelato, Luxardo cherries, bruleed banana
VALHRONA DARK CHOCOLATE BROWNIE
(NF) + Vanilla gelato, Luxardo cherries, bruleed banana
DOLCETTI GELATO
Rotating flavors
3 Scoop Flight — 8
