ON MAIN
Saturday & Sunday Brunch
Menu
ON MAIN
Dinner
Menu
- Brunch
- Dinner
Crudo
YELLOWTAIL AMBERJACK*
(GF) citrus, radish, avocado, fried shallot
Market Bites
TABLE X SOURDOUGH
(VG) compound butter or olive oil/balsamic
BAHARAT GREENS CROQUETTES
(V) arabic 7 spice, coconut milk, local greens, date jam
BURATTA
(VG) pumpkin bread, olive oil, pepita crumble
Market Plates
STRAWBERRIES & BEETS
(VG,GF) pickled strawberries, goat cheese mousse, crispy quinoa
ARTISAN CHEESE
(VG) chef selection of cheeses, date jam, pickled vegetables, crostini, pumpkin bread
Sandwiches & Salads
(SEARED TUNA+9, OR CHICKEN BREAST+8, TO ANY SALAD)
KALE CAESAR
(VG,GF) pickled fennel, baby kale, Parmesan
BUTTER LETTUCE
(VG,GF) radicchio, red onion, apple, candied bacon, blue cheese, tarragon vinaigrette
SHRIMP SALAD
(GF) mixed greens, roasted red pepper, red onion, cucumber, cherry tomato, feta, cajun seasoning
PAGO BURGER
8oz grass fed beef, white cheddar, pickled onions, arugula, truffle frites
Brunch Items
EGGS BENEDICT
Niman Jambon Royal, arugula, English muffin, hollandaise, brunch potatoes
FRENCH TOAST
griddled brioche, berry compote, lemon curd, powdered sugar, maple syrup
CROQUE MADAME*
griddled brioche, Niman Jambon Royal, Lagrein béchamel, sunny up egg, brunch potatoes
CHEESE BLINTZ
farmers cheese, berry compote
CHEESE GRITS*
bacon, over easy egg, white cheddar, Swiss
VEGETABLE FRITTATA*
spinach, cherry tomatoes, mushrooms, parmesan, brunch potatoes
Dessert
BRIOCHE BREAD PUDDING
(VG) house-made, salted caramel, fresh whipped cream
CHOCOLATE CREMEUX
(VG) whipped crème fraiche, chocolate chip cookie
Brunch Cocktails
MIMOSA
sparkling, gran gala, choose your juice: pineapple, orange, grapefruit
FRENCH 75
gin, lemon, sparkling wine
BLOODY MARY
house mix
Crudo
OYSTERS*
(GF) preserved lemon mignonette, smoked Fresno cocktail sauce
YELLOWTAIL AMBERJACK*
pomegranate gastrique, preserved lemon, rice noodles, ginger, scallion
TUNA TARTARE
raw tuna, apple, black garlic aioli, fried shallot, quail egg
Market Bites
TABLE X SOURDOUGH
(VG) compound butter or olive oil/balsamic
BAHARAT GREENS CROQUETTES
(V) Arabic 7 spice, coconut milk, local greens, date jam
BURATTA
(VG) pumpkin bread, olive oil, pepita crumble
Market Plates
STRAWBERRIES & BEETS
(VG,GF) pickled strawberries, goat cheese mousse, crispy quinoa
FRIED CHINESE EGGPLANT
(VG) chile & soy glaze, miso crema, petite herb salad
CRAB CAKES
onion, bell pepper, celery, old bay, lemon aioli, radish, shishito peppers
WILD GAME MEATBALLS
bison, elk, boar, pomodoro sauce, feta, toasted breadcrumbs
ARTISAN CHEESE + (VG) chef selection of cheeses, date jam, pickled vegetables, crostini, pumpkin bread
Salads
(SEARED TUNA+9, OR CHICKEN BREAST+8 TO ANY SALAD)
KALE CAESAR
(VG,GF) pickled fennel, baby kale, sunchoke chips, lemon, Parmesan
BUTTER LETTUCE
(VG,GF) radicchio, red onion, apple, candied bacon, blue cheese, tarragon vinaigrette
SHRIMP SALAD
(GF) mixed greens, roasted red pepper, red onion, cucumber, cherry tomato, feta, Cajun seasoning
NICOISE SALAD*
(GF) rare tuna, olives, fried potatoes, boiled egg, seasonal vegetables
Dinner Entrees
Available after 5pm
MARKET FISH
(Generally GF) a market selection of the freshest fish we can find, prepared with different items to enhance the flavors. Check with your server
PAGO BURGER*
8oz grass fed beef, bacon, white cheddar, pickled onions, truffle frites
BRAISED PORK SHANK
creamy purple kale, cippolini, bordelaise sauce
CORN & MUSHROOM LASAGNE
(VG) house ricotta, poblano cream, shishito peppers
FLANK STEAK
(GF) confit fingerling potatoes, market vegetables, chimichurri
BRAISED SHORT RIB
(GF) carrot mascarpone, baby carrots, baby kale chips
Dessert
BREAD PUDDING
(VG) house-made, salted caramel, fresh whipped cream
CHOCOLATE CREMEUX
(VG) fresh whipped cream, chocolate chip cookie
Pago proudly features seasonal & year-round local artisans:
Mesa Farm Cheese, Millcreek Coffee, Clifford Family Farm, Frog Bench Farms, Parker Farms Produce, Stoneground Bakery, Sweet Valley Organics, Keep it Real Vegetables, M&M Farms, Morgan Valley Lamb
GF= Gluten Free DF= Dairy Free VG= Vegetarian V= Vegan
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of food borne illness
20% Gratuity will be added to parties of 6 or more