Daily, 5 – 9pm

 Dinner Menu*

 

VG-Vegetarian, V-Vegan, GF-Gluten Free,

DF-Dairy Free, NF-Nut free

*Pago offers seasonal menus that change frequently and although we attempt to update our menus online often, menus online may not reflect the current menu. If there is a particular dish you want to ensure is available on your visit, please call the restaurant directly. 

Valentine’s Day 2026 Menu

 

(VG) Vegetarian,  (V) Vegan,  (GF) Gluten Free, 

(DF) Dairy Free, (NF) Nut free

seasonal market plates and salads

Foothill Salad + baby kale, caesar dressing, pickled fennel, Parmesan, sunchoke chips

13

Beets & Honey Crisp Apple + Greek feta, apple butter, brussels leaves, pistachio

16

Local Burrata + Utah poached pear, watercress, radish, griddled pumpkin bread

19

small plates

Cast Iron ‘Four Corners’ Beans + heirloom beans, baby carrot, garlic scape, sage

14

Stroganoff Pierogi + house made dumplings filled with braised beef cheek, mushrooms, sour cream, pickled mustard seeds

18

Mushroom Toast + local mushrooms, roasted garlic confit, Pedro Ximenez, goat cheese mousse

16

composed large plates

Lamb Crepinette + crispy braised shoulder, cauliflower, roasted vegetables, pomegranate

 

36

Whistling Springs Trout + roasted squash, braised greens, pomegranate, dijon, soy

36

Pago Burger + bacon, white cheddar, pickled onion, arugula, black garlic aioli


                                                                    

                                                                

                                                                

                                                                    

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shareable large plates

                                            

                                                                                            

                                                                                                            

                                                            

                                                                

                                                                    

                                                                        
Duroc Pork* Chop + brined & oven roasted, natural jus, apple butter

                                                                    

                                                                

                                                                

                                                                    

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Roasted Half Chicken* + brined & oven roasted to order, lemon and thyme jus

                                                                    

                                                                

                                                                

                                                                    

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12oz Demkota Picanha Steak* + Béarnaise or Red Wine Demi

                                                                    

                                                                

                                                                

                                                                    

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12oz Bison New York Strip* + Béarnaise or Red Wine Demi

                                                                    

                                                                

                                                                

                                                                    

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lovely additions to large plates

                                            

                                                                                            

                                                                                                            

                                                            

                                                                

                                                                    

                                                                        
Beef Tallow Frites + Beehive “Trufflehive” cheese, herbs

                                                                    

                                                                

                                                                

                                                                    

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Rockhill Creamery Pommes Aligot + Yukon potato mash with a ridiculous amount of Wasatch Mountain cheese

                                                                    

                                                                

                                                                

                                                                    

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Roasted Acorn Squash + pear hoisin glaze, ginger, sesame, scallion

                                                                    

                                                                

                                                                

                                                                    

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Tallow Fried Brussels Sprouts + crispy bacon, maple syrup, rose vinegar, fried rosemary

                                                                    

                                                                

                                                                

                                                                    

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‘Leavity’ Sourdough + house compound butter, sea salt

                                                                    

                                                                

                                                                

                                                                    

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Johnny Cake + baked to order cornmeal cake, cherry bourbon jam, honey butter

                                                                    

                                                                

                                                                

                                                                    

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desserts

                                            

                                                                                            

                                                                                                            

                                                            

                                                                

                                                                    

                                                                        
DARK CHOCOLATE TERRINE (VG) + Candied hazelnut, Bacio gelato

                                                                    

                                                                

                                                                

                                                                    

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OLIVE OIL CAKE (VG) + blueberry compote, Meyer lemon mascarpone

                                                                    

                                                                

                                                                

                                                                    

                                                                        9                                                                    

                                                                

                                                            

                                                        

                                                                                                            

                                                            

                                                                

                                                                    

                                                                        
“DOLCETTI” GELATO + Rotating flavors. 3 Scoop Flight — 8

                                                                    

                                                                

                                                                

                                                                    

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Tasting Menu — 120


Optional Wine Pairings — 55


NA Beverage Pairings — 35


*Priced per person (full table participation)


 

                                            

                                                                                    

                                    

                                

                            

                                                    

                                

                                    

                                        

                                            

                                                
Valentine’s Day Menu




Amuse


Utah Scone + prestige caviar or seaweed “caviar”, crème fraiche, chives


*Hattingley ‘Classic Reserve’ ‘NV | CHARDONNAY/PINOT NOIR+ | Surrey, England (3oz)


 


Starters (select one)


Stroganoff Pierogi + house made dumplings, braised beef cheek, mushrooms, sour cream, mustard seeds


Stolpman ‘Crunchy Roastie’ ’23 + SYRAH + Santa Ynez, CA (3oz)


 


Hamachi Crudo + tangerine leche de tigre, avocado, serrano chile


Davide ‘23 + ALBARINO + Rias Baixas, Spain  (3oz)


 


Beets & Honey Crisp Apple + Greek feta, apple butter, Brussels leaves, pistachio


Jolie Laide ’22 + TROUSSEAU GRIS + Santa Barbara, CA (3oz)


 


Intermezzo


Honey Poached Carrot + sumac crunch


 


Main (select one)


12oz Demkota Picanha Steak* + Demi-Glace, confit Sunchokes


Domaine de Pallus ‘Les Pesées de Pallus’ ’19 + CABERNET FRANC + Chinon, Loire (5oz)


 


Lamb Crepinette + crispy braised shoulder, cauliflower, roasted vegetables, pomegranate


Ruth Lewandowski ‘L. Stone’ ‘21 + SANGIOVESE + Fox Hill, CA (5oz)


 


Miso Glazed Sable Fish + pumpkin puree, charred broccolini


*Hale Mary ‘23 + CHARDONNAY + Russian River, CA (5oz)


 


Pan Roasted Duck Breast* + butternut fondant, pomegranate, cabbage cream


Illahe ’23 + PINOT NOIR + Willamette Valley, OR (5oz)


 


Dessert (select one)


Dark Chocolate Terrine + Candied hazelnut, Bacio gelato


Tosti Brachetto D’Acqui ’21 + BRACHETTO + Piedmont, Italy


 


Pistachio Cake + buttermilk icing, caramelized strawberry jam


Evolucio ‘21 + FURMINT + Tokaji, Hungary (3oz)