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.
Mother’s Day Brunch
(VG) Vegetarian, (V) Vegan, (GF) Gluten Free,
(DF) Dairy Free, (NF) Nut free
- Dinner Menu
- Mother's Day Brunch
seasonal market plates and salads
Foothill Salad + baby kale, caesar dressing, pickled fennel, Parmesan, sunchoke chips
Beets & Honey Crisp Apple + Greek feta, apple butter, brussels leaves, pistachio
Local Burrata + Utah poached pear, watercress, radish, griddled pumpkin bread
small plates
Cast Iron ‘Four Corners’ Beans + heirloom beans, baby carrot, garlic scape, sage
Stroganoff Pierogi + house made dumplings filled with braised beef cheek, mushrooms, sour cream, pickled mustard seeds
Mushroom Toast + local mushrooms, roasted garlic confit, Pedro Ximenez, goat cheese mousse
composed large plates
Lamb Crepinette + crispy braised shoulder, cauliflower, roasted vegetables, pomegranate
Whistling Springs Trout + roasted squash, braised greens, pomegranate, dijon, soy
Pago Burger + bacon, white cheddar, pickled onion, arugula, black garlic aioli
shareable large plates
Duroc Pork* Chop + brined & oven roasted, natural jus, apple butter
Roasted Half Chicken* + brined & oven roasted to order, lemon and thyme jus
14oz Local Ribeye* + Béarnaise or Red Wine Demi
12oz Bison New York Strip* + Béarnaise or Red Wine Demi
lovely additions to large plates
Beef Tallow Frites + Beehive “Trufflehive” cheese, herbs
Rockhill Creamery Pommes Aligot + Yukon potato mash with a ridiculous amount of Wasatch Mountain cheese
Roasted Acorn Squash + pear hoisin glaze, ginger, sesame, scallion
Tallow Fried Brussels Sprouts + crispy bacon, maple syrup, rose vinegar, fried rosemary
‘Leavity’ Sourdough + house compound butter, sea salt
Johnny Cake + baked to order cornmeal cake, cherry bourbon jam, honey butter
desserts
DARK CHOCOLATE TERRINE (VG) + Candied hazelnut, Bacio gelato
OLIVE OIL CAKE (VG) + blueberry compote, Meyer lemon mascarpone
“DOLCETTI” GELATO + Rotating flavors. 3 Scoop Flight — 8
3-Course Brunch — 75
MOTHER’S DAY BRUNCH
3-COURSE MENU
Sunday, May 10th, 11am-5pm, $75 per person
BEVERAGES (included) – Logos coffee, The Queen’s Tea, fresh squeezed juice, soda
Welcome
LEAVITY SOURDOUGH + (VG, DF, NF) + cherry tomato dip
UTAH SCONE + honey butter, caramelized strawberry compote
First – Choice of
HAMACHI CRUDO + (NF, DF) + red onion, avocado, cilantro, tostada
BEET SALAD + (VG, GF, NF) + mint labneh, Badger Flame Beets, feta
POACHED CARROTS + (VG, GF, NF) + Carrots slowly poached in butter, sugar, bay leaf, thyme
Second – Choice of
IBERIAN PORK BENEDICT + (NF) + panko fried pork cutlet, arugula, English muffin, hollandaise, brunch potatoes
WHISTLING SPRINGS TROUT + (GF, DF, NF) + wild rice, roasted delicata squash, roasted corn puree
CARVED RIB EYE ROAST BEEF + (GF, NF, DF) + Chimichurri, asparagus, sunchoke puree, patatas bravas
HANDMADE CASARECCE PASTA+ (GF) Sorrel pesto cream sauce, roasted zucchini, toasted pinenuts, pecorino cheese
Third – Choice of
OLIVE OIL CAKE + (NF) blueberry compote, Meyer lemon mascarpone
DARK CHOCOLATE TERRINE + (GF) Candied hazelnut, almond gelato
BRUNCH BEVERAGES
Full beverage menu available upon request
BLOODY MARY + (V) + mary mix, vodka — 10
MIMOSA + OJ + sparkling wine — 9
Pinot-Chevauchet ‘Genereuse’ NV+ PINOT MEUNIER + Epernay, Champagne, France — 20 (5oz)
A LA CARTE ADDITIONS & CHILDREN’S OFFERINGS
BRUNCH POTATOES + (DF, NF) —7
APPLEWOOD SMOKED BACON + (GF, DF, NF) —8
EGGS TO ORDER + (VG, GF, NF) —8
VG = Vegetarian V = Vegan GF = Gluten Free DF = Dairy Free NF = Nut Free
