Happy New Year! six course chef’s tasting 72 beverage pairing 43 amuse CHILLED STEAMED LITTLENECK CLAMS ramp pesto, espelette pepper add Island Creek Oysters 3 ea first course SABLE BRANDADA PINTXO add caviar 15 2014 RAVENTÓS I BLANC ‘DE NIT’ ROSE, PENEDÈS

second course CHAWANMUSHI steamed organic egg, shiitake dashi, black perigord truffle KASUMI TSURU KIMOTO EXTRA DRY, HYOGO

add half-plate of jamón ibérico 15 third course ROASTED WINTER ROOT VEGETABLES purple yam, radicchio, caramelized miso 2012 JJ PRÜM GRAACHER HIMMELREICH KABINETT RIESLING, MOSEL

fourth course CEDAR CAMPFIRE BLACK COD seaweed salad, sesame 2016 BOW & ARROW ‘RHINESTONES’ GAMAY/PINOT NOIR, PORTLAND OR

fifth course PRIME STRIP STEAK AND MASHED POTATOES caramelized onions, garlic confit, XO bok choy, steak jus 2016 ALVARO PALACIOS ‘CAMINS’ GRENACHE/CINSAULT, PRIORAT

choice of dessert CHOCOLATE MOUSSE CAKE 70% french dark chocolate ECHIGO STOUT, NIIGATA-KEN LEMON CUSTARD torched meringue, crumble 2012 TELMO RODRIGUEZ MOLINO REAL ‘MR’ MALAGA @cossori

*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

**before placing your order, please inform your server if anyone has a food allergy. We believe the best way to take care of our guests is to provide excellent product, service and hospitality in the PAGU experience. Our team is an integral part in helping us achieve standards of excellence.

Our Kitchen Appreciation Fee is a transparent way to reward our hardest working dishwashers, line cooks, and prep cooks without increased menu prices. This allows our team to grow with us, and help us care for our community for many years to come.

Please note that parties of eight or more will be subject to a twenty percent gratuity.