Dining at Pago

New Year's is a time for celebrating, and the executive chefs at Finca and Pago have created menus to help you do just that. 

Finca has taken the lead from the Spanish tradition on the New Year, where you eat 12 grapes per bell toll at midnight for good luck. To honor this tradition, they have created a 6-course grape tasting/tapa menu. Each course is paired with a grape-based libation to simulate the 12 grapes. Aptly named, Degustacion de Uvas, this grape tasting menu has a pallet pleasing variety for $45.

The meal starts with a beet salad, topped with house ricotta, pickled grapes, and honey wine vinegar followed by smoked grapes with jamon serrano flavored with allspice honey. Next in this belly bursting meal is croquetas de pollo which is a delicious bechamel, roasted chicken, preserved grape salsa verde, frisee, radish and grape must. There is still more to go in this savory sweet meal though, it finishes with coca de uvas, empanadas and albondigas, each with a special grape element and paired with a grape libation.

If you are looking for a different taste this New Year, then Pago might be the place for you. They offer a three-course dinner, with a well thought out wine pairings list.

On the table, there will be Beehive Cheddar biscuits, followed by your starter options of oyster brie bisque, house smoked salmon, Pleasant Creek steak tartare or a roasted pear tart. They have a refreshing Intermezzo of a lemon sorbet before the main course. The choices of the main course are: braised pork shank with apple butter, savoy cabbage, sage spaetzle, natural jus, scallops with house-made bacon, fingerlings, Brussels sprouts, chowder nage, Meyers Ranch strip steak “Oscar” with béarnaise, asparagus, crab croquettes, bordelaise, chicken paillard with celery root, braising greens, grapes, or potato gnocchi with wild mushrooms, spinach, sherry cream and Parmesan.

If you have room for desert, you have two delectable options, white chocolate & salted caramel bread pudding with pear gelato or Millcreek chocolate mousse with orange curd