Serves 2.

1 large branzino are provided raw and stuffed to be finished in the oven, covered, at 450f for 20-25 minutes.

Sake Mirin Coconut Steamed Whole Branzino—stuffed with caramelized onion, roasted cherry tomatoes, piquillo peppers; topped with cashews, fried shallots, lime. Comes with 1 loaf of Chef Tracy’s Ciabatta.

Preheat oven to 450f on convection. Pour all of the sake/mirin/coconut in the baking dish over the fish. Cover with lid/foil. Cook 20-25 minutes until tender. Garnish with toasted cashews, shallots, lime zest. Enjoy with toasted ciabatta, which soaks up the sauce nicely!

• Comes with 6 pc each of braised pork belly, homemade bao, pickled cucumber

• Comes with homemade bao, pickles, hot sauce, romesco sauce

• Whole pig option does not include sides

• gluten-free, dairy-free, nut-free

• suckling pig for 2 portion: 300g pork, 4pc bao

• suckling pig for 4 portion: 600g pork , 8pc bao

• suckling pig for 6 portion: 900g pork , 12pc bao

• suckling pig for 8 portion: 1200g pork, 16pc bao

Novice or pro, there’s a curated whisky flight for all! It will feel like you’re back at PAGU Bar, but in the intimacy and comfort of your home (and sofa).

Each flight comes with 2oz pour x 3 Japanese Whiskys, and tasting notes.

*4oz Whisky Glassware available for purchase separately

**Please note selections are subject to change due to availability

INTRO

• Suntory Toki

• Nikka Days Smoth & Delicate Blend

• Yame 10 Year

CASK STRENGTH

• Takamine 8 Year

• Nikka From the Barrel

• Nikka Coffey Grain

TOP SHELF

• Nikka Miyagikyo

• Goalong 5 Year

• Hibiki Harmony

3 bottles of red wine at an incredible price. Does it get any better?

Enjoy rotating wines selected by Chef Tracy! At Pagu, we work with small producers making wines naturally showcasing the beauty of the Iberian Peninsula.

Craving a refreshing Margarita? Look no further. Our Pica Pika is a twist on the classic margarita, with our housemade peach jam and thai chili syrup for extra zing. Simply add ice cubes, 2oz tequila and/or mezcal, 2oz Pica Pika mix and shake until chilled. Serve up in a cocktail coupe or on the rocks, with a salted rim and wedge of lime.

makes 10-12 cocktails

comes with:

1L Pica Pika cocktail mix (Contains thai chili syrup, lime juice, peach jam. Bottle is double the size pictured here!)

Our smoky, Japanese twist on a Classic Manhattan is easily a guest favorite, especially as the weather gets chilly and guests are looking for some warmth from within, and perhaps a sip to transport them to the temples of Kyoto.

Fino sherry, hojicha tea steeped Suntory Toki Whisky, angostura bitters

To enjoy, torch woodchips, invert glass to smoke it for 20 seconds.

Separately in a mixing glass with ice, stir 3oz cocktail mix 10 seconds until chilled.

Pour into smoky glass and enjoy neat.

8oz makes 2+ cocktails

750mL makes 10+ cocktails

1L makes 12+ cocktails

NOTE:

-KIT contains glass, woodchips, wooden board, torch and cannister of butane

-QUANTITIES contain liquor

Aljomar Iberico de Bellota, the jamón of the stars—literally! While working for three star Michelin Chef Martin Berasategui in San Sebastian, Spain, Chef Tracy was first exposed to this quality jamón.

The prized gem of Spain is Jamón Ibérico de Bellota. Better than prosciutto. Incomparable. These happy pigs feasted on acorns, under shady trees, in Salamanca, Spain. Delicious as an appetizer, especially when paired with a bubbly glass of cava, and some pan con tomate!

Ibérico de Bellota is the creme-de-la-creme of Ibericos. The ham is salted, cured and aged 3 years in temperature and humidity controlled facilities. The depth of flavor is spectacular, unmatched, and well worth its price tag. While other brands seen in American supermarkets, like Fermin, may be more affordable, they lack flavor, and the Spanish don’t eat these brands in Spain. They are exported. Chef Tracy has sought out only the best, small businesses of jamón, olive oil, ++ for their dedication to quality, flavor, and shared ethos in sustainable and responsible practices.

Chef Tracy’s Spanish style pan de cristal aka ciabatta with a tender crumb and giant air bubbles intentionally to provide nice nooks and crannies for delicious olive oil. We recommend you slice horizontally, and re-toast to crisp the bread, then dredge with olive oil and finish with sea salt. If you have tomatoes handy, you can also make Catalan pan con tomate!

• Comes with 6 pc each of braised pork belly, homemade bao, pickled cucumber

MISO SAKE MARINATED BLACK COD, PREVIOUSLY FROZEN. 3-4 fillets.

Black cod is also known as sable fish or gindara in Japanese. This is from the Pacific Northwest off the coast of Canada.

Ingredients: shiro miso, sake, ginger, mirin

How to prepare: Preheat oven to 450f convection. Line tray with parchment. Roast black cod for 8-10 minutes until cooked through, and golden. Enjoy.

Perfect for grilling, steaming, pan-searing or roasting in the oven.

Our house marinated teriyaki salmon with ginger, garlic, scallion, soy, citrus.

For oven, roast at 450f for 8-10 minutes on a sheet pan lined with parchment, skin side down, until golden and cooked through.

Salmon is responsibly sourced Kvaroy Nordic salmon.