Sego Restaurant menu — United States

A selection of wild-foraged mushrooms served with a hen egg, fresh sage, and espresso-infused cheddar cheese.

Crispy shrimp tossed with garlic, shallots, onions, bell peppers, and spicy japonica peppers, served with a side of shrimp crackers and sambal sauce.

Wok-fried rice served with shrimp, a crispy fried egg, shallots, and a sweet chili soy sauce.

Crispy noodles topped with minced barbecue pork and vegetables, served with butter lettuce cups and a citrus soy dipping sauce.

This grilled cheese sandwich features sage sausage and Heber Valley juusto cheese, finished with confit lemon, agave, and fresh parsley.

This bone-in prime rib is dry-aged with koji, served with horseradish tomato jam, crispy potato wedges, and pork lardons.

Slow-roasted chicken cooked in a rich, spiced coconut sauce, served with aromatic rice, spicy sambal, curry leaves, and crispy shallots.

Slow-roasted baby back ribs finished with a sweet chili glaze, spicy sambal, and crispy shallots.

Slow-roasted pork belly and fresh watermelon served with a spicy Malaysian-style barbecue sauce, chili-infused mayonnaise, crispy shallots, and a traditional sambal chili paste.

This dish features seared scallops served with avocado, cucumber, red onion, a dry chili salsa, and a drizzle of chorizo-infused oil.

Wok-fried rice noodles tossed with Hawaiian red crab, fresh vegetables, cabbage, and egg in a house-made curry oil.

This beef filet is seasoned with an espresso chili rub and served with ancho steak sauce, horseradish cream, and Southwestern-style pecorino potatoes.

A fresh selection of fish prepared daily by our chef.

This dish features seared duck and crispy duck skin served over lo mein noodles with baby bok choy, finished with a spicy jalapeno cream and sambal sauce.

Grilled chicken skewers served with a savory peanut sauce, spiced pickled vegetables, a spicy chili paste, and crispy shallots.

This stir-fried noodle dish features lo mein noodles tossed in a savory, slightly spicy sauce with fresh basil, topped with a fried egg and crispy shallots.

This dish features a curated selection of cured meats and local and imported cheeses, served with honey, seasonal fruit, brown butter fig, and house-made baguette crostini.

A toasted focaccia topped with melted Oaxaca cheese, skirt steak salsa, pumpkin seeds, chorizo-infused oil, and a touch of agave.

• full$15
• half$9

This toasted dish features baked artichokes and foraged mushrooms topped with herbs, goat cheese, agave, and pepitas.

• full$16
• half$10

Toasted naan topped with fresh mozzarella, sun-ripened tomatoes, avocado, chorizo-infused oil, balsamic glaze, and toasted pumpkin seeds.

A grilled romaine lettuce salad topped with a fried egg, pecorino cheese, and Spanish white anchovies in a Caesar dressing.

A selection of local beets served with pistachios, smoked feta, arugula, and a drizzle of black pepper oil.

A Mediterranean-inspired salad featuring crispy fried chickpeas served with artichokes, olives, fresh vegetables, and tahini, accompanied by house-made pita bread.

Roasted potatoes seasoned with preserved lemon, garlic, parsley, and pecorino cheese.

Roasted cauliflower seasoned with sea salt and pecorino cheese, served with a side of white barbecue sauce.

A savory bowl of sticky rice topped with pork, pork floss, a soft-boiled egg, spicy chili oil, crispy shallots, fresh microgreens, and a side of tangy fruit salad.

Crispy corn fritters topped with smoky chipotle aioli, crumbled cotija cheese, cilantro, and a drizzle of savory chorizo-infused oil, served with a lime wedge.

Roasted carrots served over a creamy sunchoke puree with a savory miso-brown butter glaze, finished with white pepper, sesame seeds, and a spicy sambal sauce.

Broccolini is wok-tossed with garlic, savory fermented black beans, and spicy Szechuan chili oil, then finished with nutritional yeast and crispy shallots.