The Duck is Pan Seared and Served with a Blood Orange Gastrique, Fresh Cranberry Compote, Lemon Risotto.
![5-Spice Duck Breast](https://www.pogacha.com/wp-content/uploads/2024/07/5-Spice-Duck-Breast-1024x1024.webp)
The Duck is Pan Seared and Served with a Blood Orange Gastrique, Fresh Cranberry Compote, Lemon Risotto.
Lightly floured Scallops, Pan Seared with Curry. Served over a Spicy Grapefruit Salad with Cucumber, Red Bell Peppers, Shallots, Basil, Cilantro, Jalapeno and Arugula. Topped with Toasted Pecans, Chili Lime Dressing.
Grouper is Pan seared. Served over a summer Orzo Salad with Mango, Pineapple, Blackberry, Zucchini, Red Onion, Red Bell Pepper & Jalapeno + Seasonal Greens. Topped with Feta & Lime Juice
Fresh Grilled Chicken Breast with a Tangy Punchy Sicilian Sauce. Served with home made Fettuccine in a a Lemony Garlic Sauce Topped with Roasted Red Peppers.
Petrale Sole is stuffed with Dungeness Crab, Artichoke hearts, Cream Cheese, Herbs & Parmesan. Topped with Beurre Monte over Jasmine Rice with wilted Spinach & Roasted Red Peppers.
Smoked Salmon Lox, Fresh Basil, Summer Peas, Shitake Mushrooms over Creamy Parmesan Risotto Milanese spiked with Saffron
With Tuscan Simplicity Fresh Alaskan Halibut is pan seared with Kalamata Olives, Capers, Grape Tomatoes, Shallots & White Wine. Served over Fresh Herb Orzo. Topped with Feta
Dinner and Lunch/Brunch menus have been updated!
Check out some of the new items here:
Dinner Menu
Lunch/Brunch Menu
Lightly seasoned & floured Prawns & Scallops, sautéed with Capers, White Wine, Artichoke, Fresh Lemon & a Touch of Cream. Served with House made Penne. Topped with Parmesan.
Fresh Local Chicken, Tarragon Rubbed, Flash seared & finished in the oven with Watercress, Leek, Arugula and a touch of cream. Topped with Toasted Pecans & Roasted Red Peppers. Served with Lemon Tarragon Rice.