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Flavors of Autumn

OCTOBER
(4th) NW SEAFOOD CIOPPINO
Manila Clams, Alaskan Halibut, East Coast Scallops & Lobster and Asian Prawns, simmered in a Fresh Herb White Wine Tomato Broth
(11th) HUNTERS CHICKEN
Lightly breaded & pan-seared Chicken Breasts, Red Wine Sauce with Bacon, Onions, Mushrooms & Garlic, finished with Pesto Cream over house-made Fettuccine
(18th) THE FAMOUS POGACHA BECHAMEL LASAGNA
Sheets of our house made Lasagna noodles are layered with our own 8 Hour Red Sauce, Fennel Sausage, 5 Cheese Blend & Mushroom Béchamel Sauce
(25th) CHICKEN PARMESAN
Hand breaded, flash seared fresh Chicken with our homemade Tomato Fresh Basil Sauce, topped with grated Parmesan then finished in the oven,

NOVEMBER
(1st) FRESH ALBACORE TUNA Hand cut and grilled, drizzled with our Balsamic Lemon Glaze for a bright accent. Roasted Greek Couscous with fresh Basil, Kalamata Olives, Cherry
Tomatoes, Chickpeas and Feta crumbles, topped with Herb Roasted Marcona Almonds
(8th) BEEF STROGANOFF Tender pieces of New York & Sirloin Steak, Red Wine, Garlic, Shallots, Mushrooms, Beef Stock & Cream with house-made fresh Fettuccine-Sour Cream & Scallion
(15th) 3 SPICE CANADIAN DUCK BREAST Cinnamon, Coriander Chili rubbed Canadian Duck Breast, seared & served with Butternut Squash Mash & Autumn Apple Stone Fruit Chutney
(22nd) THAI PEANUT PRAWNS Sautéed Asian White Prawns in Thai Sesame Peanut Sauce with Carrot, Snap Peas, Red Bell Pepper & Cilantro over
Wilted Fresh Spinach, topped with Roasted Peanuts
(29th) BEEF & PORK CANNELLONI Housemade pasta stuffed with the highest quality Angus Beef and Painted Hills Pork, Fresh Herbs, Garlic, Ricotta & Parmesan, topped with Tomato Fresh Basil sauce and baked until golden and bubbly

DECEMBER
(6th) RED CURRY CHICKEN,
Classic Thai flavors of Coconut Milk with Lemongrass, Red Curry, Garlic, Lime & Cilantro, fresh pan seared Chicken Breast, Winter Squash, Snap Peas & Bell Pepper with house made Fettuccine topped with fresh Basil
(13th) FRESH RED SNAPPER ARRABIATA Pan seared fresh Pacific Rockfish in a classic Arrabiata Sauce of simmered Tomato, White wine, Anchovy, Green & Kalamata Olives, Capers, Red Chili Flake & Garlic, with
house-made Penne, topped with Parmesan
(20th) HAND CUT, SMOKED FILET MIGNON Garlic stuffed, lightly smoked & grilled hand-cut Filet served with Gorgonzola Fresh Herb Butter, Crispy Garlic Potatoes & Seasonal Vegetable (available through year end)
(27th) FRESH GRECIAN STRIPED SEA BASS Brushed with Lemon & Olive Oil, this moist and delicious Striped Bass is pan seared, served over a sauté of Broccoli, Kalamata Olives, Roasted Red Bell Peppers, Garlic and Fresh Herbs with our House Made Fettuccine finished with a sprinkling of Feta Cheese