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Dinner Feature: Fresh Northern Pacific Sablefish

A nickname for Sablefish is “butterfish,” and the reason is simple: Few fish are as silky rich in omega-3 fats as the sablefish. We’re preparing our fresh, hand cut  Sablefish pan seared with a Macadamia Nut Crust topped with Mango Coulis & Scallion, served with roasted Fingerling Potatoes in Lemon Oil & sautéed Seasonal Vegetables (find this item in Land & Sea – available nightly while supplies last)

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Dinner Feature: Grecian Seafood Casarecce

East Coast Diver Scallops, Ocean Gulf Prawns &  Oregon Bay Shrimp sauteed in EVOO with Broccoli, Kalamata Olives, Roasted Red Bell Peppers, Garlic, Shallots & Garden Fresh Herbs with House Made Casarecce Pasta, topped with crumbled Feta
(Find this in Land & Sea in Online Ordering) Nightly while supplies last (4pm-9pm)

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Dinner Feature: Fresh Albacore Tuna

Citrus and Ginger marinated fresh, cut in house Hawaiian Albacore Tuna, grilled rare, drizzled with our own Sesame Ginger and  Soy Vinaigrette, served over a bed of Spring Mixed Greens, Pickled Onion, Red Bell Pepper, Shredded Carrot & crispy Won Ton Strips
(Find this in Land & Sea in Online Ordering) Nightly while supplies last (4pm-9pm)

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Dinner Feature: Blackened Chicken with Salsa Verde & Cilantro Lime Crema

This week you can enjoy fresh Chicken Breast Cajun seasoned & grilled, topped with a Fresh Lime & Cilantro Crema and house made Salsa Verde (made with Tomatillos, Jalapenos, Habaneros, Onion, Garlic and Lime). This dish is served over Orzo and topped with fresh Avocado

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Dinner Feature: Cedar Plank Salmon

Fresh Ora King Salmon Cedar Plank Roasted—a classic! Topped with fresh Blueberry Orange Gastrique, served over Lemon Ginger Risotto with hand cut Spring Baby Carrots & fresh Asparagus. Served Nightly (4pm-9pm) while supplies last.

Fun Food Fact: Unlike other rice that is left in a pan of water to boil, Aborio Rice (risotto) requires constant attention to ensure a perfectly finished dish. We at Pogacha have actually taught the skill of making perfect risotto at a cooking demonstration back in 1988 (at the Bon Marche)! Three hours of constant stirring, adding liquid and teaching … a delicious labor of love 🙂

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Dinner Feature: Fresh Alaskan Halibut

Fresh Alaskan Halibut with Butterfly Pea Blossom Fettuccine: Our Fresh Halibut is Pan Seared, served over House Made Fresh Fettuccine done in a Butterfly Pea Blossom Sauce with Grilled Lemon. White Wine & Butter with Grape Tomatoes.

Served Nightly (4-9pm) while supplies last.

Fun Food Fact: The vibrant blue petals of the butterfly pea plant are rich in antho-cyanins, the same polyphenol compounds found in blueberries. An intensely pigmented plant is often a cue of the beneficial phytonutrients inside and boasts brain health stress relief, anti-inflammation, increased vitality and rejuvenated skin.