Canadian Duck Breast rubbed with Cinnamon, Coriander and Chili Powder pan seared and oven finished served with Butternut Squash Mash and Autumn Apple & Cranberry Chutney with Seasonal Vegetables.
Category: Past Dinner Features
Past Dinner Features
Flavors of Autumn – Beef Stroganoff
Pogacha’s most requested Beef Stroganoff with fresh Choice NY Sirloin Steak flash seared with Red Wine and finished with Mushrooms, Garlic, Shallots, Beef Stock & Cream. Served over Home Made Fettuccine topped with Sour Cream, Parmesan and Scallions.
Flavors of Autumn – Grilled Albacore Tuna
Handcut and Grilled, drizzled with a Balsamic Lemon Glaze. Served over Roasted Greek Couscous with Fresh Basil, Kalamata Olives, Cherry Tomatoes, Chickpeas & Feta. Topped with Herb Roasted Marcona Almonds
Flavors of Autumn – Chicken Parmesan
Hand Breaded and flash seared Fresh Chicken Breast in Olive Oil and simmered in Homemade Tomato Basil Sauce, baked with Parmesan Cheese. Served with Casarecce Pasta and Seasonal Vegetables.
Flavors of Autumn – Homemade Lasagna
A Classic – Layers of Fresh Pasta Sheets with our Home made 8h Red Sauce combined with 5-Cheese, Parmesan, Fennel Sausage, Mushrooms and a house made Béchamel Sauce. Served with Seasonal Vegetables.
Flavors of Autumn – Hunter’s Chicken
Lightly Breaded and Pan Seared Fresh Chicken Breast in a Red Wine Sauce with Bacon, Onions, Mushrooms and Garlic. Finished with a touch of Pesto Cream over House made Fettuccine.
Flavors of Autumn – Northwest Seafood Cioppino
A classic- Halibut, Prawns, Scallops, Clams and Lobster simmered in a White Wine, Shallots, Herb and Tomato Seafood Broth.
Summer Harvest – Fresh Seafood and Chorizo Paella
Local Clams, Mediterranean Mussels, Dona Juana Chorizo with Red Bell Peppers, Roma Tomatoes, Garlic and Clam Nectar served over Spanish Saffron and Herbed Rice.
Summer Harvest – Yellow Fin Tuna 2 Ways
Grilled Yellow Fin Tuna Salad – Neapolitan Grilled Yellow Fin Tuna Salad with Roma Tomatoes, Lemon Grilled Asparagus, Capers, Kalamata Olives and Cucumbers with Arcadian Greens with a Dijon, Black Pepper & Red Wine Vinaigrette
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Pan Seared Yellow Fin Tuna – Neapolitan Pan Seared Yellow Fin Tuna with Roma Tomatoes, Kalamata Olives, Capers, Roasted Red Peppers, Olive Oil and Fresh Lemon. Served over Homemade Casarecce Pasta, topped with Feta Cheese.
Summer Harvest – Moroccan Chermoula 2 Ways
Grilled Chermoula Steak Salad – Grilled R&R Ranch Choice Flat Iron Steak topped with a Chermoula Sauce with Cilantro, Garlic, Cumin, Coriander, Sweet Red Peppers, Lemon Juice and Olive Oil. Roasted Summer Vegetable served over Butter Lettuce with a Sweet Pepper Dressing.
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Grilled Chermoula Steak – Grilled R&R Ranch Choice Flatiron Steak with Chermoula. Served with Roasted Yukon Gold Garlic Potatoes & Roasted Summer Vegetables.