Category: Past News

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Best of 2023

JANUARY 2024
3rd – 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

10th – Chicken Piccata
Fresh organic Chicken Breast lightly floured & pan seared, combined with tender artichoke hearts, capers and basil in a white wine butter sauce. Served over our house made Fettuccine noodles and topped with fresh herbs and grated Parmesan

17th – Seafood Cannelloni
Hand rolled in our own Fresh Pasta, Pogacha Seafood Cannelloni is filled with a mixture of Pacific Bay Shrimp, Ocean Gulf Prawns, Sea Scallops, Parmesan & Ricotta Cheeses, fresh Spinach & Herbs. Baked until bubbly in a Creamy White Wine Lemon Sauce

24th – Hunters Chicken
Lightly breaded & pan-seared Chicken Breasts are served in a Red Wine Sauce full of Bacon, Onions, Mushrooms and Garlic, finished with Pesto Cream and served over a bed of house-made Fettuccine

FEBRUARY 2024
(Jan) 31st – 3 Spice Canadian Duck Breast
Cinnamon, Coriander Chili rubbed Canadian Duck Breast, seared & served with Butternut Squash Mash & Fruit Chutney

7th – Lobster Ravioli
East Coast Lobster, Mascarpone & Parmesan filled Raviolis in a lovely Saffron Coconut Lime Sauce, topped with pan seared Gulf Prawns & Sea Scallops

14th – Fresh Sea Bass
Pan seared, served over our House Made Fettuccine, topped with a savory Fresh Crab Confit

21st – Beef & Pork Cannelloni
House made 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

28th – Crab & Shrimp Stuffed Sole
Light & tender Fresh Petrale Sole filled with West Coast Crab & Bay Shrimp, Ricotta, Parmesan & Fresh Herbs, topped with Pogacha Bread Crumbs & baked. Jasmine Rice accompaniment

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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

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Flavors of Summer – June & July

WEEKLY FEATURES

JUNE
(31st) FRESH ALBACORE TUNA Featured two ways – The Mediterranean Power Bowl AND Pan Seared with Soy Ginger & Lime
(7th) FRESH SABLEFISH Featured two ways – in a Caprese Style Orzo Power Bowl AND Miso Glazed and Pan Seared
(14th) FRESH LING COD Featured two ways – a uniquely deconstructed Spring Roll Salad AND Pan Seared over Fresh Fettuccine with Coconut Red Curry
(21st) FRESH HALIBUT Featured two ways – Grilled Halibut Taco Salad AND Baked Greek Style
(28th) FRESH DEEP SEA RED CRAB Featured two ways – Summer Crab Salad AND our Famous Crab Cakes presented as an Entrée

JULY
(5th) FRESH HAWAIIAN ONO Featured two ways – Asian Style Ono Salad AND Grilled with Pineapple Salsa
(12th) FRESH SHELLFISH Featured two ways – Prawn & Scallop Southwest Salad AND Seafood Risotto with Lobster, Prawns, Clams and Scallops
(19th) FRESH CANADIAN SALMON Featured two ways – Mediterranean Style Lemon Fresh Herb Grilled Salad AND Cedar Plank Herb Crusted over Lemon Pesto Fresh Fettuccine
(26th) FRESH STRIPED BASS Featured two ways – Quinoa & White Bean Salad AND Grilled with a Fresh Tomatillo Salsa


EACH FEATURE BEGINS ON WEDNESDAY AND WILL BE AVAILABLE 1 WEEK OR WHILE SUPPLIES LAST DAILY

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The Bounty of Spring

Each Spring Bounty Feature begins on Wednesday and will be available 1 week or while supplies last

THE APRIL BOUNTY

(5th) FRESH LEMON HERB STRIPED BASS
Brushed with a beautiful Sicilian Castelvetrano Olio Verde, Fresh Lemon & Herbs, Grilled and served over house made Penne with Broccoli, Kalamata & Roasted Red Bell Peppers

(12th) LOBSTER STUFFED FRESH PETRALE SOLE
Light & tender Fresh Petrale Sole filled with East Coast Lobster, Ricotta, Parmesan & Fresh Herbs, topped with Pogacha Bread Crumbs & baked. Jasmine Rice accompaniment

(19th) FRESH HALIBUT
Pan Seared with Ginger Soy Glaze, served with Pineapple Jasmine Rice

(26th) POGACHA’S FAMOUS BECHAMEL LASAGNA
Always incredibly popular with layers of fresh made in house pasta, Fennel Sausage, our Classic 8 Hour Red Sauce, Mushrooms, Béchamel Sauce and Five Cheese Blend

THE MAY BOUNTY

(3rd) RED KING SALMON
Featured two ways—The Red King Salmon Power Bowl with Strawberry White Balsamic & Cedar Planked Citrus Roasted Red King with Mango Orange Gastrique

(10th) DEEP SEA RED & DUNGENESS CRAB & BAY SHRIMP
Featured two ways—The Louis Salad with Red Crab, Dungeness & Bay Shrimp & Red Crab, Dungeness & Bay Shrimp Fettuccine

(17th) FRESH WASHINGTON CHICKEN
Featured two ways—Southwest Washington Chicken Cobb with House Chipotle Dressing & Chicken Piccata (one of our most popular features ever!

(24th) EAST COAST SCALLOPS & GULF PRAWNS
Featured two ways—The Seafood Power Bowl & Pan Seared East Coast Scallops & Gulf Prawn with Fresh Herb Polenta & Beurre Blanc

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Best of 2022 – Weekly Dinner Features

Best of 2022Download
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Mother’s Day Sunday May 8th, 2022

Scallops Prawns Mother's Day
Scallops Prawns Mother’s Day

Mother’s Day Dinner Feature: Scallops and prawns pan seared, yuzu and kaffir lime beurre blanc, herbed polenta cake with fresh seasonal vegetables