Pogreba Restaurant Menu

House ground meatball served with charred cherry tomato chutney and artisanal cracker.

Toasted cauliflower flatbread topped with roasted garlic butter, gremolata aioli, ground beef, tomatoes, caramelized onions, white cheddar cheese, and arugula. GF

Grilled beef tenderloin satays served with red chimichurri sauce. GF/DF

White cheddar cheese wrapped in bacon, hand battered and fried to order. Served with jalapeño cream cheese.

Duck breast stuffed with cream cheese, cranberries, caramelized onions, spinach, sage, mushroom duxelles, and garlic baked to order. Served with white wine apple cream sauce, sweet potato gratin and chef’s seasonal vegetable.

Panko crusted salmon baked to order. Served with pappardelle noodles and wild mushroom cream sauce with mushrooms and asparagus.

Pan-seared jumbo shrimp and scallops served with honey citrus balsamic reduction, vanilla scented sweet corn, goat cheese polenta, and chef’s seasonal vegetable.

Sixteen Ounces. Well-marbled and char-crusted. Served with steak fries with gremolata aioli and chef’s seasonal vegetable.

Six Ounces. Charcoal grilled beef tenderloin tips topped with creamy gorgonzola béchamel sauce. Served alongside goat cheese polenta and chef’s seasonal vegetable.

Gluten sensitive.

Gluten sensitive.

Gluten sensitive.