Pogreba Restaurant

House-made ground beef and assorted vegetable dumplings. Topped with chili crunch and served with teriyaki sauce.

Slow cooked in its own juices. Served with blackberry hoisin puree and topped with orange zest. (GF/DF)

Crispy wonton bites filled with creamy butternut squash puree, cheddar cheese, and caramelized onions. Baked to a golden brown and topped with squash seed dukkah.

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

Heart of romaine, ?1924? dressing, croutons, hard-boiled egg, and shaved parmesan cheese anchovies available upon request (Gluten free without croutons).

Fresh apples, candied pecans, craisins, and mixed greens tossed in a piquant apple vinaigrette. Topped gorgonzola cheese crumbles. (Contains nuts)

Grilled bone-in airline chicken breast served with house made three cheese ravioli in a white cheddar mornay sauce, prosciutto, spinach, and shallots

Lobster mac and cheese with a creamy mornay sauce, peppers, asparagus tips, cavatappi noodles, and butter poached lobster, topped with bread crumbs.

Hickory char-crusted grilled salmon filet over a crispy cheddar polenta cake and a zesty Creole sauce.

Butterflied pan seared jumbo shrimp served with roasted seasonal succotash, bacon, chipotle corn cream puree and fresh basil.

8 oz. Char-crusted and grilled. Served with Yukon garlic mashed potatoes and chef?s seasonal vegetable.

16 oz. Well-marbled and char-crusted. Served with Yukon garlic mashed potatoes and chef?s seasonal vegetable.

6 oz. Tender braised beef shortrib over a parsnip puree with beef demi-glace and honey roasted heirloom carrots.