| Frutti di Mare |
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Mussles, chorizo, white wine butter sauce, garlic, fresh herbs, and toast points |
| Italian Dumplings |
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Gnocchi, duck confit, white wine cream sauce, spinach, and a touch of bleu cheese |
| Whiskey Shrimp Bruschetta |
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Shrimp, baguette slices, chipotle bourbon cream, tomatoes, and parmesan cheese |
| Pork Belly Confit |
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On a bed of kimchi, finished with blackberry poblano sauce |
| La Creme Crab Dip |
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Lump crab, peppers, parmesan cheese, with flatbread points |
| Cheese Curds |
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White cheddar, smoked bacon, with jalapeno cream cheese |
| Seafood Nachos |
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Fresh chips, shrimp, bay scallops, diablo sauce, sauteed kale, pico de gallo, jalapeños, avocado, and ancho chipotle sauce |
| Ribeye Steak (16 oz.) |
|
Outstanding example of well-marbled beef with rich and juicy flavor |
| Filet Mignon (8 oz.) |
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Center cut, lean and extraordinarily tender |
| New York Strip (12 oz.) |
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Center cut recommended with bleu cheese and mushrooms |
| Petite Filet (5 oz.) |
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Smaller cut of filet, just as tender |
| Top Sirloin |
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6 oz. or 12 oz. House-cut, well-aged beef |
| Stuffed Pork Tenderloin |
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Traditional sage stuffing with wild rice, cranberry glaze, chefs choice vegetable |
| St. Louis Style Ribs |
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House smoked, root beer chipotle barbeque sauce, sweet potato fries, seasonal vegetable |
| Caesar Salad |
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Artisan romaine and parmesan cheese |
| Spinach Salad |
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With house made hot bacon dressing |
| Grape & Candied Walnut Salad |
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With olive oil and balsamic reduction |
| Spicy Cavatappi |
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With pork belly and sriracha |
| Mushroom Risotto |
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Pogreba house speciality |
| Jumbo Shrimp |
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Three tempura fried, grilled, or sauteed |
| Lobster Tail |
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6oz grilled or steamed |
| King Crab Legs |
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1/2 Lb. |
| Diver Scallops |
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Grilled or sauteed |
| Crab-Stuffed Grilled Chicken Breast |
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Lump-crab, cheese, peppers, with cheese ravioli on a bed of spinach, fresh vegetables |
| Cornish Game Hen |
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1/2 hen, house made lemon pepper, roasted pepper polenta, seasonal vegetable puree |
| Duck Breast |
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Mushroom risotto, fresh herbs, cherry orange compte, fresh spinach |
| Catch of the Day |
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Chef created fresh fish plate |
| Diver Scallops |
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Finished with apricot ginger emulsion and diablo sauce, with sweet potato mash, fresh vegetables |
| Salmon |
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Herb-rubbed and pan-seared, topped with lemon buerre blanc with wild rice blend, asparagus |
| Prawns and Scallops |
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Finished with apricot ginger emulsion and diablo sauce, with thai style black rice, seasonal vegetable |
| Bison Burger |
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1/2 lb grilled, pork confit, caramelized onions, brie cheese, honey aioli, brioche bun, sweet potato fries |
| Seafood Hot Pot |
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Bay scallops, mussels, shrimp, coconut curry broth with rice noodles |
| Surf and Turf |
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Pork belly confit, diver scallops or shrimp, savory polenta, blackberry and pepper gastrique |
| Marsala |
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Sweet cream sauce portabella mushrooms, parmesan cheese, with linguini. Chicken or veal |
| Carbonara |
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Traditional pasta dish with pork belly, pepper, herbs, egg with linguini |
| Killer Shrimp |
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Tempura fried shrimp, spinach, tomato, parmesan cheese, seafood pepper sauce, with linguini |
| Bacon-Wrapped Wisconsin Cheese Curds |
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Wisconsin white cheddar cheese wrapped in cured bacon and served with our house made jalapeno cream sauce |
| St. Louis Style Ribs |
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Finished with our root beer chipotle barbeque sauce |
| Pogreba Surf and Turf |
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Our pork belly confit with fresh diver scallops or jumbo shrimp served grilled or sauteed |
| Filet Mignon |
|
Tender, center cut, melt-in-your-mouth USDA choice beef |
| Fresh Diver Scallops |
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Pan seared or grilled, finished with an apricot-ginger emulsion |
| Grilled Pork Belly Confit |
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Served on house made kim chi, finished with raspberry chipotle BBQ sauce |
