DINNER MENU

STARTERS & SMALL PLATES

ELECTRIC CITY SHRIMP – 15
Crispy beer battered shrimp tossed in a spicy cream sauce

CHARCUTERIE BOARD – 15
Hummus, assorted olives, fresh mozzarella, goat cheese, Amish Blue cheese, cured meat, peppadews, grain mustard and cornichon with warm naan bread

SHRIMP COCKTAIL Δ* – 15
Jumbo shrimp served with POSH cocktail sauce

SPICY CAULIFLOWER BITES Δ – 9
Deep fried Cauliflower and Aleppo pepper with dipping sauce

SHRIMP TACOS – 10
Beer battered shrimp, cabbage, red onion and pepper slaw, feta cheese, spicy cream sauce in a corn and flour tortilla
Add additional taco 3

LOBSTER MAC & CHEESE – 13
Cavatelli and lobster morsels in a smoked gouda cream sauce topped with an herb-panko crust

RIB BITE * – 12
A delicious fall off the bone morsel of tender pork rib with a sweet chili Gochujang dipping sauce

FLATBREADS – 9
Fig jam with beef short rib, mushrooms, gorgonzola crumbles topped with arugula

Chef’s daily flatbread; a unique combination of seasonal ingredients

POSH SIGNATURE SOUPS -5
Southwestern pumpkin bisque Δ
French onion
Soup du jour

SALADS & SANDWICHES

POSH SIGNATURE SALAD Δ* – 6
Mixed greens, dried cranberries, carrots, red onion, tomato, asiago cheese and POSH white balsamic vinaigrette

404 CLASSIC CAESAR Δ – 6
Entrée chicken Caesar – 12

POSH WEDGE * – 8
Crisp iceberg lettuce, apple wood smoked bacon crumbles, grape tomatoes, and sweet red onions BBQ blue cheese dressing

BEET AND BRUSSEL SALAD Δ* – 10
Local red beets, shaved Brussel sprouts, apples, gorgonzola cheese, and candied pecans, over spring mixed greens with an apple cider vinaigrette

COBB SALAD * – 12
Chicken, blue cheese, bacon, apples, tomato, hard-boiled egg, iceberg lettuce with a buttermilk ranch dressing

SPINACH & CAULIFLOWER SALAD * – 10
Baby spinach & roasted cauliflower with tomato, red onion, hard boiled egg, with a warm bacon dressing

KALE QUINOA SALAD Δ*V – 9
Quinoa, golden beets, broccoli, cauliflower, Brussel sprouts, carrots, kale and radicchio served with a beet balsamic

SALAD ADDITIONS
Grilled Chicken 4 Grilled Shrimp 6
Grilled Salmon 6 Steak 8

POSH 5 NAPKIN BURGER – 12
Angus chuck and shortrib blend, sharp cheddar, onion, lettuce, tomato, pickle, POSH burger sauce on a toasted brioche roll, hand cut fries or POSH salad Add bacon 2

ROAST BEEF DIP – 12
Slow cooked roast beef in an herb jus, melted baby Swiss cheese, horseradish sauce on a ciabatta roll, sweet potato fries or POSH salad

GRILLED CHICKEN SANDWICH -11
Herb grilled chicken, mozzarella, tomato, arugula, balsamic, basil aioli on a ciabatta roll, POSH hand cut fries or POSH salad

GRILLED SALMON BLT – 13
Grilled Salmon filet, apple wood smoked bacon, vine-ripe tomato, lettuce, pimento cheese spread on a toasted brioche roll, POSH hand cut fries or POSH Salad

MAIN COURSES

FLAT IRON STEAK ENTREE * – 26
Prepared sous vide, served with POSH mashed potatoes and fall root vegetables and maître de butter

BEEF TENDERLOIN MEDALLIONS * – 29
Two – 4 oz. petite filet mignons, caramelized onions, wild mushroom demi-glace, POSH mashed potatoes and fall root vegetables
Add additional medallion 8.

RAVIOLI – 19
Sausage and Escarole in a cream sauce with shaved parmesan cheese and fried Brussel spouts

PAPPARDELLE PASTA – 21
Tossed in an Asiago cream sauce with Duck confit Brussel sprouts and sundried tomatoes. Can be prepared vegetarian.

CRAB CAKES – 28
Two jumbo lump crab cakes, with a roasted red pepper remoulade, POSH mashed potatoes, with Brussel sprouts

OSSO BUCCO* – 29
Pork osso bucco served with mashed sweet potatoes and fall root vegetables

CHICKEN SALTIMBOCCA – 19
Chicken breast topped with prosciutto, roasted red peppers, fresh mozzarella, brown butter Sage risotto and fall root vegetables

SESAME CRUSTED AHI TUNA – 28
Pan seared ahi tuna with Japanese noodles, stir fried vegetables, spicy Thai peanut sauce

PAN SEARED SEA SCALLOPS Δ* – 28
Day boat scallops served over sweet potato mashed potatoes and Brussel sprouts

GLAZED SALMON * – 28
6 oz salmon filet with bourbon maple glaze served over a Brown butter sage risotto and fall root vegetables

SIDES AND ADDITIONS

SIDES & ADDITIONS – 6
– POSH HAND CUT FRIES Δ*V
– SWEET POTATO FRIES Δ*V
– BROWN BUTTER SAGE RISOTTOΔ*
– BRUSSEL SPROUTS Δ*V
– CARROTS, PARSNIPS AND TURNIPS Δ*V
– POSH MASHED POTATOES Δ*
– MASHEDSWEET POTATO MASHED Δ*
– POSH TRUFFLE FRIES Δ* $8

Δ – Vegetarian * – Gluten free V – Vegan

Chef de Cuisine Jourdan Azevedo
Sous Chef Damien Miseo

Chef de Cuisine Jourdan Azevedo, Sous Chef Damien Miseo.

* Denotes Gluten free

Δ Denotes Vegetarian

V Denotes Vegan

 

If You Are Interested in Visiting Any of Our Venues . . .

The Colonnade 401

POSH @ Scranton Club

POSH Events Group | 401 Jefferson Avenue, Scranton, PA 18510

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