STARTERS & SMALL PLATES
CHARCUTERIE BOARD – 15
Hummus, assorted olives, fresh mozzarella, goat cheese, prosciutto, grain mustard and cornichon with warm naan bread.
SEA SCALLOPS Δ* – 14
Over fried Polenta with white bean & garlic puree.
SHRIMP COCKTAIL Δ – 15
Jumbo shrimp served with POSH cocktail sauce.
SPRING PEA GUACAMOLE – 10
Served with POSH Tortilla Chip.
MAHI-MAHI TACOS – 10
Two-beer battered fillets, pickled cabbage, pico de gallo, and cilantro-lime aioli.
Add additional taco – 3
LOBSTER MAC & CHEESE – 12
Cavatelli and lobster morsels in a smoked Gouda cream sauce topped with a herb-panko crust.
BAKED GOAT CHEESE Δ*V – 12
Goat Cheese in a rustic tomato sauce served with garlic toast points.
FLATBREADS – 9
Pesto and bruschetta flatbread with Asiago cheese and Arugula.
Chef’s daily flatbread; a unique combination of seasonal ingredients
POSH SIGNATURE SOUPS – 5
Spring vegetable soup with Quinoa VΔ*
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 with bbq blue cheese dressing, apple wood smoked bacon crumbles, grape tomatoes, and sweet red onions.
ROASTED BEET SALAD *Δ – 10
Local red beets, herbed goat cheese, and candied walnuts, shaved asparagus over spring mixed greens with a balsamic reduction.
COBB SALAD * – 12
Mediterranean chicken salad, blue cheese, bacon, roasted corn, tomato, iceberg lettuce with an avocado ranch dressing.
SPINACH & CAULIFLOWER SALAD * – 9
Baby spinach & roasted cauliflower with tomato, red onion, hard boiled egg, with a warm bacon dressing.
TRI-COLORED QUINOA SALAD Δ*V – 9
Quinoa, dried cranberry, asparagus, corn, radish over mixed greens with a white balsamic vinaigrette.
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, served with 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, served with 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 fillet, apple wood smoked bacon, vine-ripe tomato, lettuce, and pimento cheese spread on a toasted brioche roll served with POSH hand cut fries or POSH salad.
NEW YORK STRIP STEAK* – Market Price
Char-grilled 12 oz. center cut certified Angus beef, served with béarnaise sauce, POSH hand cut fries and roasted herb tomatoes and zucchini.
BEEF TENDERLOIN MEDALLIONS*- 29
Two – 4 oz. petite filet mignons, caramelized onions, wild mushroom demi-glace, POSH mashed potatoes, with roasted herb tomatoes and zucchini.
Add additional medallion for 8
DECONSTRUCTED LASAGNA – 26
Lasagna noodles, with peas, herbed Ricotta, roasted red pepper, onion and tomato compote with Rabbit Sausage.
CRAB CAKES – 28
Two jumbo lump crab cakes, with a roasted red pepper remoulade, POSH mashed potatoes, with asparagus.
GRILLED PORK CHOP * – 28
12 oz. Prime bone in pork chop with a demi glaze, Calabrese potatoes, roasted herb tomatoes and zucchini.
WARM QUINOA STIR FRY – 19
Tri colored Quinoa, Zucchini, roasted tomatoes, peppers, and shallots and snap peas.
Add Grilled Chicken 4 Grilled Shrimp 6
Grilled Salmon 6 Steak 8
CHICKEN SALTIMBOCCA – 19
Chicken breast topped with prosciutto, roasted red peppers, fresh mozzarella, Calabrese potatoes and roasted herb tomatoes and zucchini.
SESAME CRUSTED AHI TUNA – 26
Pan seared Ahi Tuna with Japanese noodles, stir fry vegetables, spicy Thai peanut sauce.
PAN SEARED SEA SCALLOPS Δ* – 28
Day boat scallops with shaved asparagus, spring pea and Asiago risotto with roasted herb tomatoes and zucchini.
GLAZED SALMON * – 28
6 oz salmon filet with a garlic honey and ginger glaze served over a spring pea and Asiago risotto with roasted herb tomatoes and zucchini.
SIDES AND ADDITIONS
– POSH HAND CUT FRIES Δ*V
– POSH TRUFFLE FRIES Δ*
– SWEET POTATO FRIES Δ*V
– SPRING PEA AND ASIAGO RISOTTO Δ*V
– CALABRESE POTATOES Δ*V
– ROASTED HERB TOMATOES AND ZUCCHINI Δ*V
– POSH MASHED POTATOES Δ*
– SAUTEED ASPARAGUS W/ BEARNAISE SAUCE Δ*V 9
Chef de Cuisine Jourdan Azevedo, Sous Chef Damien Miseo.
* Denotes Gluten free
Δ Denotes Vegetarian
V Denotes Vegan