LUNCH MENU

STARTERS AND SMALL PLATES

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

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

RIB BITE Δ*V – 12
A Delicious fall off the bone morsel of tender pork rib with a sweet chili Gochujang 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

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

SIGNATURE SALADS

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 BBQ blue cheese

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 dressing

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

Δ – Vegetarian * – Gluten free V – Vegan

Chef de Cuisine Jourdan Azevedo
Sous Chef Damien Miseo

SIGNATURE SANDWICHES

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

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

SHORT RIB GRILLED CHEESE SANDWICH – 14
Beef short rib with apples, aged Cheddar and mozzarella cheese on buttered Texas toast served with POSH hand cut fries or POSH salad
Classic Grilled Cheese 10
Add bacon or tomato 2

CRAB CAKE SANDWICH – 18
Jumbo lump crab cake, with an Imperial sauce, tomato and lettuce on a toasted brioche roll served with POSH hand cut fries or POSH salad
Add bacon 2

QUINOA AND CHICKEN WRAP – 12
Quinoa, golden beets, broccoli, cauliflower, Brussel sprouts, carrots, kale and radicchio served with a beet balsamic, in a spinach wrap served with POSH hand cut fries or POSH salad

CHICKEN CLASSIC CAESAR WRAP – 12Δ
Romaine lettuce shaved parmesan Caesar dressing with grilled chicken in a spinach wrap served with POSH hand cut fries or POSH salad

ITALIAN WRAP – 14Δ
Prosciutto, mozzarella, roasted peppers and capicola in a spinach wrap served with POSH hand cut fries or POSH salad

MAIN COURSES

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

FILET OF BEEF MEDALLIONS ∗ – 29
Two-4 oz beef medallions with served with fall root vegetables and POSH garlic-truffle French fries

GRILLED CHICKEN BREAST – 15
Brown butter sage risotto and fall root vegetables

SIDES AND ADDITIONS

– POSH HAND CUT FRIES*Δ

– POSH TRUFFLE FRIES *Δ $8

– SWEET POTATO FRIES *Δ

– BROWN BUTTER SAGE RISOTTO V

– CARROTS, PARSNIPS AND TURNIPS Δ*V

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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