LUNCH MENU

STARTERS AND SMALL PLATES

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 – 13
Cavatelli and lobster morsels in a smoked Gouda cream sauce topped with an herb-panko crust

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*
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

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 – 9
Quinoa, dried cranberry, asparagus, corn, radish over mixed greens with a white balsamic vinaigrette

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

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

GRILLED CHEESE SANDWICH – 10        
Aged Cheddar and mozzarella cheese on buttered texas toast served with POSH hand cut fries or POSH salad
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

MAIN COURSES

GLAZED SALMON * – 28
6 oz. salmon filet with a garlic, honey & ginger glaze served over a spring pea and Asiago risotto with roasted herb tomatoes and zucchini

FILET OF BEEF MEDALLIONS * – 29    
Two-4 oz beef medallions with served with roasted herb tomatoes and zucchini and POSH garlic-truffle french fries

GRILLED CHICKEN BREAST – 15  
On a spring pea risotto with roasted herb tomatoes and zucchini

SIDES AND ADDITIONS

– POSH HAND CUT FRIES *Δ

– POSH TRUFFLE FRIES *Δ

– SWEET POTATO FRIES *Δ

– SPRING PEA AND ASIAGO RISOTTO 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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