DINNER MENU

STARTERS & SMALL PLATES

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

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

RUSTIC POSH MEATBALLS – 12
Three house made veal, pork and beef meatballs served with traditional marinara sauce

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

GARLIC HERB MUSSELS * – 12
Tender mussels steamed in a garlic beer broth. Served with crispy baguette

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

MAHI-MAHI TACOS – 10
Two-beer battered filets, 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

DEEP FRIED BRUSSEL SPROUTS* – 9
Maple sherry glazed sprouts with crispy bacon

CORKSCREW CALAMARI Δ – 12
Lightly breaded calamari served with a creamy garlic aioli and sweet tomato chutney

FLATBREAD – 9
Chef’s daily flatbread; a unique combination of seasonal ingredients

POSH SIGNATURE SOUPS – 5
Roasted Red Pepper
Smoked Gouda Bisque
Soup du jour    5
French onion    7

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* – 11
Local red beets, shaved Brussel sprouts, apples, gorgonzola cheese, and candied pecans, over spring mixed greens with an apple cider vinaigrette

COBB SALAD * – 10
Chicken, blue cheese, bacon, apples, tomato, hard-boiled egg, iceberg lettuce with a buttermilk ranch dressing

HONEY NUT SQUASH SALAD* – 11
Roasted honey nut squash, walnuts, apples, blue cheese over a spinach & arugala blend with a walnut dressing

QUINOA SALAD* – 11
Apricots, raisins, red onion, and red peppers with a maple Harissa dressing

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

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

ROAST PORK SANDWHICH – 12
“Philly Style” roast pork, aged provolone &broccoli rabe on Bahn-mi 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

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

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

MAIN COURSES

FILET MIGNON * – 29
6 oz. filet mignon with a cherry demi-glace, POSH mashed potatoes and seasonal vegetables

POSH STEAK FRITES* – 32
10 oz. NY strip topped with Worchestershire butter, sautéed mushrooms & onions, POSH Fries

PUMPKIN TORTELLINI Δ – 22
Hearty tortellini with broccoli rabe & a creamy walnut sauce

ROAST CAULIFLOWER STEAK Δ *V – 19
Served with a buckwheat soba noodle stir fry of mushrooms, peppers, green onion & carrots

ROASTED PORK LOIN * – 19
Tender pork loin with a rum, apple raisin chutney  with POSH mashed Sweet potatoes and seasonal vegetable

CHICKEN MARSALA * – 19
Pan Seared breast filets in a rich Marsala wine sauce with mushrooms and thyme served with POSH mashed potatoes and seasonal vegetables

CRAB CAKES – 28
House made jumbo lumb crab cakes with POSH mashed potato and seasonal vegetable

TUNA NICOISE * – 28
Seared Ahi tuna with haricot vert, sweet and spicy tomato chutney, olive tapenade with roasted fingerling potatoes

PAN SEARED SEA SCALLOPS Δ* – 28
Day boat scallops sautéed in miso wine & butter  served with asiago asparagus risotto

SALMON * – 28
6 oz. salmon filet with a cranberry ginger mustard sauce served with mashed sweet potato and seasonal vegetable

SIDES AND ADDITIONS

SIDES & ADDITIONS – 6

– SWEET POTATO FRIES Δ*V

– POSH MASHED POTATOES Δ*

– ASIAGO AND ASPARAGUS RISOTTO      

– ROASTED FINGERLING POTATOES

– POSH TRUFFLE FRIES Δ– 

 

Chef de Cuisine Jourdan Azevedo, Sous Chef Damien Miseo.

* Denotes Gluten free

Δ Denotes Vegetarian

V Denotes Vegan

At POSH our chefs take pride in preparing our food. We are concerned for your well being. If you have allergies please alert us as not all ingredients are listed

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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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