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

MEDITERRANEAN PLATTER Δ* 12
Hummus, baba ganoush, fresh tomato cucumber, tzatziki, with toasted lavash

SPICY CAULIFLOWER BITES Δ 9
Deep fried cauliflower, Aleppo pepper seasoning with a buttermilk ranch 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 smoked gouda cream sauce with lobster morsels
topped with an herb-panko crust

PORK BELLY BITES 13
Crispy pork belly tossed in a sesame garlic sauce served with house made kimchi

CORKSCREW CALIMARI Δ 11
Lightly breaded calamari served with a tequila lime drizzle and a creamy garlic aioli

CROQUETTES 9
Potato, serrano ham and manchego cheese
served with a pickled poblano relish and saffron aioli

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

POSH SIGNATURE SOUPS
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 with a BBQ blue cheese dressing

STRAWBERRY SALAD Δ* 11
An organic blend of arugula and spinach with fresh strawberries, cucumbers,
toasted almonds, feta cheese and a balsamic vinaigrette

TURKEY COBB SALAD * 12
Turkey, blue cheese, bacon, ham, tomato, hard-boiled egg,
iceberg lettuce with an avocado ranch dressing

HEIRLOOM TOMATO & AVOCADO * 11
Capicola, chicken, mozzarella cheese, tomatoes, red onion, croutons,
romaine lettuce tossed with red wine house 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 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

TURKEY & AVOCADO BLT 13
Sliced turkey, avocado, bibb lettuce, ripe tomato, bacon
on a brioche roll with POSH hand cut fries or POSH salad

MAIN COURSES

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

BEEF SHORT RIB * 29 
Fork tender short rib on the bone with a bourbon
BBQ glaze, roasted fingerling potatoes and POSH purple cole slaw

BURATTA RAVIOLI  Δ 22
Fresh cheese ravioli prepared with a fresh vegetable ragu

QUINOA & MUSHROOM BALL Δ *V 19
Tri color Quinoa mixed with portabello mushrooms served with
cauliflower puree, sautéed arugula and spinach and an olive tomato sauce

LEMON BASIL SHRIMP * 26
Sauteed shrimp finished with lemon basil vinaigrette served with
POSH mashed potatoes and seasonal vegetables

LOBSTER THERMIDOR 28
Split 8oz tail sautéed and finished with sauce thermidor,
served with spring pea risotto and seasonal vegetables

I’LL HAVE THE CHICKEN! * 19
Chicken breast sautéed with sherry mushrooms served with
spring pea and lemon risotto and seasonal vegetables

SEARED AHI TUNA * 28
Pan seared ahi tuna with a “PABSSO” crust, sweet chili drizzle,
roasted fingerling potatoes, and seasonal vegetable

PAN SEARED SEA SCALLOPS *Δ 28
Day boat scallops served over lo-mein noodles in a
miso mushroom broth and served with grated carrot,
radish and green onion.

CEDAR PLANK SALMON * 28
6 oz. salmon filet with a Blue Moon pickled mustard
seed served with mashed potato and seasonal vegetable

SIDES AND ADDITIONS
SIDES & ADDITIONS – $6
– SWEET POTATO FRIES Δ*V
– POSH MASHED POTATOES Δ*
– SWEET PEA AND LEMON RISOTTO
– ROASTED FINGERLING POTATOES
– POSH TRUFFLE FRIES Δ* $8

– Vegetarian       * – Gluten free       V – Vegan

Chef de Cuisine Jourdan Azevedo

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

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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