DINNER MENU

STARTERS & SMALL PLATES

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

CHARCUTERIE BOARD 15
Hummus, assorted olives, fresh mozzarella, goat
cheese, Amish blue cheese, cured meat, peppadews,
grain mustard, fig jam and & cornichon with
warm naan bread

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

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

BUFFALO HOG “WING” * 13
Pork “wing” tossed with house made buffalo wing sauce
topped with blue cheese crumbles and dipping sauce

FLATBREADS Δ 9
Prosciutto, fontina cheese, baby arugula, fig jam
topped with a balsamic drizzle

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

POSH SIGNATURE SOUPS
Soup du jour 5 Squash with apple 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

HARVEST SALAD Δ* 10
Vegetable blend of kale, broccoli, Brussels sprouts, radicchio and carrots over mixed greens topped with local red beets, pomegranate seeds, roasted garlic & white balsamic vinaigrette

COBB SALAD * 12
Chicken, blue cheese, bacon, ham, tomato, hard-boiled
egg, iceberg lettuce with a buttermilk ranch dressing

CHOPPED SALAD* 10
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

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

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

OSSO BUCCO* 29
Bone in Pork osso bucco in an Espagnole sauce with
mashed sweet potatoes and seasonal root vegetables

BUTTERNUT SQUASH RAVIOLI Δ 22
In a sage cream sauce topped with sauteed baby
Kale shallots and pumpkin seeds

CHICKEN PARMESEAN GNOCCHI 24
Slow roasted, pulled chicken with mozzarella cheese served over fried potato gnocchi tossed with vodka sauce

POSH MEAT LOAF 26
Beef, pork and veal blend wrapped in prosciutto with
a chili sauce served with POSH mashed potatoes
and seasonal root vegetables

CRAB CAKES 28
Two jumbo lump crab cakes, with a roasted red
pepper remoulade, POSH mashed potatoes, with
seasonal root vegetables

CHICKEN SALTIMBOCCA 19
Chicken breast topped with prosciutto, roasted red
peppers, fresh mozzarella, mushroom leek and truffle
risotto and seasonal root vegetables

SEARED AHI TUNA 28
Pan seared ahi tuna with Japanese noodles,
stir fried vegetables, spicy Thai peanut sauce

PAN SEARED SEA SCALLOPS Δ* 28
Day boat scallops served over mushroom leek
and truffle risotto and seasonal root vegetables

GLAZED SALMON * 28
6 oz. salmon filet with maple bourbon glaze served
over mashed sweet potatoes and sautéed baby kale

SIDES AND ADDITIONS

SIDES & ADDITIONS – 6
– POSH HAND CUT FRIES Δ*V
– SWEET POTATO FRIES Δ*V
– MASHED SWEET POTATOES Δ
– POSH MASHED POTATOES Δ*
– MUSHROOM, LEEK AND TRUFFLE RISOTTO
– 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

 

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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