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 . . .
