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STARTERS AND PLATES TO SHARE

CHARCUTERIE BOARD - 15                                                                                                        

Hummus, assorted olives, artichoke and asiago cheese dip, soppressata and prosciutto served with warm nann bread

SHRIMP COCKTAIL -  15

Jumbo shrimp topped with a mango salsa served with POSH cocktail sauce 

BACON SLAB -  10

Thick cut bacon, baby arugala, pickled vegetables, sweet chili glaze

ΔEGGPLANT STICKS - 9

Fried eggplant served with a bacon aioli dipping sauce

MAHI-MAHI TACOS -  10

Beer battered fillets, pickled cabbage, pico de gallo, and a cilantro-lime aioli     Add a third taco for..3

LOBSTER MAC & CHEESE- 12

Cavatelli, lobster morsels in a smoked gouda cream sauce topped with a herbed-panko crust

GRILLED FLATBREADS- 9

Artichoke and asiago cheese spread with grilled chicken, Roasted peppers, topped with baby arugula

Chef's Daily Flatbread; a unique combination of seasonal ingredients 

POSH SIGNATURE SOUPS- 5
ΔSpring Vegetable

French Onion

Chef's daily soup

SANDWICHES & SALADS

POSH 5 NAPKIN BURGER- 12
Angus ground chuck and shortrib blend, sharp cheddar, onion, lettuce, tomato, pickle and POSH burger sauce on a toasted challah roll served with POSH hand cut fries or POSH Salad add bacon 2    

GRILLED CHICKEN SANDWICH- 9
Herb grilled chicken, melted rosemary asiago cheese, arugula, tomato, and basil aioli on a ciabatta roll served with hand cut POSH hand cut fries or POSH salad

ROAST BEEF DIP- 12
Slow cooked roast beef in a garlic-herb jus, melted baby Swiss cheese,and a horseradish sauce on a toasted French roll, served with hand cut POSH hand cut fries or POSH salad

GRILLED SALMON BLT- 12
Grilled Salmon fillet served with applewood smoked bacon, vine-ripe tomato, lettuce, and pimento cheese on a toasted brioche roll served with hand cut POSH hand cut fries or POSH salad

ΔPOSH WEDGE - 8
Crisp iceberg lettuce topped with buttermilk ranch dressing, applewood
smoked bacon crumbles, grape tomatoes, & sweet red onions add Grilled Chicken 4

Δ ROASTED BEET SALAD- 10
Local red and yellow beets, marinated potatoes, goat cheese, with a raspberry vinaigrette 

COBB SALAD SALAD - 12 

Turkey, ham, Bleu cheese, plum tomatoes, hardboiled egg, bacon, crisp iceberg lettuce with ranch dressing

 ΔCAPRASE SALAD - 9

Mixed greens, vine ripened tomatoes, fresh mozzarella cheese, basil with a white balsamic dressing

ΔRED QUINOA SALAD - 9 

Mixed greens, red onion, avocado, carrots, celery, with a sweet chili sauce and cilantro lime vinaigrette

 

SALAD ADDITIONS

Chicken  4      Shrimp 6     Salmon 6

Δ POSH SIGNATURE SALAD- 6

404 CLASSIC CAESAR- 6

Entree chicken Caesar- 12

 

MAIN COURSES 

 

NEW YORK STRIP STEAK- 34

Char-grilled 12 oz. center cut, certified angus beef, with maitre d’ butter, POSH hand cut fries and asparagus

 BEEF TENDERLOIN MEDALLIONS- 29

Two-4 ounce petite filet mignons, house mashed potatoes, caramelized onions, roasted carrots, wild mushroom demi-glace 

Add a third medallion for 6

BRAISED SHORT RIBS- 29

Braised boneless short ribs with house mashed parsnips, roasted carrots, red wine demi glaze

RIB-EYE STEAK* - 39

Char-grilled 16 oz. center cut, certified Angus beef, with Maitre d’ butter, roasted garlic mashed potatoes

and asparagus

OSSO BUCCO RAGU- 28

Deconstructed pork shank with fresh cavatelli pasta, house made ricotta, natural jus

GRILLED PORK CHOP- 24

Spice encrusted prime pork chop, roasted garlic mashed potatoes, stir fry vegetables, apple chutney

∞SEARED DUCK BREAST- 26

Pan roasted with crispy skin, butternut squash marscapone risotto, roasted brussel sprouts, cranberry relish  

CHICKEN SALTIMBOCCA-19

Chicken topped with prosciutto, roasted peppers, fresh mozzarella over a roasted tomato and lemon risotto

finished with a basil pesto

SESAME CRUSTED AHI TUNA - 26

Pan seared ahi tuna with Japanese noodles, stir fry vegetable ,spicy Thai peanut sauce

PAN SEARED SEA SCALLOPS- 24

Day boat scallops with a mushroom leek risotto, marinated artichokes, roasted red pepper pesto, Finished with truffle oil

 SWEET CHILI GLAZED SALMON27

6 oz salmon filet with ginger and star anise basmati rice served with a mango salsa garnish

 

 Δ SIDES AND ADDITIONS 6

 POSH Hand Cut Fries, Truffle Fries, Roasted Tomato and Lemon Risotto, Asparagus, Roasted Carrots, roasted Garlic Mashed Potatoes

Item preperations and avability change seasonally

 

Chef de Cuisine Jourdan Azevedo, Sous Chef Damien Miseo 

We proudly support our local farms:

 Antill farm, Moe’s naturally raised country chicken, Manning’s Farm Dairy, and other Local farms

 Denotes gluten free

Δ Denotes Vegetarian

 

 

 

 


mod-restaurant

Enjoy classic and affordable American cuisine in an elegant fine dining and historical setting. The City Hall Bar offers the favorite cocktails of the citie's past mayors while overlooking the impressive municiple buildling of the City of Scranton. We offer daily lunch and fine dining dinner specials and farm to table selections by our Chef de Cuisine Jourdan Azevedo, Sous Chef Damien Miseo and Pastry Chef Dana Cuff


Restaurant Menu ...


Brunch Menu ...


- Wine Wednesday, All bottles of wine are 1/2 off

- Join us for $18 Sunday Brunch served from 11 am to 2 pm

mod-oakbar

An homage to Scranton's garment manufacturing past as well as to the fashion careers of owner's Joshua Mast and Paul Blackledge the Fashion Lounge offers a visual array of historical and contemporary fashion ephemera. Specialty cocktails and wine flights are served in the Oak Bar and Lounge.


Bar/Lounge Menu ...

 

Thursday $5 appetizer menu and Signature Drink Special

 

mod-eventspace

The elegant second floor event space can accomodate up to 300 guests for a sit down event. Menus are customized to your needs by our onsite event planner. Custom linens and floral can be arranged through Posh Life Floral & Events.


 


Event Menu ...

 


Shower Menus ...

 


Wedding Menus ...

GIFT-CARD

Hours

  • 570-955-5890
  • Brunch:
    Sunday, 11:00am to 2:00pm
  • Lunch:
    Wednesday - Saturday, 11:30am to 2:30pm
  • Serving a limited menu between 2:30 and 5:00 pm
  • Dinner:
    Wednesday and Thursday 5:00pm to 9:00pm
  • Friday and Saturday  5:00pm to 10:00pm
  • Monday and Tuesday open for private events of 20 or more reversations required