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STARTERS AND PLATES TO SHARE

HOUSE "POSH" CHIPS -  8
Smoked sea salt and a bacon-three cheese fondue

CHARCUTERIE BOARD - 15                                                                                                        

Today’s selection of cured meats, imported cheeses, hummus, eggplant selection of cured meats, imported cheeses, hummus, eggplant puree, and warm sliced bread

FRIED GREEN TOMATO NAPOLEON -  10
Fried green tonatoes, layered with roasted eggplant, fresh mozzarella and aged balsamic

CALAMARI FRIES - 9

Tender strips of calamari in a crispy panko crust, served with a sweet chili mayonnaise

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
Shredded BBQ chicken, 3 cheese sauce, roasted corn, tomato, and charred red onions
Chef's Daily Flatbread; a unique combination of seasonal ingredients 

POSH SIGNATURE SOUPS- 5
Chicken tortilla
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 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

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

FAROE ISLAND 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

∞POSH 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- 8 
Local beets, Arugula, marinated potatoes, pickled fennel, pickled egg, feta, olive oil and aged balsamic 

Δ MEDITERRANEAN SALAD - 8 
Mixed greens, roasted peppers, chickpeas, fresh mozzarella, red onions, and tomatoes, dressed with Extra virgin olive oil, red wine vinegar, and sea salt Add grilled chicken….4, Add 3 grilled shrimp…5

SPICY CRAB SALAD - 14

Shredded crab, marinated cabbage, pickled cucumber, and carrot, tossed in creamy sriracha, and topped with crispy tempura flakes

Δ POSH SIGNATURE SALAD- 6

404 CLASSIC CAESAR- 6

Entree chicken Caesar- 12

 

MAIN COURSES 

 

CHICKEN CONFIT- 18

Slow cooked free range chicken with creamy farro, sundried tomatoes roasted peppers and asparagus tips

NEW YORK STRIP STEAK- 29

Char-grilled 10 oz center cut, certified angus beef, coffee-bacon jam, and a warm fingerling potato salad 

∞SEARED DUCK BREAST- 24

Pan roasted with crispy skin, roasted tomato-corn risotto, and an herbed pesto 

GRILLED PORK CHOP- 23

Spice Crusted prime pork, house mashed potatoes, an a bourbon-maple glaze 

BEEF TENDERLOIN MEDALLIONS- 29
Two-4 ounce petite filet mignons, house mashed potatoes, wild mushroom sauce, and sweet roasted shallots 

Add a third medallion for 6

MARYLAND STYLE CRAB CAKES- 26

Stir fried quinoa, snap peas, red onions, grape tomatoes and sweet peppers, with a cilantro-lime vinaigrette

FAROE ISLAND SALMON- 22

Pan roasted with a butternut squash and apple risotto, brussel sprouts sauteed in a mustard vinaigrette, and a beet-star anise gastrique 

PAN SEARED SEA SCALLOPS- 24

Day boat scallops, with roasted tomato-corn risotto, spring pea puree, and pickled red onions

Δ PAPPARDELLE PASTA - 15

Ribbon pasta with spring peas, tomatoes, grilled peppers, eggplant puree, asparagus, and shaved parmesan

 

 Δ SIDES AND ADDITIONS 5

Roasted tomato-corn risotto, Asparagus-olive oil and barlid, House Mased Potatoes, POSH Hand Cut Fries, Truffle Garlic Fries, Sauteed Broccolini

Item preperations and avability change seasonally

 

Executive Chef Jim McNally, Chef de Cuisine Jourdan Azevedo and 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 Executive Chef Jim McNally.


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 ...

Hours

  • 570-955-5890
  • Brunch:
    Sunday, 11:00am to 2:00pm
  • Lunch:
    Tuesday - Saturday, 11:30am to 2:00pm
  • Dinner:
    Wednesday and Thursday 5:00pm to 9:00pm
  • Friday and Saturday  5:00pm to 10:00pm
  • Monday Closed