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STARTERS AND PLATES TO SHARE

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

SMOKED CHICKEN EGGROLL -  10

Smoked chicken, stir fry vegetables, pickled ginger, wasabi, thai peanut sauce

DUCK MEAT BALLS-  

Three cheese fried polenta, apple roasted puree, topped with fresh arugala

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
Apple butter,  BBQ pulled pork, carmelizes onions, and aged cheddar cheese
Chef's Daily Flatbread; a unique combination of seasonal ingredients 

POSH SIGNATURE SOUPS- 5
Creamy cauliflower

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

∞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 red and yellow beets, marinated potatoes, goat cheese, with a raspberry vinaigrette 

Δ ROASTED CAULIFLOWER SALAD - 8 
Farro, baby spinach, roasted red peppers, tomato, asiago cheese, with a rustic Italian vinaigrette 

FIG AND PROSCIUTTO SALAD - 9

Arugala, honey crisp apple, bleu cheese crumbles, extra virgin olive oil, with a balsamic reduction

QUINOA CHOPHOUSE SALAD - 9 

Mixed greens, roasted butternut squash, apple, carrots, radishes, with a Maple cider vinaigrette

 

SALAD ADDITIONS

Chicken  4      Shrimp 5     Salmon 5

Δ POSH SIGNATURE SALAD- 6

404 CLASSIC CAESAR- 6

Entree chicken Caesar- 12

 

MAIN COURSES 

 

NEW YORK STRIP STEAK- 29

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

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

BRAISED SHORT RIBS- 29

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

OSSO BUCCO  RAGU - 28

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

GRILLED PORK CHOP- 23

Spice Crusted prime pork, house mashed parsnips, roasted carrots, apple chutney

∞SEARED DUCK BREAST- 24

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

HONEY BRINED CHICKEN BREAST-18 

Creamy farro, sun dried tomatoes, roasted peppers, baby spinach, broccolini, bourbon maple glaze

SESAME CRUSTED AHI TUNA - 26

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

OVEN BAKED COD- 24

Oven baked filet, topped with brunoise vegetables, lemon coriander basmati rice, broccolini,tomato compote

PAN SEARED SEA SCALLOPS- 24

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

 HONEY GLAZED SALMON27

 Butternut squash marscapone risotto, roasted brussel sprouts tossed in an apple cider vinaigrette

 

 Δ SIDES AND ADDITIONS 6

Potato Su Gratin, House Mashed Potatoes, POSH Hand Cut Fries, Truffle Fries, Butternut Squash Risotto, Broccolini-Red pepper pesto and Feta, Roasted Carrots, Brussel Sprouts-Bacon, apple cider vinaigrette

Item preperations and avability change seasonally

 

Chef de Cuisine Jourdan Azevedo, Sous Chef Damien Miseo and Pastry Chef Danna Cuff

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:
    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