Uptown/Galleria

Lunch Menu

SMALL PLATES

Soup of the Day 

                                                                                                     

Black Bean Soup garnished with Pico de Gallo                                                        

Tuscan Soup savory broth with shredded Chicken and mixed Vegetables, served with Pico de Gallo and Avocado

Crispy Shrimp and Calamari served with house-made Smoked Chipotle Remoulade and Marinara

 

Jumbo Lump Crab Cake with Baby Arugula Salad, crispy julienned Potatoes and

house-made Smoked Chipotle Remoulade 

 

Post Oak Grill Salad Mixed Baby Greens tossed in house-made Herb Vinaigrette, garnished with roasted Pine Nuts and almond-crusted Goat Cheese 

 

Famous Tomato Salad sliced Roma Tomatoes, Hearts of Palm and Sweet Red Onions tossed in a house-made Dijon Mustard Vinaigrette

 

Grilled Oysters stuffed with Shrimp, Mozzarella Cheese and a Maître D’ Sauce      

GREAT SALADS

California Chicken Mixed Greens and sliced Tomatoes, Apples and Cucumbers tossed in a house-made Blue Cheese Dressing with crumbled Bacon and Gorgonzola

Polo's Chopped Caesar* grilled Chicken served with Romaine in a house-made Classic Caesar Dressing with diced Cucumbers, Tomatoes, Hearts of Palm and roasted Corn

Southwest Chicken Mixed Greens, roasted Corn, Black Beans, Avocado, Queso Fresco, Tomatoes and Cucumber in a house-made Cilantro Vinaigrette

Shrimp, Crab & Avocado local Shrimp and Crab tossed in a house-made creamy Lemon Dressing with Avocado and Tomato

Nantucket Spinach grilled Chicken served with Baby Spinach, Caramelized Pecans, Blueberries and Blue Cheese in a house-made Blueberry Vinaigrette

Coastal Crab Cakes Two golden local lump Crab Cakes served with seasonal Mixed Greens in a house-made Dijon Vinaigrette

 

Ahi Tuna* Sashimi-grade Tuna seared, sliced and served over Asian Vegetables tossed in a house-made Ginger Soy Vinaigrette

Steak* sliced Flank Steak, Baby Lettuce, crumbled Blue Cheese, mixed Berries and spiced Pecans served with a house-made Tequila Vinaigrette

 

Ethel's Salmon grilled Salmon over Orzo Pasta, served with sliced Tomatoes, Eggs and Mixed Greens in a house-made Dijon Vinaigrette

Santa Fe crispy Chicken Strips served with Mixed Greens, crumbled Bacon, diced Tomatoes and shredded Monterey Jack Cheese with house-made Honey Mustard Dressing

Warm Grilled Chicken Marinated Chicken, Mixed Greens, sliced Apples, crumbled Blue Cheese, sliced Eggs and Tomatoes, served with house-made Herb Vinaigrette

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs

may increase your risk of foodborne illness.

SANDWICHES

Includes your choice of Potato Chips, French Fries, Salad or Fruit

 

Post Oak De Luxe Burger* with Bacon, Butter Lettuce, sliced Tomato, Cheese and Sweet Red Onion

Albacore Tuna Salad on an Artisanal Croissant with Lettuce and Tomatoes

Steak* sliced and served on Artisanal Bread with sliced Onion, Avocado, Tomato and Queso Fresco with Horseradish Sauce

 

The Sampler cup of Soup and half of a Tuna or Chicken Salad Sandwich

Turkey Havarti with Tomato, Lettuce and Cranberry Mayonnaise on an Artisanal Croissant

Grilled Chicken Breast with Avocado, Hickory-Smoked Bacon, Lettuce and Tomato

Post Oak Club Marinated Chicken, Tomatoes, Bacon, Cheddar and Swiss Cheeses, and Ham on toasted Artisanal Bread

 

Chicken Salad with house-made Ranch Dressing and roasted Pecans 

Crab Cake Po' boy with Lettuce, Tomatoes, Avocado and Chipotle Remoulade      

ENTREES

 

Veal Scaloppini with mixed Vegetables, Jalapeño Fettuccini, Capers and Shitake Mushrooms

 

Grilled Mahi-Mahi basted with extra virgin olive oil, served with a Tomato and Asparagus Risotto, with Truffle Essence

 

Slow Braised Double Bone Pork Chop with Herb-Mashed Potatoes and Cinnamon Apples with Raisins and Organic Honey

Seared Spicy Ahi Tuna* served with Basmati Rice, sautéed Spinach and Ginger Soy Sauce

Wild Salmon with a Sundried Tomato and Artichoke Sauce, served over sautéed Spinach

Grilled Lemon Pepper Chicken Breast with sautéed Spinach and

house-made Linguini

Crispy Shrimp Platter served with fried Potatoes and Chipotle Remoulade

Rainbow Trout and roasted Garlic-Caper Sauce, served with Mushroom Risotto and Asparagus

Spicy Fish Tacos topped with Cabbage and a house-made Habanero Relish

 

Sautéed Flounder with a Tomato-Caper Chardonnay Sauce, served with Basmati Rice and seasonal Vegetables

 

Seafood Enchiladas in a roasted Tomatillo Sauce with Queso Fresco and a roasted Corn and Avocado Relish, served with Basmati Rice and sautéed Spinach

#PostOakGrill 

Tel: 713-993-9966   |  Fax: 713-993-0901

© 2018 by Post Oak Grill.  All Rights Reserved.