General Reservation Information

Menus

To maximize the dining experience for your special event, recommended menu variations are included for consideration. While our Chefs are masters at creating sumptuous dishes, we are well-able to customize the menu to your individual taste (vegetarian, gluten-free, vegan, etc.). Prices do not include the cost of beverages (fountain and alcoholic), 8.25% tax and 20% service charge.

  • A fourteen (14) person maximum is established on “A La Carte” functions.

  • For parties of fifteen (15) or more, a pre-selected menu is suggested for us to provide the best quality food and service.

 

Wines

We pride ourselves on a worldwide wine list. Our General Manager and Sommelier will assist with your wine selection by giving suggestions to best complement your customized menu. Special orders available for wines with advance notice.

 

Guarantees

A headcount confirmation must be given three (3) days prior to your event to determine the number of staff and service providers necessary to ensure appropriate attention is dedicated to each of your guests. Should the number of guests in attendance differ from the number confirmed, you will be charged for either the minimum guarantee, or the actual number of attendees - whichever is greater.

 

Parking

Complimentary covered parking is available in the attached garage for our Uptown location and Valet Parking is optional for your convenience.

 

Deposit

To confirm your reservation, an executed contract and deposit is required based on minimum food and beverage purchase for each room. Deposits are non-refundable and will be applied to the final bill. 

  • $200 Non-Refundable deposit will hold a reservation for the small banquet facilities at either location.

  • $500 Non-Refundable deposit is required for larger rooms.

  • $750 Non-Refundable deposit is required for peak season (such as Christmas and holidays).

  • Fifty percent (50%) deposit of the estimated total for off-premises catering function will be required. 

 

Cakes

Our Pastry Chef will accommodate your special request and price will be based accordingly. On special occasions, outside cakes may be brought in and are subject to a $4.75 plated charge per person.

 

Special Amenities

We can provide or arrange for audiovisual equipment, floral arrangements, music and entertainment, decorations and rentals, or other party equipment at an additional charge. 

 

 

Payment             

Full and final payment is due at the end of the event.

NO RENTAL FEE FOR ROOMS

Private Dining | Special Events | Banquets | Catering

Enjoy “Top of the Line” New American cuisine and service at a superior destination for fine dining with subtle flavors and delicious menus. Brilliant mastery of dishes offers a dining experience infused with international flare and uptown elegance that satisfies the most demanding of palates … and always leaves you wanting more!

 

 

Welcome to Post Oak Grill and thank you for considering and entrusting us with your special events. We appreciate your patronage and look forward to an opportunity to provide exquisite catering services to ensure the most festive, successful and memorable dining experience for you and your guests. Our Event Coordinator and Management Team are eager to offer the best value without compromising taste or elegance. Our dedicated staff is adept at assessing and accommodating your needs for special occasions including:

 

Birthdays

Bridal Showers   

Rehearsal Dinners

Wedding Receptions  

Anniversaries

Baby Showers

Graduation Parties

Company Parties

Cocktail Parties

Holiday Parties 

 

We also offer customization of the menu, facility set up, music and flower arrangements at your choice of either our Uptown or Downtown location.

Private Dining | Special Events | Banquets

Uptown Banquet Facilities

WINE ROOM

 

Charming private dining room is decorated in a Tuscan wine country theme.

Accommodation Capacity: 15 to 50 guests for a seated luncheon or dinner party.

Minimum food and beverage of $700.00 for lunch and $1,500.00 for dinner.

 

 

BOARDROOM

 

Uptown dining room tastefully decorated with a beautiful tapestry, mirror and solid oak table.

Accommodation Capacity: 12 guests for an intimate dinner or luncheon party.

Minimum food and beverage of $200 for lunch and $400 for dinner.

 

Combined with the Wine Room, these two beautiful rooms will accommodate up to 60 guests.

Minimum food and beverage of $750 for lunch and $1,700 for dinner.

 

 

PATIO

 

Glass-enclosed garden-style room with warm cherry wood and crystal chandeliers.

Accommodation Capacity: 25 to 30 guests for a dinner or luncheon party.

Minimum food and beverage of $500.00 for lunch and $1,000 for dinner.

 

 

BAR

 

Private club area accommodates 110 guests for seated luncheon or dinner party,

or 200 guests for a cocktail-style reception.

Minimum food and beverage of $1,500 for lunch; for dinner, please consult your event coordinator.

 

 

VIP ROOM

 

An exclusive suite where servings of fine cognacs and brandies complement the ambiance.

Accommodation Capacity: up to 20 guests for a seated dinner.

Minimum food and beverage, please consult your event coordinator.

 

HORS D'OEUVRES

Welcome guests to your event with bite-sized appetizers. Minimum of 20 pieces per selection; priced per piece.

Tuna Tostada topped with Papaya Mango Relish and Guacamole

Crispy Chicken Dumplings or Steamed Vegetable Dumplings with Ginger Wasabi Sauce

Smoked Salmon Roulade stuffed with Capers, Cream Cheese and Dill Spread

Goat Cheese Crostini Bruschetta with Kalamata Olive Relish

Shrimp or Beef Empanadas with Manchego Cheese and Smoked Jalapeno Avocado Dip

Jalapeño Chicken with Mango, Jalapeno, Cilantro and Manchego

Braised Short Rib Quesadillas with White Cheddar Cheese and Tomatillo Sauce

Chicken or Beef Quesadillas with Cheese Sour Cream, Pico de Gallo, Avocado

Asparagus Tips with Manchego Cheese and Wrapped in Prosciutto

Shrimp Cocktail with Spicy Cocktail Sauce

Romano-Crusted Chicken with Blue Sage Cream

Golden Mini Crab Cakes with Smoked Chipotle Remoulade Sauce

Coconut Shrimp with Mango Chutney Sauce

Fried Mini Ravioli with Spicy Roasted Tomato Sauce

Wild Mushroom Canapés with Basil Pesto Sauce

Hoisin-Glazed Baby Lamb Lollipops 

Grilled Sea Scallop Skewer with Grilled Onions and Green Peppers

Goat Cheese Tamales topped with Jumbo Lump Crabmeat

Guacamole Tostada topped with fresh Texas Crawfish

Honey-Glazed Grilled Quail Breast with Texas Chili Sauce

Smoked Trout on Pumpernickel Brioche

 

 

SPECIALTY TRAYS

Minimum of 20 guests; Priced per person for In-House Events.

For Catering, please contact your Event Coordinator.

 

Chilled Fresh Baby Vegetables with Roasted Garlic Parmesan Dip

Assorted Fresh Fruit Seasonal, Local and Imported with Dipping Sauce

Assorted Domestic and Imported Cheeses served with Crackers and Grapes

Baked Brie with Mango Chutney, Toasted Points, Seasonal Fruit

Shrimp Spring Rolls with Asian Sauce Vietnamese Style with Rice Noodles

Norwegian Smoked Salmon Filet with Cream Cheese, Capers, Egg Yolk & Red Onion

Beef Wellington Bite with Polo’s Signature Dijon Mustard Dip

Whole Roasted Sliced Beef Tenderloin with Silver Dollar Rolls and Horseradish Sauce on the side

Assorted Mini Dessert Tray Pecan, Key Lime Tarts and Other House Signature Mini Desserts

Assorted Dessert Tray Pecan, Key Lime Tarts and Other House Signature Desserts

Vegetable Spring Rolls with Ginger Soy Sauce

Red New Potatoes Stuffed with Crème Fraise Topped with Caviar

Jumbo Asparagus with Dijon Mustard Dipping Sauce

Whole Roasted Alaskan Salmon on Couscous with a Caper Dill Sauce

LUNCH MENU #1

 

 

1ST COURSE

 

Nantucket Blue Baby Spinach Salad

Blueberry Vinaigrette, Pecans and Blue Cheese

 

Soup of the Day

 

 

2ND COURSE

 

Penne Pasta with Herb-Crusted Chicken

Tomatoes, Roasted Corn, Avocado, Black Beans, Sour Cream,

Bacon, Pico de Gallo and Bianco Sauce

 

Skirts on Fire

Tender, Marinated Skirt Steak with a Port Wine Reduction Sauce

over Mashed Potatoes and Sautéed Vegetables

 

Sautéed Flounder Filet

with Chive Chardonnay Sauce, Tomato Risotto and Mixed Vegetables

 

 

3RD COURSE

 

Carrot Cake

with Vanilla Bean Sauce

 

Pistachio-Crusted Key Lime

with Vodka Mango Sauce

 

LUNCH MENU #2

 

 

1ST COURSE

 

Caesar Salad

Crisp Romaine Lettuce tossed with Shaved Parmesan Cheese

House-Made Croutons and Caesar Dressing

 

Soup of the Day

 

 

 

2ND COURSE

 

Grilled Rainbow Trout

with Crawfish Risotto, Seasonal Vegetables and Roasted Shallot Pecan Sauce

 

Romano Crusted Chicken

topped with Artichoke Hearts, Sundried Tomatoes and Capers

in a White Wine Sauce, served with Vegetables and Mashed Potatoes

 

Hoisin-Glazed Baby Lamb Chop

with Whipped New Potatoes and Roasted Rosemary Glaze

 

 

 

3RD COURSE

 

Mango Sorbet

with Fresh Berries

 

La Mocha Cake

with Raspberry Coulis Sauce

 

LUNCH MENU #3

 

 

1ST COURSE

 

Gulf Coast Jumbo Lump Crab Cake

with Roasted Tomato Sauce and Grilled Pineapple Ragout

 

Post Oak Salad

Mixed Baby Greens tossed with Signature Herb Vinaigrette Dressing,

Fresh Texas Goat Cheese, Pine Nuts and Diced Tomatoes

 

 

2ND COURSE

 

Grilled Alaskan Salmon

with a Chive Chardonnay Sauce, Crawfish Risotto, Provencal Tomato and Mixed Vegetables

 

Grilled Lemon Pepper Chicken Breast

with Sautéed Spinach and Fettuccine Pesto

 

Grilled Beef Medallions

with Fig Merlot Reduction Sauce over Dijon Mustard Potatoes, with Jumbo Asparagus

 

 

3RD COURSE

 

White Chocolate Bread Pudding

with Bourbon Sauce

 

Amaretto Cheesecake

with Raspberry Coulis Sauce

 

 “VIP” LUNCH MENU #4

 

 

1ST COURSE

 

Post Oak Grill Signature Berry Salad

Mixed Baby Greens tossed in Lime Mustard Vinaigrette with Blueberries, Strawberries,

Caramelized Pecans and Shaved Romano Cheese

 

Soup of the Day

 

 

2ND COURSE

 

Grilled Red Snapper

topped with Crabmeat and Pine Nuts, served with Tomato Risotto

and Seasonal Vegetables in a Chive Chardonnay Sauce

 

Grilled Chicken Breast

topped with Mushrooms, Sundried Tomatoes and a Grilled Shrimp

with Jalapeño Fettuccini in a Bianco Sauce

 

Mixed Grill Duo

Beef Tenderloin and Baby Lamb Chops

with Jumbo Asparagus and White Cheddar Potatoes in a Light Cabernet Sauce

 

 

3RD COURSE

 

Orange Vanilla Bean Crème Brûlée

with Glazed Orange Zest

 

German Chocolate Cake

with Raspberry and Chocolate Sauce

DINNER MENU #1

 

1ST COURSE

 

Mixed Greens Frisée Garden Salad

tossed with Lime Mustard Vinaigrette, Diced Tomatoes,

Crumbled Blue Cheese and Caramelized Pecans

 

Soup of the Day

 

 

2ND COURSE

 

Grilled Gulf Red Snapper

with Crabmeat Risotto, Sweet Potato Casserole, Seasonal Vegetables,

Cremini Mushrooms and Lobster Sauce

 

Center-Cut Black Angus Filet Mignon

with Garlic Cream Potatoes, Asparagus, Tomatoes and Fig Merlot Reduction Sauce

 

Grilled Chicken Breast

stuffed with Mozzarella Cheese and Parma Prosciutto,

with Mashed Potatoes and Tempura Asparagus, topped with Champignon Sauce

 

 

3RD COURSE

 

Triple Chocolate Mousse Cake

 

Pistachio Crusted Key Lime Pie

with Vodka Mango Sauce

 

DINNER MENU #2

1ST COURSE

 

Polo’s Famous Chopped Caesar Salad

Romaine Lettuce, Hearts of Palm, Tomatoes, Roasted Corn and Caesar Dressing

 

 Soup of the Day

 

 

2ND COURSE

 

Chipotle Honey-Glazed Salmon

Shitake Mushroom Risotto, Seasonal Vegetables, Jumbo Lump Crabmeat and Orange Citrus Sauce

 

Surf & Turf

Black Angus Beef Medallion with Jumbo Lump Crabmeat and a Jumbo Shrimp,

with Au Gratin Potatoes, Tempura Asparagus and Cabernet Sauvignon Sauce

 

Free-Range Chicken Breast

with Creamed Spinach, Potatoes Diana and Queso Fresco, topped with Tender Baby Shrimp

 

 

3RD COURSE

 

Chocolate Marquise

with Homemade Grand Marnier Raspberry Coulis

 

Passion Fruit Mousse

with Peach Coulis

 

DINNER MENU #3

1ST COURSE

 

Fresca Salad

Mixed Baby Greens, Caramelized Pecans, Jicama, Mango,

and Shaved Romano Cheese with Mustard Vinaigrette

 

Soup of the Day

 

 

2ND COURSE

 

Aged Center-Cut Black Angus New York Strip

with White Cheddar Potatoes, Tempura Asparagus and Black Truffle Mushroom Sauce

 

Post Oak Grilled Chicken Breast

with Goat Cheese, Pine Nuts, Sundried Tomatoes

Asparagus Risotto, California Baby Carrots, and topped with Jumbo Shrimp

 

Grilled Gulf Red Snapper

topped with Wild Mushrooms, Leeks and Jumbo Lump Crabmeat

served with Sautéed Asparagus and Basmati Rice

 

 

3RD COURSE

 

White Chocolate Bread Pudding

with Bourbon Sauce

 

Key Lime Cylinder with Berries

with Peach Coulis Sauce

 

DINNER MENU #4

1ST COURSE

Lobster Imperial

 

 

2ND COURSE

 

Mixed Baby Greens with Poached Pears

Crumbled Blue Cheese tossed with a Pomegranate Vinaigrette 

 

Crabmeat Bisque

 

 

3RD COURSE

 

Colorado Double-Bone Lamb Chops

with Au Gratin Potatoes, Jumbo Asparagus with a Rosemary Merlot Sauce

 

Grilled Chilean Sea Bass

served with Mushroom Confit, Sautéed Spinach, Jumbo Lump Crabmeat and Lobster Sauce

 

 Black Angus Center-Cut Ribeye

with Potatoes Anna and a Morel Mushroom Sauce

 

Post Oak Grill Chicken Breast

topped with Goat Cheese, Pine Nuts, Sundried Tomatoes,

Aged Balsamic Vinaigrette Reduction Sauce, Asparagus Risotto and California Baby Carrots   

 

 

4th COURSE

 

English Trifle

with Fresh Berries

 

Kahlua Ice Cream Pie

with Grand Marnier Homemade Whipped Cream

Roasted Lobster over Linguini
Mussels

 

 “VIP” DINNER MENU #5

 

1ST COURSE

Seafood Crepes

Hoisin-Glazed Baby Lamb Lollipops and Golden Mini Crab Cakes Duo

 

 

2ND COURSE

Baby Arugula Salad

Mixed Baby Greens, Baby Arugula, Cherry Tomatoes and Caramelized Pecans,

tossed with Port Wine California Pear Vinaigrette

 

Shrimp Clam Chowder Soup with Cognac Essence

 

 

Intermezzo

Champagne Sorbet with Caramelized Grapes

 

 

3RD COURSE

Chilean Sea Bass and Alaskan Salmon Duo

with Truffle Risotto, Sweet Potato Casserole and Ratatouille Vegetable Sauce

 

Roasted Lobster Thermidor and Center-Cut Black Angus Filet Medallions Duo

with Provençal Sauce, Au Gratin Potatoes and Jumbo Asparagus

 

Pan Seared Chicken Breast and Jumbo Shrimp

topped with Tender Baby Shrimp, Artichokes, Capers and Sundried Tomatoes

with Herb Mashed Potatoes and Sautéed Spinach

 

 

4th COURSE

Chocolate Mousse and Lavender Crème Brûlée Duo

Orange Panna Cotta with Caramelized Mandarin Oranges

BUFFET MENU #1

(Available Only for Lunch and Groups Larger than 20 guests)

 

 

APPETIZER

 

Post Oak Salad

Mixed Greens, Pine Nuts, Crusted Goat Cheese and Herb Vinaigrette

 

 

ENTREES

 

Slow Roasted Prime Rib

sliced and served with a Wild Mushroom Cognac Cream Sauce

 

Grilled Lemon Pepper Chicken Breast

marinated with Crushed Black Pepper, Olive Oil and Lemons

 

Sautéed Flounder Filet

with Capers and Tomatoes in a Beurre Blanc Sauce

 

 

SIDE DISHES

 

Penne Pasta Piccata with Asparagus, Mushrooms, Tomatoes in Bianco Sauce

Sautéed Vegetable Medley

Herb Mashed Potatoes

Bread and Biscuits

 

 

DESSERTS

 

Lemon Bars, Assorted Homemade Cookies and Chocolate Dipped Strawberries 

BUFFET MENU #2

(Available Only for Lunch and Groups Larger than 20 guests)

 

 

APPETIZER

Insalata Fresca

Mixed Baby Greens, Caramelized Pecans, Jicama and Shaved Romano Cheese

with a House-Made Lime Mustard Vinaigrette

 

 

ENTREES

Chipotle-Glazed Lamb Lollipops

 

Sliced Chicken Rollatini

stuffed with Sundried Tomatoes, Goat Cheese and Spinach

 

Grilled Alaskan Salmon Filet

with a Caper Dill Sauce

 

Roasted Prime Rib

sliced and served with Au Jus, Horseradish Sauce and Whole Grain Mustard

 

Southwest Penne Pasta

Tomatoes, Roasted Corn, Avocado, Black Beans, Sour Cream and Pico de Gallo

 

 

SIDE DISHES

Whipped Red New Potatoes

Sautéed Seasonal Vegetables

Assorted Bread and Biscuits

 

 

DESSERTS

Mini Pecan and Key Lime Tarts, Assorted Cookies and Chocolate-Dipped Strawberries

BUFFET MENU #3

(Available Only for Lunch and Groups Larger than 20 guests)

APPETIZERS

Post Oak Grill Tomato Salad

Peeled Sliced Roma Tomatoes, Hearts of Palm, Sweet Red Onions and Dijon Herb Vinaigrette

 

Classic Caesar Salad

 

 

ENTREES

Roasted Salmon Filet

on Couscous, served room temperature

 

Sliced Black Angus Beef Tenderloin

with Horseradish Cream Sauce

 

Gulf Red Snapper Meuniere

with Roasted Shallots, Mushroom and Crawfish Sauce

 

Grilled Chicken Paillard

with Sundried Tomatoes, Wild Mushrooms and Port Wine Reduction

 

Penne Pasta Piccata

Asparagus, Tomatoes and Mushrooms in a Bianco Sauce

 

 

SIDE DISHES

Roasted Rosemary Potatoes

Assorted Seasonal Vegetables

 

 

DESSERTS

Petite Italian Cream Cake, Brownies, Key Lime and Pecan Tarts

Chocolate Dipped Strawberries

 “VIP” BUFFET MENU #4

(Available Only for Groups Larger than 20 guests)

 

APPETIZERS

Imported Cheeses and Fruit Tray

 

Jumbo Asparagus

with Mustard Vinaigrette 

 

Golden Mini Crab Cakes

Smoked Chipotle Remoulade Sauce

 

Chopped Caesar Salad

Romaine Lettuce, Hearts of Palm, Tomatoes, Roasted Corn, Shaved Parmesan and Caesar Dressing

 

ENTREES

Sliced Roasted Pork Tenderloin

with Blackberry Sauce

 

Marinated Grilled Chicken Breast

topped with Fresh Tomato and Basil in Bianco Sauce

 

Chipotle Honey-Glazed Baby Lamb Lollipops

 

Roasted Salmon Filet

on a bed of Couscous

 

SIDE DISHES

Yukon Herb Mashed Potatoes

Sautéed Vegetable Medley

 

DESSERTS

Carrot Cake, German Chocolate Cake, Pecan Tarts and Key Lime Tarts

ADDITIONAL DESSERTS AVAILABLE AND MADE IN-HOUSE

 

Oreo White Chocolate Mousse Cake

Tres Leches with Sauvignon Sauce and Berries

Italian Cream Cake with Vanilla Bean Sauce

Gourmet Sopapilla with Mascarpone Cheese, Blueberries and Dulce de Leche Ice Cream

Spiced Apple Cake

Peach and Blackberry Crostata

Banana White Chocolate Bread Pudding

Red Velvet Cake

Panna Cotta

Bailey’s Irish Cream Mousse with Blueberries and Caramelized Roasted Grapes

Crêpes Suzette stuffed with Mascarpone Cheese, Guava, Dulce de Leche and Fresh Berries

Peach Sorbet with Crème de Cassis

Seasonal Pies and Cakes upon request

 

 

IN-HOUSE BEVERAGE SELECTION

 

Well Brands

Call/Premium Brands

House Wine

Beer (Imported / Domestic)

Non-Alcoholic Beer (Imported / Domestic)

Mineral, Sparkling and Still Water

Fresh Juice

Tea, Coffee, Sodas

 

Host may choose red or white wine from our wine list; full bar with Top Shelf Brands available. Our Hospitality Coordinator or Management Team can accommodate special requests to ensure your satisfaction.

 

For off-premises catering requests and inquiries, please contact your Event Coordinator.

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

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