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.
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A fourteen (14) person maximum is established on “A La Carte” functions.
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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.
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$200 Non-Refundable deposit will hold a reservation for the small banquet facilities at either location.
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$500 Non-Refundable deposit is required for larger rooms.
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$750 Non-Refundable deposit is required for peak season (such as Christmas and holidays).
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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
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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.
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Private Dining | Special Events | Banquets
Uptown Banquet Facilities
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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.
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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
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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
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“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
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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
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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
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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
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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
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“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
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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
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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
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BUFFET MENU #3
(Available Only for Lunch and Groups Larger than 20 guests)
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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
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“VIP” BUFFET MENU #4
(Available Only for Groups Larger than 20 guests)
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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
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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
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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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