Uptown/Galleria Dinner Menu

FIRST IMPRESSIONS

Soup Du Jour (Ask your server)

 

Wild Mushroom Truffle Bisque with sherry essence under a pastry dome  

 

Goat Cheese Shrimp Tamales with roasted tomatillo salsa

 

Portabellini and Morrell Mushroom Risotto with asparagus tips

 

Ceviche Cortado* with citrus juices and avocado

 

Salmon Ceviche Tostadas* with julienned cabbage and avocado relish         

 

Post Oak Grill Famous Crab Cake with shrimp, mango and orange sauce

 

Crispy Shrimp and Calamari with horseradish cocktail sauce and remoulade

Blue Corn Tortilla Taquitos stuffed with tender roasted pulled beef marinated in dry peppers and chocolate, topped with avocado

 

Mediterranean Mussels al ajillo with crostini toast points

SMALL SALADS

Famous Tomato Salad sliced Roma tomatoes, hearts of palm and sweet red onions tossed in an herb emulsion         

Spinach Salad served with baby spinach, caramelized pecans, blueberries and blue cheese in a blueberry vinaigrette        

 

Beefsteak Tomato Salad with sweet red onions and Roquefort cheese 

 

Polo’s Famous Chopped Caesar Salad* with Parmigiano-Reggiano tulle    

 

Iceberg Wedge Salad with creamy blue cheese dressing and Roquefort crumbles

 

Post Oak Salad mixed baby greens, fresh Texas goat cheese and pine nuts tossed in a Dijon mustard vinaigrette

 

Fresh Mozzarella Tomato Salad with basil, tender mixed baby lettuce, extra virgin olive oil and aged balsamic vinaigrette 

SEAFOOD

Mariscada lobster, fish, shrimp and mussels on a bed of grilled vegetables

 (serves 2 or more people)

Zarzuela De Mar shrimp, mussels and fish in a roasted tomatillo and vegetable broth, served with Basmati rice

 

Grilled Redfish topped with Roma tomatoes, Texas jalapeño and a jumbo shrimp

 

Shrimp Pontchartrain with grilled asparagus, smoked chipotle remoulade, vegetables, and a side of angel hair pasta

 

Salmon roasted on a Himalayan salt stone topped with a spicy orange honey sauce, served with Shitake mushroom risotto and mixed vegetables

 

Sashimi-Grade Tuna seared rare, served with ginger, lemongrass & grilled bok choy      

 

Grilled Rainbow Trout topped with shrimp, citrus zest and Kalamata extra virgin olive oil, served with saffron rice and sweet potato casserole

 

Grilled Branzino topped with a grilled pineapple salsa, served with vegetables over tomato risotto

 

Salmon Papillote with fresh herbs and vegetables   

PREMIUM CENTER CUTS

French Style Lemon Pepper Grilled Chicken stuffed with Provençal herbs,

served with fettuccine and sautéed spinach    

 

Hoisin Glazed Baby Lamb Lollipops* with a fig merlot sauce, over whipped new red potatoes and grilled asparagus          Three Peppercorn-

 

Three-Peppercorn Crusted 28-Day Aged Filet Mignon* in au jus truffle olive oil, with duo au gratin potatoes and al dente sautéed spinach

 

Grilled Deboned Ribeye* with mashed potatoes and jumbo tempura onion rings

 

Roasted Muscovy Duck Breast a La Naranja with risotto croquette and fresh vegetables

 

Braised Prime Double-Cut Pork Chop with whipped potatoes and pear compote

 

Filet Mignon* with raspberry chipotle sauce, melted gorgonzola cheese, bacon confit and duo potatoes

 

Herb Crusted Lamb Rack* with mint, polenta and sautéed vegetables

 

Duck Confit with raspberry sauce, mushroom risotto and truffle essence

 

French Style Chicken Breast with a honey ginger cherry wine reduction, sautéed spinach and vegetable terrine

 

Lamb Shank braised for four hours, served with au jus and risotto

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

CHEF POLO’S SIGNATURE HOUSE-MADE PASTAS

 

Capellini with Mushrooms, Spinach, Broccolini and Cherry Tomatoes in a Smoked Chipotle Sauce             

 

Four-Cheese Ravioli with Tomatoes, Asparagus and Wild Mushrooms in a Bianco Sauce topped with Blackened Chicken

 

Jalapeño Fettuccini Agilo Olio e Verde with Asparagus, Spinach, Broccolini and Zucchini, topped with fresh Basil

 

Squid Ink Linguini Pescatore Shrimp, Calamari, Clams, diced Tomatoes and Asparagus, tossed in Lobster Sauce with Cognac Essence

 

Farfalle Pesto Primavera with Mushrooms, Spinach, Broccolini, Zucchini & Tomatoes, topped with grilled Chicken and shaved Parmesan

 

Lobster Ravioli with Wild Mushrooms, caramelized Onions and California Tomatoes in a Bianco Sauce

 

Pasta Diablo Capellini tossed in a spicy Roasted Tomato Sauce and served with fresh Basil and grilled Shrimp

 

Angel Hair Pasta with Roma Tomatoes, fresh Garlic, Basil and Extra Virgin Olive Oil          

 

Linguini Piccata with Asparagus, Tomatoes, Mushrooms and Capers, tossed in Bianco Sauce topped with sautéed Chicken Breast

 

Macaroni and Cheese with Jumbo Pacific Shrimp and melted White Cheddar Cheese

#PostOakGrill 

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

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