Uptown/Galleria Dinner Menu


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


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 


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   


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.



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


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

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