Post Oak Grill

$55 Per Person

Restaurant will donate $6 from each dinner sold. Food Bank will provide 18 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Gluten Free (GF)

First Course

Pan Seared Chicken Dumplings (GF)

with Piquillo Pepper Sauce

Mexican Beef Empanada (GF)

with Chimichurri Sauce

Three-Cheese Ravioli

with Sage Cream Sauce and Sautéed Mushrooms

BBQ Short Ribs (GF)

Chef Polo’s Signature Starter

Second Course

Crab Bisque

Rich and lightly creamy, with just a touch of heat

Classic Caesar Salad

Crisp Romaine Lettuce with House-Made Croutons in Signature Roasted Garlic Caesar Dressing, topped with shaved Parmesan Cheese (GF without Croutons)

Chicken Crepes

in Bianco Sauce

Third Course

Marinated Grilled Chicken

topped with Fresh Tomatoes & Basil, served with Penne Pasta in Bianco Sauce and Green Beans Almondine

Sauteed Flounder Filet (GF)

with Sundried Tomatoes & Artichoke Sauce, served with Mushroom Risotto and Sweet Potato Casserole

Pork Medallions (GF)

in a Port Wine Reduction Sauce, served with White Cheddar Potatoes & Green Beans

POG Linguini Pasta Piccata

with Sautéed Asparagus, Tomatoes and Mushrooms tossed in a Signature Bianco Sauce (served plain, with diced Chicken or Shrimp)

Fourth Course

Tequila Caramel Custard (GF)

a House favorite!

Fresh Berries (GF)

with Grand Marnier Mascarpone Cream (V without Cream)

House Sorbet (GF, V)

light and refreshing

Pistachio-Crusted Key Lime Pie

with Vodka Mango Sauce

$25 PER PERSON

Restaurant will donate $2 from each lunch sold. Food Bank will provide 6 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Gluten Free (GF)

First Course

Classic Caesar Salad

Crisp Romaine Lettuce with House-Made Croutons in Signature Roasted Garlic Caesar Dressing, topped with Shaved Parmesan Cheese (GF without Croutons)

Wild Mushroom Ravioli

with Roasted Vegetable Demi-Glace Sauce

Soup of the Day

ask your Server

Second Course

Romano-Crusted Chicken (GF)

Chicken Breast with Whipped Potatoes and Mixed Vegetables, finished with Sundried Tomato-Caper Sauce

Grilled Salmon Salad

with Mixed Greens, Orzo Pasta, Sliced Tomatoes in our Signature Dijon Vinaigrette

Sautéed Flounder Filet (GF)

topped with an Orange Citrus Sauce served with Broccoli and Mushroom Risotto

Southwest Penne Pasta

Diced Grilled Chicken Breast with Sliced Mushrooms, Roasted Corn, Black Beans and Diced Tomatoes in a House-Made Roasted Tomato Pomodoro Sauce (V without Chicken)

Third Course

Pastry Chef’s Choice of the Day

anticipate a new, flavorful, Signature Cookie creation!

Fresh Berries (GF)

with Grand Marnier Mascarpone Cream (V without Cream)

House Sorbet (GF, V)

light & refreshing!

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.