The Park at Fourteenth
Dinner appetizers: Spinach-and-parmesan dip with tortilla chips; grilled jumbo shrimp with jalapeno/cilantro vinaigrette; red-beans-and-rice soup; seasonal soup; Caesar salad; mixed green salad with spiced pecans, grape tomatoes, and bleu cheese; house salad with tomatoes, cucumbers, and carrots; tomato, basil, and mozzarella salad.
Dinner entrées: Two beef mini-burgers with cheddar; two grilled chicken sliders; two crabcake sliders with remoulade; trio of sliders; soy-glazed Ahi tuna with wasabi cream; filet mignon with mashed potatoes and choice of salad; rib eye with a loaded baked potato and choice of salad; Barbeque beef short ribs with cornbread; jerk-chicken wings with macaroni and cheese; basil-rubbed chicken breast with seasonal vegetables; sea bass with lemon beurre blanc and steamed spinach; blackened salmon with cornbread; crab cakes with macaroni and cheese and remoulade; shrimp, scallop and lobster with penne in chipotle-cream sauce.
Dinner desserts: Creme brulee; chocolate melt-away cakes; mixed berries; vanilla ice cream.
Dinner appetizers: Zucchini tempura; artichoke with arugula, parmesan, and crispy prosciutto; poached butterfish; braised pork belly; rabbit/ricotta ravioli in sweet basil broth; seared tuna; Wagyu beef tataki.
Dinner entrées: Farro risotto with wild mushrooms; salmon with curry meuniere, fava beans, and crab; pork “osso bucco” with sautéed spinach and tangerine; sake-braised short ribs with red-shiso sauce; seared duck with pomegranate glaze and mashed potatoes; vegetarian sushi and roll assortment; sushi and roll assortment; sashimi and a bowl of rice; sushi and sashimi and rolls.
Dinner desserts: S’mores baked Alaska with chocolate ice cream; vanilla cheesecake with pomegranate; roasted-pear frangipane tart with vanilla ice cream.
Posh is extending their dinner deal for an extra week.
Dinner appetizers: Seared scallops with roasted red peppers, shiitake mushrooms and mustard beurre blanc; chopped salad with spicy buttermilk ranch dressing; soup of the day; fried calamari with remoulade; grilled skirt steak with portobellos, red onion, buffalo mozzarella, and a balsamic truffle; fried crab cake with roasted- red-pepper sauce and mango; slider trio with curry/jerk burgers; avocado/lobster salad with wasabi/cucumber-ranch dressing; Posh Salad with mango, strawberries, and raspberry vinaigrette.
Dinner entrées: Pan-seared rockfish with sweet-corn puree; jerk-marinated rockfish with roasted corn salsa; grilled salmon with sweet corn rice pilaf, sautéed garlic spinach, and tropical beurre blanc; chicken and waffles with melted butter and maple syrup; shrimp n’ grits; quarter fried chicken with white-cheddar mac’ and cheese and collard greens; Cajun seafood pasta with shrimp, scallops, and a lobster tail; grilled molasses-marinated hanger steak with garlic mashed potatoes and sautéed mushrooms.
Dinner desserts: Apple Whimsy with ice cream; strawberry shortcake; coconut cake; caramel/rum cake; molten lava cake.
Lunch appetizers: Slow-cooked eggs with haricots verts, pork jowl, and pistachios; sunchoke velouté with winter mushrooms and pickled sunchokes; arugula salad with figs, parmesan, and aged sherry vinaigrette.
Lunch entrées: Pipe Dreams goat cheese ravioli with beets; crispy-skinned striped bass with a red-wine-poached egg; grilled panino with duck ham, Taleggio cheese, and maitake mushrooms.
Dinner appetizers: Slow-cooked eggs with haricots verts, pork jowl, and pistachios; sunchoke velouté with winter mushrooms and pickled sunchokes; roasted Tuscan pork belly with polenta.
Dinner entrées: Pipe Dreams goat cheese ravioli with beets; crispy-skinned striped bass with a red-wine-poached egg; or pan-seared calf’s liver and onions with smoked bacon and whole-grain mustard sauce.
Brunch appetizers: Housemade doughnuts with chocolate ganache, lemon curd, or fig compote; granola parfait with chantilly cream; chicken liver pate bruschetta with dried apricots, bacon, and port reduction.
Brunch entrées: Quiche with a mesclun salad; Eggs Hussarde with crisp potato skins, poached eggs, and merchand de vin sauce; croque madame with pommes frites.
Brunch, lunch, and dinner desserts: Chocolate pot de crème with espresso, chili, and milk jam; gingerbread cake with poached seckle pears and eggnog ice cream; Armagnac/date pudding with toffee sauce and Armagnac ice cream.
The Prime Rib
Lunch and dinner appetizers: House salad; roasted-tomato soup.
Lunch entrées (served with mashed potatoes and creamed spinach): Luncheon cut of roast prime rib ($4 surcharge); London broil; grilled calf’s liver with sautéed onions; cheeseburger; crab imperial; filet of flounder; New York steak salad.
Dinner entrées: Roast prime rib; London broil; crab imperial; filet of flounder; chicken picatta; grilled calf’s liver with sautéed onions.
Lunch and dinner desserts: Crème brûlée; Key-lime pie.
Lunch and dinner appetizers: Chicken flautas with salsa verde and sour cream; tortilla soup with grilled chicken and avocado; guacamole for two or more ($6 surcharge if prepared for one person).
Lunch entrées: Grilled chopped chicken salad with honey/lime vinaigrette; chicken enchiladas; pan-seared achiote-marinated whitefish with fried plantains, sautéed spinach and marinated red onions.
Dinner entrées: Chicken enchiladas; pork tacos; pan-seared achiote-marinated whitefish with fried plantains, sautéed spinach, and marinated red onions.
Lunch and dinner desserts: Pastel de queso; flan.