Seared rare with Papaya Mango Relish and Guacamole.

With Ginger Soy Sauce.

With Capers, Cream Cheese, and Dill.

With Tomatillo Avocado Dip.

With White Cheddar & Roasted Tomato Sauce.

With Manchego Cheese & Basil Wrapped Prosciutto.

With Spicy Cocktail Sauce.

With Blue Sage Sauce.

With Chipotle Remoulade.

With Mango Relish Sauce.

With Marinara Sauce.

With Basil Pesto Sauce.

Topped with Fresh Texas Fried Crawfish.

With Roasted Garlic Parmesan Dip.

Local and imported varieties with dipping sauce.

With crackers, seasonal jam & grapes.

With raspberry preserves, toast points, and seasonal fruit.

With Asian sauce (Vietnamese style).

With cream cheese, capers, egg yolk & red onion.

With Dijon mustard dip.

With silver rolls & horseradish sauce.

Pecan and Key Lime Tarts, plus house signature desserts.

Regular-sized house signature desserts.

With ginger soy sauce.

With crème fraîche and topped with caviar.

On couscous with caper dill sauce.

1st Course (choice of): Nantucket Blue Baby Spinach Salad with Blueberry Vinaigrette, Pecans & Blue Cheese; or Soup of the Day. 2nd Course (choice of): Penne Pasta with Herb-Crusted Chicken in Bianco Sauce; Marinated Skirt Steak over Mashed Potatoes; or Sautéed Flounder Filet with Tomato Risotto. 3rd Course: choice of two desserts.

1st Course (choice of): Caesar Salad with House-Made Croutons & Shaved Parmesan; or Soup of the Day. 2nd Course (choice of): Grilled Rainbow Trout with Mushroom Risotto; Romano Crusted Chicken with Artichoke Hearts & Capers; or Hoisin-Glazed Baby Lamb Chop. 3rd Course: choice of two desserts.

1st Course (choice of): Gulf Coast Jumbo Lump Crab Cake with Roasted Tomato Sauce; or Post Oak Salad with Signature Herb Vinaigrette. 2nd Course (choice of): Alaskan Grilled Salmon with Asparagus Risotto; Grilled Lemon Pepper Chicken Breast; or Grilled Beef Medallions on Dijon Mustard Potatoes. 3rd Course: choice of two desserts.

Post Oak Salad; Slow Roasted Prime Rib with Wild Mushroom Cognac Cream Sauce; Grilled Lemon Pepper Chicken Breast; Sautéed Flounder Filet with Capers and Tomatoes; Penne Pasta Piccata; Sautéed Vegetable Medley; Herb Mashed Potatoes; Assorted Bread and Biscuits; Lemon Bars, Assorted Cookies, and Chocolate-Dipped Strawberries.

Insalata Fresca; Hoisin-Glazed Lamb Lollipops; Sliced Chicken Rollatini stuffed with Sundried Tomatoes, Goat Cheese, and Spinach; Grilled Alaskan Salmon Filet with Caper Dill Sauce; Roasted Prime Rib with Au Jus and Horseradish Sauce; Southwest Penne Pasta; Whipped Red New Potatoes; Sautéed Seasonal Vegetables; Assorted Bread and Biscuits; Mini Pecan and Key Lime Tarts, Assorted Cookies, and Chocolate Covered Strawberries.

1st Course (choice of): Mixed Greens Frisée with Lime Mustard Vinaigrette, Blue Cheese & Caramelized Pecans; or Soup of the Day. 2nd Course (choice of): Grilled Gulf Red Snapper with Crabmeat Risotto & Lobster Sauce; Center-Cut Black Angus Filet Mignon with Fig Merlot Reduction; or Grilled Chicken Breast stuffed with Mozzarella and Parma Prosciutto. 3rd Course: choice of two desserts.

1st Course (choice of): Chopped Caesar Salad with Hearts of Palm, Tomatoes & Roasted Corn; or Soup of the Day. 2nd Course (choice of): Chipotle Honey-Glazed Salmon with Shitake Mushroom Risotto & Jumbo Lump Crabmeat; Surf & Turf (Beef Medallion, Jumbo Shrimp, Crabmeat); or Free-Range Chicken Breast with Creamed Spinach & Baby Shrimp. 3rd Course: choice of two desserts.

1st Course (choice of): Fresca Salad with Mango, Caramelized Pecans, Jicama & Romano Cheese; or Soup of the Day. 2nd Course (choice of): Aged Center-Cut Black Angus New York Strip with Black Truffle Mushroom Sauce; Post Oak Grilled Chicken Breast with Goat Cheese & Jumbo Shrimp; or Grilled Gulf Red Snapper with Wild Mushrooms & Jumbo Lump Crabmeat. 3rd Course: choice of two desserts.

1st Course: Lobster Imperial. 2nd Course (choice of): Mixed Baby Greens with Poached Pears & Pomegranate Vinaigrette; or Crabmeat Bisque. 3rd Course (choice of): Colorado Double-Bone Lamb Chops with Rosemary Merlot Sauce; Grilled Chilean Sea Bass with Jumbo Lump Crabmeat; Black Angus Center-Cut Ribeye with Morel Mushroom Sauce; or Post Oak Grill Chicken Breast with Goat Cheese & Balsamic Reduction. 4th Course: choice of two desserts.

1st Course (choice of): Seafood Crepes; or Hoisin-Glazed Baby Lamb Lollipops and Golden Mini Crab Cakes Duo. 2nd Course (choice of): Baby Arugula Salad with Port Wine Pear Vinaigrette; or Shrimp Clam Chowder Soup with Cognac Essence. Intermezzo: Champagne Sorbet with Caramelized Grapes. 3rd Course (choice of): Chilean Sea Bass and Alaskan Salmon Duo with Truffle Risotto; Roasted Lobster Thermidor and Filet Medallions Duo; or Pan-Seared Chicken Breast and Jumbo Shrimp with Artichokes & Capers. 4th Course: choice of two desserts.

Post Oak Salad; Slow Roasted Prime Rib with Wild Mushroom Cognac Cream Sauce; Grilled Lemon Pepper Chicken Breast; Sautéed Flounder Filet with Beurre Blanc Sauce; Penne Pasta Piccata; Sautéed Vegetable Medley; Herb Mashed Potatoes; Assorted Bread and Biscuits; Lemon Bars, Assorted Cookies and Chocolate Covered Strawberries.

Insalata Fresca; Sliced Chicken Rollatini; Grilled Alaskan Salmon Filet with Caper Dill Sauce; Roasted Prime Rib with Au Jus, Horseradish Sauce and Whole Grain Mustard; Southwest Penne Pasta; Whipped Red New Potatoes; Sautéed Seasonal Vegetables; Assorted Bread and Biscuits; Mini Pecan and Key Lime Tarts, Assorted Cookies and Chocolate Covered Strawberries.

Imported Cheeses and Fruit Tray; Jumbo Asparagus with Mustard Vinaigrette; Golden Mini Crab Cakes with Smoked Chipotle Remoulade; Chopped Caesar Salad; Sliced Roasted Pork Tenderloin with Blackberry Sauce; Marinated Grilled Chicken Breast in Bianco Sauce; Hoisin-Glazed Baby Lamb Lollipops; Roasted Salmon Filet on Couscous; Yukon Gold Mashed Potatoes; Sautéed Vegetable Medley; Assorted Bread and Biscuits; Carrot Cake, German Chocolate Cake, Pecan Tarts and Key Lime Tarts.

Post Oak Grill Tomato Salad; Classic Caesar Salad; Roasted Salmon Filet on Couscous; Sliced Black Angus Beef Tenderloin with Horseradish Cream Sauce; Gulf Red Snapper Meuniere with Crawfish Sauce; Grilled Chicken Paillard with Sundried Tomatoes & Port Wine Reduction; Penne Pasta Piccata; Roasted Rosemary Potatoes; Sautéed Seasonal Vegetables; Assorted Bread and Biscuits; Petite Italian Cream Cake, Brownies, Key Lime and Pecan Tarts, and Chocolate Covered Strawberries.