Post Oak Grill - Sugar Land, TX

a texas favorite, with jumbo lump crabmeat remoulade sauce

with roquefort dressing, toasted pinenuts and diced sweet red onions

with creamy blue cheese dressing, crumbled roquefort, crisp applewood smoked bacon, vine ripened tomatoes and chives

with blueberries, pecans, crumbled blue cheese, and blueberry vinaigrette

baby mixed greens with crusted texas goat cheese, toasted pinenuts and herb emulsion

sliced roma tomatoes, herts of palm and sweet red onions with herb vinaigrette

with parmesan reggiano tuile

mixed greens, yellow bell pepper, buffalo mozzarella and cherry tomatoes tossed in a basil vinaigrette

with green peas, tomatoes, mushrooms, and crispy pancetta tossed with bianco sauce

with roma tomatoes, grilled shrimp, fresh garlic, basil and extra virgin olive oil

in a wild forest mushroom lobster sauce

with tomatoes, mushrooms, diced chicken, feta cheese and extra virgin olive oil

with spinach, tomatoes, mushrooms in fresh tomato sauce

with sundried tomato and artichokes

with shrimp, citrus zest, extra virgin calamata oil

served with red onions, tomatoes, texas confit jalapenos, jumbo lump blue crab meat, sauteed baby flatleaf spinach

with jumbo lump crab meat smoked chipotle remoulade sauce and jumbo asparagus

stuffed with crabmeat and shrimp served with gratin potato and chive sauce

seared rare with ginger lemon grass and served with basmati rice

with jumbo lump crab meat, smoked chipotle remoulade sauce, jumbo asparagus and sweet potato casserole

made fresh daily by the chef

with arugula, aged balsamic vinegar and shaved romano cheese

with smoked roasted tomato sauce

with two sauces, roasted tomato and chipotle capers

with blackberry sauce, melted gorgonzola and confit pecans

with california avocado and corn chips on the side

grilled chicken breast on wild mushrooms raviolini, sauteed spinach and melted goat cheesegrilled chicken breast on wild mushrooms raviolini, sauteed spinach and melted goat grilled chicken breast on wild mushrooms raviolini, sauteed spinach and melted goat cheese

angus filet and lobster with au gratin potatoes & tempura asparagus

with cabernet reduction sauce, roasted rosemary potatoes and california baby carrots

grilled tornado of beef, duck confit with whipped truffled potatoes

with jumbo tempura onion rings and au gratin potatoes

with whipped new potatoes and roasted rosemary glaze 6 hour braised certified angus beef short ribs with mascarpone soft polenta, served with natural au jus

with roasted vegetables, cabernet sauvignon blackberry sauce and roasted rosemary potatoes

petite filet of beef and jumbo lump crab cake, port wine reduction sauce with black beans and roasted corn sauce

center cut beef medallion with cognac truffle sauce, jumbo asparagus and cheddar roasted potatoes

with au gratin potatoes and fig port wine reduction sauce

with white cheddar potatoes, tempura asparagus and honey pacilla sauce