New Years Eve 2018

Join us Monday December 31st 2018 as we ring in the new year in style.  We will be featuring a very special five course menu in celebration of a fantastic 2018.

1st

Oyster & Caviar

 Oyster Croquetta, Buttermilk Crème Fraiche, Caviar

2nd

Caponata

Local Butternut Squash Caponata, Whipped Round Mountain Creamery Goat Cheese,

Toasted Cashew- Herb Pistou, Micro Basil, Benne Wafer

3rd

Choice of

Scallop “Crudo”

Chilled Poached Scallops, Harissa-Lime Marinade, Avocado Mousse, Asian Pear,

Micro Cilantro, Pickle Onion, Chili Salt

Or

Warm Winter “Salad”

 Charred & Roasted Heirloom Carrots and Caulilini, Pickled Golden Raisins-Pistachios Relish,

 Labneh, Watercress, Cumin Orange Vinaigrette

4th

Choice of

Potato Crusted Cod

Potato Crusted Atlantic Cod, Celery Root Puree, Winter Vegetable Ragout,

Saffron-Vermouth Fumet

or

Roast Beast and Yorkshire Pudding

Sliced Whole Roasted Beef Tenderloin, Duck Fat Yorkshire Pudding, Roasted Shallots,

Cabernet-Demi Glace

Sweet

“Coffee & Doughnuts”

Local Apple Doughnut Holes, Coriander Sugar, Cuban Coffee Ice Cream,

Mocha Semifreddo

New Years Eve 2018

Monday December 31st, 2018      5 pm – 9:30 pm

5 course Prix Fixe $80

Credit Card Needed to secure reservation
Cancellation policy is in effect
Cancel on or before December 26th = no charge
Cancel on December 27th,28th, 29th = $40 per person charge
Cancel on 30th or 31st = full $80 per person charge

 

Closed Thursday November 8th

We are closed for normal Lunch & Dinner service, Thursday Nov. 8th for our Big Brothers and Big Sisters fundraiser. We will return to normal service on Friday November 9th for lunch at 11am and dinner at 5pm.  Come get your Umami Bomb fix this weekend for lunch!!

 

Giving to others never tasted so good!

Join us Thursday August 30th for a very special prix fixe menu to raise funds and awarness for Pisgah Legal Services

 

1st

Scallop Escabeche

Chilled Poached Scallops, Tomato-Harissa-Lime Marinade, Avocado, Local Heirloom Tomato, Extra Virgin Olive Oil, Pimenton

2nd

Chitarra Melanzane

Handmade Saffron Chitarra, Roasted Local Eggplant & Tomato Ragu, Postero Pancetta, Capers, Basil, Smoked Eggplant-Ricotta, Crispy Eggplant Croutons

3rd

Beef Tournedos

Herb Seared Filet of Beef, Sweet Corn & Leek Soubise,

Crispy Blue Cheese Gnocchi, Au Poivre Demi-Glace

Sweet

Cake & Ice Cream

Round Mountain Creamery Goat’s Cheese Angel Food Cake, Chestnut Honey Ganache, Roasted Peach & Bourbon Ice Cream

 

Fundraiser for Hendersonville Pisgah Legal Services     $ 85

Thursday August 30 2018   Reservations taken from 5:30 to 9:00

Credit card Number needed to secure reservation

Cancellation policy:

Cancel on or before August 25 = no charge

Cancel on August 26, 27, or 28 = $40     per person charge

Cancel on August 29 or 30 = full $85 per person charge

 

Comfort food Wednesday 3.7.18

Its middle of the week, you don’t wanna cook but you are craving something seriously delicious with out all the fuss. Bam! Thats exactly what inspired our ongoing Comfort Food Wednesday dining series. We take familiar, classic dishes, give em a fresh make over and our own little twist and provide you with a perfect mid-week boost for you taste-buds.

 

This week we’ll focus on Shrimp & Grits, a soul satisfying southern classic.  We’ll use North Carolina wild caught shrimp, Anson Mills Carolina Gold Rice grits from the low-country, and a bit of Andouille Sausage to bring a bit of the deep south to the game.  #ridiculicious

New Years Eve 2017

New Years Eve 2017          Sunday December 31st, 2016          5pm-9:30pm

5 course Prix Fixe  Menu  $75

1st

Kumamoto Oyster
Caraway Pickled Kumamoto Oyster, “Bloody Mary” Granita, English Cucumber,
Smoked Paprika & Celery Salt Espuma

 

2nd

Black & White Veloute
Cauliflower Veloute, Black Truffle, Black Trumpet Mushroom, Pistachio Chermoula

 

3rd
Choice of
Sweet Potato Caramelle
Handmade Sweet Potato-Hazelnut-Ricotta filled Pasta, Brodo di Parmigiano,
Lacinato Kale Pesto
Or
Salad “Lyonnais”
Frissee & Watercress, Crispy Hickory Nut Gap Farm Pork Belly, Beet Pickled Pearl Onion, Cornbread Crouton, Warm Egg Yolk

 

4th
Choice of

“BBQ” Duck

Burnt Orange & Honey Lacquered Duck Confit, Parsnip Puree,
Garlic Braised Mustard Greens, “BBQ” Broth
or

Surf & Turf

Pan Roasted NY Strip Steak, Butter Poached Lobster Mashed Potato,
Gremolata-White Wine Butter, Crispy Onion Rings
or

Black Bass

Pan Roasted Black Bass, Fricassee of Baby Roots, Meyer Lemon & Olive Confiture

 

Sweet

Banana Boston Cream Pie

Vanilla Genoise, Banana Custard, Chocolate Ganache, Graham Cracker Crumble,

Brûléed Banana

A credit card number is needed to secure reservation
Cancellation policy is in effect
Cancel on or before December 26th = no charge
Cancel on December 27th,28th, 29th = $38 per person charge
Cancel on 30th or 31st = full $75 per person charge

Hendersonville Rescue Mission Fundraiser

Fundraiser for Hendersonville Rescue Mission     $ 85

Thursday November 9th 2017   Reservations taken from 5:30 to 9:00

 

1st
Steak Tartare

Filet of Beef Tartare, Shaved Cured Egg Yolk, Capers, Pickled Shallots,

Dijon, Crispy Chicharron

2nd

Foie Gras

Pan Seared Foie Gras, Buttermilk Biscuit Pan Perdue, Henderson Co. Fig Preserve

3rd

“The House Cure”

Dry Cured Hickory Nut Gap Lonza, Whiskey Cured Sunburst Trout,

Assorted Pickles, Put-ups & Ferments

4th

Duo of Duck

Pan Roasted Duck Breast, Duck Confit Croquette, Sweet & Sour Cabbage,

Orange Spice Roasted Carrots, Duck Jus

Sweet

Pistachio • Lemon • Pear

Olive Oil Pistachio Cake, Lemon Curd Mousse, D’Anjou Pear Confiture

 Marcona Almond

Credit card Number needed to secure reservation

Cancellation policy:

Cancel on or before November 4= no charge

Cancel on November 5, 6, or 7 = $40 per person charge

Cancel on November 8 or 9 = full $85 per person charge

 

Veterans Healing Farm Fundraiser

Thursday August 24th. We will have a very special five course menu in support of and to raise awareness for Veterans Healing Farm. A local organization that grows produce, teaches gardening and donates high quality fruits and vegetables to veterans and their caregivers. We are taking Reservations by phone from 5:30 to 9:00.  A credit card number needed to secure reservation and there is a cancellation policy in effect.  The cost of the menu is $85

1st

Corn • Heirloom • Lonza

Sweet Corn Panna Cotta, Marinated Heirloom Tomato-Cumber Salad, Curried Walnut Granola, Hickory Nut Gap Farm Lonza

2nd

Fried Chicken & Waffles

A loose interpretation

Chicken Fried South Carolina Quail, Cornmeal “Spoon Bread” Waffle,

Foie Gras Maple Syrup, Corn Shoots

3rd

Charred Octopus

Charred BBQ Octopus, Black Eyed Pea-Dirty Rice Salad, Warm Chorizo Vinaigrette

4th

Steak & Lobster

Butter & Herb Basted NY Strip, Butter Poached Lobster Maque Choux, Horseradish-Gremolata Tomato Jam, Buttermilk Fried Fennel

Sweet

Blackberry Buckle

Blackberry & Brown Butter Buckle, Basil-Black Currant Jam,

Honey Cracked Sweet Corn Ice Cream

“The purpose of life is not to be happy. It is to be useful, to be honorable, to be compassionate, to have it make some difference that you have lived and lived well.”  — Ralph Waldo Emerson

 

Cancellation policy:

Cancel on or before August 18= no charge

Cancel on August 19, 20, or 21 = $40 per person charge

Cancel on August 22 or 23 = full $85 per person charge

 

Giving back never tasted so good

Thursday May 18th.  We will have a very special five course menu in support of and to raise awareness for  St Gerard House. Their mission is to help individuals with autism and their families experience more joy and achieve meaningful life outcomes.  You can check out this link St. Gerard House for more information on these hometown heroes.

Reservations taken from 5:30 to 9:00 and the cost of the menu is $85

1st

Pierogi

Seared Pierogi with Goat’s Milk Ricotta and Leeks, Beetroot Consommé,

Henderson Co.  Asparagus & Herb salad

2nd

Sunburst Trout Cucumber Roe

Smoked Sunburst Trout, Persian Cucumber Salad, Trout Roe, Creamy Nori-Rice Wine Dressing, Red Ribbon Sorrel, Thai Basil, Furikake

3rd

Corvina & She Crab

Pan Roasted Corvina, She Crab Bisque, Smoked Potato Puree, “Chowda” Accoutrement

4th

Border Springs Farm Lamb

Border Springs Farm Lamb Chops, Henderson Co. Asparagus & Mint Salsa Verde, Toasted Walnut-Farro Ragout, Harrisa Piperade, Cardamom Jus

Sweet

Pavlova Berries Hazelnut

Crisp Berry Meringue, Vanilla-Prosecco Macerated Berries, Toasted Hazelnut Mousse

 

Credit card Number needed to secure reservation

Cancellation policy:

Cancel on or before May 13= no charge

Cancel on May 14, 15, or 16 = $40 per person charge

Cancel on May 17 or 18 = full $85 per person charge

Spring Update

SPRING SPECIALS

As spring rolls in, so do our seasonal dishes. We are starting to see some early spring products rolling into the market.  We have first of the season Rhubarb this week and next week will be getting in our first harvest of South Carolina strawberries and there will be much more to follow.  I can hardly wait for sugar snap peas, Henderson Co. asparagus and soft-shells crabs. Recipe testing doesn’t just happen in the kitchen.  Stephyn (our Mixologist) has begun working on spring cocktails too.  Either way, on plate or in a glass, springtime is always delicious to me.         Jason
Join us  this weekend for Grilled Cape Hatteras Swordfish.
“The discovery of a wine is of greater moment than the discovery of a constellation. The universe is too full of stars.”
 ― Benjamin Franklin, circa 1700s
Weekend Special

Grilled Cape Hatteras Swordfish, Rhubarb-Roasted Beet Pico de Gallo, Carolina Gold Rice Pirlau with Holly Springs Farm Butternut Squash and Lump Crab

Stay tuned…..Spring Cocktails on the way.  Always a refreshing way to begin your evening here at Postero
Save the date: Thursday May 18th, for our first Fundraiser of the year.
We will have a very special five course menu in support of and to raise awareness for  St Gerard House. Their mission is to help individuals with autism and their families experience more joy and achieve meaningful life outcomes.
More details later.

This weekend is gonna be Delicious!

Local Producer Spotlight

This weekend we will be featuring Border Springs Farm. Border Springs Farm is nestled in the foothills of the Blue Ridge mountains.  Just a few miles from the Blue Ridge Parkway along the VA/NC border. They have been raising tasty high-quality lamb since 2002 which has been prized by many of the best chefs on the east coast. They pride themselves in raising lamb that many consider the best tasting lamb in the US.  Learn more about Border Springs http://www.borderspringsfarm.com/

Border Springs Farm 100% pasture Raised lamb Burger on an Everything Brioche Bun with Harrisa “Ketchup”, Feta Cheese, Cucumber, Pickled Shallot, Arugula and Herb Butter