Postero Update 11.12.19

Greetings and Salutations.
The cooler weather has brought on some seasonal menu changes. I love it when the year starts to cool off and I can begin to eat heartier meals, putting on my “Winter Coat” so to speak. We made some new additions to the menu that reflect this philosophy and more changes are on the way. Poke your head in and say Hi, or pull up a chair with us and come get your deliciousness on. You deserve it.

“All food is comfort food. Maybe I just like to chew.” -Lewis Black

Comforts Finest
Don’t miss our Sweet Tea Brined & Seared Heritage Farms Pork Chop. We serve it with Local Butternut Mashed Potatoes and take it over the top with Hickory Nut Gap Farms Sausage Gravy.

#getinmybelly

Coastal Inspiration
Complete your Autumn evening with our Portuguese Style Mussels. Steamed with White Wine, Linguica Sausage, and Roasted Tomatoes.

So simple, so classic, so delicious

Upcoming Dates of Note
Closed Tuesday November 12th for deep cleaning day
Re-open for Lunch Wednesday 11.13
We will Move Umami Bombs to Wednesday

Closed Thanksgiving Day November 28th
Closed December 24th-26th for Christmas
Reopen December 27th for dinner
Open December 27th – 31st
Closed January 1st & 2nd
Reopen dinner January 3rd for dinner

Since we are closed next Tuesday for routine maintenance, we will shift our Umami Bomb Tuesday to Wednesday
so….

Next Wednesday November 13th will feature our ever popular Umami Bomb for your middle of the week cravings

Soft-Shell Wednesday


Softie Sammies! This Wednesday 5.15.19

(Available Lunch & Dinner)

Soft-shell Crab Sammies
Tempura Fried Carolina Soft-shell Crab, Red Cabbage Slaw, Postero Remoulade, Butter-toasted Potato Bun, Mixed Greens with Miso- Ranch.
getinmybelly #ridiculicious

Continued Menu Evolution
Warmer weather brings a new cast of characters to our menus.

We didn’t invent the fish sandwich, we just make it better than most. Cornmeal Dusted NC Catfish, Butter Griddled Potato Bun, Gribiche Aioli, Crisp Baby Gem Lettuce
&
New Tartine: Smashed Avocado piled high on Underground Baking Co. Brioche, Marcona Almond & Grape Tomato Salbitxada, Queso Fresco, Citrus Pimenton

Let’s Celebrate warmer weather!!

“The” Postero Strawberry shortcake: Lemon-curd mousse, Marcona Almond Genoise, Local Berries and Strawberry-Prosecco Syrup
Yeah warm weather is finally upon us. We have been riding this up and down coaster of weather for long enough. Yeah!!To us that means an opportunity to work with our local farmers who supply us with the finest local produce in the Carolinas, like fresh strawberries and local Asparagus. Before you know it we’ll even see our first tomato of the season.Here at the restaurant we are so ready for green foliage, bright flowers and warmer weather. We have been making a few changes to our menu as the weather has been changing, you should stop in and see what’s new when you have the chance.

“The 12-step chocoholics program: Never be more than 12 steps away from chocolate!”  -Terry Moore
Umami Bomb Tuesday 5.7.19
Two Juicy, 4 oz. 100% NC Grass-fed Beef Patties, Hickory Smoked Bacon, Postero “Burger Sauce”, Melty American Cheese, our signature Rosemary Pickles, all proudly displayed on a Butter Toasted Potato Bun.

“The” Umami BombLocally Sourced, NC Farm grown meats, hand crafted pickles and sauce. It doesn’t get any better. #getinmybelly
Softshell Wednesday 5.8.19
Softshell Tempura
We are getting in 2 flats of these seasonal beauties. They Go fast so make your plans accordingly.

Call 828.595.9676 to make your reservations
Cuban Coffee Milkshake House Made Cuban Coffee Ice Cream, Milk, Independent Beans Iced Coffee with Whipped Cream & Cocoa, Served in Chocolate “Magic Shell” Rimmed Glass. Customize it by adding Kahlua, or Bailey’s or even some Irish Whiskey (adults only of course)

Postero Update

We are starting recipe testing this week for our next menu evolution, with some changes to the menu slated for this coming weekend. We also wanted to wish a happy Five Year Anniversary to our Partner, The Underground Baking Co. Matthew and Lisa are true artisans and we are proud to be able to offer their products. If you haven’t checked them out yet, what are you waiting on?The Carolina Epicurean has just put them in her Top Ten Artisan Bakeries of NC. http://carolinaepicurean.com/2015/11/the-10-best-bakeries-in-north-carolina/ . In my honest opinion, the cookies they make are the standard to which all others are judged, those things knock my socks off. Just sayin

Anywho, here are some specials for this week

Noodle Bowl Wednesday 11.18.15
Ramen Noodles, Griddled Shrimp, Miso Broth, Red Cabbage-Bacon Kimchi,
Green onions, Poached Egg

Lunch Special 11.18.15
Heritage Farms Andouille Sausage and Seared Chicken tossed with Cavatappi Pasta, Roasted Mushrooms,Tomato, and Baby Spinach, Asiago Cream with Smoked Butter

Weekend Big Plate 11.20.15
Grilled Scottish Salmon with Celery Root Puree, Pan Roasted Brussels, Lusty Monk Miso Glaze,and Chow Chow

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Expanding Wine List & Weekly Specials

We would like to introduce you to a few of our new friends.  We are expanding the wine list this weekend.

Start your week off with a daily lunch special our our Three for Thirty

Lunch Special 5.12.15

Shrimp BLT Salad
Spice Poached Shrimp, Baby Red & Green Romaine, Grape Tomatoes, English Cucumbers, Hickory Smoked Bacon, Blue Cheese Crumbles, and Creamy Green Goddess Dressing
$10

Three for Thirty 5.12.15

1st Course
Asparagus & Blue Cheese
Roasted Asparagus, with Blue Cheese Mousse, Smoked Ham hock Vinaigrette, Vindaloo Spiced Carrot, and Cornbread Crumb

2nd Course
Braised lamb
Tender slow cooked Lamb Shoulder, Pinot Noir reduction, Smoked Butter & Cauliflower mashed,Green Tomato Chow Chow, Popped Sorghum

3rd Course
Chocolate & Strawberry
Rich Chocolate & Ginger Spiced Cake with Buttermilk Ice Cream and Warm Berry Compote

 

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Postero Update

It is spring time here in Hendersonville which means its time to freshen up a bit.  We are in the process of updating our Cocktails, Wine selections and our Victuals too. Here is this weeks three for thirty menu.

Tuesday 7th & Wednesday 8th

1st course
Asparagus-Ham-Blue cheese
Wood grilled tender Asparagus with slow poached Egg, Sweet grass Dairy’s Ascher Blue cheese,and Aged Country Ham-White Wine vinaigrette

2nd Course
Salmon & Lobster
Pan roasted Scottish Salmon with Lobster ravioli with
Sweet Sugar Snap Peas and Lemongrass Nage

3rd Course
Chocolate Melting Cake
Blowing Rock Big Chocolate Porter Melting cake with
Fresh berries and Caramel bubbles

And while we are at it lets add this little number to our sweets menu!!

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New Sweets

This little number was created by the Talented Chrissy Balzer.  She has been elevating our pastries for the past several weeks.  we cant wait to see whats next!!

Chocolate Pot De Creme, Sea Salt Caramel, Shortbread Cookies, Sriracha salt.  Sooo Good!

 

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3 for $30 Update

Due to the popularity of our three for thirty we will continue into March. Here is this week’s offerings

3 for $30
Tuesday March 3rd and Wednesday March 4th

1st course
Pimento Hushpuppies
Ashe County Cheddar Pimento cheese with Buttermilk-Green onion Hushpuppies
and House Chow Chow

2nd course
Earth and Sea
Pan Roasted Ashley Farms Chicken & Herb Butter Poached Jumbo Lump Crab,
Crispy Smashed Baby Potato Melange with Tarragon, Miso Hollandaise

3rd course
Doughnuts
Cinnamon Sugar Doughnuts with Dark Chocolate “Espresso”
and Meyer lemon Curd

Citrus season is upon us

Meet the Blood Sage with NC Cardinal Gin, blood orange juice and fresh sage

and

The Meyer Lemon Whiskey Smash with Defiant Whiskey, Meyer lemon juice and Ginger syrup

 

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