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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Opentable Diner’s Choice Winner

We would like to say Thank You to everyone who booked and dined with us using Opentable

and left feedback.Through your efforts, we were rated one of the best restaurants in our area!!

This is so awesome and we are very thankful for a great first three months!

 

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Delicious, beautiful and local!

Local squashes from Holly Springs nursery.

 

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