Starters, Snacks
& Shares

Potato Chips: 6
Round Mountain Creamery Goat Cheese Mousse, “Funion” Salt

Street Style Peppers: 8
Blistered Shishito Peppers, Elote Creama, Cotija Cheese, Smokey Chili Salt, Lime

Lamb Kebab: 11
House Made Lamb Sausage, Preserved Lemon Yogurt, Crunchy Cucumber Salad, Mint Pistou, Calabrian Chili

Pimento Cheese: 8
Ashe County Cheddar & Smoked Gouda, Crispy Chicharrones, House Pickles

Watermelon Gazpacho: 5
Postero Twist on the classic ultra-refreshing chilled Summer soup from Andalucia, Spain

Smoked Trout Rillette: 8
Smoked Sunburst Farms Mountain Trout Pate, Crostini, House Pickles

Chicken Liver Mousse: 9
Joyce Farms Chicken Liver Mousse, Scented with Brandy & Ginger, Botanist & Barrel Sparkling Blackberry Cider Gelee, Crostini, House Pickles

Avocado Toast: 7
Smashed Avocado on Underground Baking Company Brioche, Marcona Almond & Tomato Salbitxada, Queso Fresco, Citrus Pimenton

BBQ Pork Belly Mac & Cheese:  15
BBQ Hickory Nut Gap Pork Belly on top of our creamy Four Cheese Macaroni with Potato Chip Breadcrumb and Scallions

Bistro Salad:  7 / 9
Mixed Seasonal Lettuces, Local Summer Berries, Gorgonzola, Tomatoes, Cucumbers, French Beans, Orange-Juniper Vinaigrette

Postero “Wedge” Salad:  11
Split Crisp Artisan Lettucehead, Creamy Smoked Gouda Dressing, Apple Wood Smoked Bacon, Grape Tomato & Kalamata Olive Relish

Large
Plates

“The Steak”:  35
Grilled Beef Tenderloin Filet, Grilled Summer Squashes, Tomato & Corn Relish, Postero Steak Sauce

Cider Glazed Pork Shoulder:  22
Slow Cooked Heritage Farms Pork Shoulder Glazed with Apple Cider Jus, Country Ham Braised Local Kale & Potlikker, Poblano & Ashe County Cheddar Cheese Grits, Green Tomato Chow Chow

 Shrimp “Scampi” Cacio e Pepe:  18
Garlic & Herb Seared Wild American Shrimp over Spaghetti tossed with Aged Parmesan & Black Pepper, Pangrattato, Kale & Walnut Pesto

“Brick” Chicken:  19
Pan Crisped Joyce Farms Chicken, Spice Roasted Baby Carrots, Turmeric Roasted Cauliflower, Zhoug Whipped Yogurt, Curry Butter

Summer Scallops:  30
Seared Summer Sea Scallops, Anson Mills Carolina Gold Rice Risotto with Sweet Corn, Caramelized Onions & Balsamic Tomatoes

Ribeye Salad:  31
Sliced Griddled Ribeye, Salad of Artisan Lettuces, Tomatoes, Cucumbers, French Beans, Crispy Smashed Potatoes, and Creamy Chili & Lime Dressing

North Carolina Catfish:  21
Ayden, NC Catfish Filet, Ran Lew Dairy Buttermilk Brined & Cornmeal Dusted, Southern Style Green Beans, Sauce Gribiche

PROVISIONS

Poblano & Ashe County Cheddar Cheese Grits, Pickled Apples     5
Flash Fried Brussel Sprouts with Sriracha-Lime-Honey     9
Mixed Lettuces with Miso Ranch Dressing     5
Southern Style French Beans, Benton’s Bacon Caramelized Onions     6

Tender Country Ham Braised Local Kale with Postero Chow Chow     6
Grilled Summer Squashes with Tomato & Corn Relish     7
Griddled Tender Asparagus, Sauce Gribiche, Pangrattato      8
Roasted Baby Carrots & Cauliflower, Zhoug Whipped Yogurt, Sunchoke Dukkah      7

***Menus are subject to change on product availability and the whim of the chef***

Corkage Fee $20/bottle
Outside Food Fee $4/person


Beer
Draft & Bottle

Draft

Highland Pilsner, Asheville, North Carolina: 5
New Belgium Fat Tire Amber Ale,
Asheville, North Carolina: 5
Mother Earth Sister Moon IPA,
Kinston, North Carolina: 5
Rotating Keg 
ask your server: price varies

Bottle Beer and Hard Cider

Hi-Wire Lager, Asheville, North Carolina: 5
Bell’s Amber Ale,
Kalamazoo, Michigan: 5
Highland Oatmeal Porter,
Asheville, North Carolina: 5
Oskar Blues Dale’s Pale Ale, Brevard, North Carolina: 5
Foothills Hoppyum Jade IPA, Winston Salem, North Carolina: 5
Oskar Blues Old Chub, Brevard, North Carolina: 5
Erdinger, Non-Alcoholic,
Germany: 5

Noble Chai Spice Merchant Hard Cider, Asheville, North Carolina:  7
Noble Golden Arrow Ginger Hard Cider,
Asheville, North Carolina:  7
Noble Village Cherry Tart Hard Cider,
Asheville, North Carolina:  7

mixed
spirits

Old Time Rock & Roll (Taylor’s Signature Old Fashioned): 12
Templeton Rye, Simple Syrup, Cherry Juice, Bitters

Paradise City: 9
Tito’s Vodka, Cucumber, Mint, Rosemary Simple, Lemon Juice, topped with Fever Tree Club Soda

Free Bird: 10
N.C. Cardinal Gin, St. Germain Elderflower, Rosemary Syrup, Lemon Juice, Grapefruit Juice

Comfortably Numb: 10
Olmeca Altos Tequila, Pineapple Juice, Lime Juice, topped with S.C. Cannonborough Grapefruit/Elderflower Craft Soda

Ginger Ninja: 9
Jameson, Lime Juice, Ginger Simple Syrup, Splash of Cranberry Juice, Topped with Fever Tree Ginger Beer

Super Freak: 9
Lunazul Anejo Tequila, Triple Sec, Lime Juice, Housemade Blackberry Shrub, Ginger Simple

 Non
Alcoholic

Cannonborough Craft Soda: Raspberry Mint, Grapefruit Elderflower
Oskar Blues B. Stiff & Sons Root Beer
RC Cola, Diet RC Cola, Dr Pepper, Diet Dr Pepper, Cheerwine, Diet Cheerwine, Ginger Ale, Diet Ginger Ale

Premium Artisan Roasted Coffee by Independent Roasters,
Sweet and Unsweet Tea, House Made Vanilla Bean Lemonade,
Mountain Valley Sparkling Water, Spring Water,
Cranberry Juice, 
Orange Juice, Pineapple Juice

effervescent

Mionetto, Organic, Prosecco, NV: 8 / 30
Bailly Lapierre
, Cremant de Bourgogne, Brut, Reserve: 9 / 34
Caposaldo, Moscato IGT, Lombardy, Italy: 9 / 34
Champagne Tattinger, Brut, La Francaise, NV: 89
Laurent Perrier Brut Champagne, Tours-sur-Marne, France
½ bottle: 28

whites

Sweet, Tropical, Honey

Band of Roses Rose, Washington: 7 / 26
Carl Graff, Mosel Riesling, Germany: 8 / 30
Monmousseau Vouvray, Chenin Blanc,
Loire, France: 8 / 30
Encostas do Lima, Vinho Verde DOC, Portugal: 8 / 30
Laurent Miguel Pere et Fils, Chardonnay/Viognier, France: 32
Black Stallion Estate, Sauvignon Blanc, Napa Valley, CA: 34
Trimbach Pinot Gris Reserve, Alsace, France: 36
DeMorgenzon, Reserve Chenin Blanc 2014,
Stellenbosch, South Africa: 75

Light, Crisp, Citrus, Floral

Sartori di Verona, Pinot Grigio delle Venezie IGT, Italy: 9 / 34
La Galope Sauvignon Blanc, Gascogne, France: 7 / 26
Manu, Sauvignon Blanc,
Marlborough, New Zealand:8 / 30
Portlandia, Pinot Gris,
Oregon: 9 / 34
Floriography, Cotes de Provence Rose, France: 9 / 34
Domaine Renaud Chardonnay Macon-Villages, Burgundy, France: 10 / 38
E. Guigal Cotes du Rhone Blanc,
Rhone, France: 9 / 34
Honig
 Rutherford Reserve, Sauvignon Blanc, Napa Valley, California: 40
Pascal Jolivet, Sauvignon Blanc, Sancerre, Loire Valley, France: 46
Cloudy Bay, Sauvignon Blanc,
Marlborough, New Zealand: 55

Rich, Creamy, Buttery

Wente Riva Ranch Chardonnay, Monterey, California: 12 / 42
Black Stallion Estate, Chardonnay,
Napa Valley, California: 10 / 38
Stefano Massone Masera, Gavi DOCG,
Italy: 30
Domaine de Hates, Chablis 2017, France: 60
Chateau Montelena Chardonnay 2016, Napa Valley, California: 72
Olivier Leflaive, Puligny Montrachet 2016, Burgundy, France: 85

reds

Fruit Forward, Blueberry, Jam

Casa de Campo, Malbec, Mendoza Argentina: 7 / 26
Mitolo ‘Jester’ Shiraz, McLaren Vale, Australia: 11 / 42
Lange Twins, Zinfandel, Estate Old Vine Lodi,
California: 9 / 34
Marietta Old Vine Red Lot 68
, California: 9 / 34
Laurent Miguel Pere et Fils, Syrah/Grenache, Rhone Valley: 8 / 30
King Estate NxNW Red, Columbia Valley, Oregon: 35
Barnard Griffin, Syrah
, Columbia Valley, Washington: 35
Lava Cap Petite Sirah Reserve 2016, Sierra Foothills, California: 53
Ravel & Stitch
, Cabernet Sauvignon, 2016, California: 55
Robert Biale “Black Chicken” Zinfandel 2017, Napa Valley, California: 72
Round Pond ‘Kith & Kin’, Cabernet Sauvignon 2017, Napa Valley, California: 90
Caymus, Cabernet Sauvignon 2016,
Napa Valley, California – Liter Bottle: 170

Black Cherry, Savory, Stone Fruit

Peter Lehmann Clancy’s Barossa Red Blend: 8 / 30
Melini Terrarosa Chianti Classico, DOCG,
Tuscany Italy: 10 / 38
Seven Falls, Cabernet Sauvignon,
 Washington: 9 / 34
Louis Martini, Cabernet Sauvignon,
California: 9 / 34
Writer’s Block, Pinot Noir, Lake County, California: 10 / 38
Schroeder Saurus Select, Pinot Noir, Patagonia, Argentina: 9 / 34
Oregon Territory, Pinot Noir, Roseburg, Oregon: 11 / 42
Seven Falls, Merlot,
Washington: 9 / 34
Barista, Pinotage, South Africa: 36

Maysara Jamsheed, Pinot Noir, Jamsheed Vineyard, McMinville, Oregon: 46
Akane, Pinot Noir 2016, Sonoma Coast, California: 58
Domaine du Vieux Lazaret, Chateauneuf du Pape 2015,
Rhone Valley, France: 65
Cain Concept – The Benchland 2011,
Napa Valley, California: 75
Fattoria, Brunello di’Montalcino, DOCG 2013, Tuscany, Italy: 80
Faiveley, Gevery Chambertin 2015, Cote de Nuits, France: 92
Cain Five 2006, Red Blend,
Napa Valley, California: 180

Bold, Spice, Tobacco, Leather

Montebuena Rioja, Tempranillo, Rioja, Spain: 8 / 30
Errazuriz Max, Carmenere Reserva,
Aconcagua Valley, Chile: 10 / 38
Chateau Recougne Bordeaux Supérieur,
France: 9 / 34
Cedro do Noval, Red Blend,
Portugal: 10 / 38
Chateau du Trignon, Cotes du Rhone,
Rhone Valley, France: 32
Bodegas LAN Rioja Reserva 2012, Tempranillo, Spain: 42
Steele, Cabernet Sauvignon, 2016, Red Hills, Lake County, California: 48
Mendel, Malbec 2016, Mendoza, Argentina: 56
Bodega Colome Estate, Malbec 2013, Salta, Argentina: 60
Chateau Boutisse, Saint-Emilion Grand Cru 2016, Bordeaux, France: 75
Catena Alta, Malbec 2013, Mendoza, Argentina: 128
Miner Family Winery Oracle, Red Blend 2013,
Napa CA: 140

Corkage Fee $20/bottle

Sweet eats

Dark Chocolate Pot de Creme: 7
Sea Salt Caramel, Pistachio Crumble, Sriracha Salt

Salted Caramel Budino: 7
Rich Salted Caramel Custard, Whipped Cream, Brown Sugar Shortbread Dunkers

Roasted Banana Ice Box Pie : 7
Roasted Banana Ice Cream, Peanut Butter Mousse, Dark Chocolate Sauce, Salted Pretzel Crumble

“The” Postero Strawberry Shortcake : 7
Local Strawberries, Whipped Lemon Curd Mousse,Strawberry-Prosecco Syrup, Tender Almond Genoise, Black Pepper Shortbread Crumble

Outside Food Fee $4/person

Sweet drinks

Augustus Gloop Cocktail: 10
Tito’s Vodka, Bailey’s, Ghiradelli Chocolate Syrup

Cordials:  Amaretto, Absinthe (green), Bailey’s, Chambord, Cointreau, Drambuie, Fireball, Frangelico, Grand Marnier, Kahlua, Sambuca


Chateau Villefranche,
 Sauternes, France ½ bottle: 36
Domiane du Durban Muscat, Beaumes de Venise, Rhone, France (750 ml):  
Quinta Do Noval Black Reserve, Ruby Port, Portugal: 6 glass
R.L. Buller & Son Victoria, 
Tawny Port, Australia: 6 glass
Hartley & Gibson’s Pedro Ximenez,
Sherry, Jerez-Sherry District, Spain: 6 glass
Broadbent, Rainwater, Madeira: 9 glass

First
Plates

Potato Chips: 6
House Cut Potato Chips, “Funion” Salt, 
 Goat Cheese Mousse

Pimento Cheese: 8
Ashe County Cheddar & Smoked Gouda, BBQ Pork Rinds, House Pickles

Avocado Toast: 7
Smashed Avocado on Underground Baking Company Brioche, Marcona Almond & Tomato Salbitxada, Queso Fresco, Citrus Pimenton

Street Style Peppers: 8
Blistered Shishito Peppers, Elote Creama, Cotija Cheese, Smokey Chili Salt, Lime

Lamb Kebab: 11
House Made Lamb Sausage, Preserved Lemon Yogurt, Crunchy Cucumber Salad, Mint Pistou, Calabrian Chili

Chicken Liver Mousse: 9
Joyce Farms Chicken Liver Mousse, Scented with Brandy & Ginger, Botanist & Barrel Sparkling Blackberry Cider Gelee, Crostini, House Pickles

Watermelon Gazpacho: 5
Postero Twist on the classic ultra-refreshing chilled Summer soup from Andalucia, Spain

Smoked Trout Rillette: 8
Smoked Sunburst Farms Mountain Trout Pate, Crostini, House Pickles

Corkage Fee $20/bottle
Outside Food Fee $4/person

Main
Plates

Umami Bomb Burger: 15
Two Juicy 4 oz. 100% NC Grass Fed Beef patties from North Wilkesboro, NC, Heritage Farms Hickory Smoked Bacon, Postero “Burger Sauce”, Melty American Cheese, our signature Rosemary Pickles, all proudly displayed on a Butter Toasted Potato Bun with choice of Postero Potato Chips with Goat Cheese Mousse or Mixed Greens with Miso Ranch Dressing

N.C. Catfish Sammie:  14
Cornmeal Crusted NC Catfish Filet, Butter Toasted Potato Bun, Crisp Artisan Lettuce, Sauce Gribiche with choice of Postero Potato Chips with Goat Cheese Mousse or Mixed Greens with Miso Ranch Dressing Salad

BBQ Pork Belly & Apple Grilled Cheese:  12
Butter Toasted Brioche, Melty Havarti-Muenster-Cheddar Cheeses, Carolina Gold Glazed Hickory Nut Gap Pork Belly, Pickled Green Tomato, choice of Postero Potato Chips with Goat Cheese Mousse or Mixed Greens with Miso Ranch Dressing Salad

Postero “Wedge” Salad:  11
Crisp Boston-Butter Lettuce, Creamy Smoked Gouda Dressing, Apple Wood Smoked Bacon, Grape Tomato & Kalamata Olive Relish

with Berbere Griddled Joyce Farms Chicken 15
with Old Bay Griddled American Wild Caught Shrimp 17

Bistro Salad:  9
Mixed Seasonal Lettuces, Local Summer Berries, Tomatoes, Cucumber, French Beans, Gorgonzola, Orange-Juniper Vinaigrette

with Berbere Griddled Joyce Farms Chicken 14
with Old Bay Griddled American Wild Caught Shrimp 16

BBQ Pork Belly Mac & Cheese:  15
BBQ Hickory Nut Gap farm Pork Belly on top of our creamy Four Cheese Macaroni with Potato Chip Breadcrumb and Scallions

Shrimp Scampi Cacio e Pepe:  18
Garlic & Herb Seared Wild American Shrimp over Spaghetti tossed with Aged Parmesan & Black Pepper, Pangrattato, Kale & Walnut Pesto