Spring Break 2018

We are taking a short spring break from Sunday April 1st through Thursday April 5th.  We will resume with lunch service on Friday April 6th.  From our family to yours thank you for another record setting winter.  See ya in about a week!

Join our family!

Looking for a well organized and accountable professional to step into our kitchen team immediately. Responsibilities include maintaining prep, mise en place, and ingredients needed to run the cold side.  Stop in or send us a resume to set up a working interview.

 

 

Comfort Food Dining Series 3.14.18

Comfort Special 3.14.18
Postero Hand-made Potato & Herb Gnocchi, with Slow Braised Duck Ragout, Asparagus, Preserved Lemon Ricotta, and Shaved Parmigiano Reggiano
#getinmahbelly #ridiculicious

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

Umami Bomb Tuesday 2.27.2018

Every Tuesday we throw down with Heritage Farm’s bacon double Cheese burgers, with Brasstown NC 100% grass fed beef, Griddled potato bun, Kimchi remoulade, American cheese, and house pickles #UmamiBomb #Hendoeats #Getinmybelly

 

 

Snow day!! 12.9.2017

The weather is not cooperating today, We are gonna close for the day. We hope everyone stays safe and warm.
Eat well

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