Hendersonville Rescue Mission Fundraiser

Fundraiser for Hendersonville Rescue Mission     $ 85

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


Steak Tartare

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

Dijon, Crispy Chicharron


Foie Gras

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


“The House Cure”

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

Assorted Pickles, Put-ups & Ferments


Duo of Duck

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

Orange Spice Roasted Carrots, Duck Jus


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


Corn • Heirloom • Lonza

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


Fried Chicken & Waffles

A loose interpretation

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

Foie Gras Maple Syrup, Corn Shoots


Charred Octopus

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


Steak & Lobster

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


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



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

Henderson Co.  Asparagus & Herb salad


Sunburst Trout Cucumber Roe

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


Corvina & She Crab

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


Border Springs Farm Lamb

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


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


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

Serious Snackin’

Doing a bit of recipe testing as we are waiting on springtime to arrive.

Smashed Avocado Toast with Chilled Olive Oil Poached Salmon, Soft Egg, Cucumber-Radish Alfalfa Sprout, Mostarda Vinaigrette, BBQ Spice

Umami Bombs Away!

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

New Years Eve 2016 12.31.2016

Celebrate you New Years Eve with us.  We will be offering a very special five course $75 Prix Fixe Menu.  You may call to make your reservations between 5pm and 9:30pm.


Caviar & Oysters

Mignonette Pickled Virginia Oysters, Osetra Caviar, Orange & Elderflower Granita,

Prosecco Espuma


Low Country Lobster & “Grits”

Butter Poached Lobster, Carolina Gold Rice Grits, Hickory Smoked Bacon, Mushrooms, Lemon


Choice of

Chopped Salad of Winter Vegetables

Jerusalem Artichokes, Golden Beets, Kohlrabi, Hearts of Palm, Celeriac, Radish, Heritage Carrots


Foie Gras & Truffle

Royal de Foie Gras, Butter Griddled Toast Soldiers with Truffle Salt, Pickled Grape Mostarda


Choice of

Arctic Char

Crispy Skinned Arctic Char, Bourbon & Orange Braised Fennel, Rice Wine melted Leeks, Preserved Lemon Gremolata


Beef Tenderloin

Griddled Filet of Beef Tenderloin, Whole Grain Mustard Pommes Puree du Robuchon, Brussel Leaves, Cider Glazed Shallots, Postero Steak sauce


Chicken Confit

Confit of Joyce Farms Chicken Leg, Sea Island Red Pea Hoppin John stuffed Collard Green, Potlikker, Smashed Winter Roots


“Coffee & Donuts”

Warm Mexican Sipping Chocolate Cappuccino with Tres Leche Froth,

Henderson Co. Apple Donut Holes with Coriander Sugar

We will require a credit card number to secure your time and table
Cancellation policy is in effect
Cancel on or before December 24th = no charge
Cancel on December 27th,28th, 29th = $38 per person charge
Cancel on 30th or 31st = full $75 per person charge


Small Business Saturday 11.26.16


Happy Thanksgiving!

From our family to yours, we hope you have a wonderful, joy filled Thanksgiving.

We will be closed Thursday November 24th so that we may celebrate with our friends and family.  Just so you know we are very thankful for you, our patrons.  Thank you for continual support in our journey.  We could not do this with out you.