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
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.