Calendar of events

We are planning a summer full of special evenings here at the restaurant. I thought I would highlight a few of them
Tuesday & Wednesday, May 26 & 27 Three for thirty special (menu below)

Every Tuesday & Wednesday, Three for thirty special (menus to be announced)

Thursday,June 4th, June 25th, and July 23rd Postero Pub Burger Night
limited Release (8) of our own In -house ground Beef Tenderloin and Beef Brisket Burgers on Underground Baking Co. Brioche roll, with a “classic” version and a kicked up Postero Version
If this proves to be popular we will increase production.

Thursday June 11th, July 2nd, and July 16th Two Course Wine Pairings
Two course Dinner each paired with a Glass of wine(Menu will follow shortly)
For instance: Scallop ceviche Paired with Napa Valley Sauvignon Blanc, then Slow Cooked Lamb Shoulder paired with Argentinian Malbec

Thursday June 18th, July 9th, and July 30th Five Course Tasting menu
We are super excited about this one.
Very limited and will be served only at the first four Kitchen counter seats. These reservations will go fast, so if you are interested call Stephanie to purchase your tickets.
Tickets will go on sale for all three dates on Thursday June 4th. Menus will be written and emailed and posted (Facebook & website) by Sunday May 31st.

Thursday August 13th Postero Wine Dinner Premier
Hold on to your socks!! This will be a Six Course dinner with Five Wines. Stay tuned, this is sure to be something special.
There will be a minimum and a maximum of tickets to be sold. More info to follow


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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

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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