Wine Pairing Thursday July 2, 2015

Dinner Special 7.2.15

2 Course Prixe Fix with Wine Pairings

1st course

Crispy Lobster Brandade

Mixture of Tender Lobster meat, Crème Fraiche, Extra Virgin Olive Oil, Miso Butter, and Potatoes in light Tempura Style batter with Sauce Gribiche

Honig Rutherford reserve, Sauvignon Blanc, Napa Valley


2nd course

Duck Leg Confit

Slow Cooked Duck Leg, Seared and served with Lady Pea & Summer Corn Succotash, and Lusty Monk-Red wine Jus

Barnard Griffin, Syrah, Washington State


Weekly Update

With the kids out of school Stephanie and I find ourselves constantly on the “run”. We are so thankful for every opportunity afforded to us, to operate a family business, to be apart of this growing community to be able to model hard work for our children. We are truly blessed and a big part if that is because of our guests. Thank you for your support.

Here is this week’s three for thirty…..

Three for Thirty 6.30.15
1st Course
Sea Scallops
Berbere Seared Sea Scallops, Smashed Avocado, Sweet Corn & Summer Tomato Relish, Curried Ginger Beer Gel, Puffed Rice

2nd Course
Postero Chopped Steak
Our own blend of Beef Tenderloin, Ribeye, and Brisket seasoned and seared with Sweet Grass dairy’s Blue Cheese Mashed and Mushroom Bordelaise

3rd Course
SC Peach
Fritters made with SC Peaches and rich Vanilla Sauce

Lunch Special 7.1.15
Postero Philly
Our Take on the Classic, Tender sliced Beef Ribeye with Caramelized onions & Peppers smothered in Smoked Gouda cheese sauce on toasted French bread served with Petite Salad of crisp Romaine, grape tomatoes, and Creamy Grana Padano dressing
We are smack in the middle of Wild Salmon Season so look for this weekends special to feature Sockeye Salmon.
You can keep up with us on Facebook, Twitter and Instagram.
“One of the disadvantages of wine is that it makes a man mistake words for thoughts.”-Samuel Johnson
Have a great week
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Postero Update

Here is this week’s Three for Thirty as well as a lunch special and a couple of pics of what keeps us busy

Three for Thirty 6.23.15
1st Course
Shrimp Gazpacho
Spiced poached Shrimp with Gazpacho Granita, Cucumber-Prosecco Sorbet and Coriander Thyme Froth

2nd Course
Grilled Trout
Grilled Rainbow Trout with Sweet Corn and Tomato salad, White Balsamic-Caramelized Shallot Vinaigrette and Wilted Local Organic Kale

3rd Course
Lemon Poppy Seed Cake
Lemon Poppy Seed Cake with Chocolate Ganache and Macerated Berries

Lunch Special 6.17.15
Pan Fried Trout
Panko Crusted Rainbow Trout with Oliver’s Organiks Salad Greens, Chilled marinated Summer Squashes, and Cracked Black Pepper Buttermilk Vinaigrette


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The Burger you could have had

If you didn’t make it in this past Thursday, here is a glimpse of what you missed out on.  Our House Burger (Tenderloin, Brisket, Ribeye, Benton’s) on Underground Baking Co. brioche with pimento Cheese.  Sooo good! That’s ok it will return June 25th.  In the meantime here is a three for thirty to hold you over.

Three for Thirty 6.9.15
1st Course
Seared Scallops
Pan Seared Sea Scallops with Pistachio relish, Summer Melons with Chili salt and Hibiscus Bubbles

2nd Course
Ashley Farms Chicken
Pan Roasted Ashley Farms Chicken with Sugar Snaps, Roasted Carrots, and Tasso Gravy

3rd Course
Cookies and Cream
Graham Cookies and Blueberry Cheesecake Ice Cream

Lunch Special 6.10.15
Cornmeal Crusted Trout
Cornmeal Crusted Local Trout Goujonettes, with Sauce Gribiche and Green Tomato Chow Chow, Petite Salad of Roasted Beets, Avocado, Navel Orange, and Walnuts

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