Postero Update

Here is a three for thirty for this Tuesday and Wednesday…..
Three for Thirty 7.28.15
1st Course
Smokey Spinach Salad
Citrus Cured and Hickory Smoked Golden Tilefish tossed with Baby Spinach, Red wine Pickled Onions, Holly Springs Heirloom Tomato, Whole Grain Mustard Vinaigrette and
Cornbread Crumble
2nd Course
Postero Chopped Steak
Our own blend of Beef Tenderloin, Ribeye, and Brisket seasoned and seared with Blue Cheese Mashed Potato and Mushroom Bordelaise
3rd Course
Chocolate & Cherries
Chocolate pound cake with Dark Cherry-Brandy Compote
Lunch Special 7.29.15
Linguini & Clams
Pan Roasted NC Littleneck Clams with White Wine, Kalamata Olives, Rainbow Tomatoes, Garlic, Linguine, Oregano Pistou, and Sourdough Bread Crumbs
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3 for $30 7.21.15

Three for Thirty 7.21.15

1st Course

Lamb Tartine

Tender Braised Lamb Shoulder on UBC Grilled Bread with Petite Arugula Salad and Golden Raisin Pistachio relish


2nd Course

Ashley Farms Chicken

Confit of Ashley Farms Chicken with Grilled Organic Summer Squash, Spiced Saffron Tomato broth with White Beans and Crowder Peas, Brown Butter Bread Crumb


3rd Course

Fruit & Custard

Summer Fruits and Vanilla Custard

Mostly Californian Wine Dinner

Wine Dinner



Pickled Oysters, Cucumber Granita, Blanc de Noir Espuma,

Toasted Nori Cream

Gruet Blanc De Noir


Heirloom Tomato, Watermelon, Goats Cheese,

Peach Mostarda, Watercress

 Vinum Cellars Chenin Blanc, Clarksburg 2013


Za’atar Spiced Sea Scallops, Warm Freekah Salad, Fermented Carrot Puree, Pickled Golden Raisins, Pistachios

Zocker Paragon Vineyard, Gruner Veltliner, Edna Valley 2013


Lemonade Brined Roasted SC Quail, Buttered Carolina Gold Rice, Country Captain “Veloute”

Martin Ray, Pinot Noir, Russian River Valley 2013


Slow Cooked Beef Tenderloin, Shallot Confit, Pomme Puree Robuchon,

Wild Thing-Black Peppercorn Veal jus

Carol Shelton, Cox Vineyard, Wild Thing Old Vine Zinfandel, Mendocino Co. 2013


Double Chocolate Tart, Toasted Almond Cream, Raspberries

$120 inclusive

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Three for Thirty 7.7.15


Three for Thirty 7.7.15

1st Course

Pimento Hushpuppies

Pimento Cheese and Crab Hushpuppies


2nd Course

Wild Sockeye

Pan seared Wild Sockeye Salmon with Sea Island Red Pea Hoppin’ John, Tasso Tomato Butter, and Green Tomato Chow Chow


3rd Course

Peaches and Cream

SC Peach crumble with Bourbon whipped Cream


Lunch Special 7.8.15

Salmon Caesar

Miso Butter Basted Wild Sockeye Salmon over Crisp Romaine with Cornbread Croutons, Shaved Grana Padano Cheese and Caesar dressing



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