New Year’s Eve 2015

Make your last meal of 2015 something special.  Come spend New Year’s Eve with us.

We will be offering a very special  five course Prix Fixe menu that’s sure to help make a memory.

Amuse Bouche

Oyster Hushpuppy, Crème Fraiche Gribiche, Caviar, Smoked Egg Yolk


Local Honey Roasted Butternut Panna Cotta, Pomegranate Gellé, Toasted Almond & Benton’s Country Ham Crumble, Smoked Blue Cheese Espuma


Choice of

Slow Roasted Beets, Whipped Goat Cheese Mousse, Ginger Beer Fluid Gel, Buttermilk-Black Pepper Shortbread Crumb


Foie Gras Pate de Terrine, Pear Mostarda, Sauterne Gellé,

Watercress, Brezel Crostini


Choice of

Tenderloin of Beef, Pommes Puree Robuchon, Balsamic Shallot Confit, Roasted Bone Marrow


Duck Confit, Gingered Sweet Potato Gratin, Benton’s Wilted Kale, Madeira Jus


Pan Seared Scallops, Crispy Pimento Cheese Grits, Sofrito, Cauliflower Chow Chow


Double Chocolate Tart, Toasted Hazelnuts, Whipped Brandy Cream, Chocolate Cookie Soil, Clementine Sorbet



Thankful Weekly Specials

We know you have big plans this Thursday.  Let us take care of you and your family the rest of the week. We’ll save you a seat.

Share Plate 11.24.15

Edamame Hummus, Pickled Golden Raisin, Pomegranate, Extra Virgin Olive Oil, Underground Crostini

Dinner 11.24.15

Coriander Seared Scottish Salmon, Warm “Salad” of Local Kale, Roasted Sweet Potato, and Dried Cranberries with Lusty Monk-Miso Glaze,

Orange Beetroot Relish

Lunch Special 11.25.15

Cornmeal Dusted Carolina Catfish, Crab hushpuppies, Sweet & Sour Red Cabbage Slaw, Kimchi remoulade

Noodle Bowl Wednesday 11.25.15

Pan Roasted Carolina littleneck Clams, Ramen Noodles, Benton’s Bacon Broth, Green Onions, Local Braised Collards

Weekend Special 11.27.15

Seared Sea Scallops, Carolina Gold Rice Pirlau with Butternut & Andouille, Lemon-Miso Beurre Blanc


Weekend Specials

Share Plate

Edamame Hummus, Pickled Golden Raisin, Pomegranate, Extra Virgin Olive Oil, Underground Crostini



Heritage Farms Andouille Sausage and Griddled Chicken tossed with Cavatappi Pasta, Roasted Mushrooms, Tomato, and Baby Spinach, Asiago Cream finished with Smoked Butter


Big Plate 

Grilled Scottish Salmon with Celery Root Puree, Pan Roasted Brussels, Lusty Monk Miso Glaze, and Chow Chow

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Postero Update

We are starting recipe testing this week for our next menu evolution, with some changes to the menu slated for this coming weekend. We also wanted to wish a happy Five Year Anniversary to our Partner, The Underground Baking Co. Matthew and Lisa are true artisans and we are proud to be able to offer their products. If you haven’t checked them out yet, what are you waiting on?The Carolina Epicurean has just put them in her Top Ten Artisan Bakeries of NC. . In my honest opinion, the cookies they make are the standard to which all others are judged, those things knock my socks off. Just sayin

Anywho, here are some specials for this week

Noodle Bowl Wednesday 11.18.15
Ramen Noodles, Griddled Shrimp, Miso Broth, Red Cabbage-Bacon Kimchi,
Green onions, Poached Egg

Lunch Special 11.18.15
Heritage Farms Andouille Sausage and Seared Chicken tossed with Cavatappi Pasta, Roasted Mushrooms,Tomato, and Baby Spinach, Asiago Cream with Smoked Butter

Weekend Big Plate 11.20.15
Grilled Scottish Salmon with Celery Root Puree, Pan Roasted Brussels, Lusty Monk Miso Glaze,and Chow Chow

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Here are a few glimpses from our most recent wine dinner,

Props to Courtney from Tryon Distributors for spending the evening with us.

Thank you to our guests for making it all possible and for letting us stretch our creative legs.

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Postero Update

Brace yourself, the Holiday season is almost upon us. I have already started to see many of the large chains advertising for Christmas. Some of them even started before Halloween. Seriously, it is bad form to overlook Thanksgiving, one of the most important Holidays in my book. Stephanie and I have so much to be thankful for as I am sure you do as well. It is so easy to get caught up in the hustle and bustle of everyday life, and to overlook the things that truly matter. We have a roof over our heads, clothing on our backs, food in our bellies and healthy beautiful children. Sounds like we are living the dream to me.

Here are a few specials for this week

Noodle Bowl Wednesday 11.11.15
Ramen Noodles, Crispy Pulled Duck Wing Confit, Slow Poached Egg, Green Onion, Pickled Fennel & Local Apple

Lunch Special 11.11.15
Cornmeal Crusted Carolina Catfish and pan Roasted Carolina Clams over Asiago Speckled Grit Cake with Roasted Mushrooms, Baby Spinach and Tasso-Tomato Cream

Weekend Big Plate 11.13.15
Grilled Heritage Farms Pork Chop, Local Organic Miso Marinade, Sweet & Sour Braised Red Cabbage with Toasted Benne, Postero Mashed Potato, Pickled Rutabaga Relish

We will be closed on Thanksgiving Day, and will take a long overdue break during the Christmas holidays from Thursday December 24th-Monday the 28th. We are just starting to plan our New Year’s Eve festivities and will keep you posted as they develop.

I don’t want to look back on my life and think “I could have eaten that”. – Unknown (but they have a point)

Have a great week and eat well,

AppleDishes-Postero (6 of 6)


Weekend Specials

Share plate
House Smoked Salmon Tartine
Citrus Cured and House Smoked Sockeye Salmon Pate with Creme Fraiche, Shallot and Tarragon on Butter Griddled
Sourdough Grit Bread with Arugula, Shaved Radish, Pickled Cranberries, Edamame, Smoked Egg Yolk and Flying Fish Roe

Weekend Big Plate 11.6.15
Boeuf Bourguignon
Tender Chunks of Slow cooked Beef Tenderloin Tips, Burgundy Braised Mushrooms in a Deeply Roasted Vegetable-Red Wine Broth with Smoked Bacon Lardons, Caramelized Pearl Onions, Glazed Roots, and Herbed Breadcrumb over Barley “Risotto”
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