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
Weekend Special
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.
More details later.
This weekend is gonna be Delicious!
Local Producer Spotlight
This weekend we will be featuring Border Springs Farm. Border Springs Farm is nestled in the foothills of the Blue Ridge mountains. Just a few miles from the Blue Ridge Parkway along the VA/NC border. They have been raising tasty high-quality lamb since 2002 which has been prized by many of the best chefs on the east coast. They pride themselves in raising lamb that many consider the best tasting lamb in the US. Learn more about Border Springs http://www.borderspringsfarm.com/
Border Springs Farm 100% pasture Raised lamb Burger on an Everything Brioche Bun with Harrisa “Ketchup”, Feta Cheese, Cucumber, Pickled Shallot, Arugula and Herb Butter
