1st
NC Oyster Panna Cotta, Local Apple Gelée, Yuzu Tobiko,
Smoked Egg Yolk “Bottarga”
Bailly Lapierre, Cremant de Bourgogne Reserve

2nd
Seafood Sausage featuring Lobster and Scallops, Warm Fermented Fennel-Fuji Apple “Salad”, Potato Parisienne, Smoked Butter Beurre Blanc
Domaine des Baumard Savennieres

3rd
Foie Gras Pate de Terrine, Pickled Asian Pear, Hydro Watercress,
Miso-Mostarda Syrup, Pistachio
Hugel Gentil 2013

4th
Country Ham Roasted Heritage Carrots and Jerusalem Artichoke Confit,
Celery Root Puree, Black Lentil-Walnut Ragout,
Preserved Lemon Crème Fraiche, Curried Golden Raisins
Cave des Vignerons de Buxy, Mercurey 2012

5th
Lamb Chops, Ginger Sweet Potato Puree, Spice Roasted Kabocha Squash Relish, Toasted Pumpkin Seeds and Pickled Cranberries, Juniper-Red Wine Reduction
Domaine de Durban, Beaumes de Venise Rouge 2011

6th
Green Apple Buttermilk Sorbet, Brown Sugar Cornmeal Cake, Toasted Oatmeal Crumb, Chai Spiced Apple Butter, Fuji Confiture

$130 inclusive
(Food, Wine, Gratuity, Tax)

Three for Thirty 7.21.15

1^st Course

Lamb Tartine

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

2^nd 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

3^rd Course

Fruit & Custard

Summer Fruits and Vanilla Custard

Wine Dinner

8.13.2015

1st

Pickled Oysters, Cucumber Granita, Blanc de Noir Espuma,

Toasted Nori Cream

Gruet Blanc De Noir

2nd

Heirloom Tomato, Watermelon, Goats Cheese,

Peach Mostarda, Watercress

 Vinum Cellars Chenin Blanc, Clarksburg 2013

3rd

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

Zocker Paragon Vineyard, Gruner Veltliner, Edna Valley 2013

4th

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

Martin Ray, Pinot Noir, Russian River Valley 2013

5th

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

6th

Double Chocolate Tart, Toasted Almond Cream, Raspberries

$120 inclusive

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

$15

Dinner Special 7.2.15

2 Course Prixe Fix with Wine Pairings

1^st 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

2^nd 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

 $40

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
$12
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
Jason

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
$12