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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Expanding Wine List & Weekly Specials

We would like to introduce you to a few of our new friends.  We are expanding the wine list this weekend.

Start your week off with a daily lunch special our our Three for Thirty

Lunch Special 5.12.15

Shrimp BLT Salad
Spice Poached Shrimp, Baby Red & Green Romaine, Grape Tomatoes, English Cucumbers, Hickory Smoked Bacon, Blue Cheese Crumbles, and Creamy Green Goddess Dressing

Three for Thirty 5.12.15

1st Course
Asparagus & Blue Cheese
Roasted Asparagus, with Blue Cheese Mousse, Smoked Ham hock Vinaigrette, Vindaloo Spiced Carrot, and Cornbread Crumb

2nd Course
Braised lamb
Tender slow cooked Lamb Shoulder, Pinot Noir reduction, Smoked Butter & Cauliflower mashed,Green Tomato Chow Chow, Popped Sorghum

3rd Course
Chocolate & Strawberry
Rich Chocolate & Ginger Spiced Cake with Buttermilk Ice Cream and Warm Berry Compote


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Postero Update

It is spring time here in Hendersonville which means its time to freshen up a bit.  We are in the process of updating our Cocktails, Wine selections and our Victuals too. Here is this weeks three for thirty menu.

Tuesday 7th & Wednesday 8th

1st course
Asparagus-Ham-Blue cheese
Wood grilled tender Asparagus with slow poached Egg, Sweet grass Dairy’s Ascher Blue cheese,and Aged Country Ham-White Wine vinaigrette

2nd Course
Salmon & Lobster
Pan roasted Scottish Salmon with Lobster ravioli with
Sweet Sugar Snap Peas and Lemongrass Nage

3rd Course
Chocolate Melting Cake
Blowing Rock Big Chocolate Porter Melting cake with
Fresh berries and Caramel bubbles

And while we are at it lets add this little number to our sweets menu!!

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New Sweets

This little number was created by the Talented Chrissy Balzer.  She has been elevating our pastries for the past several weeks.  we cant wait to see whats next!!

Chocolate Pot De Creme, Sea Salt Caramel, Shortbread Cookies, Sriracha salt.  Sooo Good!



This week’s three for thirty

Tuesday 17th and Wednesday 18th

1st course
Lamb Merguez
Spiced Border Springs Farm Lamb Sausage Meatballs braised in a Hearty Tomato-Red Wine sauce with Housemade Preserved Lemon Ricotta and Wood grilled Flat Bread

2nd Course
Pork Tenderloin
Slow Cooked Heritage Farms Pork Tenderloin, Red Wine Glazed Red Cabbage,
Sweet Potato-Ginger Jus, Candied Walnut Relish, Pinot Noir Reduction

3rd course
Apple Fritters
Fuji apple fritters with Espresso Chocolate Ganache
and Warm Caramel Sauce


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3 for $30 Update

Due to the popularity of our three for thirty we will continue into March. Here is this week’s offerings

3 for $30
Tuesday March 3rd and Wednesday March 4th

1st course
Pimento Hushpuppies
Ashe County Cheddar Pimento cheese with Buttermilk-Green onion Hushpuppies
and House Chow Chow

2nd course
Earth and Sea
Pan Roasted Ashley Farms Chicken & Herb Butter Poached Jumbo Lump Crab,
Crispy Smashed Baby Potato Melange with Tarragon, Miso Hollandaise

3rd course
Cinnamon Sugar Doughnuts with Dark Chocolate “Espresso”
and Meyer lemon Curd

recipe testing

Quick shot of some recipe testing we are doing for this weeks 3 fo$30.

Pan seared Sea Scallops, Sea Island Red Pea Hoppin John, Blood Orange, Bread & Butter Pickled Fennel, Riesling Beurre Blanc



3 for $30 menu during Febuary

We are starting our three course dinner for $30 this week.  EveryTuesday and Wednesday during February, in addition to our full menu, we will be featuring this three for $30 menu as well as a wine special or two.

3 for $30 Menu 
Tuesday 2/3/15 and Wednesday 2/4/15
1st course
Pan Roasted Littleneck Clams and Carolina Shrimp in 
Tomato-Fennel Broth over Wood grilled Crostini
2nd Course
“Beef Bourguignon”
Slow cooked Bistro Tenderloin, Horseradish Mashed Yukon Gold Potatoes, 
Brandy Glazed Root Vegetables, Persillade Crumb
3rd Course
Sweet Potato Fritters with Buttermilk Caramel, Toasted Almond Crumble 
and Chai Tea Poached Pear 
Wine Specials
Calera 2013  Viognier
Central Coast California
$6 Glass/ $25 Bottle
Southern Right Pinotage
Cape of Good Hope, South Africa
$7Glass / $28 Bottle

Citrus season is upon us

Meet the Blood Sage with NC Cardinal Gin, blood orange juice and fresh sage


The Meyer Lemon Whiskey Smash with Defiant Whiskey, Meyer lemon juice and Ginger syrup