Postero Chop Steak Like a warm hug for your taste buds So simple, so classic, so delicious. Classic mid week comfort food at its finest. Chop steak, smothered with mushroom gravy and cream & butter mashed potatoes #getinmybelly #supportlocal
Stuffed Roast Pork
Hickory Nut Gap Farms Pork Loin Stuffed with Cornbread, Country Sausage & Apples, Ashe Country Cheddar Cheese Grits, and Apple Cider Reduction
We are here for you when you really, really want to go big. You don’t hafta but you could if you wanted to. This is the biggest Umami Bomb that we ever served, a glorious six patty tower of meat and cheese.
Calendar of Events
February 25th Umami Bomb Tuesday
February 26th Comfort Food Wednesday
February 27th Wine Not Thursday
Greetings and Salutations.
The cooler weather has brought on some seasonal menu changes. I love it when the year starts to cool off and I can begin to eat heartier meals, putting on my “Winter Coat” so to speak. We made some new additions to the menu that reflect this philosophy and more changes are on the way. Poke your head in and say Hi, or pull up a chair with us and come get your deliciousness on. You deserve it.
“All food is comfort food. Maybe I just like to chew.” -Lewis Black
Don’t miss our Sweet Tea Brined & Seared Heritage Farms Pork Chop. We serve it with Local Butternut Mashed Potatoes and take it over the top with Hickory Nut Gap Farms Sausage Gravy.
Complete your Autumn evening with our Portuguese Style Mussels. Steamed with White Wine, Linguica Sausage, and Roasted Tomatoes.
So simple, so classic, so delicious
Upcoming Dates of Note
Closed Tuesday November 12th for deep cleaning day
Re-open for Lunch Wednesday 11.13
We will Move Umami Bombs to Wednesday
Closed Thanksgiving Day November 28th
Closed December 24th-26th for Christmas
Reopen December 27th for dinner
Open December 27th – 31st
Closed January 1st & 2nd
Reopen dinner January 3rd for dinner
Since we are closed next Tuesday for routine maintenance, we will shift our Umami Bomb Tuesday to Wednesday
Next Wednesday November 13th will feature our ever popular Umami Bomb for your middle of the week cravings
Softie Sammies! This Wednesday 5.15.19
(Available Lunch & Dinner)
Soft-shell Crab Sammies
Tempura Fried Carolina Soft-shell Crab, Red Cabbage Slaw, Postero Remoulade, Butter-toasted Potato Bun, Mixed Greens with Miso- Ranch.
Continued Menu Evolution
Warmer weather brings a new cast of characters to our menus.
We didn’t invent the fish sandwich, we just make it better than most. Cornmeal Dusted NC Catfish, Butter Griddled Potato Bun, Gribiche Aioli, Crisp Baby Gem Lettuce
New Tartine: Smashed Avocado piled high on Underground Baking Co. Brioche, Marcona Almond & Grape Tomato Salbitxada, Queso Fresco, Citrus Pimenton
|Yeah warm weather is finally upon us. We have been riding this up and down coaster of weather for long enough. Yeah!!To us that means an opportunity to work with our local farmers who supply us with the finest local produce in the Carolinas, like fresh strawberries and local Asparagus. Before you know it we’ll even see our first tomato of the season.Here at the restaurant we are so ready for green foliage, bright flowers and warmer weather. We have been making a few changes to our menu as the weather has been changing, you should stop in and see what’s new when you have the chance.|
“The 12-step chocoholics program: Never be more than 12 steps away from chocolate!” -Terry Moore
|Umami Bomb Tuesday 5.7.19|
Two Juicy, 4 oz. 100% NC Grass-fed Beef Patties, Hickory Smoked Bacon, Postero “Burger Sauce”, Melty American Cheese, our signature Rosemary Pickles, all proudly displayed on a Butter Toasted Potato Bun.
“The” Umami BombLocally Sourced, NC Farm grown meats, hand crafted pickles and sauce. It doesn’t get any better. #getinmybelly
|Softshell Wednesday 5.8.19|
We are getting in 2 flats of these seasonal beauties. They Go fast so make your plans accordingly.
Call 828.595.9676 to make your reservations
|Cuban Coffee Milkshake House Made Cuban Coffee Ice Cream, Milk, Independent Beans Iced Coffee with Whipped Cream & Cocoa, Served in Chocolate “Magic Shell” Rimmed Glass. Customize it by adding Kahlua, or Bailey’s or even some Irish Whiskey (adults only of course)|
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. http://carolinaepicurean.com/2015/11/the-10-best-bakeries-in-north-carolina/ . 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
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
Asparagus & Blue Cheese
Roasted Asparagus, with Blue Cheese Mousse, Smoked Ham hock Vinaigrette, Vindaloo Spiced Carrot, and Cornbread Crumb
Tender slow cooked Lamb Shoulder, Pinot Noir reduction, Smoked Butter & Cauliflower mashed,Green Tomato Chow Chow, Popped Sorghum
Chocolate & Strawberry
Rich Chocolate & Ginger Spiced Cake with Buttermilk Ice Cream and Warm Berry Compote
We are honoured to a part of this list. Thank you.
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
Wood grilled tender Asparagus with slow poached Egg, Sweet grass Dairy’s Ascher Blue cheese,and Aged Country Ham-White Wine vinaigrette
Salmon & Lobster
Pan roasted Scottish Salmon with Lobster ravioli with
Sweet Sugar Snap Peas and Lemongrass Nage
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!!
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!