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



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

FullSizeRender (65)

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”
FullSizeRender (62)


WineDinner v3

Postero Update

Here is a three for thirty for this Tuesday and Wednesday…..
Three for Thirty 7.28.15
1st Course
Smokey Spinach Salad
Citrus Cured and Hickory Smoked Golden Tilefish tossed with Baby Spinach, Red wine Pickled Onions, Holly Springs Heirloom Tomato, Whole Grain Mustard Vinaigrette and
Cornbread Crumble
2nd Course
Postero Chopped Steak
Our own blend of Beef Tenderloin, Ribeye, and Brisket seasoned and seared with Blue Cheese Mashed Potato and Mushroom Bordelaise
3rd Course
Chocolate & Cherries
Chocolate pound cake with Dark Cherry-Brandy Compote
Lunch Special 7.29.15
Linguini & Clams
Pan Roasted NC Littleneck Clams with White Wine, Kalamata Olives, Rainbow Tomatoes, Garlic, Linguine, Oregano Pistou, and Sourdough Bread Crumbs
FullSizeRender (44)

Calendar of events

We are planning a summer full of special evenings here at the restaurant. I thought I would highlight a few of them
Tuesday & Wednesday, May 26 & 27 Three for thirty special (menu below)

Every Tuesday & Wednesday, Three for thirty special (menus to be announced)

Thursday,June 4th, June 25th, and July 23rd Postero Pub Burger Night
limited Release (8) of our own In -house ground Beef Tenderloin and Beef Brisket Burgers on Underground Baking Co. Brioche roll, with a “classic” version and a kicked up Postero Version
If this proves to be popular we will increase production.

Thursday June 11th, July 2nd, and July 16th Two Course Wine Pairings
Two course Dinner each paired with a Glass of wine(Menu will follow shortly)
For instance: Scallop ceviche Paired with Napa Valley Sauvignon Blanc, then Slow Cooked Lamb Shoulder paired with Argentinian Malbec

Thursday June 18th, July 9th, and July 30th Five Course Tasting menu
We are super excited about this one.
Very limited and will be served only at the first four Kitchen counter seats. These reservations will go fast, so if you are interested call Stephanie to purchase your tickets.
Tickets will go on sale for all three dates on Thursday June 4th. Menus will be written and emailed and posted (Facebook & website) by Sunday May 31st.

Thursday August 13th Postero Wine Dinner Premier
Hold on to your socks!! This will be a Six Course dinner with Five Wines. Stay tuned, this is sure to be something special.
There will be a minimum and a maximum of tickets to be sold. More info to follow


FullSizeRender (35)



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


FullSizeRender (29) FullSizeRender (28)

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!!

FullSizeRender (11)