Victuals

Starting Friday June 26th: In keeping with the new NC State mandate, in order to enter our restaurant you will be required to have a face mask. Once you are seated at your table (which are appropriately distanced) you may remove them, but to move around inside you need to have a face covering. If you do not have one we can provide one for you

Our Dinner Menu is currently Served From 4pm – 8:30pm Tuesday – Saturday
The Lunch Menu is currently served from 12pm – 3 pm Tuesday – Saturday Scroll to the bottom for our Lunch Menu

Starters, Snacks & Shares

Chips & Dip

6

Postero BBQ Spice Potato Chips, Sweet Onion & Rosemary Mousse

Charcuterie & Farmstead Cheese

18

Postero Dry Cured Bresola, Daily Selection of Local Farmstead Cheeses, Local Fruits, Nuts, House Pickles, Toasted Underground Baking Brioche
Not available for takeout

Pimento Cheese

8

Ashe County Cheddar & Smoked Gouda, Chicharrones, House Pickles

Butternut Squash Bisque

5 / 7

Local Butternut Squash, Apple, Brown Butter and Candied Pumpkin Seeds

Thai Style Coconut Mussels

15

Tender Prince Edward Island Mussels steamed with Coconut Milk, Lemongrass & Ginger Broth, Bacon, Crispy Sweet Potato Curls
Not available for takeout

Smoked Trout Rillette

9

Smoked Sunburst Farms Mountain Trout Pate, Brioche, Pickles

BBQ Pork Belly Mac & Cheese

15

BBQ Hickory Nut Gap Farm Pork Belly on top of our creamy Four Cheese Macaroni, Pangrattato

Pear, Endive, & Arugula

8 / 13

D’Anjou Pears, Endive and Arugula tossed with Shaved Fennel, Toasted Hazelnuts and Orange-Juniper Vinaigrette, with Sequatchie Cove Bellamy Blue Cheese

Add Chicken 6
add Shrimp 7
Add Catfish 8

Postero Caesar Salad

7 / 12

Crisp Boston Butter Lettuce tossed with Creamy Calabrian & Aged Parmesan Dressing, Toasted Benne Pangrattato

Add Chicken 6
Add Shrimp 7
Add Catfish 8

Large Plates

“The Steak”

39

Grilled 12oz NY Strip Steak, Cream & Butter Mashed Potatoes, Roasted Broccolini, Cognac & Peppercorn Demi-Glace

Panko Crusted Halibut

36

Horseradish & Dijon crusted Halibut with White Bean Puree, Salsa Rossa, Wilted Chard & Oyster Mushrooms

Market Vegetable Plate

21

Heaping Plateful of Local and Seasonal Vegetables, Daily selection and preparation may vary

Seared Scallops

30

Seared Sea Scallops, Melted Leek “Risotto” with Anson Mills Carolina Gold Rice Middlins, Sumac Roasted Beets, Citrusy Chimichurri

Shrimp “Scampi” Cacio e Pepe

19

Garlic & Herb Seared Wild American Shrimp over Spaghetti tossed with Aged Parmesan & Black Pepper, Pangrattato, Kale & Walnut Pesto

Pan Roasted Pork Tenderloin

25

Citrus & Garlic Brined Comfrey Farms Heritage Pork Tenderloin, Postero Dry Rub, Warm Salad of Fingerling Potatoes, Delicata Squash, and Baby Kale, Blackberry-Ancho BBQ Glaze

Provisions

Cream & Butter Mashed Potatoes

7

Roasted Broccolini, Miso Butter, Pangrattato

7

Roasted Delicata Squash, Salsa Matcha, Cotija Cheese

7

***Menus are subject to change on product availability and the whim of the chef***

Corkage Fee $20/bottle
Outside Food Fee $4/person

Libations

Beer
Draft & Bottle

Draft

Highland Pilsner

5

Asheville, North Carolina

New Belgium Fat Tire Amber Ale

5

Asheville, North Carolina

Foothills Hoppyum Jade IPA

5

Winston-Salem, North Carolina

Rotating Keg

Varies

Ask your server

BOTTLE BEER AND HARD CIDER

Hi-Wire Lager

5

Asheville, North Carolina

Bell’s Amber Ale

5

Kalamazoo, Michigan

Highland Oatmeal Porter

5

Asheville, North Carolina

Oskar Blues Dale’s Pale Ale

5

Brevard, North Carolina

Hi-Wire Juicy IPA

5

Asheville, North Carolina

Oskar Blues Old Chub

5

Brevard, North Carolina

Erdinger, Non-Alcoholic

5

Germany

Noble Golden Arrow Ginger Hard Cider

7

Asheville, North Carolina

Noble Village Cherry Tart Hard Cider

7

Asheville, North Carolina

Noble Village Standard Dry Hard Cider

7

Asheville, North Carolina

Mixed
Spirits

Old Time Rock & Roll (Taylor’s Signature Old Fashioned)

12

Templeton Rye, Simple Syrup, Cherry Juice, Bitters

Free Bird

10

N.C. Cardinal Gin, St. Germain Elderflower, Rosemary Syrup, Lemon Juice, Grapefruit Juice

Oye Come Va

10

Olmeca Altos Tequila, Pomegranate, Lime Juice, House-made Demerrara Jalapeno Simple

Ginger Ninja

9

Jameson, Lime Juice, Ginger Simple Syrup, Splash of Cranberry Juice, Topped with Fever Tree Ginger Beer

Super Freak

9

Lunazul Anejo Tequila, Triple Sec, Lime Juice, Housemade Blackberry Shrub, Ginger Simple

Non
Alcoholic

Cannonborough Craft Soda

Raspberry Mint, Grapefruit Elderflower

Uncle Scott’s Root Beer

Assorted Sodas

RC Cola, Diet RC Cola, Dr Pepper, Diet Dr Pepper, Cheerwine, Diet Cheerwine, Ginger Ale, Diet Ginger Ale

Premium Artisan Roasted Coffee

Independent Roasters

Sweet and Unsweet Tea

House Made Vanilla Bean Lemonade
House Made Blackberry Limeade

Mountain Valley Sparkling Water

Spring Water

Assorted Juices

Cranberry, Pineapple

Wine

Effervescent

Mionetto

8 / 30

Organic, Prosecco, NV

Bailly Lapierre

11 / 42

Cremant de Bourgogne, Brut, Reserve

Caposaldo Moscato IGT

9 / 34

Lombardy, Italy

Champagne Tattinger Brut

89

La Francaise, NV

Laurent Perrier Brut Champagne

28

Tours-sur-Marne, France
½ bottle

Whites

SWEET, TROPICAL, HONEY

Carl Graff, Mosel Riesling

9 / 34

Germany

Monmousseau Vouvray, Chenin Blanc

10 / 38

Loire, France

Encostas do Lima Vinho Verde DOC

10 / 38

Portugal

Laurent Miguel Pere et Fils, Chardonnay/Viognier

34

France

Black Stallion Estate, Sauvignon Blanc

36

Napa Valley, California

Trimbach Pinot Gris Reserve

58

Alsace, France

LIGHT, CRISP, CITRUS, FLORAL

Tommassi Pinot Grigio

9 / 34

Italy

La Galope Sauvignon Blanc

8 / 30

Gascogne, France

Pikorua, Sauvignon Blanc

9 / 34

Marlborough, New Zealand

Hahn, Pinot Gris

9 / 34

California

Floriography, Cotes de Provence Rose

9 / 34

France

Domaine Renaud Chardonnay Macon-Villages

13 / 48

Burgundy, France

E. Guigal Cotes du Rhone Blanc

10 / 38

Rhone, France

Honig Rutherford Reserve, Sauvignon Blanc

42

Napa Valley, California

Pascal Jolivet, Sauvignon Blanc, Sancerre

48

Loire Valley, France

Cloudy Bay, Sauvignon Blanc

57

Marlborough, New Zealand

RICH, CREAMY, BUTTERY

Wente Riva Ranch Chardonnay

12 / 44

Monterey, California

Black Stallion Estate, Chardonnay

10 / 38

Napa Valley, California

Stefano Massone Masera, Gavi DOCG

32

Italy

Farmstead Chardonnay

52

Long Meadow Ranch, California

Jean-Marc Brocard, Chablis 2018

62

France

Chateau Montelena Chardonnay 2016

74

Napa Valley, California

Reds

FRUIT FORWARD, BLUEBERRY, JAM

El Porvenir Amauta Absoluto, Malbec

8 / 30

Salta, Argentina

Mitolo ‘Jester’ Shiraz

12 / 44

McLaren Vale, Australia

Lange Twins, Zinfandel, Estate Old Vine

9 / 34

Lodi, California

Laurent Miguel Pere et Fils, Syrah/Grenache

34

Rhone Valley, France

King Estate NxNW Red

37

Columbia Valley, Oregon

Lava Cap Petite Sirah Reserve 2016

55

Sierra Foothills, California

Ravel & Stitch Cabernet Sauvignon 2016

57

California

Robert Biale “Black Chicken” Zinfandel 2017

74

Napa Valley, California

Round Pond ‘Kith & Kin’, Cabernet Sauvignon 2017

92

Napa Valley, California

Caymus, Cabernet Sauvignon 2016

170

Napa Valley, California – Liter Bottle

BLACK CHERRY, SAVORY, STONE FRUIT

Peter Lehmann Clancy’s Barossa

9 / 34

Red Blend

“Ventale” Valpolicella Superiore DOC

9 / 34

Italy

Seven Falls, Cabernet Sauvignon

10 / 38

Washington

Louis Martini, Cabernet Sauvignon

9 / 34

California

Hahn, Pinot Noir

8 / 30

California

Oregon Territory, Pinot Noir

12 / 44

Roseburg, Oregon

Seven Falls, Merlot

10 / 38

Washington

Barista, Pinotage

39

South Africa

Akane, Pinot Noir 2016

56

Sonoma Coast, California

Domaine du Vieux Lazaret, Chateauneuf du Pape 2016

67

Rhone Valley, France

Lucienne Lone Oak, Pinot Noir 2016

80

Santa Lucia, California

Fattoria, Brunello di’Montalcino, DOCG 2014

82

Tuscany, Italy

Cain Five 2015, Red Blend

180

Napa Valley, California

BOLD, SPICE, TOBACCO, LEATHER

Baron de Ley Varietales, Tempranillo

9 / 34

Rioja, Spain

Errazuriz Max, Carmenere Reserva

11 / 42

Aconcagua Valley, Chile

Chateau Recougne Bordeaux Supérieur

9 / 34

France

Cedro do Noval, Red Blend

10 / 38

Portugal

Chateau du Trignon, Cotes du Rhone

34

Rhone Valley, France

Bodegas LAN Rioja Reserva 2012, Tempranillo

45

Spain

Steele, Cabernet Sauvignon, 2017

50

Red Hills, Lake County, California

Murrieta’s Well, The Spur, Red Blend 2016

52

California

Luigi Bosca, Malbec 2016

58

Mendoza, Argentina

Bodega Colome Estate, Malbec 2016

62

Salta, Argentina

Belle Glos “Balade” Pinot Noir, 2016

70

California

Chateau Boutisse, Saint-Emilion Grand Cru 2016

77

Bordeaux, France

Miner Family Winery Oracle, Red Blend 2013/4

140

Napa, California

Corkage Fee $20/bottle

Desserts

SWEET EATS

Dark Chocolate Pot de Creme

7

Sea Salt Caramel, Pistachio Crumble, Sriracha Salt

Apple “Cobbler”

7

Warm Brown Sugar Pound Cake, Caramelized Local Apple Compote, Bourbon Vanilla Ice Cream, Oatmeal Cookie Crumble

Coconut Panna Cotta

7

Cardamom-Allspice-Vanilla scented Coconut Milk Panna Cotta, Toasted Lime Meringue, Pistachio-Rose Petal Dukkah

Outside Food Fee $4/person

SWEET DRINKS

Augustus Gloop Cocktail

10

Tito’s Vodka, Bailey’s, Ghiradelli Chocolate Syrup

Assorted Cordials

Amaretto, Absinthe (green), Bailey’s, Chambord, Cointreau, Drambuie, Fireball, Frangelico, Grand Marnier, Kahlua, Sambuca

Chateau Saint Vincent

33

Sauternes, France (375 ml) bottle

Domiane du Durban Muscat, Beaumes de Venise

42

Rhone, France (750 ml) bottle

Quinta Do Noval Black Reserve, Ruby Port

6 glass

Portugal

Quinta Do Noval 10 year, Tawny Port

6 glass

Portugal

Gonzalez Byass Nectar Pedro Ximenez, Sherry

9 glass

Jerez-Sherry District, Spain

Blandy’s 5 year, Malmsey

9 glass

Madeira

Lunch

The Lunch Menu is currently served from 12pm – 3 pm Tuesday – Saturday

First Plates

Chips & Dip

6

Postero BBQ Spice Potato Chips, Sweet Onion & Rosemary Mousse

Pimento Cheese

8

Ashe County Cheddar & Smoked Gouda, Chicharonnes, House Pickles

BBQ Pork Belly Mac & Cheese

15

BBQ Hickory Nut Gap Pork Belly on top of our creamy Four Cheese Macaroni, Pangrattato

Broccolini

7

Roasted Broccolini, Miso Butter, Pangrattato

Butternut Squash Bisque

5 / 7

Local Butternut Squash, Apple, Brown Butter and Candied Pumpkin Seeds

Smoked Trout Rillette

8

Smoked Sunburst Farms Mountain Trout Pate, Brioche, House Pickles

Thai Style Coconut Mussels

15

Tender Prince Edward Island Mussels steamed with Coconut milk, Lemongrass & Ginger Broth, Bacon, Crispy Sweet Potato Curls
not Available for takeout

Main Plates

“The” Umami Bomb

17

Two Juicy 4 oz. House Ground Signature Burger Blend Patties, Heritage Farms Hickory Smoked Bacon, Postero “Burger Sauce”, Melty American Cheese, Rosemary Pickles, all proudly displayed on a Butter Toasted Potato Bun with choice of Potato Chips or Salad

Nashville Style Hot Catfish Sammie

15

Buttermilk Brined NC Catfish, Postero Spicy Glaze, Creamy Tarragon Slaw, Toasted Potato Bun Choice of Potato Chips or Salad

Thai Style Coconut Mussels

15

Tender Prince Edward Island Mussels steamed with Coconut milk, Lemongrass & Ginger Broth, Bacon, Crispy Sweet Potato Curls
Not available for takeout

Postero Caesar Salad

12

Crispy Baby Gem Lettuce tossed with Creamy Calabrian & Aged Parmesan Dressing, Toasted Benne Pangrattato

Add Chicken 6
add Shrimp 7
Add Catfish 8

Pear, Endive & Arugula

13

D’Anjou Pear, Endive and Arugula tossed with Shaved Fennel, Toasted Hazelnuts & Orange-Juniper Vinaigrette, With Sequatchie Cove Creamery’s Bellamy Blue Cheese

Add Chicken 6
Add Shrimp 7
Add Catfish 8

Shrimp “Scampi” Cacio e Pepe

19

Garlic & Herb Seared Wild American Shrimp over Spaghetti tossed with Aged Parmesan & Black Pepper, Pangrattato, Kale & Walnut Pesto

Corkage Fee $20/bottle
Outside Food Fee $4/person