Victuals

Our Dinner Menu is currently served From 5pm – 8:30pm Weekdays 5pm – 9:30pm Weekends
The Lunch Menu is currently served from 11:30am – 2:30 pm Wednesday – Saturday Scroll to the bottom for our Lunch Menu

Starters, Snacks & Shares

Chips & Dip

7

Postero BBQ Spice Potato Chips, Sweet Onion, Smoked Bacon & Rosemary Mousse

Chicken Liver Mouse

10

Creamy Pate Seasoned with Congnac, Ginger & Local Honey, Berry Cider Gelee, Crostine, House Pickles

Burrata Toast

13

Siano Burrata Cheese, Toasted Sourdough Bread, Blueberry Agrodulce, Shaved Soppressata, Basil & Almond Pistou

Split Pea Soup

9

Hearty Stew of Yellow Split Peas, Country Ham, and Carrots, Lemon, Herb Oil, and Crostini

Pork Belly & Local Apple

14

Asian Style Carmelized Pork Belly, Local Apple and Celery Slaw with Toasted Peanuts

Sweet Corn & Fontina Arancini

10

Crispy Summer Corn & Fontina Cheese Risotto Balls, Local Tomato Pomodoro, Aged Parmigiano

Chickpea & Boursin Bruschetta

12

House-made “Boursin” Cheese, Marinated Chickpeas with Roasted Red Peppers and Summer Squash, Griddled Sourdough Bread

Postero “Greek” Salad

7 / 12

Crisp Hearts of Romaine, Late Harvest Tomatoes, English Cucumbers, Red Onions, Pistachios, Feta Cheese, Olives, Lemon Poppy Seed Vinaigrette

Add Chicken 7
Add Shrimp 7
Add Catfish 9
Add Salmon 18
Add Steak 22

Kale Caesar Salad

7 / 12

Baby Kale, Shaved Red Cabbage, Shaved Carrots, Red Cabbabge tossed with Creamy Calabrian & Aged Parmesan Dressing, Toasted Benne Pangrattato

Add Chicken 7
Add Shrimp 7
Add Catfish 9
Add Salmon 18
Add Steak 22

Provisions

Griddled Underground Baking Company Brioche, Miso Butter 6
Roasted Broccolini, Tomato Caper Brown Butter 7
Grilled Squash, Sunflower Seed Chili Crisp 7
White Cheddar Whipped Potatoes 7
Roasted Delicata Squash & Brussel Sprouts with Walnut Relish 7
Sliced Local Tomatoes, Red Wine Vinaigrette 7

Large Plates

The Steak

32

Sliced Grilled 8 oz. Bistro Tender with Fig Demi Glace, Roasted Delicata Squash & Brussel Sprouts, Walnut Relish

Scallops

36

Pan Seared Scallops, Creamy Garlic Polenta, Roasted Broccolini, Tomato Caper Brown Butter

Chicken

24

Pan Seared Chicken Breast, White Cheddar Whipped Potatoes, Blueberry Braised Red Cabbage, Mustard Pan Jus

Pork Tenderloin

24

Griddled Heritage Farms Pork Tenderloin, Grilled Summer Squash, Sweet Potato & Corn Puree, Blackberry Barbecue Sauce

Shrimp “Scampi” Cacio e Pepe

24

Old Bay Shrimp, Spaghetti with Aged Parmesan & Black Pepper, Kale & Walnut Pesto, Pangrattato

Pan Roasted Salmon

30

Pan Roasted Salmon, Panzanella with Tomatoes, Red Onions, Cucumbers, Summer Squash, Warm Bacon & Whole Grain Mustard Vinaigrette

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

Libations

Beer

Draft

Highland Pilsner

5

Asheville, North Carolina

Highland Gaelic 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 (16 oz can)

6

Asheville, North Carolina

Bell’s Amber Ale

5

Kalamazoo, Michigan

Highland Oatmeal Porter

5

Asheville, North Carolina

Sierra Nevada Pale Ale

5

Mills River, North Carolina

Hi-Wire Lo-Pitch Hazy IPA (16 oz can)

6

Asheville, North Carolina

Oskar Blues Old Chub

5

Brevard, North Carolina

Lagunitas IPA, Non-Alcoholic

5

California

Athletic Brewing Hazy IPA, Non-Alcoholic

5

Connecticut

Athletic Brewing Golden Ale, Non-Alcoholic

5

Connecticut

Noble Village Cherry Tart Hard Cider

7

Asheville, North Carolina

Urban Orchard Cider Co. Dry Ridge Hard Cider (16 oz can)

12

Asheville, North Carolina

Urban Orchard Cider Co. Ginger Campaign Hard Cider (16 oz can)

12

Asheville, North Carolina

Mixed Spirits

Old Time Rock & Roll
(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

Pink Sunglasses (“pisco sour”)

12

Barsol Pisco, House Made Strawberry Basil Shrub, Lemon Juice, Egg Whites

Oye Como Va

10

Altos Tequila, Jalapeno Simple, Pomegranate Juice, Lime Juice, Fresh Jalapenos

Kiss From A Rose

12

Corralejo Repesado, Rosemary Simple, Grapefruit and Lime Juices, Grapefruit Sparkling

Thyme After Thyme

10

Tito’s Vodka, Aperol, Thyme-Hibiscus-Blood Orange Tincture, Fever Tree Tonic

Ginger Ninja

10

Jameson, Ginger Simple, Lime Juice, Cranberry Juice, Fever Tree Ginger Beer

Non-alcoholic

Waynesville Soda Jerks

Various Flavors

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

Mountain Valley Sparkling Water

Spring Water

Assorted Juices

Cranberry, Pineapple, Apple

Wine

Effervescent

Mionetto

10 / 38

Organic, Prosecco, NV

Gratien & Meyer

11 / 42

Cremant de Loire, Brut, Reserve

Alasia, Moscato d’Asti DOCG

10 / 38

Italy

Champagne Nicolas Feuillatte, Reserve Exclusive Brut

      89

Chouillym, France, NV

Laurent Perrier Brut Champagne

35

Tours-sur-Marne, France
½ bottle

Rose

Undurraga Brut Sparkling Rose

10 / 38

Chile

Elicio Rose, IGP Mediterranee

10 / 38

Rhone Valley, France

Clara Vie, Cremant de Limoux, Rose

45

France

Whites

SWEET, TROPICAL, HONEY

Max Fred. Richter Estate, Mosel Riesling

12 / 44

Germany

Evolution Lucky No. 9, White Blend

10 / 38

Oregon

Monmousseau Vouvray, Chenin Blanc

10 / 38

Loire, France

Antxiola, Getariako Txakolina DO Blanco

12 / 44

Spain

Black Stallion Estate, Sauvignon Blanc

38

Napa Valley, California

Trimbach Pinot Gris Reserve

60

Alsace, France

LIGHT, CRISP, CITRUS, FLORAL

Tomassi Pinot Grigio

10 / 38

Italy

Monmousseau Touraine, Sauvignon Blanc

12 / 44

France

Pikorua, Sauvignon Blanc

10 / 38

Marlborough, New Zealand

Portlandia, Pinot Gris

10 / 38

Oregon

Domaine Renaud Chardonnay
Macon-Villages

13 / 48

Burgundy, France

Honig Rutherford Reserve, Sauvignon Blanc

45

Napa Valley, California

Cloudy Bay, Sauvignon Blanc

58

Marlborough, New Zealand

Fournier Pere et Fils, Sancerre Les Belles Vignes

85

Loire, France

RICH, CREAMY, BUTTERY

Wente Riva Ranch Chardonnay

12 / 44

Monterey, California

Farmstead Chardonnay

13 / 48

Long Meadow Ranch, California

Stefano Massone Masera, Gavi DOCG

36

Italy

Hill Family Estate, ‘Carly’s Cuvee’ Chardonnay

52

Napa Valley, California

Jean-Marc Brocard, Chablis

62

France

Chateau Montelena Chardonnay

74

Napa Valley, California

Reds

FRUIT FORWARD, BLUEBERRY, JAM

El Porvenir Amauta Absoluto, Malbec

10 / 38

Salta, Argentina

Yalumba Shiraz

11 / 42

Australia

Marietta, Zinfandel Old Vine Red

10 / 38

California

Domaine Preignes le Vieux, Syrah/Grenache

36

France

King Estate NxNW Red

40

Columbia Valley, Oregon

Ravel & Stitch Cabernet Sauvignon

60

California

Caymus-Suisun Grand Durif

65

Suisun Valley, California

Round Pond ‘Kith & Kin’, Cabernet Sauvignon

95

Napa Valley, California

PlumpJack, Odette Estate Adaptation, Cabernet Sauvignon

150

Napa Valley, California

Caymus, Cabernet Sauvignon

170

Napa Valley, California – Liter Bottle

BLACK CHERRY, SAVORY, STONE FRUIT

Poggio del Moro Rosso Toscana IGP

11 / 42

Italy

Charles & Charles Double Trouble, Red Blend

10 / 38

Washington

“Ventale” Valpolicella Superiore DOC

10 / 38

Italy

Barter & Trade, Cabernet Sauvignon

12 / 44

Columbia Valley, Washington

Louis Martini, Cabernet Sauvignon

10 / 38

California

Veema, Grenache/Syrah/Carignan

12 / 44

Langwedoc, France

Oregon Territory, Pinot Noir

12 / 44

Oregon

Skyfall Vineyards, Merlot

10 / 38

Washington

Barista, Pinotage

40

South Africa

Tembo, Pinot Noir

45

California

Justin, Cabernet Sauvignon

55

Paso Robles, California

Belle Glos ‘Balade’, Pinot Noir

68

California

Ch Belles-Graves, Lalanded De Pomerol, Grand Vin de Bordeaux

75

France

Fattoria, Brunello di’Montalcino, DOCG

80

Tuscany, Italy

Domaine de Pignan, Chateauneuf du Pape

85

Rhone Valley, France

Barroul Crozes-Hermitage “Tiercerolles”

90

France

Tomassi Amarone della Valpolocella Classico DOCG

90

Italy

Castello di Ama, Chianti Classico DOCG

95

Tuscany, Italy

PlumpJack, Merlot

150

Napa Valley, California

BOLD, SPICE, TOBACCO, LEATHER

Baron de Ley Varietales, Tempranillo

10 / 38

Rioja, Spain

Casa Silva Carmenere Reserva

10 / 38

Colchagua Valley, Chile

DAOU Pessimist Blend

11 / 42

Paso Robles, California

Chateau Pilet, AOC Bordeaux

10 / 38

France

Chateau du Trignon, Cotes du Rhone

36

Rhone Valley, France

Bodegas LAN Rioja Reserva, Tempranillo

45

Spain

Cedro do Noval, Red Blend

 50

Portugal

Murrieta’s Well, The Spur, Red Blend

55

California

Luigi Bosca, Malbec

60

Mendoza, Argentina

Bodegas LAN Rioja Gran Reserva

60

Spain

Bodega Colome Estate, Malbec

65

Salta, Argentina

Chateau Boutisse, Saint-Emilion Grand Cru

78

Bordeaux, France

Guido Porro Barolo “Vigna Lazzairasco” DOCG

95

Italy

Reynolds Family Persistence, Red Blend

120

Napa, California

Cade, Cabernet Sauvignon, Estate

240

Howell Mountain, California

Corkage Fee $20/bottle

Desserts

Sweet Eats

Banana Pudding

7

Classic Layered Dessert of House Made Vanilla Wafers, Sliced Bananas, Peanut Butter Custard, Dulce de Leche, Whipped Cream, Pretzel Cornflake Crunch

Warm Blackberry Cobbler

8

Local Blackberries, Brown Sugar, Bourbon, Cornmeal Sponge, Vanilla Ice Cream

Dark Chocolate Pot de Creme

7

Sea Salt Caramel, Pistachio, Sriracha Salt

Outside (non Postero food) Food Fee $4/person

Sweet Drinks

Assorted Cordials

Amaretto, Aperol, Bailey’s, Campari, Chambord, Cointreau, Drambuie, Fernet Blanca, Frangelico, Grand Marnier, Kahlua, Sambuca, St. Germain Elderflower

Chateau Mayne Sauternes

30

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

Dow’s Oak Aged 10 year, Tawny Port

9 glass

Portugal

Gonzalez Byass Nectar Pedro Ximenez, Sherry

9 glass

Jerez-Sherry District, Spain

Lunch


The Lunch Menu is currently served from 11:30am – 2:30 pm Wednesday – Saturday

First Plates

Chips & Dip

7

Postero BBQ Spice Potato Chips, Sweet Onion, Smoked Bacon & Rosemary Mousse

Split Pea Soup

9

Hearty Stew of Yellow Split Peas, Country Ham, and Carrots, Lemon, Herb Oil, and Crostini

Sliced Local Tomatoes

7

Marinated Sliced Local Tomatoes, Red Wine Vinaigrette

Chickpea & Boursin Bruschetta

12

House made “Boursin” cheese, Marinated Chickpeas with Roasted Red Peppers and Summer Squash, Griddled Sourdough Bread

Burrata Toast

13

Siano Burrata Cheese, Toasted Sourdough Bread, Blueberry Agrodulce, Shaved Soppressata, Basil & Almond Pistou

Pork Belly & Local Apple

14

Asian Style Caramelized Pork Belly, Local Apple and Celery Slaw with Toasted Peanuts

Sweet Corn & Fontina Aracini

10

Crispy Sweet Corn & Fontina Cheese Risotto Balls, Local Tomato Pomodoro, Aged Parmigiano

Main Plates

“The” Umami Bomb

17

Two Smashed 4 oz. House Ground Signature Burger Blend Patties, Hickory Smoked Bacon, Postero “Burger Sauce”, American Cheese, Rosemary Pickles, Butter Toasted Potato Bun with choice of Potato Chips or Greens Vinaigrette

Fried Catfish Tartine

15

Open Faced Sandwich of Buttermilk Fried North Carolina Catfish, Sliced Summer Tomatoes, Baby Arugula, and Lemon Aioli served on toasted UBC Brioche Bread

Kale Caesar Salad

12

Baby Kale, Shaved Red Cabbage and Carrots tossed with Creamy Calabrian & Aged Parmesan Dressing, Toasted Benne Pangrattato

Add Chicken 7
Add Shrimp 7
Add Catfish 9
Add Salmon 18

Postero”Greek” Salad

12

Crisp Hearts of Romaine, Late Harvest Tomatoes, English Cucumbers, Red Onions, Feta Cheese, Olives, Pistachio, Lemon Poppy Seed Vinaigrette

Add Chicken 7
Add Shrimp 7
Add Catfish 9
Add Salmon 18

Shrimp “Scampi” Cacio e Pepe

24

Old Bay Seared Tender Shrimp over Spaghetti tossed with Aged Parmesan & Black Pepper, Pangrattato, Kale & Walnut Pesto

Corkage Fee $20/bottle
Non Postero Food Fee $4/person