Victuals

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

Starters, Snacks & Shares

Chips & Dip

6

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

Charcuterie & Farmstead Cheese

18

Heritage Farms Sopressata Salami, Daily Selection of Local Farmstead Cheeses, Seasonal Fruits, House Pickles, Nuts, Crostini, Seasonal Accouterments
Not available for takeout

Pimento Cheese

8

Ashe County Cheddar & Smoked Gouda, Chicharrones, House Pickles

Loaded Potato Bisque

5 / 7

Creamy Puree of Potatoes & Onions topped with Bacon, Cheddar and Green Onion

Crab Hushpuppies

12

Light & Crispy Hushpuppies with Wild Caught American Crab, Spring Onion and Avocado Aioli

Wild Shrimp ” Ceviche”

10

Lightly Poached American Wild Caught Shrimp, Avocado, English Cucumber, Golden Tomato Shaved Ice “Ceviche”, Elderflower & Bay Leaf Foam
Not available for takeout

Duck liver Mousse

9

Creamy Pate Seasoned with Cognac, Ginger and Local Honey, Cherry Gelee, Crostini, House Pickles

BBQ Pork Belly Mac & Cheese

15

BBQ Heritage Farms Pork Belly on top of our creamy Four Cheese Macaroni, Pangrattato

Spring Greens & Strawberry Salad

7 / 12

Mixed Greens & Chicories, Curried Walnuts, Gorgonzola, Strawberries, Warm Bacon-Balsamic Vinaigrette

Add Chicken 6
Add Shrimp 7
Add Catfish 8

Postero Caesar Salad

7 / 12

Crisp Hearts of Romaine 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, Roasted Fingerling Potato Lyonnaise, Grilled Broccolini, Balsamic Steak Sauce

NC Trout

26

Pan Roasted Sunburst Farms Trout with Warm, Salad of Fingerling Potatoes, Fresh Asparagus and Watercress, Sun Dried Tomato & Marcona Almond Romesco Sauce

Market Vegetable Plate

21

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

Heritage Farms Pork Chop

27

Griddled Lemon-Brown Sugar Brined Heritage Farms Pork Chop, Butter Mashed Potatoes, Creamy Bacon Braised Savoy Cabbage, Caramelized Apple & Whole Grain Mustard Puree

Shrimp “Scampi” Cacio e Pepe

22

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

Braised Beef

26

Beef Flat-Iron Slow Braised with Red Wine and Mushrooms, served with Creamy Parmesan Polenta, Baby Carrots & Fresh Horseradish Persillade

Provisions

Creamy Parmesan Polenta

7

Fingerling Potato Lyonnaise, Horseradish Persillade

7

Cream & Butter Mashed Potatoes

7

Roasted Broccolini, Miso Butter, Pangrattato

7

Creamy Bacon Braised Savoy Cabbage

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 Lo-Pitch Hazy 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

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

Paradise City

9

Tito’s Vodka, Lemon Juice, Rosemary Simple, Cucumber Juice, Gently Muddeled Mint, topped with Fever Tree Club Soda

School’s Out

9

NC Muddy River Silver Rum, House-made Strawberry Shrub, Pineapple Juice, Lime Juice, Ginger Simple, topped with Fever Tree Club Soda

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

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

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 Monplaisir Bordeaux

9 / 34

France

Cedro do Noval, Red Blend

 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

Strawberries & Cream

7

Lavender & Honey Panna Cotta, Macerated Strawberries, Prosecco-Cardamom Syrup, Black Pepper Shortbread Crumble

Peanut Butter Semifreddo

7

Frozen Peanut Butter Mousse, Hot Fudge, Salty Peanut & Marshmallow Caramel Popcorn

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 11:30 am – 2:30 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

Loaded Potato Bisque

5 / 7

Creamy Puree of Potatoes & Onions topped with Bacon, Cheddar and Green Onion

Duck Liver Mousse

9

Creamy Pate seasoned with Cognac, Ginger and Local Honey, Cherry Gelee, Crostini House Pickles

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 Greens Vinaigrette

Nashville Style Hot Catfish Sammie

15

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

Postero Reuben

15

Hearty Sandwich of House Smoked Heritage Farm’s Pork Pastrami, Pickled Savoy Cabbage “Sauerkraut”, Creamy Thousand Island Dressing & Butter-Toasted Underground Baking Company Country Rye Bread, Choice of Potato Chips or Greens Vinaigrette

Postero Caesar Salad

12

Crispy Romaine Hearts tossed with Creamy Calabrian & Aged Parmesan Dressing, Toasted Benne Pangrattato

Add Chicken 6
add Shrimp 7
Add Catfish 8

Spring Greens & Strawberry Salad

12

Mixed Greens & Chicories, Curried Walnuts, Gorgonzola, Strawberries, Warm Bacon-Balsamic Vinaigrette

Add Chicken 6
Add Shrimp 7
Add Catfish 8

Shrimp “Scampi” Cacio e Pepe

22

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