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 Wednesday – Saturday Scroll to the bottom for our Lunch Menu

Starters, Snacks & Shares

Chips & Dip

6

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

Steak Tartare

13

Beef Steak Tartare, Capers, Cured Egg Yolks, Extra Virgin Olive Oil, Parsley, Oyster Mayo, House Crostini

Crispy Brussels

10

Crispy Flash Fried Brussels Sprouts, Sweet & Sour Brown Sugar Mustard Glaze

Beets – Goat Cheese – Orange

13

Roasted Beets, Whipped Goat Cheese, Salsa Matcha, Oranges, Shaved Jicama, Watercress

Crab Bisque

12

Savory Crab Bisque, Roasted Blue Crab, Leeks and Fennel, Old Bay Crackers

Duck Pate

14

Sliced Pate of Seasoned Duck and Pork, Local Apples, Mostarda, Crostini, House Pickles

Gumbo & Dumplings

15

Andouille Sausage & Roasted Rabbit Gumbo, Lemon-Herb Semolina Dumplings

Endive-Fennel-Poached Pear Salad

7 / 12

Belgian Endive, Shaved Fennel, Spinach, Red Wine Poached Pears, Gorgonzola, Date & Cardamom Vinaigrette, Allspice Candied Cashews

Add Chicken 6
Add Shrimp 7
Add Catfish 9
Add Steak 22

Kale Caesar Salad

7 / 12

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

Add Chicken 6
Add Shrimp 7
Add Catfish 9
Add Steak 22

Provisions

Griddled Underground Baking Company Brioche, Miso Butter 5
Creamy Smashed Potatoes, Gremolata, Alabama White Sauce 7
Roasted Root Vegetables, Lemongrass & Green Cabbage Sambal 7
Crispy Duck Fat Potato Terrine, Bourbon & Green Peppercorn 7
Griddled Baby Bok Choy, Miso Butter 7
Butternut Squash Risotto, Oyster Mushroom Conserva 7

Large Plates

The Steak

32

Sliced, Grilled 8 oz. Bistro Tender, Crispy Duck Fat Potato Terrine, Grilled Squashes, Bourbon & Green Peppercorn Sauce

Roast Pork Shoulder

26

Slow Roasted Heritage Farms Pork, Crispy Chorizo Fried Rice, Red Onion & Grape Chimichurri

Pan Roasted Chicken

24

Pan Seared Chicken Breast, Butternut Squash Risotto, Local Oyster Mushroom Conserva, Roast Chicken Jus

Pork Frites

24

Griddled Hickory Nut Gap Pork Sirloin, Memphis BBQ, Crispy Gremolata Smashed Potatoes, Alabama White Sauce, Pickled Red Onion

Shrimp “Scampi” Cacio e Pepe

24

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

Pan Roasted Redfish

30

Pan Roasted Redfish, Root Vegetable Melange, Mushroom Dashi, Lemongrass & Green Cabbage Sambal

***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

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

5

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

Bad Moon Rising

12

N.C. Junior’s Midnight Moon Moonshine, House Made Apple Shrub, Lemon Juice

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

Undurraga Brut Sparkling Rose

10 /38

Chile

Alasia, Moscato d’Asti DOCG

10 / 38

Italy

Clara Vie, Cremant de Limoux, Rose

45

France

Champagne Nicolas Feuillatte, Reserve Exclusive Brut

89

Chouillym, France, NV

Laurent Perrier Brut Champagne

35

Tours-sur-Marne, France
½ bottle

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 Terrior Silex

85

Loire, France

RICH, CREAMY, BUTTERY

Wente Riva Ranch Chardonnay

12 / 44

Monterey, California

Farmstead Chardonnay

12 / 44

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 2019

65

Suisun Valley, California

Round Pond ‘Kith & Kin’, Cabernet Sauvignon

95

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

Prayers of Sinners, Red Blend

10 / 38

Washington

“Ventale” Valpolicella Superiore DOC

10 / 38

Italy

Lone Birch, Cabernet Sauvignon

10 / 38

Washington

Louis Martini, Cabernet Sauvignon

10 / 38

California

JP et Fils, Savoie, Pinot Noir, Cuvee

10 / 38

Gastronomie, France

Oregon Territory, Pinot Noir

12 / 44

Roseburg, 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

Domaine Nonot, Rully, ‘Chaponniere’

110

Bourgogne, France

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

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

Corkage Fee $20/bottle

Desserts

Sweet Eats

Dark Chocolate Pot de Creme

7

Sea Salt Caramel, Pistachio Crumble, Sriracha Salt

Pineapple “Upside Down” Cake

8

Sesame Crunch Butter Cake, Caramelized Pineapple, Coconut Mousse, Blood Orange Sherbet

Meyer Lemon Cheesecake

8

Bavarian Style Citrus Cheesecake, Almond Cookie Crust, Hibiscus Jam, Vanilla Candied Almonds

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

Sweet Drinks

Assorted Cordials

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

Chateau Mayne

30

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

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

6

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

Beets – Goat Cheese – Orange

13

Roasted Beets, Whipped Goat Cheese, Salsa Matcha, Oranges, Shaved Jicama, Watercress

Gumbo Dumplings

15

Andouille Sausage & Roasted Rabbit Gumbo, Lemon-Herb Semolina Dumplings

Crispy Brussels

10

Crispy Flash Fried Brussels Sprouts, Sweet & Sour Brown Sugar Mustard Glaze

Crab Bisque

12

Savory Crab Bisque, Roasted Blue Crab, Leeks and Fennel, Old Bay Crackers

Duck Pate

14

Sliced Pate of Seasoned Duck and Pork, Local Apples, Apricot Mustard, Crostini, House Pickles

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 Chicken Sandwich

15

Crispy Fried Breast of Chickjen, Habanero Cheddar Cheese, Tonkatsu Sauce, Rosemary Pickles, Toasted Potato Bun Choice of Potato Chips or Greens Vinaigrette

BBQ Pork Belly Mac & Cheese

15

Four Cheese Mac, BBQ Glazed Pork Belly, Pangrattato, Scallions

Kale Caesar Salad

12

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

Add Chicken 6
Add Shrimp 7
Add Catfish 9

Endive-Fennel-Poached Pear Salad

12

Belgian Endive, Shaved Fennel, and Spinach, Red Wine Poached Pears, Gorgonzola, Dat & Cardamom Vinaigrette, Candied Cashews

Add Chicken 6
Add Shrimp 7
Add Catfish 9

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