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

Tuna Tartare

12

Marinated Yellowfin Tuna, Cucumber & Sesame Salad, Miso Aioli, Charred Onion Vinaigrette, Crispy Wonton

Crispy Ribs

14

Crispy Hickory Nut Gap Farms Ribs, Asian Style “BBQ” Glaze, Pickled Red Cabbage, Pineapple Kimchi, Toasted Benne

Beet Caprese Salad

13

Local Heirloom Tomatoes, Orange-Ginger Roasted Beets, NC Mozzarella, Juniper Vinaigrette, Toasted Walnut & Dill Pistou

Curried Sweet Potato Bisque

5 / 7

Puree of Sweet Potatoes, Ginger, Lime & Coconut, Served with Lime and Crispy Rice Cracker

Charcuterie & Farmstead Cheese Board

21

Daily Selection of Local Farmstead Cheese, Local/Housemade Charcuterie, Local Fruit, House Pickles, Nuts, Crostini, Seasonal Accoutrement
Not available for takeout

Duck Liver Mousse

10

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

Nola BBQ Shrimp Toast

16

New Orleans Style Sauteed Shrimp in a Savory Creole Reduction, Served over Buttered Crostinis

Wedge Salad

12

Iceberg Lettuce, Holly Springs Farms Cherry Tomatoes, Summer Corn, Cucumber, Gorgonzola, Cherry-wood Smoked Bacon, Buttermilk-Tarragon Dressing

Add Chicken 6
Add Shrimp 7
Add Catfish 9
Add Steak 22
Add Tuna 23

Postero Caesar Salad

7 / 12

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

Add Chicken 6
Add Shrimp 7
Add Catfish 9
Add Steak 22
Add Tuna 23

Provisions

Warm Sweet Corn Salad, Elote Crema, Cotija Cheese, Peach Relish 7
Sauteed Green Bean, Southern Style Tomato Gracy 7
Sliced Local Tomatoes, Caramelized Shallots & Poppy Seed Vinaigrette 7

Crispy Duck Fat Potato Terrine, Bourbon & Green Peppercorn 7
Grilled Squashes, Cherry Tomatoes 7

Summer Corn Pudding 7

Large Plates

The Steak

30

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

Yellowfin Tuna au Poivre

35

Grilled Yellowfin Tuna with Peppercorn Crust, Marinated Sliced Heirloom Tomatoes, Horseradish Creme Fraiche, Toasted Benne Furikake

Pan Roasted Chicken

24

Pan Seared Chicken Breast, Corn Pudding, Sauteed Green Beans, Southern Style Tomato Gravy

Heritage Farms Pork Shoulder

24

Slow Cooked Mayan “BBQ” Pork Shoulder, Warm Street Corn Salad, SC Peach & Jalapeno Relish

Shrimp “Scampi” Cacio e Pepe

24

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

Short Rib Cavatelli

30

Red Wine Braised Boneless Beef Short Rib, Postero Hand Rolled Ricotta Cavatelli, English Peas, Black Pepper Ricotta

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

Libations

Beer

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

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

Partake Brewing IPA, Non-Alcoholic

5

Canada

Parktake Brewing Blond Ale, Non-Alcoholic

5

Canada

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
(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

Floating to Nowhere

12

Lunazul Anejo Tequila, Lime Juice, Honey Simple Syrup, Rhubarb Bitters

Oye Como Va

10

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

Gin and Juice

12

Asheville Chemist Gin, Cranberry Juice, House Made Peach Shrub, topped with Fever Tree Tonic

Bitter French

10

Beefeater Gin, Campari, Lemon Juice, Simple Syrup, topeed with Champagne

Purple Rain

10

Redemption Rye, House Made Blackberry Shrub, Lemon Juice

Non-alcoholic

Waynesville Soda Jerks

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

10 / 38

Organic, Prosecco, NV

Gratien & Meyer

11 / 42

Cremant de Loire, Brut, Reserve

Undurraga Brut Sparkling Rose

9 /34

Chile

Lovo Colli Euganei Fior d’Arancio, Moscato 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

Monmousseau Vouvray, Chenin Blanc

10 / 38

Loire, France

Encostas do Lima Vinho Verde DOC

10 / 38

Portugal

Black Stallion Estate, Sauvignon Blanc

36

Napa Valley, California

Trimbach Pinot Gris Reserve

58

Alsace, France

LIGHT, CRISP, CITRUS, FLORAL

Tomassi Pinot Grigio

9 / 34

Italy

Monmousseau Touraine, Sauvignon Blanc

12 / 44

France

Pikorua, Sauvignon Blanc

9 / 34

Marlborough, New Zealand

Portlandia, Pinot Gris

9 / 34

Oregon

Domaine Renaud Chardonnay Macon-Villages

13 / 48

Burgundy, France

Honig Rutherford Reserve, Sauvignon Blanc

42

Napa Valley, California

Cloudy Bay, Sauvignon Blanc

57

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

32

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

Olivier Laflaive Bourgogne ‘Les Setilles’

90

Puligny-Montrachet, France

Reds

FRUIT FORWARD, BLUEBERRY, JAM

El Porvenir Amauta Absoluto, Malbec

9 / 34

Salta, Argentina

Yalumba Shiraz

11 / 42

Australia

Michael David, Zinfandel 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

Ravel & Stitch Cabernet Sauvignon

57

California

Biale “Black Chicken” Zinfandel

90

Napa 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

Prayers of Sinners, Red Blend

9 / 34

Washington

“Ventale” Valpolicella Superiore DOC

9 / 34

Italy

Lone Birch, Cabernet Sauvignon

10 / 38

Washington

Louis Martini, Cabernet Sauvignon

10 / 38

California

JP et Fils, Savoie, Pinot Noir, Cuvee

9 / 34

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

67

California

Domaine du Vieux Lazaret, Chateauneuf du Pape

70

Rhone Valley, France

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

75

France

Fattoria, Brunello di’Montalcino, DOCG

82

Tuscany, Italy

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

9 / 34

Rioja, Spain

Casa Silva Carmenere Reserva

10 / 38

Colchagua Valley, Chile

Chateau Pilet, AOC Bordeaux

9 / 34

France

Chateau du Trignon, Cotes du Rhone

34

Rhone Valley, France

Cedro do Noval, Red Blend

 38

Portugal

Bodegas LAN Rioja Reserva, Tempranillo

45

Spain

Murrieta’s Well, The Spur, Red Blend

52

California

Luigi Bosca, Malbec

58

Mendoza, Argentina

Bodega Colome Estate, Malbec

62

Salta, Argentina

Chateau Boutisse, Saint-Emilion Grand Cru

77

Bordeaux, France

Guido Porro Barolo “Vigna Lazzairasco” DOCG

95

Italy

Trinchero Mario’s Cabernet Sauvignon

110

Napa Valley, California

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

SC Peach Semifreddo

7

Frozen Peach Mousse, Almond Genoise Cake, Roasted Peach Jam, Biscotti Cookie Crumble

Summer Trifle

7

Traditional Layered Dessert of Coconut Pound Cake, Coconut Custard, Fresh Summer Berries, and Toasted Pie Crust Crumble

Outside 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 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

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

Beet Caprese Salad

13

Local Heirloom Tomatoes, Orange-Ginger Roasted Beets, NC Mozzarella, Juniper Vinaigrette, Toasted Walnut & Dill Pistou

Nola BBQ Shrimp Toast

16

New Orleans Style Sauteed Shrimp in a Savor Creole Reduction, Served over Buttered Crostini

Crispy Ribs

14

Crispy Hickory Nut Gap Farm’s Ribs, Asian Style “BBQ” Glaze, Pickled Red Cabbage, Pineapple Kimchi, Toasted Benne

Curried Sweet Potato Bisque

5 / 7

Puree of Sweet Potatoes, Ginger, Lime & Coconut, Served with Lime and Crispy Rice Cracker

Duck Liver Mousse

9

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

Main Plates

“The” Umami Bomb

15

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

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

Chilled Tenderloin Sandwich

15

Chilled Sliced Grass-fed Beef Tenderloin, Marinated and Slow Cooked, Balsamic Onion Jam, Arugula, Lemon-Basil Aioli in Rustic Ciabatta roll, 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 9

Wedge Salad

12

Iceburg Lettuce, Local Cherry Tomatoes, Sweet Corn, Cucumber, Gorgonzola, Smoked Bacon, Buttermilk-Tarragon Dressing

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