Poste's Winter Courtyard

Poste's Winter Courtyard

Let's Do Brunch

Let's Do Brunch

Let us Host your Next Event

Let us Host your Next Event

Meet Chef Kyoo

Reservations: 202.783.6060

Lunch Menu:


Salad Lyonnaise: bacon, cremini mushroom, white balsamic dressing   14

Beet and Kale: beets, crispy goat cheese, endive, baby kale    13

Cobb: bibb lettuce, hardboiled egg, bacon, grape tomatoes, radish, blue cheese    15

Cheese & Charcuterie

Charcuterie Board: chef's selection   18

Farmstead Cheese: olive tapenade, grilled bread. cheese selection: Point Reyes Toma, Landaff, Moses Sleeper, Midnite Moon, Boucherette, Harbison, Point Reyes Bay Blue   15, 20, 25


French Onion Soup: braised short rib, gruyere cheese    14

Half Dozen Oysters: mignonette, cocktail sauce, lemon   18

Shrimp Cocktail: poached shrimp, cocktail sauce   16

Tuna Tartare: black garlic tonnato sauce, fennel   17

Pheasant Ballotine: house made pickles, fig, micro celery   15

Tartine au Chocolat: grilled baguette, house made nutella    13

Moules au Safran: vadouvan, saffron, parsley, roasted garlic, cashew nut    19

Moules Classiques: garlic, shallot, white wine, parsley, grilled rustic bread    17


Croque Madame: madrange ham, guryere cheese, brioche, bechamel, sunny side up egg   16

BBQ Pork Belly: slowly cooked and smoked pork belly, house made BBQ sauce, coleslaw   18

Cheese Burger: lettuce, tomato, red onion, cheddar cheese, olive oil bun   16

Lamb Burger: roasted tomatoes, frisee, falafel, pickled red onion, pita bread   19


Omelette: spinach, mushrooms, cheddar cheese, mixed greens   13

Chicken Caesar: romaine heart, croutons, grilled chicken breast   21

Honey Glazed Eggplant: grilled zucchini, confit tomato, scallion, peanut   21

Grilled Salmon: baby zucchini, radish, artisan lettuce, cherry tomatoes, white balsamic dressing    23

Pork Loin: cauliflower puree, shitake mushroom, pineapple glaze, pickle radish salad    22

Goat Cheese Risotto: basil, shallot, marinade, tomatoes   12/20

Steak Frites

Petite Filet:    28

Ribeye:    34

au companiment

pomme frites:    9

truffle fries:    11

rustic potatoes:    9

truffle mac and cheese:    10

haricots verts a la provencal:    8

collard greens, bacon & mushroom:    9