
Photos by Michael Harlan Turkell
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Poste Reservations
Breakfast: | Monday - Friday, 7 a.m. - 10 a.m. |
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Brunch: | Saturday - Sunday, 8 a.m. - 3p.m. |
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Lunch: | Monday - Friday, 11:30 a.m. - 2:30 p.m. |
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Dinner: | Monday - Thursday, 5 p.m. - 10 p.m. |
| Friday - Saturday, 5 p.m. - 10:30 p.m. |
| Sunday, 5 p.m. - 9 p.m. |
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Bar: |
Daily, 10:30 a.m. - closing |
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SOUPES |
Split Pea smoked ham hock |
9 |
Virginia Apple and Parsnip Bisque duck confit, cinnamon creme fraiche |
12 |
French Onion aged comte cheese |
13 |
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SALADES |
Frisee bacon lardon, poached egg, sherry-bacon vinaigrette |
12 |
Beet mache, orange vinagrette, pecans, goat cheese fondue |
12 |
Chicory French endive, radicchio, Cashel blue cheese, Path Valley honey/saison vinaigrette, saison reduction, candied walnuts |
13 |
Tuna Nicoise seared big eye tuna (pole-and-line), olive oil poached tuna belly, mushrooms, olives, hard cooked egg, haricots verts, black truffle vinaigrette |
14/22 |
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FRITES |
truffle frites |
9 |
pommes frites |
7 |
Bordelaise Frites |
10 |
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SANDWICHES |
Bahn Mi baguette, pork terrine, pickled vegetables, cilantro, daikon, carrot, sriracha aioli |
15 |
Brasserie Burger Virginia grass fed beef, Appalachian cheese, confit tomato, red onion marmalade, parker house bun, mâche, harissa aioli |
18 |
Onion Soup Burger Virginia grass fed beef, comté cheese, caramelized onion soup, onion bun |
17 |
Croque Monsieur “Mister Crunchy” grilled ham, comté cheese, country bread, mornay |
16 |
Croque Madame “Miss Crunchy” grilled ham, comté cheese, brioche, béchamel, sunny side up egg |
17 |
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PLATS D'ACCOMPAGNEMENT |
Anson Mills Polenta |
8 |
Pomme Puree |
7 |
glazed root vegetables |
7 |
green beans amandine |
8 |
creamed spinach |
7 |
macaroni and cheese |
10 |
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PETITS PLATS |
Steak Tartare gaufrette potatoes, black garlic aioli |
18 |
Smoked Trout Rillettes soda crackers, lemon crème fraîche, trout roe |
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Chicken Liver Parfait Madeira gelee, brioche |
13 |
Selection of Farmstead Cheese seasonal jam, raisin-walnut toast |
10/18 |
Escargots garlic-lemon butter |
11 |
Pork Rillettes grilled country bread, whole grain mustard, pickled vegetables |
14 |
House-Made Charcuterie Board chef’s selection |
9/17 |
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ENTREE |
Vegetable Crêpes Anson Mills polenta, roasted beets, local goat cheese, cauliflower, toasted faro, chanterelles |
19 |
Risotto mushroom and lime risotto, mushroom consume and preserved citrus |
17 |
Rockfish “Clam Chowder” manila clams, bacon braised potatoes, chowder cream |
20 |
Trout Marguery pan roasted North Carolina trout, shrimp, lemon oyster sauce |
21 |
Flounder Almondine almond brown butter emulsion, haricot vert |
19 |
Veal Blanquette braised veal breast, creamy Anson Mills polenta, chanterelles, pearl onions, carrot salad |
28 |
Petite Filet pan roasted filet mignon, seared foie gras, creamed spinach, sautéed mushrooms,sauce bordelaise |
32 |
Beef Bourguignon short ribs, roasted fingerlings, carrots, baby turnips |
24 |
Steak Frites fries, choice of blue cheese butter or béarnaise |
Harissa Skirt Steak 20, Teres |
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FRUITS DE MER |
Chilled Oysters champagne mignonette |
17 |
Chilled Clams cocktail sauce |
12 |
Jumbo Shrimp Cocktail cocktail sauce, marie rose |
18 |
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PLATEAU DE FRUITS DE MER |
Tower of Assorted Shell Fish |
House |
55 |
Senate |
90 |
Congress |
160 |
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MOULES |
Saffron white wine, saffron, mustard |
16 |
Classic white wine, butter, shallots, garlic |
15 |
Belgian Saison farmhouse ale |
16 |
Porter Port City Porter |
15 |
Chorizo house made chorizo, tomato, white wine |
17 |
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DEJEUNER |
Cobb Path Valley greens, cashel blue cheese, hard cooked egg, bacon lardons, grape tomatoes, radish, avocado |
14 add chicken or steak 4, ad |
T- Day Sandwich roasted turkey, cranberry chutney, stuffing, aioli on cranberry-walnut bread |
13 |
Omlete spinach, oven dried tomato and goat cheese with mixed greens |
12 |
Omlete spinach, oven dried tomato and goat cheese with mixed greens OR spinach, oven dried tomato and goat cheese with mixed greens grilled pounded chicken breast, arugula, mache, tomato and goat cheese brulee |
12/14 |
Smoked Duck Reuben pumpernickel, sauerkraut, thousand island, gruyere, garden salad |
18 |
House Cured Pastrami Brisket rye bread, sauerkraut, mustard, potato salad |
19 |
Shrimp and Grits Anson Mills white grits, arugula pesto |
20 |
arugula pesto roasted fingerlings, market vegetables |
23 |
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