
RESERVATIONS TAKE OUT
Our seasonal menu features locally sourced ingredients creating a menu that changes frequently.
The digital menu may not reflect day-to-day changes.
- Dinner
- Wine Cellar
- Cocktails
- Gluten Free
Kale Salad 12
Three Graces Dairy Manchego-style cheese, pumpkin seeds, currants, lemon, EVOO
Local Greens 12
radish, South Carolina strawberry, chèvre, lemon poppyseed vinaigrette
Salad Add-ons: Add Trout* 14 | Add Chicken* 12 | Add Scallop* 10
Roasted Garlic & Sesame Focaccia Board 18
local cured meats and cheeses, pickles, Lusty Monk mustard
Asparagus 14
ramp pesto, fava leaf, pickled rhubarb, French bread, soft egg
Ricotta Gnocchi 14
braised rabbit, green garlic, fennel, lemon, wine, soft herbs
Spanish Octopus 18
jerk spice, plantain, house-made mojo, frisée
Tempura 12
onion, cauliflower, red pepper, sweet chili glaze
Pork Belly 15
applewood smoked, beetroot, pecan, sorghum, mustard seed
Scallop Crudo* 20
shallot, fresno pepper, grapefruit, yuzu, herbs
Panisse 28
quinoa-crusted cauliflower, bok choy, tamarind butter, nuts & seeds
Joyce Farms Chicken* 36
broccolini, zucchini, kohlrabi, green strawberry, preserved Meyer lemon reduction
Scallop* MP
rutabaga, kale, turnip, bok choy, radish
Pork Loin* 38
Himalayan red perlo, collards, apple cider glaze, tomato bacon confit
Sunburst Trout* 35
cassava orzo, spring raita, baby carrot, fennel, sumac
Carbonara* 32
spinach tagliatelle, pancetta, asparagus, Parmigiano Reggiano, quail yolk
NY Strip* 48
duck fat fingerlings, Black Trumpet Farm mushrooms, glacé, frisée, herb butter
Balsamic Glazed Beets 7
prosciutto, chèvre, puffed sorghum
Breadsticks 8
house-made, sesame seed, butter, EVOO
Brussels 8
pecan, sorghum, mustard seed
Duck Fat Fingerlings 8
roasted garlic aioli, herbs
Cheddar Biscuits 8
ramp and sea salt butter
Plantain 8
buttermilk dulce de leche
Collards 8
pot likker, bacon, farofa
Earl Grey Tres Leches 11
honey caramel, lavender mascarpone cream, candied almonds, tuile, hibiscus glass
Jorge Ordonez #2 Malaga NV | 14
Banana Pudding 11
vanilla wafer, miso whip, pecan candy, local strawberry
Raymond Ragneau Pineau des Charentes | 10
Lemon Cheesecake 12
poppyseed vanilla crumble, local berry compote, honey wafer
Roumieu Lacoste Sauternes 2018 | 14
Chocolate Cake 12
coconut ganache, candied hazelnut, espresso whipped cream, açaí berry anglaise
Blandy’s 15 yr Malmsey Madeira | 18
Ask your server about today’s By the Glass selection from Posana’s Advanced Sommelier, Cara De Lavallade.
Plēb Urban Winery
May is North Carolina Wine Month and we are so excited to partner with Plēb Urban Winery!
Plēb uses an Old World approach to produce organic, natural and minimal intervention craft wine using locally sourced grapes. We will be serving the following wines from Pleb to celebrate North Carolina’s wine cultivation that spans all the way back to the 1580s, when the first colonists cultivated the “mother vine” in Manteo, NC. It survives to this day and is the oldest known producing grape vine in the country.
Posana is featuring the following wines this month.
Piquette, 2021 | 15/60
A portion of proceeds from this wine goes to French Broad Riverkeeper, which works to preserve our local rivers.
fresh, low-alcohol wine with notes of leather and berry
Seyval Blanc Tête, 2018 | 75
A French hybrid grape, Seyval Blanc.
bright and vibrant with citrus and minerality. Muscadet-like acidity
True Player Red Blend, 2021 | 65
Sustainably grown in the mountains of North Carolina. Aged in a concrete egg on shagbark hickory bark.
savory, crunchy, refreshing, best with a chill
SPARKLING
Crémant De Limoux | 14
Aimery / Limoux, FR NV
WHITE
Vinho Verde | 9
Lago Cerqueira / Minho, PT 2022
Pinot Grigio | 13
Scarpetta / Friuli, IT 2021
Sauvignon Blanc | 12
Paul Buisse / Touraine, FR 2021
Chardonnay | 16
Henri Perrusset / Mâcon-Villages, FR 2021
Rhône Blend | 14
Famille Lançon ‘La Solitude’ / Côtes du Rhône, FR 2021
Chardonnay | 20
Mt. Eden ‘Wolff Vineyard’ / Edna Valley CA, 2020
Orange
Sémillon Blend | 14
ROSÉ
Cabernet Blend | 10
Mary Taylor Wines ‘Christophe Avi’ / Agenais 2021
RED
Cabernet Franc | 13
Land of Saints / Santa Barbara County, CA 2020
Pinot Noir | 18
Ken Wright / Willamette Valley, Oregon 2020
Syrah | 16
Gramercy Cellars / Walla Walla Valley, WA 2017
Malbec | 14
Tapiz ‘Alta Collection’ / Mendoza, AR 2019
Cabernet | 17
RouteStock / Napa Valley, CA 2020
Bordeaux | 28
Rosé All Day 15
Brut Rose, Gran Marnier, Campari, thyme simple syrup, grapefruit juice, splash soda water, seasonal fruit garnish
This Spring inspired porch-sipper is a creative collaboration from the entire Posana staff. The Campari’s floral notes balanced with the bitterness from the grapefruit are rounded out with the orange in the Grand Marnier and seasonal fruit.
Above Bar 16
rye whiskey, Montenegro Amaro, Limoncello, Luxardo cherry Juice, aromatic bitters, Luxardo cherry garnish
This Manhattan-styled whiskey cocktail uses Amaro instead of sweet vermouth to create a zingy, boozy, bright old fashioned cocktail. The Limoncello lends citrusy notes, making this a original, must-try drink for those looking for a new cocktail experience.
Up Beet 15
vodka, beet-sichuan pepper simple syrup, lemon juice, black pepper and kosher salt, dehydrated lemon wheel garnish
For anyone who LOVES beets, this mineral forward cocktail offers the floral notes of Sichuan peppers instead of the spice. This, combined with the earthy tones of fresh local beets, creates a fun, martini-style drink!
Sea Note 18
Smith and Cross Navy Strength Rum, Cognac, dry curaçao, pineapple juice, coconut milk, lemon juice, brûléed dehydrated pineapple
World’s first cocktail invented by prolific inventor, Benjamin Franklin! Don’t be fooled by the lack of color in this transparent cocktail. It is loaded with robust tiki flavors. The process of filtering out the coconut milk is quite technical and time consuming. But we’ll take care of that part so you can let this historic cocktail transport you to a tropical shore.
Strawberry Margarita 16
Silver tequila, triple sec, lime juice, rhubarb shrub, strawberry puree, dehydrated strawberry garnish
A fruity margarita perfectly balanced with sweet, fresh strawberry puree and tart rhubarb shrub. Close your eyes and feel the fresh mountain air surround you as you experience this bright, smooth cocktail.
Brazilian Fizz 15
Botanical gin, Cachaça, açai puree, lemon juice, rosemary-cucumber simple syrup, egg white, flower garnish
This Brazilian influenced egg white sour is spirit forward, fun in color and fruity up front. The reddish puree of the açaí and the frothy egg white foam create a nice silky smooth texture complimenting the gin, rosemary-cucumber simple syrup and Cachaca. This will cocktail will surely smooth out the roughest of days.
Grapefruit Hibiscus Sour 8
grapefruit, hibiscus, ginger, egg white
make it a cocktail with Botanist Gin | 14
Smoked Appletini 9
apple cider, peach, lemon, chai
make it a cocktail with Old Forester 86 | 15
Mint Jagger 7
pomegranate juice, muddled mint, lemon, soda
make it a cocktail with Flor de Caña Rum | 13
Down Beet 7
beet and peppercorn simple, lime juice, ginger beer
make it a cocktail with Cazadores Blanco | 14
Rhu the Day 7
rhubarb shrub, rosemary-cucumber simple, tonic, soda
make it a cocktail with Tito’s | 14
At Posana, we work very hard to provide our guests who must avoid gluten with the same exceptional dining experience as our other guests. We want you to be able to eat theexact same dishes as those around you, and at Posana, you can. Posana Restaurant is nationally recognized for our commitment to safe gluten-free dining and has featured a dedicated gluten-free kitchen since opening in 2009.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.





















