Asheville Restaurant Week 2017

Friday, January 20, 2017


It’s Asheville Restaurant week again!  Please join us in celebrating one of the most delicious weeks of the year.  Posana’s culinary team has put together a delicious menu loaded with locally sourced ingredients which are sure to delight your palate.


Roasted Cauliflower Soup | pistachio, truffle oil, aged parmesan

Ricotta Gnocchi | mushrooms, smoked pork belly, blue cheese fondue

Pork Meatballs | brodo, petite root vegetables, kale, parmesan reggiano

Fried Brussels Sprouts | whipped ricotta, hazelnuts, sorghum glaze

Joyce Farms Chicken Liver Mousse | grilled bread, pistachio, apple, honey, sea salt

Kale Salad | Three Graces Dairy manchego-style cheese, pumpkin seeds, currants, lemon, Theros olive oil


Seared Sunburst Farms Trout* | carrot puree, fennel-apple-walnut salad, kale, lemon dressing

Braised Lamb Collar | cauliflower puree, braised white beans, brown butter jus

Braised Brasstown Short Ribs | rosemary-garlic fettuccini, grilled onions, braising jus

Seared Scallops* | fried stone ground grits, black kale, popcorn butter


Earl Grey and Citrus Crème Brûlée | candied citrus peel, chocolate

Chocolate Ganache Cake  | hazelnut crunch, chocolate

Vanilla Goat Cheesecake | pistachio cake, wine caramel, raspberry granita, white chocolate crumble

$35 per person/tax, gratuity and beverages additional

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