As autumn graces downtown Asheville, Posana unveils a culinary masterpiece with its new Seasonal Autumn Menu, thoughtfully curated by Chef David Van Tassel. Embracing the ethos of fresh, local, and seasonal ingredients, each dish embodies the richness of the season’s bounty.
Imagine savoring the Pork Belly, adorned with amarena cherry glaze and accompanied by parsnip soubise, arugula, and crumbled cashews—a composition perfectly encapsulating the spirit of the season. Alternatively, indulge in the Grilled Hendersonville Apples, featuring whipped gruyere, smoked gouda, Ashe County cheddar, black pepper pecans, and Smoking J’s hot maple drizzle.
Seafood enthusiasts can relish the refined balance of Sunburst Trout Almondine, showcasing haricot vert, herbs de Provence roasted red potatoes, preserved lemon brown butter mustard, and Espelette almonds. Noteworthy are the Shrimp and Crab Hush Puppies, served with caper remoulade and purple horseradish slaw—a harmonious blend of flavors.
Chef David’s culinary finesse is further evident in the Pumpkin Alfredo—a comforting medley of pancetta, black pepper tagliatelle fettuccine, sun-dried tomatoes, peas, Grana Padano, and sage pesto. Don’t miss delightful additions like the House Onion Rings, boasting cider-battered onion rings and apple mostarda, and our rendition of a Mushroom “Pho”—an artful blend of Black Trumpet Farm mushrooms, miso-kombu broth, rice noodles, bok choy, marinated tofu, julienne vegetables, sesame seeds, and scallions.
Share among your table the comforting Cast Iron Cornbread—delicately drizzled with molasses and served with buttermilk butter. Explore more from our Seasonal Autumn Menu and artisanal Autumn Cocktail Collection. Posana invites you to reserve your table today, where each dish awaits to speak to the richness and warmth of the season.
Fresh, Local, and Seasonal Ingredients