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Gluten Free

Lunch

Menu below may vary slightly from our menu offered during today's lunch service.

SOUPS & STARTERS

Soup of the day 5.5
always made entirely from scratch
Vietnamese Spring Roll 5.5
shrimp, rice noodles, carrots, cucumber, ponzu dipping sauce
Authentic Chicken Satays 7.5
northern Thai cashew sauce, carrot-daikon salad

SALADS

Salad additions: Tofu 2.5 Tempeh 3 Chicken 4 Scallops 5

Caesar 7
homemade garlic croutons, Reggiano parmesan
Honey Roasted Apple 8.5
local greens, walnut crumble, endive, honey balsamic dressing
Greek 7.5
feta, kalamata olives, tomatoes, onions, cucumbers, garlic-herb vinaigrette
Local Kale 8.5
toasted pumpkin seeds, Three Graces Dairy manchego style cheese, currants, lemon, Theros olive oil
Posana Cobb Salad 11
Our interpretation of a classic with blackened shrimp, blue cheese, chive buttermilk dressing
Roasted Chicken Salad 9.5
dried cherries, walnuts, orange-balsamic dressing, apples, red onion-basil jam

THE LATE RISER

Posana Signature Granola 7.5
our homemade granola blend, plain organic yogurt & fresh fruit. Can substitute hemp milk $1.5 or soy milk $1
Oatmeal Brulee 7.5
cream, organic sugar brulee, dried fruit, sanded almonds
Posana Frittata 9
three Farside Farms eggs and seasonal vegetables
Buttermilk Pancakes 7
double stack of our homemade pancakes, organic maple syrup

BURGERS & SANDWICHES

Includes your choice of a side salad or french fries. substitute sweet potato fries $1

Posana Veggie-Burger 8.5
tomatoes, jalapeno aioli, arugula, homemade pickles
Brasstown Beef Burger 9.5
bacon, cheddar, lettuce, tomato, Dijon Mayonnaise, house made pickles
Roasted Vegetable 7.75
zucchini, yellow squash, eggplant, red onion, bell peppers, gruyere, chive aioli. served open faced.
Grilled Chicken Breast 9.25
apple-cranberry chutney, brie, bacon, field greens

DINNER

FIRST COURSE

Soup of the Day 5.5
always made from scratch
Vegetable Tempura 7.5
zucchini, eggplant, yellow squash, red onions, peppers, cilantro-mint vinaigrette
Vietnamese Spring Roll 5.5
shrimp, rice noodles, carrots, cucumber, ponzu
Citrus Roasted Beets 10
Looking Glass goat cream cheese, southern hazelnuts, local micro herbs, black pepper vinaigrette
Headwaters Farms Veal Meatballs 10
rose veal, tomato jam, pappardelle pasta
Authentic Chicken Satays 7.5
Northern Thai cashew sauce, carrot-daikon salad

SALADS

Caesar 7
homemade garlic croutons, Reggiano parmesan
Roasted Butternut Squash Salad 9.5
arugula, toasted sunflower seeds, dried cranberries, Stilton blue cheese, port wine vinaigrette
Kale Salad 8.5
toasted pumpkin seeds, currants, Three Graces Dairy manchego style cheese, lemon, Theros olive oil

SMALL PLATES

Braised Local Tempeh 13
tomato briased pinto beans, warm quinoa salad, spinach, cilantro vinaigrette
Vegan Pho 12
rice noodles, broth, charred brussels sprouts, pickled mushrooms, tofu, kimchi
NC Shrimp Ravioli 14
house made ravioli, brown butter, arugula, tomato coulis
Grilled Bacon Risotto 14
smoked bacon, white cheddar, chives, buttermilk whipped sour cream
Ricotta Gnocchi 12
tomato confit, parmesan borth, herb pesto

MAIN COURSE

Sunburst Farms Trout 19
pepper crust, bbq white beans, pickled red onions
Ashley Farms Chicken 17.5
caramelized turnips, crushed fingerlings, tarragon, pan jus
N. C. Shrimp and Grits 21
Blue Hill Farms stone ground grits, Jones Dairy Farm smoked bacon, tomato cream sauce
Spiced Duck Breast 24
parsnip puree, glazed Cipollini onions, braised carrots, cabernet sauce
Hickory Nut Gap Farms Pork Shoulder "Ragout" 17
house made fettuccini, pork-tomato ragout, rosemary
Jasmine Tea Posached N. C. Golden Tilefish 23
lemongrass, rice noodles, roasted peppers, cilantro, curry sauce
Brasstown Beef Hanger Steak and Short Rib 26
seared hanger, red wine braised short rib, sunchoke puree, charred Brussels spouts, mustard jus

ACCOMPANIMENTS

BBQ White Beans • Blue Hill Farms Stoned Ground grits • Roasted Fingerling Potatoes • White Cheddar Risotto • Warm Quinoa Salad • Brussels Sprouts 4.5