ABOUT US

Postmark is a new American restaurant. This “farmhouse refined” concept champions “slow food”. Showcasing the best; farm goods, old world ingredients & artful products. Working directly with merchants, farmers, & importers to preserve an epic tradition of good practices and thoughtfulness. Great food and drink, honestly prepared and served. Enjoying the benefits of a thrift approach unafraid of hard work is “farmhouse refined”. The setting is re-purposed, reused, and up-cycled. Worn and weathered. Cozy and comfortable, yet rustic and rugged. Filled with old world charm and nostalgia. Fine dining meets farmhouse style. The postal theme is portrayed by post office antiques, prints and decor, throughout the dining room. A semi private dining room that can accommodate groups up to thirty guests overlooks the curated 2,000 bottle wine room.
FARM HOUSE REFINED

MENU

We use the finest, freshest, seasonal ingredients, so our menu is subject to regular change based on ingredient availability, season, and quality. The menu below is a sample of our offerings, and items may or may not be available at any given time. We strive to create excellence in our entire menu, and it must be done the right way, every-time.

 

    • Introduction

    • Dashi, pork belly, shiitakes,bok choy, pickled enoki

      14

    • Scallop, salsa verde, sunchoke purée, radicchio, trumpet mushrooms

      15

    • Asparagus, spring onion, green garlic, Marcona almonds, cured egg yolk

      12

    • Sweetbreads, celery cream, spätzle, bacon, brown butter brittle

      14

    • First Paragraph

    • Bistro Salad, Bibb lettuce, shallots, radish, pine nuts, Cabernet vin

      9

    • Tuna Tartar, yuzu-coconut custard, mango relish, white soy vinaigrette

      12

    • Chilled Pea Soup, Meyer lemon sorbet, guanciale, crouton, wacky peas

      9

    • Farro, radish, spring vegetables, sunflower, buttermilk dressing

      10

    • Second Paragraph

    • Potato Gnocchi, maitake mushroom, truffle marsala, Pecorino al Tartufo

      12

    • Agnolotti, English peas, morels, mortadella, beurre monté

      14

    • Lemon Risotto, lobster, guanciale, chive mousse

      15

    • Tagliatelle, lamb Bolognese, Ricotta Salata

      14

    • Third Paragraph

    • Duck, potato mousse, leek soubise, rhubarb, chantrelles, onions

      38

    • Coulotte Steak, marble potatoes, radish, turnips, carrots, spinach emulsion

      32

    • Trout, fava bean purée, parsley, garlic, capers, prosciutto, polenta crisp

      36

    • Striped Bass, bamboo rice, lardons, onions, fennel fumet, mussels

      38

 

 

    • Easter Brunch Menu - Sunday, April 21st

    • Smoked trout and spinach quiche

    • Cheese omelet, caviar, hollandaise, creme fraiche

    • Rabbit hash, ramps, English peas, mushrooms, carmelized onions, Tallegio

    • Avocado toast, whole wheat bread (16 Bricks), pickled red onions, sunflower shoots, wacky peas, sundried tomatoes, sunny side up egg

    • Lemon Ricotta pancakes, lemon curd, fresh berries, powdered sugar

    • Goetta Benedict, poached egg, hollandaise

    • Cheese Blintzes with Cherry Brandy Sauce

    • Brunch Sides

    • Breakfast potatoes

    • Breakfast meat

    • Breakfast bread

    • Side egg

 

We have to say this: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.

SLOW FOOD

Reservations

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