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, miso citrus emulsion, cauliflower, coconut, sorrel...

      15
    • Asparagus, ramp, green garlic, almond, lemon beurre blanc, cured egg yolk...

      12
    • 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
    • Second Paragraph

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

      12
    • Risotto alla Milanese, lobster, saffron, chorizo, English peas...

      15
    • Cacio e Pepe, tonnarelli, black pepper, Pecorino Romano...

      12
    • Third Paragraph

    • Duck, potato mousse, leek soubise, pickled rhubarb, morels...

      38
    • Coulotte Steak, marble potatoes, radish, turnips, carrots, spinach emulsion...

      34
    • Halibut, bouillabaisse sauce, fennel, white bean purée, potatoes, clams...

      38

 

TASTING

 

    • Tasting Menu

    • Five Course Tasting

      75
    • Five Course Tasting with Wine Pairings

      115
    • Please note:

    • This menu is crafted by our culinary team to be enjoyed as a tasting menu. Please inquire of your server for tasting menu options, available every service Wednesday through Sunday.

    • *in order to provide the full excellence of our tasting menu experience, we ask that all guests in your party participate

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

Contact