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

    • Brussel Sprouts, Broccoli & Pig Ears, pimento, hot honey, & “ranch”

      7
    • French Onion Soup, bone marrow broth, garlic baguette, gruyere cheese

      10
    • Steak Tartar, Quail egg, tapenade, dijon mustard, parker house roll*

      14
    • Mushroom Soup, truffle caviar, potato chip, chive

      8
    • First

    • Duck Proscuito, frisée, potato, leeks, dried cherry, 6 min. egg, shallot

      12
    • Root Vegetables, golden raisin, granola, creme fraiche

      10
    • Bistro Salad, Bibb lettuce, shallots, radish, pine nuts, Cabernet vin

      8
    • Goat Cheese Brûlée, apple, fennel, celery, pomegranate, grape, walnut

      10
    • * We have to say this: Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have a medical condition.

    • Second

    • Bucatini all’Amatriciana, guanciale, Calabrian chile, black garlic aioli

      10
    • Sweet Potato Agnoloti, sage cream, mulled cranberry, spiced pecans

      12
    • Chestnut Gnocchi, gorgonzola cream, graham cracker & oat crumble

      11
    • Risotto Alla Millanese, saffron marscapone, Parmegiano-Reggiano

      10
    • Third

    • Trout Paupiette, beet, fennel, raddichio, sweet potato, tarragon, citrus

      27
    • Blanquette de Veau, cipollini, carrots, celery, trumpets, fingerlings

      34
    • Salmon, sunchoke, miatake, watercress, yukon puree, IGP balsamic*

      29
    • Filet “Oscar”, Bernaise, king crab, broccoli, potato pave, “R.W.D.”*

      44
    • Hill Family Chicken, vermouth glacé, cauliflower, brussels sprouts, grits

      24

 

SLOW FOOD

Reservations

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