Wednesday, December 19, 2018

Posana

This is a long delayed post. It's about my birthday dinner, which was back in early November when we were in Asheville. We went to Posana. We had reservations for 6 pm and were seated right away. It's cozy and romantic, lots of wood. I had was a terrific birthday meal. Here's what we ate/drank:
SP's Leaf Peeper (bourbon) and Domaine Paul Buisse Touraine Sauvignon Blanc for me.
Appetizer: Fairytale Pumpkin Beignets (confit pork shank, chamomile honey butter). Yum! I wasn't sure how pumpkin beignets and pork would work together, but eating a bite of beignet with a shred of pork was delicious.
Appetizer: Siano Burrata (plum mostarda, basil-honey oil, Spanish sea salt, focaccia). Bread, cheese, olive oil, mustard. Yum. The focaccia was really good. I smeared lots of burrata on top and dipped it in the mustard and olive oil. I would go back just for this. I ate it all, which means I was a little full for my entree.
I was starting to get my evil sinus infection, so I only had the one glass of wine. SP ordered a second cocktail: Daily Grind (bourbon, espresso). I had a sip and it was soooo good! I wish I'd been able to order one all to myself.
SP's entree: Sunburst Farms Trout (curry pumpkin, cauliflower tabouli, golden raisins, cashew, pickled onion, herb puree). He said it was delicious.
My entree: Seared Scallops (lemon-pumpkin seed jam, roasted fall vegetables, leek fondue, bacon). I had the lemon-pumpkin seed jam on the side because our server thought there was some garlic in it. The scallops were excellent.
After dinner beverage: Cappuccino.
Shared dessert: S’mores Torte (chocolate cake, toasted marshmallow, graham cracker, honey cinnamon meringue, salted vanilla ice cream). It was rich, dense, chocolaty, but so very good.

We both enjoyed the food & drink at Posana. Our server was friendly, offered suggestions, answered questions. The meal was nicely paced. We'd definitely go back next time we're in Asheville.


Posana Menu, Reviews, Photos, Location and Info - Zomato

No comments:

Post a Comment