The success and excitement generated by Postrio's menu is the direct result of Executive Chef Wolfgang Puck and Chef de Cuisine Jordan Grosser.

Postrio serves contemporary American Cuisine. It is a daily changing menu focusing on fish, meats and produce from small, local bay area farms. Everything is made in-house including all of their bread, pastas, and pastries. They also smoke their own salmon, sturgeon and meats. A team of butchers take care of all their cuts of meat and fish.

Postrio's seasonal menus consistently showcase the freshest and finest ingredients while satisfying a variety of tastes. Our contemporary cuisine is a tribute to the city's cultural influences and roots.

The signature dishes are all indicative of their interest in diverse cuisine, and include such items as grilled quail with spinach and soft egg ravioli; sauteed sea scallops with ginger pineapple and jalapeno vinaigrette; seared rare tuna with beluga lentil puree, crispy prosciutto, and sweet pepper vinaigrette; and Roasted Liberty duck breast with mille-feuille of curried peaches, spiced duck confit and pistachio aioli.

The menus shine with local ingredients and specialties from over 40 farm contacts that the rothers have found on their daily tours into the Bay Area surrounding farmland.