POST RESTAURANT

SMALL BITES

South-of-the-border style cocktail sauce.

Three cheeses, three meats, grilled baguette, apricot jam, kalamata olives.

Breaded calamari, citrus vinaigrette, cilantro-garlic aioli.

Marinated chicken, corn, black beans, jicama, jalapeño, red peppers, cilantro, monterey cheese, guacamole.

Chef's white fish ceviche with mojito sauce, plantain chips, Arcadia mix.

ASK ABOUT THE Soup Of The Day!

SALADS

Romaine lettuce, cucumbers, kalamata olives, red onions, feta cheese, heirloom tomatoes, Greek vinaigrette.

Romaine, crispy parmesan, garlic croutons, classic dressing.

Burrata cheese, heirloom tomatoes, fresh pesto, balsamic pearls.

Arcadia mix, avocado, cucumber, cilantro, corn, red onions, heirloom tomatoes, cotija cheese, black beans, bacon, avocado-ranch.

MAINS

8oz grilled skirt steak, seasonal vegetables, roasted garlic mashed potatoes, fresh-made chimichurri.

14oz grilled ribeye, herb-roasted fingerling potato, chard broccolini, bacon compound butter.

8oz airline chicken breast, roasted-garlic mashed potato, seasonal vegetables, herb au jus.

8oz Atlantic salmon, pineapple mango salsa, lemon-thyme risotto, broccolini.

Clams, mussels, shrimp, calamari, lemon butter sauce, heirloom tomatoes.

LIFESTYLE CUISINE

Fresh salmon marinated in soy sauce and sesame, rice noodles, pickled cucumbers, edamame beans, green onions.

Zucchini, yellow squash, heirloom tomato, portobello mushroom, burrata cheese, balsamic pearls.

Zucchini, mushrooms, broccolini, roasted almonds, lemon-honey vinaigrette.

*These items may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

Southwest cuisine with a Latin flair

Chef Alex M. Rivera

Chef Alex Manuel Rivera brings the flavors of Bayamon, Puerto to The Post. Growing up, Chef Rivera spent most of his time in his mom and grandmother's kitchen, learning to create family dishes from the island. He soon developed a love for different techniques and cultures, inspired by the colors of his island and by how good food brings people together.

His current position as Executive Chef at Crown Plaza reflects his desire to bring together his heritage with international cuisine, Chef Rivera has the title of "Master Chef 2019 in this company. After graduating from Escuela Hotelera de San Juan, he started working in restaurants across Puerto Rico, including the famed El Convento Hotel. From Puerto Rico, he joined the team at The Homestead Resort, the first resort in the United State. Chef Rivera has also brought his unique cuisine to resorts across Arizona, like Desert Mountain and Las Sendas.

He creates his own recipes which combines international flavors like his award-winning Ceviche Peruano. Every meal he creates reflects the love and passion for what he does, providing not only excellent taste, but also nourishment for the mind and body

Arrival Date
Departure Date