Solstice Kitchen Blog

starters
Seared Hudson Valley Foie Gras Trio  15
thyme infused honey, candied pecans
truffle roasted mushrooms, port wine reduction
blackberry jam, brown sugar wontons
Lobster-Corn Chowder   11
cornmeal fried lobster, horseradish-black pepper aioli,
arugula pesto
Pan Fried Short Rib Fritters  8
garlic-leek confit, roasted tomato ketchup, lindley mills grits
Asian Pork Potstickers  9
thai chile-ginger sauce, wasabi-lychee mustard

entrees
Apple & Pork stuffed Manchester Farms Quail 22
two birds, blood orange steak sauce, blue cheese pesto,
lindley mills grits, honey-thyme glazed parisian carrots
New Orleans Blackened Corvina  21
shrimp-lobster etoufee, fried okra,
lindley mills grits, stewed collards
Solstice Grilled Big Sky Ribeye 24
port wine reduction, truffle roasted mushrooms,
lobster-brie mashed potatoes, sautéed spinach
Orange-Ginger Seared Hawaiian Moonfish  23
wasabi-lychee mustard, tempura fried lobster,
toasted almond rice pilaf, sesame-lime sautéed asparagus

$25 three-course, one from each section
$30 four-course, two from section one, one from section two & three

section one
Herb Fried Calamari  12
roasted red pepper-artichoke “salad”, arugula pesto,
roasted tomato “ketchup”
Apple-Pork Belly stuffed Manchester Farms Quail   9
bourbon bbq sauce, fried okra, tasso ham creamed corn
Housemade Lamb Meatball  8
pappardelle pasta, split creek farms goat cheese,
peas, grape tomatoes, parmesan
Buffalo Fried Short Rib Fritters  8
blue cheese polenta, leek-garlic confit
Pastrami Smoked Salmon  8
fennel salami-panzanella salad, arugula pesto, horseradish aioli
Ricky’s Bouillabaisse  7
tarragon poached lobster, horseradish-black pepper aioli
Mixed Green Salad, Caesar Salad, or Romaine Wedge

section two
Sesame Crusted Hawaiian Blue Marlin  19
thai chile-ginger sauce, sweet black bean sauce,
toasted almond-ginger rice pilaf, sesame-lime asparagus
Hoisin Grilled Ashley Farms Airline Chicken Breast
blood orange “steak sauce”, sweet black bean sauce,
toasted almond-ginger rice pilaf, sesame-lime asparagus
Low Country Grilled Pork Tenderloin
bourbon-mustard bbq sauce, fried green tomato,
smoked gouda-bacon mac n cheese, stewed winter greens
Bourbon BBQ Glazed Salmon  18
tasso ham creamed corn, fried onion rings,
creamy polenta, stewed winter greens
Solstice Grilled Kobe Hanger Steak  24
($5 upcharge as part of 3/4 course)
wild mushroom-roasted tomato bordelaise, foie gras butter,
mashed yukon gold potatoes, sautéed spinach

section three
Caramel Pecan Fudgecake    Turtle Cheesecake
Sweet Potato Crème Brulee       Godiva Chocolate Truffles

small bites, starters

Pastrami Smoked Salmon 9
fennel salami “carpaccio”, sourdough-arugula panzanella,
balsamic-caper mustard, horseradish-black pepper aioli

Lemon Dill Poached Shrimp 9
arugula pesto, spinach chiffonade,
grape tomatoes, roasted artichokes

Apple-Pork Belly stuffed Manchester Farms Quail 9
bourbon bbq sauce, buttermilk fried okra, pancetta creamed corn

Housemade Lamb Meatballs 11
wild mushroom risotto, leek-garlic confit, parmesan gremolata

entrees

Blackened New York Strip “Carpetbagger” 24
spinach-bacon cream sauce, fried oysters, port wine reduction,
mashed yukon gold potatoes, sautéed asparagus

Sesame Crusted Hawaiian Blue Marlin 23
five spice apricot chutney, sweet black bean sauce,
toasted almond-ginger rice pilaf, sesame-lime asparagus

Basil-Parmesan Roasted Golden Kingclip 22
pappardelle pasta, hearts of palm, peppercorn cream sauce,
grape tomatoes, spinach, green peas, frizzled leeks

Solstice Grilled Kobe Hanger Steak 24
wild mushroom-roasted tomato bordelaise, shaved winter truffles,
foie gras butter,  mashed yukon gold potatoes, sautéed spinach

$25 three-course, one from each section
$30 four-course, two from section one, one from section two & three

section one
Hearts of Palm-Arugula Salad 7
split creek farms goat cheese, strawberries, apples,
shaved onion, candied pecans, sherry-dijon vinaigrette
Lemon Dill Poached Shrimp   9
arugula pesto, spinach chiffonade,
grape tomatoes, roasted artichokes
Lobster-Parsley Ravioli  9
roasted tomato-parmesan fondue, orange-basil gremolata
Chesapeake Bay Oysters on the Half Shell  8
shallot-champagne mignonette, cocktail sauce
Ricky’s Bouillabaisse  7
tarragon poached lobster, horseradish-black pepper aioli
Mixed Green Salad, Caesar Salad, or Romaine Wedge

section two
Coriander Ginger Grilled Pork Tenderloin  17
blood orange steak sauce, sweet black bean sauce,
wasabi mashed potatoes, sautéed spinach
Montreal Grilled Buffalo Flank Steak  18
port wine reduction, garlic-leek confit,
mashed yukon gold potatoes, sautéed asparagus
Herb Grilled 10 oz. Organic Chicken Breast 17
pappardelle pasta, peppercorn-parmesan cream sauce,
grape tomatoes, spinach, mushrooms, grean peas, frizzled leeks
Tomato-Blue Cheese Crusted Meatloaf  16
ground beef tenderloin, cabernet-roasted tomato bordelaise,
mashed yukon gold potatoes, stewed winter greens
Herb-Panko Crusted Mahi-Mahi  18
roasted red pepper-artichoke “salad”, citrus-herb beurre blanc,
creamy polenta, sautéed asparagus

section three
Caramel Pecan Fudgecake
Triple Chocolate Moussecake
Red Velvet Cake

$25 three-course, one from each section
$30 four-course, two from section one, and one from two & three

section one
Short Rib Fritters  8
roasted red pepper-olive “salad”, split creek farms goat cheese
Pulled Pork Sliders  9
smoked cheddar, caramelized onion confit, flowering kale slaw
La Quercia Farms American Coppa  9
canteloupe, arugula-tarragon salad, rice wine vinaigrette
Sesame-Soy Grilled Shrimp  9
herb panko fried eggplant, thai chile sauce, sriracha
Southwest Corn Bisque  6
tomatillo chimmichurri, cilantro
Ricky’s Bouillabaisse  7
saffron-tomato broth, lobster relish, horseradish-black pepper aioli
Mixed Green Salad, Caesar Salad, or Romaine Wedge

section two
Buttermilk Fried North Carolina Flounder  18
blue crab-caper tartar sauce, orange-basil gremolata,
creamy polenta, sour cream-herb flowering kale slaw
Ginger-Soy Grilled Pork Tenderloin  17
five spice-apricot chutney, mashed yukon gold potatoes,
toasted almond-sesame sautéed asparagus
Rosemary-Pepper Grilled Venison Tenderloin  19
wild boar-cranberry sausage, blackberry jam,
mashed yukon gold potatoes, stewed winter greens
Citrus-Rosemary Grilled Shrimp  18
tomato-parmesan fondue, leek-garlic confit,
arugula pesto, creamy polenta

section three
Caramel Pecan Fudgecake         Turtle Cheesecake
Triple Chocolate Moussecake        Strawberry Shortcake

small bites/starters
Red Wine braised Veal Cheeks  11
wild mushrooms, italian herb pappardelle,
split creek farms goat cheese, fennel pollen
Toro of Striped Hawaiian Marlin  14
seared & sashimi, grapefruit-mint “salad”, coconut candy,
sweet soy reduction, wasabi
Short Rib Fritters  9
bourbon-mustard bbq sauce, pancetta creamed corn,
sour cream-herb flowering kale slaw
La Quercia Farms American Coppa  9
canteloupe, arugula-tarragon salad, rice wine vinaigrette

entrees
Creole Fried North Carolina Flounder  19
blue crab-caper tartar sauce, andouille sausage-seafood gumbo,
white rice pilaf, stewed winter greens
Cocoa-Chile Grilled Prime Bone-In Ribeye
or Certified Angus New York Strip   28 / 23
warm tomatillo sauce, smoked chile torched manchego cheese,
mashed yukon gold potatoes, garlic-almond sautéed asparagus
Rosemary Black Pepper Grilled
Cervena Farms Venison Tenderloin  23
zinfandel-mustard jus, cranberry-pecan chutney, blue cheese
stuffed figs, mashed yukon gold potatoes, stewed winter greens
Cumin-Coriander Seared
Toro of Striped Hawaiian Marlin  24
red curry-coconut beurre blanc, lychee pesto,
green onion rice cake, marinated eggplant salad