Solstice Kitchen Blog

small bites, starters

Canadian Oyster Battle 12
three beau soleil and three salvation cove, lemon granita,
classic cocktail sauce

Meat n’ Cheese 11
la quercia farms prosciutto, salami, applewood smoked cheddar,
grilled vidalia onions, kadota fig compote, herb grilled pita,
whole grain mustard

5 Hour Braised Beef Short Rib &
Chanterelle Mushroom Risotto 11
salt cured foie gras shavings, port wine reduction,
orange-basil gremolata

Roasted Artichoke Bisque 7
Tarragon-lemon coulis, poached lobster

entrees

Ponzu Marinated Yellowfin Tuna 22
grilled calamari-pineaplle salad, cilantro-lime chimmichurri,
toasted almond-ginger rice pila, sesame-soy sautéed spinach

Solstice Grilled Prime New York Strip 27
roasted tomato pesto, point reyes blue cheese, balsamic-truffle reduction,
mashed yukon gold potatoes, sautéed asparagus

Pan Seared Alaskan Halibut 23
lobster—corn sauté, citrus beurre blanc, creamy grits,
dill-white wine sautéed mushrooms

Special Sides

Pan Fried Wild Mushroom Grit Cake w/
truffle buttered chanterelles & salt cured foie gras  6

Buttermilk Fried Asparagus w/roasted tomato ketchup  4

Goat Cheese Smashed Local Beets 4

small bites, starters
Beef Short Rib & Chanterelle Mushroom Streudel  9
garlic-leek confit, port wine reduction
Watercress & Beet Salad  9
sour cream-dill dressing, split creek farms goat cheese,
shaved onion, green pea-mint puree
Shrimp & Asian Veggie Summerolls  9
melon-lime coulis, sambal aioli, mango-lychee salsa
Boudin Noir stuffed Manchester Farms Quail  11
thyme honey, great hill blue cheese grits, fried shallots

entrees
Pan Seared Wild Striped Bass  22
green pea-mint puree, lobster-artichoke “hash”,                                preserved lemon crème fraiche, red caviar
Solstice Grilled Kobe Hanger Steak  26
housemade worcestershire, foie gras butter,
wild mushroom grit cake, fava bean-sweet corn succotash
Brown Sugar-Orange Seared Yellowfin Tuna  17
kadota fig compote, warm pecan vinaigrette,
mashed yukon gold potatoes, sautéed spinach

Special Sides
Wild Mushroom Grit Cake & Truffle Buttered Chanterelles  w/salt cured foie gras 6
Goat Cheese creamed SC Beets  4

Cocktail Specials
Cucumber Lavender Martini  6
house infused cucumber vodka, lavender simple syrup
Organic Agave Margarita  9
single ranch agave maestro dobel diamond tequila,
organic agave nectar, lemon & lime

Canadian Whiskey to Cognac  20
Crown Royal
Crown Royal Cask 16
Remy Martin VSOP

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

section one
La Quercia Farms Prosciutto & Coppa 8
cantaloupe, lychee, grapefruit, watercress salad,
toasted almonds

Creamy Leek-Potato Bisque 5
split creek farms goat cheese,
city roots sunflower sprouts

Sumac Seared Duck Breast 9
kadota fig compote, port reduction

Buttermilk Fried Quail 9
pimento cheese grits, bourbon-mustard bbq sauce

Mixed Green Salad, Romaine Wedge, Caesar Salad
or Ricky’s Bouillabaisse

section two
Provencal Herb Seared Salmon 14
ricky’s seafood bouillabaisse, leek-garlic confit,
horseradish-black pepper aioli

Hoisin Grilled Ashley Farms Chicken Breast 13
sweet black bean sauce, blood orange “steak sauce”,
toasted almond rice pilaf, sesame-lime sautéed asparagus

Low Country Grilled Pork Tenderloin 13
blood orange “steak sauce”, smoked gouda-bacon mac n cheese,
stewed winter greens

Coriander Seared Yellowfin Tuna 18
red chile beurre blanc, pineapple-lychee salad,
toasted almond rice pilaf, sesame-lime sautéed asparagus

Beef Short Rib Pappardelle Pasta 17
truffle-goat cheese cream sauce, fava beans,
herb braised cremini mushrooms, sweet onion,
roasted red peppers, orange-basil gremolata

section three
Turtle Cheesecake
Caramel-Pecan Fudgecake
Peanut Butter Pie

Extra Special
Solstice Grilled Certified Angus 8oz Sirloin 21
warm brie, honey lacquered walnuts, port wine reduction, mashed yukon gold potatoes, sautéed asparagus

Special Sides
Buttermilk Fried Asparagus w/roasted tomato ketchup  4
Ginger-Lime sautéed Parisian Carrots 4
Truffle Buttered Fava Beans with salt cured foie gras  6

small bites, starters

La Quercia Farms Prosciutto & Coppa 11
canteloupe, lychee, grapefruit, watercress salad,
toasted almonds

Sumac Seared Duck Breast 11
sweet potato latke, kadota fig compote, port reduction

Manchego-Lobster stuffed Artichokes 9
watercress salad, herb pesto, horseradish aioli

Creamy Leek-Potato Bisque 5
split creek farms goat cheese, artichoke relish

entrees

Tarragon-Citrus Seared Golden Tilefish 19
smoked salmon-champagne cream sauce, black caviar,
city roots’ sunflower sprouts, creamy grits, sautéed spinach

Blackened 8oz. Certified Angus Sirloin 19
hand-cut by the New York Butcher Shoppe,
smoked cheddar-applewood bacon pimento cheese,
green tomato creamed corn,
mashe d yukon gold potatoes, stewed collards

5 Hour Braised Beef Short Rib with Pappardelle 17
truffle-goat cheese cream sauce, fava beans,
herb braised chanterelle mushrooms, sweet onion,
roasted red peppers, orange-basil gremolata

Panko-Lime Crusted Yellowfin Tuna 19
soy cucumber-octopus “salad”, red chile beurre blanc,
toasted almond rice pilaf, ginger sautéed carrots

Special Sides
Buttermilk Fried Asparagus w/roasted tomato ketchup  4
Ginger-Lime Sauteed Parisian Carrots 4
Truffle Buttered Fava Beans with salt cured foie gras  6

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

section one
Balsamic Mustard Grilled Manchester Farms Quail  9
wild berry jam, spiced sweet potato puree
Creamy Leek-Potato Bisque  5
split creek farms goat cheese, roasted red pepper-artichoke salad
Sea Scallop Ceviche  8
wasabi-citrus dressing, lychee-grapefruit salsa, wonton chips
Foie Gras-Fig Pate’ & La Quercia Farms Coppa  8
organic tomato-pickled veggie “salad”, grain mustard,
grilled pita, bell honey lacquered walnuts
Oysters Rockefeller 9
four oysters, spinach, ham, parmesan,
herb breadcrumbs, horseradish aioli
Manchego-Lobster stuffed Artichokes 8
herb pesto, horseradish aioli
Mixed Green Salad, Romaine Wedge, Caesar Salad
or Ricky’s Bouillabaise

section two
Peppercorn-Thyme Grilled Duck Breast  17
port wine reduction, leek-garlic confit,
fava bean-roasted quail-wild mushroom ragout,
mashed yukon gold potatoes
Artichoke Pesto Crusted Sheepshead Drum  17
ricky’s seafood bouillabaisse, herb pesto, horseradish aioli
Blackened Pork Tenderloin  15
green tomato creamed corn, bourbon-mustard bbq sauce, mashed yukon gold potatoes, stewed collard greens
Curry-Lime Seared Yellowfin Tuna  18
sweet black bean sauce, mango-pineapple salsa,
toasted almond rice pilaf, sesame sautéed asparagus
Solstice Flat Iron Steak  15
red wine reduction, foie gras butter,
mashed yukon gold potatoes, sautéed spinach

section three
Turtle Cheesecake    Caramel-Pecan Fudgecake
Strawberry Shortcake     Lemon-Raspberry Cream Cake

section one
Blue Point Oysters on the Half Shell
shallot-champagne mignonette, cocktail sauce
Smoked Salmon Tartare stuffed Artichokes
goat cheese crème fraiche, red caviar, field greens
Housemade Foie Gras Pate
grain mustard, pickled veggies, bell honey lacquered walnuts
Yellowfin Tuna Tartare
grapefruit-lychee “salad”, wasabi-citrus dressing

section two
Artichoke Pesto Crusted Sheepshead Drum
herb-buttered lobster, black caviar,
creamy lindley mills grits, sautéed asparagus
Brown Sugar-Worcestershire Grilled
18 oz. Prime Ribeye
truffle roasted yellow chanterelle mushrooms,
foie gras butter, port wine reduction
Seared Duck Breast & Grilled Manchester Farms Quail             “Mixed Grill”
red currant bbq sauce, apple-pear relish,
mashed sweet potatoes, stewed winter greens
Rosemary Citrus Roasted Golden Kingclip
fava bean-wild mushroom ragout,
horseradish-black pepper aioli, creamy grits

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

section one
Roasted Leek Bisque 7
split creek farms goat cheese, chives

Apple-Pork Stuffed Manchester Farms Quail 9
sweet potato puree, blood orange “steak sauce”

Five Spice Seared Hawaiian Moonfish & Ahi Tuna 11
grapefruit-mint “salad”, wasabi-lychee mustard

Fried Green Tomatoes 8
french quarter pimento cheese, applewood bacon,
bourbon bbq sauce

Herb Fried Calamari 9
roasted tomato ketchup, herb pesto

Ricky’s Bouillabaisse 6
crispy wontons, orange-basil gremolata, horseradish aioli

Mixed Green Salad, Caesar Salad, or Romaine Wedge

section two
Blackened Atlantic Kingclip 16
lobster-shrimp etoufee, creamy grits, stewed winter greens

Montreal Grilled Flat Iron Steak 17
port wine reduction, blue cheese pesto,
mashed yukon gold potatoes, sautéed asparagus

Chicken “Mount Wehrum” 14
applewood bacon, bourbon bbq sauce, manchego cheese,
mashed yukon gold potatoes, sautéed spinach

Provencal Herb Seared Salmon 14
roasted red pepper-artichoke relish, arugula pesto,
creamy grits, sautéed spinach

section three
Caramel Pecan Fudgecake      Turtle Cheesecake
Oreo Crusted German Chocolate Cake
Red Velvet Cake

A La Carte Specials

Solstice Grilled 18 oz. Prime Bone-In Ribeye 28
blood orange steak sauce, foie gras butter,
mashed yukon gold potatoes, sautéed asparagus

Coriander-Pepper Seared #1 Ahi Tuna 23
wild berry jam, fig-pecan chutney,
sweet potato puree, buttermilk fried okra

Special Sides
Buttermilk Fried Okra w/roasted tomato ketchup  4
Honey-Thyme Glazed Parisian Carrots 4