Solstice Kitchen Blog

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

section one
Oven Roasted Rosemary Skewered SC Peaches
candied walnuts, bell honey, blue cheese, mixed greens,
shaved vidalia onion, citrus-herb vinaigrette  8
Roasted Tomatillo-Sweet Pepper Soup
herb creme fraiche, pepper jack cheese  5
Tasting of Tomatoes
Cowasee Farms heirlooms, John’s Island vine-ripes,
cornmeal fried green tomatoes, City Roots sprouts, cucumber, vidalias,
truffle-garlic vinaigrette, split creek farms goat cheese  9
Buttermilk Fried Rock Shrimp
classic cocktail, cucumber-shrimp tartar sauce  9
Blackened Chicken & Andouille Sausage Paella
green peas, heirloom tomatoes, saffron,
smoked chile sour cream, tomatillo salsa  9
Today’s Oysters on the Half Shell
Gigamotos of Washington, Malpeques of Canada
Oysters “Solsticefeller” see regular menu
or choose Any Salad from our regular menu

section two
Sesame-Mustard Grilled Pork Tenderloin
grilled peach-ginger chutney, ponzu roasted almonds, wasabi mashed potatoes, stir fried vegetables  18
Mustard-Thyme Seared King Salmon
black cherry-mustard jus, caramelized vidalia-thyme compote,
creamy logan-turnpike grits, sauteed spinach, City Roots sprouts  19
Skillet Seared Flat Iron Steak
red wine reduction, blue cheese pesto,
heirloom tomato au gratin, mashed yukon gold potatoes  18
Local Veggie Pasta
roasted cowasee farms baby eggplant, squash, zucchini, green peas, grape tomatoes, fusilli pasta, gremolata, roasted red pepper-balsamic marinara, shaved sottocenere “truffle cheese” 16

section three
Caramel-Pecan Fudgecake          Sorbet Duo
Pear-Custard Tart           Local Peach Cobbler

This entry was posted on Monday, June 28th, 2010 at 2:57 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.