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Lunch
: Dinner
: Brunch
: Weekly Specials
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For the evening of December 31, 2009 |
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Amuse-Bouche |
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| Seared Sea Scallop & Seared Italian Eggplant Scallop Mint Parsley Pesto/ Granny Smith Apples/ Micro Cilantro |
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Starter Course |
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| Seared Hawaiian Yellow Tail Tuna Sweet Yellow Corn Relish/ Hass Avocado Puree/ Cilantro Vinaigrette |
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| Arctic Char Crudo Cilantro/ Sriracha Sauce/ Black Tobiko/ Lemon Infused Oil |
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| Maple Leaf Duck Terrine Shitake Mushroom Duxelles/ Braised Leeks/ Broken Beet Vinaigrette |
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| Butternut Squash-Lobster Soup Watercress Ice/ Star Anise/ Gravenstein Apples |
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| Warm Winter Root Vegetable Salad Goat Cheese/ Sage Grapeseed Oil |
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Intermezzo |
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| Grapefruit Granita with Chandon Rose Sparkling Wine |
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Entree Course |
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| Surf n' Turf: Harris Ranch Beef Filet & Wild Coho Salmon Filet Yukon gold Scalloped Potatoes/ Sauteed Organic Baby Spinach/ Duet of Citrus Bearnaise & Bordelaise Sauces Add $10.00 | |
| Pan Roasted California Sturgeon Filet Banana Fingerling Potatoes/ Red Swiss Chard/ White Truffle Oil |
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| Duo of Colorado Lamb: Yellow Miso Marinated Lamb Chops & Herb Crusted Lamb Loin Purple Cauliflower/ Haricot Blanc/ Organic Baby Lettuce Add $10.00 | |
| Ratatouille Strudel Spanish Green Olives/ Kalamata Olives/ Coriander Reduction |
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| Braised Arborio Rice Asparagus/ Meyer Lemon/ Fresh Water Prawns/ Arugula Salad |
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| Ginger Roasted Maple Leaf Duck Breast Potato Pave/ Vegetable Medley/ Pomegranate Sauce |
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Dessert Course |
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| Almond Cake Caramel Pineapple Compote/ Coconut Sherbet |
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| White Wine Poached Bartlett Pear House-made Vanilla Ice Cream/ Caramel Chocolate Sauce/ Candied Walnuts |
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| Dark Chocolate Fondant Raspberry Sauce |
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| Pomegranate & Champagne Sorbet Lemon Biscotti |
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| Raspberry Crisp Cinnamon Ice Cream |
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| 2003 © Copyright, Solano Grill & Bar, Inc. |