Our wine room is our most intimate room for individual parties and for banquets up to twenty people. For those who wish to enjoy a bottle of fine, rare wine it is the perfect setting. Racks of wine march down each wall bringing added romance to the candle lit tables.
Currently our wine program offers over 400 selections of wine with a total inventory of just under 3000 bottles with robust Cabernet Sauvignon and Bordeaux selections but with fully developed offerings in all major categories. Considerable effort has been placed by Mr. Chen in obtaining top wines which offer exquisite experiences but also in locating and discovering lesser known issues that are of high quality. The wine program at Solano Grill & Bar is designed to be of high quality selections, greatly diversified, moderately priced, and accessible. Mr. Chen believes that the wine he offers should complement the food in addition to offering guests excellent flavors and adding to the combined experience.
Philip currently offers 10 wines by the glass and attempts to provide a variety of flavors and styles to complement each dish and offer guests the type of wine which they enjoy. The by the glass selections typically offer a variety of selections from California, France, and other regions and cover all major varietals. Each by the glass selection is also offered by the bottle for guests who find a wine which they greatly enjoy.
Our Banquet Room is the most spacious room in the restaurant. Three wine cabinets add grace to the walls and the airy atmosphere keeps the ambience light. It is the perfect room for parties of up to sixty people. We have hosted many wedding rehearsal dinners, corporate functions, meetings, and birthdays with professionalism and elegance.
Spring is just around the corner and with it comes renewal and change. The time has come for Solano Grill and Bar, in its own small way, to experience the same. On March 21st, we will be changing our menu to reflect the season’s flavors and sense of new beginnings. To our loyal and regular guests we offer the natural variety of the changing seasons as well as the consistent style and quality of Chef Sam Chen’s cuisine. Our regular menu will now be a la carte and will include many of the same offerings that have become staples for our restaurant. Instead of our current prix fixe, we will be offering a $20 three course prix fixe that will change on a weekly basis. Running from Monday through Sunday, it will be designed to highlight familiar menu items and to showcase new creations. Also, for those who enjoy a light bite to eat our small plate menu will change every month to add another layer of excitement to our regular offerings.
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