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Summer at Solstice

 

To Begin

 

Couscous Salad Tart - 11

 

tomato, compressed melon, labneh, balsamic pickled radish, rosemary crust, chili-honey vinaigrette

 

 

Scallops – 15

avocado, jalapeño, lobster bisque reduction, parmesan crisp 

 

Smoked Salmon Tartare - 15

nectarine carpaccio, sesame seed tuile, dill lemon mayonaisse

 

 Wild Boar Cheek – 15

potato purée, boar bacon, black truffle, white truffle cream

 

Beef Dumplings – 16

miso-marinated mushrooms, ginger, balsamic reduction

 

Duck Rillette – 15

potato gaufrette, cherry jelly, candied pistachio, mustard, marinated cherries, pistachio yogurt

 

 

 

 

 

Mains

 

Beef Tenderloin – 35

cassava rösti, root vegetable salad, chimichurri, café de paris, lemon mustard dressing

 

Squash Tortellini – 24

pink oyster mushroom, ricotta, mushroom sauce,

pickled brussels sprouts, parmesan crisp

 

Lamb Shoulder Rouladen – 30

farro, glazed vegetables, sweet potato crisp, navarin sauce, caramelized onion

 

Coq Au Vin – 27

wine-braised chicken, bacon-wrapped chicken thigh, potato sarladaise, oyster mushroom duxelle, pearl onion

 

Striped Bass – 30

dauphine potato, fennel jam, tomato honey, shaved almond, garlic purée, carrot ginger emulsion, orange powder

 

Pork Chop – 28

sweet corn croquette, gruyere polenta, summer succotash, tomatillo salsa

 

Garden Pavé – 24

eggplant fritter, summer vegetables, roast pepper purée

 

 

 

 

Due to availability of local, seasonal ingredients, our menu is subject to change without notice.

 

Groups of 6 or more are subject to an 18% automatic gratuity.

 

 

 To Finish

 

Chef's Ice Cream – 7

 

Cherry Cheesecake - 9

graham crust, cherry syrup, macerated cherries

 

 

Mousse - 9

chocolate mousse, mousse crisp, dehydrated milk meringue, strawberry ice cream

 

Swiss Roll - 9

mixed berry jam, chantilly, porter 'branches'

 

 

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©Solstice Seasonal Cuisine 2014 |