Solstice this Spring


To Begin


Chef’s Soup – 9

Our chef’s seasonal creation


Spring Greens – 12

dried beet, strawberry, asparagus, amaranth onion crumb, quail egg, champagne hazelnut vinaigrette


 Dungeness Crab Salad – 16

daikon sprout, greens, lemongrass buttermilk jelly, horseradish caper dressing, lobster broth


Pork Trio – 15

pork belly, tenderloin, chicharron, wheatberries, puffed quinoa, carrot purée, black garlic reduction


Braised Bison Chuck – 15

gruyere gnocchi, carrot, crispy onions, pink peppercorn, braising jus


Wagyu Beef Carpaccio – 16

tapenade, pickled onion, house chips, whipped parmesan, balsamic, parmesan foam




Beef Tenderloin – 33

garlic mashed potato, port jus, brown butter powder


Hasenpfeffer – 29

rabbit stew, bacon, spätzle, mushrooms, pearl onions


Lamb Rack – 30

sunflower seed crust, chick pea panisse, lamb jus


Pesto Linguine– 24

Chorizo sausage, sundried tomato, pine nuts, pesto sauce


Halibut – 30

spinach ricotta ravioli, pea mousse, rum raisins, chili oil, vanilla saffron sauce


Vegetable Custard – 26

swiss chard, falafel, miso pickled mushroom, red pepper reduction, parmesan churro



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.



 Snack Menu


Crispy Chicken Skins – 7

Chipotle aioli


Popcorn Sweetbreads - 8

Honey mustard sauce


Poutine Croquettes - 8

Potato, Cheese Curd, Gravy


Chips & Dip - 6

Potato chips, feature dip



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©Solstice Seasonal Cuisine 2014 |