Spring at Solstice


To Begin


Chef's Soup - 9 


our chef's seasonal creation



Spring Salad – 11

greens, watermelon, avocado, strawberry, beet, feta, 


Smoked Salmon - 15

cream cheese croquettes, puff pastry, pickled onion,

fried capers, crème fraiche


 Marrow – 15

sourdough, chimichurri, parmesan, slaw, white balsamic


Bacon-Wrapped Rabbit Saddle – 16

parisian gnocchi, rabbit liver mousse, spinach, prosciutto, port reduction


Pork – 14

pork belly, pig's head torchon, chicharron, pickled radish, mustard, rum raisins, harissa








Beef Tenderloin – 35

cassava rösti, bacon, parmesan churros, caramelized onion, rosemary demi


Squash Tortellini – 24

pink oyster mushroom, ricotta, mushroom sauce,

pickled brussels sprouts, parmesan crisp


Grain-crusted Lamb Loin – 30

croquette, pea, yogurt gel, mint jus, pea purée


Chicken Supreme – 28

sarladaise potato, green olive, onion olive compote,

onion emulsion


Halibut – 32

asparagus risotto, saffron vanilla sauce, tarragon oil


Garden Pavé – 24

carrot, zucchini, eggplant, sweet potato, arugula, poached egg, parmesan crisp, root vegetable 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


Marsala - 9

port wine tiramisu, espresso cremeux, chantilly



Mousse - 9

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


Lemon Basil Parfait - 9

lemon curd, pistachio sponge cake, salted honey yogurt



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©Solstice Seasonal Cuisine 2014 |