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








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 |