MENU

Solstice this Autumn

 

To Begin

 

Chef's Soup - 9 

 

our chef's seasonal creation

 

 

Pear & Endive Salad – 12

fennel, quinoa, greens, grapes, goat cheese,

tarragon buttermilk dressing

 

Emince Zurichoise - 15

veal flank, potato rosti, mushroom cream

 

 Sesame-Crusted Ahi Tuna – 16

beetroot, baby radish, dill, fried capers, cucumber,

coconut curry cream

 

Beef Belly – 15

farrotto, kale, toasted pecan, smoked onion remoulade, acorn squash puree

 

 

 

 

Mains

 

Beef Tenderloin – 33

sweet potato dauphine, roast cauliflower, brown butter, sauteed mushrooms, white truffle cream

 

Duck – 29

confit stuffed breast, polenta, braised red cabbage, Brussels sprouts, honey-poached cranberries

 

Grain-crusted Lamb Loin – 28

merguez sausage, orzo, feta, olives, tomatoes, charred eggplant puree, rosemary jus

 

Pesto Linguine– 24

Chorizo sausage, sundried tomato, pine nuts, pesto sauce

 

 Marinated Black Cod – 30

miso, pilaf, root vegetable noodles, ginger carrot emulsion

 

Mushroom Phyllo Sachet – 24

waxi potatoes, grilled vegetables, quinoa,

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

 

Apple Strudel - 9

cranberry compote, dulcey sage cremeux 

 

 

London Fog Tiramisu - 9

earl grey, lady fingers, cream, mint cocoa elm 'twigs'

 

Not a Cinnamon Roll - 9

spiced molasses jelly, buttermilk ganache, mascarpone custard, brown butter crumb, dulce de leche 

 

 

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©Solstice Seasonal Cuisine 2014 |