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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

 

 

 

 

 

Mains

 

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 |