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







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 |