Sola - Menus

Summer Menu, June 2010

Appetizers

Florida White Corn Soup Maine lobster salad, basil oil, crispy phyllo stick		10.
Sola Chop Salad cucumber, avocado, tomato, blue cheese, bacon & Fuji apple with petite mixed greens & a honey Dijon vinaigrette		10.
House made Foie Gras Terrine rhubarb confi, frisee letuce, toast crute sherry reduction		14
Spanish Rock Octopus chick pea, chorizo sausage & artichoke salad, smoked paprika aioli, herb pistou		12
Red & Golden Baby Beet Salad blue cheese, rainbow micro greens, navel orange, candied walnuts & blood orange vinaigrette		10
Hand Cut Potato Gnocchi sauteed shrimp, asparagur & grape tomatoes with fresh herbed ricotta & extra virgin olive oil		12
Duo of Crab tempura battered softshell with fresh salsa verde peeky toe crab salad with spicy mango & jicima		16.

Entrees

	Seared Diver Sea Scallops roasted cauliflower gratin, tomato-corriander chutney, mizuna, curry-shellfish emulsion	26
	Roasted Veal Tenderloin Yukon Gold potato tart, sauteed wild mushrooms, crispy sweetbread, mushroom-veal jus	34
	New England Swordfish Maine lobster & fava been risotto, French watercress, oil poached cherry tomato, & a lobster-verjus sauce	27
	House Made Pappardelle Pasta slow roasted & pulled natural chicken, morel mushrooms, English peas, preserved Meyer lemon, shaved pecorino cheese	24




	Crispy Skin Red Grouper Fillet fried green tomato "BLT", with baby arugula & pancetta, creamy white grits & a garlic saffron sauce	26
	Grilled Australian Rack of Lamb braised fennel puree, ratatouille vegetables, mango chutney	32
	Pan Roasted Halibut Fillet fingerling potatoes,fiddlehead ferns & wildmushrooms, with Jerusalem artichoke puree, black olive oil & beurre noisette sauce	28
	Espresso Braised Beef Short Rib creamy potato croquettes, tomato marmalade, pea tendril salad, royal trumpet mushrooms, natural braising jus	27
Corkage: $2 / bottle

Desserts

(all desserts are made in-house)

Frozen White Chocolate Hazelnut Mousse
dark chocolate cake, Valrhona chocolate ganache

Warm Chocolate Gâteau
malted milk ice cream, raspberry coulis

Individual Key Lime Tart
graham cracker crust,meringue, gingered blueberries

Black Plum Clafouti
dulce de leche ice cream, stewed black plums

Creme Brulee Trio
classic vanilla, nutella, ginger

Espresso-Brown Sugar Gelato

Prickly Pear-Butermilk Sorbet

~All Above Desserts $8. ~

Cheese Plate ~ $12.

3choices with traditional garnishes
Rocchetta • Langa Italy, mixed milk, double crème, pungent
Chabichou • France, goat's milk, semi-firm
Zamorano • Leon Spain, sheep's milk, firm, nutty, herbal
Munster Gerome • Alsace France, cow’s milk, barnyardy
Valdeon • Spain, sheep's/cow's milk, blue, chestnut leaves
Taleggio • Lombardy Italy, cow's milk, semi firm
Prefere de Montagnes • Jura Mnts. France, cow, soft & ripe
Ballarina • Holland, goat’s milk Gouda, sharp & salty
Jasper Hills Cloth Bound Cheddar • Vermont, Cabot cream, aged, firm
Tomme de Crayeuce • France, cow's milk, semi-firm, sweet, salty
St Felicien • France, sort ripened cow's milk, gooey

Beverages

Espresso 3.00

Cappuccino small 2.75 large 3.75

Café Latte small 2.75 large 3.75

Café Americano 2.50

Mighty Leaf Teas 2.75

chamomile-citrus, jasmine, earl grey, vanilla bean
mint green, breakfast, orange dulce, African nectar

All coffee beverages available caffeinated and decaffeinated

Chef's Prix Fixe Menu is available T, W & TH

Chef’s Prix Fixe Menu
Week of July 13, 2010
~no substitutions please~
$40 per person

Black Mission Fig Flatbread
crispy polenta dough, shaved Virginia ham,
goat cheese, baby arugula

White Corn Risotto
smoked bay scallops, guancaile, soft poached egg

Bacon Wrapped Rabbit Loin
summer vegetable fricassee, grain mustard

Baba au Rhum
fresh cream, macerated strawbrries