Sola - Menus

Winter Menu, January 2012

Appetizers

Curried Kobocha Squash Soup herbed goat cheese, caramelized Asian pears, pumpkin seed oil		11.
Baby Frisee & Beet Salad pickled red onions, candied walnuts, buttermilk blue cheese, blood orange vinaigrette		12.
Pan Seared Foie Gras Fuji apple butter, toasted pistachio, vincotto reduction, Medjool dates wrapped in house made duck prosciuto		18.
Spanish Rock Octopus chick pea, chorizo sausage & artichoke salad, smoked paprika aioli, herb pistou		12.
Baby Arugula & Black Mission Fig serrano ham, shaved mancheggo cheese, marconna almonds, spanish extra virgin olive oil, Jerzey sherry reduction		12.
Hudson Valley Cheese Sampling ~honeycomb,mustarda, dates, housemade fruit-nut bread~ Kunick - white mold ripened goat's milk, tart & soft Hudson Red - cow's milk, semi-soft, alpine style Harpersfield - artisnal cow's milk, firm, aged cheddar style		15.
Parmeasan Dusted Calameri spicy tomato coulis, piquillo pepper aioli, locally grown mache		12.

Entrees

	Seared Diver Sea Scallops Israeli cous cous with summer vegetables, golden raisins, a smoked tomato butter, pine nuts & shaved botarga	28
	Cider Brined Pork Tenderloin vanilla scented sweet potatoes, maple-burbon reduction, spatzle, shitake mushrooms, sauteed spinach	26
	Roasted Long Island Duck Breast Alsatian choucrote garni, pomme puree, wild mushroom & duck leg confit strudel	28





	Red Snapper Fillet PEI mussels, prawns, braised calamari, merguez sausage & fennel with yellow tomato & a bouillabaisse broth	26
	Australian Lamb Two Ways braised shoulder Bolognese ~ hand rolled gnocchi, resh ricotta grilled loin ~ ratatouille & mango chutney	34
	Crispy Skin Wild Striped Bass caramelized cauliflower, Swiss hard, oven roasted grape tomatoes, Maine lobster meat, lobster-verjus sauce	27
	Espresso Braised Beef Short Rib creamy parsnip puree, baby vegetables, tomato marmalade, pea tendril salad, natural braising jus	26
Corkage: $2 / bottle

Desserts

(all desserts are made in-house)

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

Warm Chocolate Gâteau
dulce de leche ice cream

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

Spiced Chai Cheese Cake
ginger snap crust, sour cream topping

Classic Vanilla Bean Creme Brulee
orange-currant biscotti

Mexian Chocolate-Raspberry Gelato

Poached Anjou Pear Sorbet

~All Above Desserts $8. ~

Cheese Plate ~ $12.

3choices with traditional garnishes
Cremont • Vermont Creamery, mixed milk, double creme
Chabichou • France, goat's milk, semi-firm
San Andreas • Bellweather, Ca., raw sheep's milk, semi-firm, aged
Hartwell • Plougate Creamery, Vt., cow's milk, tart, semi-soft
Blue de Montbriac • France, cow's milk, blue-brie texture
Oma • Jasper Hills, Vt. cow's milk, semi-soft, earthy similar to Morbier
Mt Tam • Cowgirl Creamery, Ca., organic triple creme
Ballarina • Holland, goat’s milk Gouda, sharp & salty
Moses Sleeper• Jasper Hills, Vt., cow's milk, double cream
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 January 17, 2012
~no substitutions please~
$40 per person

Red Wine Braised Escargot
potato rosti, toasted hazelnuts

Grilled Organic Quail
garlic sausage, black lentils, veal reduction

Pan Seared Salmon Fillet
baby artichoke-tomato ragout, black olive

White Chocolate, Golden Raisin Bread Pudding
fresh whipped cream