Solstice Kitchen and Wine Bar

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Comment by CC on October 6, 2009 at 10:37am

THIS WEEKS SPECIALS AT SOLTICE:

TUESDAY NIGHT: more Half-Price Wines AND it's another Babysitters Night! you make a normal dining room reservation and tell us how many children you're bringing, WE have trained babysitters on-hand to watch your children in our Private Dining Room while you enjoy a much-needed night out! cost is $5 per child and that includes dinner for your little one! RESERVATIONS ARE REQUIRED so call us ASAP at 788-6966 as we only have room for a few more children!

WEDNESDAY NIGHT: Reserve Australian Wine Flight of three wines for only $10! at the bar or while you dine!

THURSDAY NIGHT: join us for our first Wine Inventory Closeout Sale/Silent Auction from 5:30-7:00. some of the world's best selections will be available at up to 50% off normal retail value! Bidders get to sip free wine while they shop. Non-bidders...no free wine for you!

$25 three-course or $30 four-course dinner!
Here's what this week's options include...
first/second
-Fried Oysters, classic cocktail sauce, horseradish-basil cream
-Pan Sauteed Veal Tortelllini, green peas, truffle cream, roasted red peppers, shaved ricotta salata
-Garam Masala Seared Rare Yellowfin Tuna, almond-coriander pesto, ginger aioli, sriracha, lime
-Mixed Green Salad, dried cranberries, shaved asparagus, marinated fennel, manchego, sherry-dijon vinaigrette
-Seafood & Sweet Corn Bouillabaise, manchego crouton, orange-parsley gremolata
-Classic Iceberg Wedge, applewood bacon, avocado, cucumber, gorgonzola, creamy ranch
second/third-Herb Seared Mahi-Mahi, lobster-fennel cream, smoked salmon-dill "salad", creamy polenta, sauteed asparagus
-Solstice Grilled Flat Iron Steak garlic-herb roasted wild mushrooms, port wine reduction, mashed yukon gold potatoes, sauteed spinach
-Everything Seared Sustainable Salmon, sauteed clams, seafood-sweet corn bouillabaise, pesto aioli, marinated fennel
-Roasted Wil-Moore Farms Chicken, sweet corn coulis, rosemary jus, pulled chicken confit, mashed yukon gold potatoes, sauteed spinach
third/fourth-Triple Chocolate Mousse Cake, strawberries, chocolate sauce
-Sorbet Duo, mango, raspberry, strawberry-mint "tartare", prosecco
-Caramel Pecan Fudgecake, strawberries, whipped cream
-Blythe's famous Bananakopita, whipped cream, caramel sauce

Or enjoy THIS WEEK'S Perfect-Paired Entree/Wine Special as we're pairing the amazing Lioco "Indica" Old Vine Carigane/Petit Sirah/Grenache Red Blend with a Nutmeg- Peppercorn Seared Maple Leaf Farms Duck Breast with wild berry bbq sauce, brown sugar grilled apples, mashed yukon gold potatoes & preserved lemon sauteed spinach for the grand total of only $20!!!

Comment by Stefanie Johns on October 1, 2009 at 3:30pm

Yummmm!! You're Mac n Cheese is the ABSOLUTE best!!! I love it!

Comment by CC on September 22, 2009 at 12:38pm

Beginning tonight: Weekly Three & Four-Course Menu kicks off!
($25 three-course, one item from each section
$30 four-course, two from section one, one from section two/three)

Check out what Solstice is cooking up this week...

SECTION ONE:
-Italian Herb Fried Calamari, roasted tomato hummus, shaved asparagus salad, balsamic reduction
-Five Spice Seared Rare Yellowfin Tuna, avocado cream, wasabi-yuzu hot house cucumbers, ginger-lime aioli
-Smoked Sausage Platter, housemade sauerkraut, carraway mustard, cornichons, artisanal cheese, grilled six-grain bread
-Iceberg Wedge Salad or Mixed Green Salad or the Short Rib-Beef Tenderloin Chili with smoked cheddar cornbread & green onion sour cream
-Pulled Pork Bruschetta, fried green tomato, peach bbq sauce

SECTION TWO:
-Pan Seared SC Wahoo & Lobster-Herb Scampi, local herbs, creamy grits, sauteed spinach
-Smoky BBQ Grilled Veal Skirt Steak, oregano-garlic butter, red wine reduction, wild mushroom-butter bean succotash, creamy grits
-Solstice Chicken Pot Pie, Wil-Moore Farms Chicken, puff pastry, green peas, carrots, chicken veloute, rosemary jus, sauteed asparagus
-Your choice of Peppered Pork Tenderloin or Bistro Ribeye, roasted tomato bordelaise, basil-spinach
-Citrus Roasted King Salmon, seafood-corn chowder, basil pesto

SECTION THREE:
-Mango & Raspberry Sorbets, pineapple "tartare", sparkling lime cava
-Caramel Pecan Fudgecake, berries, whipped cream
-White Chocolate Macademia Cheesecake, berries
-Smores Chocolate Mousse, housemade marshmallows

Comment by denyse on April 28, 2009 at 10:34am

It would've been really easy to open up this E-Mail with the old "we've got Crabs!" line. YES, WE HAVE MORE SOFT SHELL CRABS here at Solstice! These are some beautiful, lively suckers. They're from the Chesapeake Bay and they were caught less than 24 hours ago. They don't get any fresher than this. We'll be offering them as both an appetizer and an Entree this evening and through tomorrow as long as they last. We may or may not get more for the weekend, so you better get to Solstice tonight if you want to scratch your crab-itch...eewww... sorry, that was bad. Here's how we're preparing them... Crispy Fried Alive Today Soft Shell Crabs with orange-thyme beurre blanc, caper-roasted red pepper salsa, toasted almonds, creamy grits & sauteed spinach  $25 for an entree of two, or $13 for a single crab minus the grits & spinach. Also tonight & Wednesday is our BIG STEAK & BIG RED special! Here's what it looks like this week for $29 a person... 8 oz. Chargrilled Filet Mignonwith sauteed lobster, classic bearnaise, grilled asparagus & buttermilk mashed potatoes! Paired with a glass of Roza Ridge Cabernet Sauvignon 2004 Washington State, Rattlesnake Hills (normally $14 a glass!) This Week's $25 Three Course/$30 Four Course menu $25 three-course meal...choose one item from each section $30 four-course meal...choose TWO items from section one and one item from sections two & three SECTION ONE -Lobster Cous Cous with arugula, tarragon-champagne vinaigrette & toasted almonds 8. -Beef Tartare with capers, worcestershire, flat leaf parsley, shallots, black pepper aioli & grilled batard 8. -Green Pea Bisque with crab-mint "salad" & goat cheese creme fraiche 7.   -Seared Pork Pate with asparagus, bing cherries, balsamic grilled onions, grain mustard & balsamic-fig reduction 7. -Thai BBQ Shrimp Lettuce Wraps with carrot-ginger relish & wasabit ponzu 8.  -Mixed Green Salad with strawberries, shaved shallots, candied pecans, blue cheese & truffle-sherry vinaigrette -Rosemary Skewered Sea Scallops with roasted red pepper coulis, mixed greens & balsamic marinated feta 9. -Our Shaved Asparagus-Roasted Artichoke Salad from our regular menu SECTION TWO -Chile rubbed Pork Tenderloin with passionfruit bbq sauce, mango salsa, creamy grits & gingered green beans 17. -Lemon-Basil Seared Kingclip Grouper & Seafood Bouillabaise with  black pepper aioli & garden pesto 19. -Beef Tenderloin-Lamb Meatloaf with natural lamb jus, bacon-blue pimento cheese, buttermilk mashed potatoes & red cabbage-carrot slaw 16. -Parmesan-Herb Crusted Chicken Breast with pappardelle pasta, green peas, grape tomatoes, spinach, basil, roasted red pepper coulis & parmesan gremolata 16. SECTION THREE -Sorbet Float Duo, blood orange sorbet, lemon sorbet, prosecco, mint, preserved lemons -Wild Berry-Almond Springroll -Caramel-Pecan Fudgecake -Key Lime Cheesecake   Next Wednesday, April 29th in our Private Dining Room is our Luxury Spirits Pairing Dinner! That's right, it's NOT  a Wine Dinner this time! This special event will feature six "luxury" spirits paired with six carefully selected courses. Each person will have ice, water, soda and a variety of mixers & "condiments" available for each course to enhance each spirit in your own way. The cost for this event is $55 a person and you must make reservations by calling us at 788-6966. The dinner begins at 6:30 and menu substitutions are available if mentioned when making  your reservation. Here's the menu for this unique event... first course--Bulleit Bourbon Ham & Seafood Croquettes with herbed crab salad & preserved lemon evoo second course--Talisker 10 yr. Scotch Ginger "Fried" Rare Yellowfin Tuna with honey glazed pears & almond pesto third course--Singleton 12 yr. Scotch Pan Roasted SC Shrimp with dill, fennel, roasted garlic, haricots verts & arugula fourth course--Dalwhinnie 15yr Scotch Creamy Potato Bisque with roasted artichokes & caw caw creek farms pork cracklings fifth course--Oban 14 yr Scotch Garden Herb Grilled Lamb Tenderloin with citrus-horseradish bordelaise, creamed spinach & balsamic marinated feta sixth course--Crown Royal Cask 16 Housemade Chocolate Truffles, Strawberry-Almond Salad & five spice caramel We look forward to seeing you this week! We are,  Ricky Mollohan Owner/Executive Chef Blythe Kelly Head Chef Doug Tudanger Sous Chef Jason Riddle  General Manager Michael DeMoya Lead Cook Kaitlin Ohlinger Private Dining Coordinator

Comment by denyse on April 28, 2009 at 10:33am

Don't forget that our Private Dining Room accomodates up to 35 persons! It's the perfect place to host business meetings, family-get togethers, birthday parties, and any other special occasion you can think of! We offer a variety of menu possibilities and use of our Audio-Visual equipment is complimentary.  Please call 788-6966 for more information.  You may also review/download our Private Dining Contract at http://solsticekitchen.com/docs/private_dining.pdf

Comment by denyse on April 28, 2009 at 10:32am

What's coming up on the Solstice calendar?   This Thursday's PATIO HAPPY HOUR will have a California Theme! Of course this means we'll be featuring $3 & $4 glasses of California Wines, $3 Cali-Cocktail Specials & Cali-munchies! We also have Live Music each and every Thursday on our Patio and this week we'll be visited by Robin of Robin's Gourmet Veggies as she'll be offering free samples of all of her delicious creations!    EVERY NIGHT Monday-Saturday we offer our regular Happy Hour in our Bar Area from 5-7! Stop in ANY night of the week and enjoy 1/2 off select appetizers & bar snacks, $2 off all wines by the glass, $1 off all beer and $1 off all cocktails! Next Wednesday, April 29th join us for a special Six-Course Dinner paired with top-shelf Spirits! See the menu to your right. Thursday, April 30th Greek Patio Happy Hour Tuesday, May 5th is our next Babysitter's Night! You make a reservation between 5:30-7 and our on-site babysitters take care of your kids while you dine! Call 788-6966 for more info on this popular Solstice offering! SOLSTICE WILL BE OPEN FOR MOTHER'S DAY DINNER ON SUNDAY MAY 10TH! We'll offer our normal menu plus some Mother's Day Specials! My mom will be here, will yours? Call us at 788-6966 or go to www.solsticekitchen.com to make a reservation to celebrate Mother's Day in style! WE WILL BE CLOSED FOR REGULAR BUSINESS ON MONDAY, MAY 11TH. Tuesday, May 19th...California vs. Oregon Pinot Noir Dinner! Four courses. Six wines presented in a Blind-Tasting format! Only thirty seats available. Reservations required and you must call 788-6966 to make a reservation. Cost is $65 a person. Menu TBA. Wednesday, June 3rd Six course CHAMPAGNE DINNER! Featuring some of Champagne's greatest "houses" like Billecart Salmon, Tattinger, Duval & more! Cost & menu TBA.

Comment by denyse on April 28, 2009 at 10:31am

Solstice Kitchen & Wine Bar  call 788-6966 for reservations walk ins are always welcome you may also go to www.solsticekitchen.com or www.opentable.com for reservations Wednesday, April 20th

Comment by denyse on March 31, 2009 at 10:58am

Comment by denyse on March 31, 2009 at 10:41am

Comment by denyse on March 31, 2009 at 9:18am

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