Solstice Kitchen

Columbia, SC

Author: Solstice Admin (page 3 of 354)

Tonight’s Specials – April 1st

soup
Creamy Tomato-Lobster Bisque
chive oil, tarragon crème fraiche 5 / 7.5

starters
Sesame-Soy Yellowfin Tuna Cake
thai chile-cucumber “salad”,
tempura fried mushrooms, wasabi aioli 13

Buttermilk Fried Beaufort Soft Shell Crab
heirloom tomato-lump crab “salad”,
citrus-herb beurre blanc, City Roots sprouts 15

entrees
Pan Seared Atlantic Halibut
heirloom tomato-lump crab “salad”, citrus-herb beurre blanc,
creamy yellow grits, sautéed green beans 27

Applewood Bacon Wrapped
Rhode Island Monkfish
harissa verde, ginger-carrot puree, sugar snap peas,
rainbow carrots, butter poached wild mushrooms 26

Char Grilled 8oz Bison Sirloin Coulotte
grilled scallion-green garlic chimichurri,
“french fried” fingerling potatoes, petite arugula salad 27

vegetarian
White Balsamic-Herb Grilled Eggplant “Steak”
sweet pea-mint coulis, caraway creme fraiche,
farro piccolo-primavera vegetable “risotto” 18

Weekend Specials – March 29th & 30th

soup
Creamy Tomato-Lobster Bisque
chive oil, tarragon crème fraiche 5 / 7.5

starters
Asparagus & Burrata
prosciutto wrapped asparagus, burrata cheese,
grilled baguette, EVOO, cracked pepper 11
Buttermilk Fried Beaufort Soft Shell Crab
heirloom tomato-lump crab “salad”,
citrus-herb beurre blanc, City Roots sprouts 15

entrees
Pan Seared Atlantic Halibut
heirloom tomato-lump crab “salad”, citrus-herb beurre blanc,
creamy yellow grits, sautéed green beans 27
Applewood Bacon Wrapped
Rhode Island Monkfish
harissa verde, ginger-carrot puree, sugar snap peas,
rainbow carrots, butter poached wild mushrooms 26
Char Grilled 8oz Bison Sirloin Coulotte
grilled scallion-green garlic chimichurri,
“french fried” fingerling potatoes, petite arugula salad 27

vegetarian
White Balsamic-Herb Grilled Eggplant “Steak”
sweet pea-mint coulis, caraway creme fraiche,
farro piccolo-primavera vegetable “risotto” 18

Today’s Lunch Specials Friday, March 29

soup
Creamy Lobster-Tomato Bisque
chive oil, tarragon crème fraiche 4.5 / 7.5

entrees
Crispy Fried Beaufort Soft Shell Crab
& ”Louie” Salad
asparagus, cucumbers, grape tomatoes,
chopped eggs, shaved radish, romaine lettuce,
caper-dill 1000 island dressing 16

Solstice “Black n’ Blue” Burger
blue cheese, applewood bacon, caramelized onions,
lettuce, tomato, brioche bun, fries or tots 13

hot side
ham hock stewed collard greens

cold side
sugar snap pea slaw

Tonight’s Specials – March 28th

soup
Creamy Lobster-Tomato Bisque
chive oil, tarragon crème fraiche 5 / 7.5

starters
Crispy Fried McClellanville Soft Shell Crab
lump crab-almond gremolata,
citrus-vermouth beurre blanc, City Roots sprouts 15

entrees
Bronzed Wild NC Striped Bass
lump crab-almond gremolata,
citrus-vermouth beurre blanc,
creamy yellow grits, sautéed green beans 24
Togarashi Seared Yellowfin Tuna & Pad Thai
shrimp sambal, spicy peanut sauce, rice noodles,
bok choy, bean sprouts, egg, crushed peanuts 26
Solstice Grilled 12oz CAB Ribeye
grilled scallion-green garlic chimichurri
buttermilk mashed potatoes, sautéed asparagus 33

vegetarian
White Balsamic-Herb Grilled Eggplant “Steak”
sweet pea-mint coulis, caraway creme fraiche,
farro piccolo-primavera vegetable “risotto”   18

 

Today’s Specials Thursday, March 28

soup
Creamy Tomato Bisque
fried basil, cheddar cheese crouton 4.5 / 7.5

entrees
Crispy Fried Beaufort Soft Shell Crab
& ”Louie” Salad
asparagus, cucumbers, grape tomatoes,
chopped eggs, shaved radish, romaine lettuce,
caper-dill 1000 island dressing 16

Solstice “Black n’ Blue” Burger
blue cheese, applewood bacon, caramelized onions,
lettuce, tomato, brioche bun, fries or tots 13

hot side
ham hock stewed collard greens

cold side
sugar snap pea slaw

Tonight’s Specials – March 27th

soup
Creamy Tomato Bisque
fried basil, cheddar cheese crouton  5 / 7.5

starters
Crispy Fried McClellanville Soft Shell Crab
lump crab-almond gremolata,
citrus-vermouth beurre blanc, City Roots sprouts  15

entrees
Bronzed Wild NC Striped Bass
lump crab-almond gremolata,
citrus-vermouth beurre blanc,
creamy yellow grits, sautéed green beans  24
Togarashi Seared Yellowfin Tuna & Pad Thai
shrimp sambal, spicy peanut sauce, rice noodles,
bok choy, bean sprouts, egg, crushed peanuts  26
Solstice Grilled 12oz CAB Ribeye
grilled scallion-green garlic chimichurri
buttermilk mashed potatoes, sautéed asparagus  33

vegetarian
White Balsamic-Herb Grilled Eggplant “Steak”
sweet pea-mint coulis, caraway creme fraiche,
farro piccolo-primavera vegetable “risotto”   18

 

Today’s Lunch Specials – March 27th

soup
Tomato Bisque
fried basil, cheddar cheese crouton 4.5 / 7.5

entrees
Crispy Fried McClellanville
Soft Shell Crab ”Louie” Salad
asparagus, cucumber, grape tomatoes,
chopped egg, shaved radish, romaine lettuce,
caper-dill 1000 island dressing 16

Pan Seared Wild Striped Bass
toasted almond-lump crab gremolata,
lemon-dill beurre blanc,
creamy yellow grits, hot or cold side 16

Solstice “Black n’ Blue” Burger
blue cheese, applewood bacon, caramelized onions,
lettuce, tomato, brioche bun, fries or tots 13

hot side ham hock stewed collard greens
cold side sugar snap pea slaw

Today’s Lunch Specials – March 26th

soup
Tomato Bisque
fried basil, cheddar cheese crouton 4.5 / 7.5

entrees
Crispy Fried McClellanville
Soft Shell Crab ”Louie” Salad
asparagus, cucumber, grape tomatoes,
chopped egg, shaved radish, romaine lettuce,
caper-dill 1000 island dressing 16

Solstice “Black n’ Blue” Burger
blue cheese, applewood bacon, caramelized onions,
lettuce, tomato, brioche bun, fries or tots 13

hot side ham hock stewed collard greens
cold side watermelon-cucumber “salad” w/ mint & basil

Weekend Menu – March 22nd, 23rd, & 25th

starters
Crispy Fried Gulf Select Oysters
classic cocktail sauce, dill pickle tartar sauce 14
BBQ Pork & Fried Green Tomato Bruschetta
smoked cheddar pimento cheese,
Cherry Coke-molasses bbq sauce 10
Alan’s Deviled Eggs
pickled onion, crispy pancetta, roasted red pepper aioli 8.5
NOLA BBQ Shrimp
IPA-hot sauce butter, grilled bread, parsley, lemon 13
Crispy Fried McClellanville Soft Shell Crab
lump crab-almond gremolata, citrus-vermouth beurre blanc, City Roots sprouts 14
Artisan Cheese Plate 1 blue + 1 young & soft +1 aged & firm, Carolyn’s local jams, Bee Trail Farm honey, crackers
ask your server for today’s selections 14

soup, salads
Soup of the Day always different, tasty topping too cup 5 bowl 7.5
Arugula & Apple toasted almonds, dried cranberries, pickled onions,
pomegranate seeds, balsamic-herb vinaigrette 9
Romaine Wedge applewood bacon, blue cheese, grape tomato, cucumber,
chopped egg, buttermilk ranch dressing 9
Mixed Green Salad strawberries, blue cheese, candied pecans,
shaved vidalias, balsamic-herb vinaigrette 9

entrees
Lemon-Basil Seared Atlantic Salmon
caraway crème fraiche, sweet pea-mint coulis,
farro piccolo-primavera vegetable “risotto” 24
Bronzed Wild NC Striped Bass
lump crab-almond gremolata, citrus-vermouth beurre blanc,
creamy yellow grits, sautéed green beans 25
Togarashi Seared Yellowfin Tuna & Pad Thai
shrimp sambal, spicy peanut sauce, rice noodles, bok choy,
bean sprouts, egg, crushed peanuts 27
Pan Seared Lump Crab Cakes
green tomato chow chow, herb remoulade,
creamy yellow grits, sautéed green beans 27
Char-Grilled Compart Farms “No-Bone” Pork Chop
48 hour house-brined, center-cut boneless pork “steak”,
smoked cheddar pimento cheese, Cherry Coke-molasses bbq sauce,
buttermilk mashed potatoes, ham hock stewed collard greens 25
Your Choice of “French Onion” Grilled 7 oz. CAB Filet Mignon or 12 oz. CAB Ribeye
torched gruyere cheese, caramelized vidalia onions,
madeira-thyme jus, buttermilk mashed potatoes, sautéed asparagus 33 / 35
12 Hour Braised Beef Short Ribs
smoked bacon-wild mushroom fricassee, red wine demi-glace,
truffle mashed potatoes, sautéed asparagus 27
Buttermilk Fried 8 oz. Chicken Breast
tasso ham gravy, smoked gouda-bacon mac & cheese,
ham hock stewed collard greens 19
Today’s Vegetarian Entree
changes regularly, ask your server for today’s preparation 17

Today’s Lunch Specials Friday, March 22nd

soup
Asparagus & Leek Bisque
crispy pancetta, herb crème fraiche 4.5 / 7.5

entrees
Crispy Fried McClellanville
Soft Shell Crab ”Louie” Salad
asparagus, cucumber, grape tomatoes,
chopped egg, shaved radish, romaine lettuce,
caper-dill 1000 island dressing 16

Creamy Herb Chicken Salad
lettuce, tomato, housemade pickles,
butter toasted croissant, fries or tots 13

hot side
caramelized Brussels sprouts

cold side
cucumber-melon salad

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