Make sure to Join us for Restaurant Week
from January 9th – 19th!
Find our 3 course menu here:

Solstice Kitchen & Wine Bar

soup
Roasted Butternut Squash Bisque
ras el hanout crème fraiche,
candied pecan gremolata 5 / 7.5

starters
“Mac & Cheeks”
Compart Farms pork cheek ragout, cavatelli pasta,
Calabrian chiles, broccoli rabe, shaved parmesan 12

RAW Gulf Oysters on the Half Shell
Thai nam jim sauce 13

entrees
Buttermilk Fried SC Flounder
lump crab hushpuppies, malt vinegar aioli,
creamy yellow grits, sautéed green beans 26

Pan Seared Atlantic Mahi Mahi
butternut squash & leek risotto,
pickled red grapes, lemon-thyme buerre blanc,
toasted almond gremolata 26

Five Spice Seared Maple Leaf Farms Duck Breast
black cherry-port wine jus, parsnip puree,
baby bok choy-snow pea stir fry 28

vegetarian
Butternut Squash Risotto
wild mushrooms, leeks, crispy brussel sprouts,
shaved parmesan 16