section one, small bites, starters
Creamy Chicken Noodle Soup
orzo pasta, grilled chicken, parmesan gremolata  3.5 / 6
Pan Sautéed Lobster Ravioli   
sherry-brown butter sauce, shrimp-caper relish,
shaved fennel “salad”, herb gremolata   10   add $1
Baked Oysters “Solsticefellar”   
five of ‘em, asiago creamed spinach, crispy prosciutto,
herb breadcrumbs, lemon aioli   11   add $2
Pan Sautéed P.E.I. Mussels
coconut-curry broth, green onions, cilantro,
grilled naan bread   10   add $1

section two, entrees
Mustard-Thyme Grilled Chicken Breast
pappardelle pasta, asiago-roasted garlic cream sauce,
prosciutto ham, peas, wild mushrooms, herb gremolata
grape tomato-green onion confit    19   add $2
Bronzed Atlantic Swordfish
smoky tomato sauce, green tomato-vidalia chow chow,
pepper jack cheese grit cake, braised winter greens   19  add $2
Housemade Teriyaki Glazed 14 oz. Angus Ribeye
grilled pineapple salsa, cilantro chimichurri,
buttermilk mashed potatoes, pimento sautéed spinach  26  add $9

section three, dessert
Pumpkin Cheesecake   caramel sauce, whipped cream   7