Come join us for Restaurant Week from January 9th through
the 19th! Find our 3 course menu here:

Solstice Kitchen & Wine Bar

soup
Roasted Butternut Squash Bisque
torched marshmallow,
candied pecan gremolata 5 / 7.5

starters
Pate de Campagne
house made pickles, golden raisin agrodolce,
Lusty Monk mustard, grilled baguette 10

RAW Oysters on the Half Shell
Broad River Blade, SC
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

12 Hour Braised Beef Short Ribs
wild mushroom demi-glace, horseradish gremolata,
truffle-parmesan “steak fries”, pot roast veggies 28

vegetarian
Green Vegetable Curry
Thai green curry-coconut broth, cauliflower, snow peas,
wild mushrooms, Thai basil, Fresno chile, jasmine rice 18