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
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 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

Maple Leaf Farms Duck Duo
5 spice seared breast, confit leg,
black cherry-pork loin jus,
parsnip puree, stir fried baby bok choy  28

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