Dinner is served Wednesdays through Sundays from 5:00 p.m. Sample Menu Below

Roasted Cauliflower Soup
with Carmelized Bay Scallop, Curried Walnuts

Warm Braised Duck – Spinach – Arugula Salad
Cinnamon Pecans, Maytag Blue Cheese,
Morrelo Cherry Dressing, Pumpkin Seeds

Crisp Dungeness Crab Cake
Haas Avocado, Mango Brown Butter Sauce

Locally Farmed Mixed Baby Greens, Corn Flan,
Heirloom Tomatoes, Midnight Moon Lemon-Basil Dressing

Seared Ahi
Warm Tomato Tart – Arugula Strawberry Salad

Heirloom Tomato Salad
Fresh Burrata, Caper Olive Oil

• • •

Juniper Berry Duck Breast
Red Flannel Duck Hash
Scarlett Orange Port Sauce

Fennel Crusted Rack of Lamb
Cous Cous Ratatouilie
Natural Lamb Jus

Cast Iron Day Boat Scallops
Yukon Gold – Celery Root Puree
Spinach, Roasted Yellow Beets, Tobiko Vin Blanc

Potato Crusted Pheasant
Toasted Wheat Barley
Light Forest Mushroom - Brandy Cream

Grilled Filet of Beef
Fresh Herb Gnocchi, Gorgonzola Walnut Cream

Pan Roasted Local Sea Bass
Fennel Pollen Baby Clam Risotto
Warm Corn – Tomato Vinaigrette

• • •

Chocolate Terrine
Butterscotch Ice Cream, Ginger Cherries, Chantilly Cream

Lemon Ricotta Cheesecake
Muscat and Fresh Fig Compote

Flourless Chocolate Cake, Espresso Chip Ice Cream,
Cabernet-Pomegranate Sauce

Banana Foster Tart
Carmelized Pineapple Ice Cream, Rum Raisin Coulis

Artisan Cheese Plate
Chefs’ Choice of Two Cheeses, Roasted Nuts, Honeycomb, Fruit

$48 prix fixe per person plus tax & gratuity additional courses welcome by request

split charge $10.00 per plate :: single courses by request

Executive Chef - Troy Tolbert   ||   Owner – Brigitte Guehr

CALL TO RESERVE TODAY: 1.805.688.1703
EMAIL: info@solvangstorybook.com