Soltice Cafe

laced with cranberry and onion over roasted apples and carrots, shaved potatoes, and candied green beans

szechwan peppercorn crusted salmon, cherry wood plank broiled and served over a yukon gold potato, english cheddar, and broccoli, gratin. in a blue crab butter

balsamic marinated flat iron steak served over spinach, bacon, blue cheese risotto, and pommes frittes

fresh greens, apple, strawberry, toasted walnuts, and gorgonzola cheese tossed in balsamic vinaigrette

heart of romaine, fresh fried croutons, and parmesean tossed in our ceasar dressing

fresh greens, soba noodles, mix bell peppers, broccoli, steeped with a peanut glazed chicken skewer, and finished with a wasabi green onion dressing

fresh greens, pineapple, peanuts, red onion, layered with crispy wantons, topped with ahi tuna, tossed in a soy ginger dressing, served in the hawaiian poke tradition

marinated flat iron steak, tomato wedges, spanish onions, gorgonzola in a creamy malt blue cheeses dressing

fried green tomatoes with apple wood smoked bacon, romaine lettuce, apple infused goat cheese, served on ciabata

garlic and sea salt marinated chicken breast, pressed with grilled tomato and parmesan cheese in artisan bread

sliced avocado, heirloom tomato, bean sprouts, shaved onions, pepercini peppers, and sliced cucumber, with a creamy olive tapenade and a roasted garlic butter spread

blackened tilapia, grilled, and topped with fresh tomato, romaine lettuce, and lemon garlic aioli, then brick pressed in artisan bread

marinated tenderloin, grilled, and topped with caramelized onions and gorgonzola cheese, served open in a natural au jus

short ribs slow braised with port wine mire poix and veal stock, rolled in spinach herb tortilla with shredded cheddar and sea salt, flash fried, and served over english potatoes, in its own au jus

florida blue crab rolled with ginger root, lemon grass, cilantro, and soy. grilled and topped with mung bean sprouts, shaved romaine, and chili garlic gastrigue

apple and cilantro stuffed black angus sirloin, topped with apple wood smoked bacon, caramelized onions, and blue cheese, pressed in artisan bread

butternut squash ravioli fresh made ravioli served in a sage, cinnamon, and butter reduction

sauteed broccoli, sun dried tomato, roasted pine nuts, organic spinach, and ziti, tossed in virgin olive oil, garlic, and fresh squeezed myer lemon, and topped with pecorino cheese

linguini tossed with pan seared black forest ham, snow peas, maitake mushrooms, and bell peppers, in a creamy prosciutto broth

aldente spaghetti tossed with plum tomato, roasted garlic, oregano, basil, and port reduction, topped with our braised turkey meatballs wrapped in apple wood smoked bacon and seared crispy

fresh water prawns, slow soaked in unfiltered sake and sugar cane. sauteed with garlic, andouille sausage, and heirloom tomato, served over our fresh basil and pine nut stuffed risottos croquettes and drizzled in a brandy creme reduction

flash fried baguette tossed with tomato, garlic olive oil, pesto, and pecorino cheese, topped with a balsamic reduction

house roasted pin nut hummus, topped with raisins and feta, served with pan fried spinach tortilla

sun dried tomato and corn meal dusted green tomato, lightly fried, then layered with apple infused goat cheese and caramelized onions

adobo marinated beef tenderloin skewers, served in a half orange and blue cheese vinaigrette

citrus and tomato poached shrimp, potato, port wine, raisins, and caramelized onions, rolled in a puff pastry, served in a puddle of heirloom tomato and parsnip salsa

fresh calamari, drizzled with a lime aioloi and served with a chili garlic gastrigue

seared in a hawaiian rub, rare, and layered with honey peanut wantons, served with chili pepper and garlic aioli

thai crab cakes breaded and pan seared, topped with a cayenne, avocado, and mascarpone, cream