Solera Cafe Menu

Roasted tomatillo gazpacho

topped with fresh Cuban mint and house-made queso fresco

Fire-grilled palm heart salad

with sweet ancho vinaigrette and ourico nuts

Avocado and heirloom tomato salad

with pine nut vinaigrette

Grilled free-range chicken brochette or tempeh brochette

with lemon yogurt yasso dip

Maple Leaf duck breast carpacho on melon medallions

with tarragon mojo

Grilled Raspberry Point oysters

with apple fennel panceta salsa

Selection of single origin heirloom chocolates from Ecuador, Venezuela and Peru

served with strawberries and sheep’s milk cheese

Lobster seared in habanero gin

with pineapple, jicama and olives

CEVICHE MARGARITA

Pacific Amberjack , Lime, Gold Tequila, Cucumber, Agave Tarragon Xarope and Prickly Pear Caviar

TIRADITO ZANAHORIA

Pacific Walu, Pomegranate, Yuzu, Baby Carrot, Jicama, Mint and Aji Amarillo

CEVICHE KILAWINO

Fortuno, Rice Wine Vinegar, Ginger, Lime, Yuyo, Yellow Sweet Pepper, Black Rice and Habanero Oil

CEVICHE ACAPULCO

Blue Snapper, Pineapple, Red Pepper, Red Onion, Aji Rocoto and Pineapple Red Pepper Sorbet

TIRADITO MANZANA

Blue Snapper, Lime, Jicama, Scallion, Red Pepper, Cilantro and Apple Jalapeno Jalea

TIRADITO MORO

Kampachi, Lime, Blood Orange, Papaya, Aji Amarillo, Shiso Basil Vinegar and Red Quinoa Quinelles

ESCABECHE LANGOUSTO

Cold-poached Brazilian Lobster Tail, Meyer Lemon, Aji Rocoto Crema, Honey Crystals and Ginger Caviar

ESCABECHE CONGREJO

Chilled Jumbo Lump Crab, Ruby Red Grapefruit, Charred Pineapple, Cashews, Tomatillo, Scallions and Aji Mirasol

ESCABECHE TRES MARISCOS

Cold-poached Prawns, Scallops and Clams with Key Lime, Rum Lemongrass Jalea, Orange Membrillo and Cilantro Sea Salt Espuma

OSTROS con PICO de GALLO

Bluepoint Oysters on the half-shell with fresh Heirloom Tomato Salsa

House-made chipotle linguini

with mango, nectarine, shiso basil and moro oil

Goat ricotta torte

with yucca, boniato, artichoke and avocado coulis

Pan-fried Appalachian brook trout

with sweet tomato salsa and red quinoa salad

Pulled Black Pearl pork

with Arawak-style jerk sauce and coconut rice

Pan-fried soft shell blue crabs on house-made blue corn tostadas

with roasted corn and criolla rojo

Bahian mixed grill of sea scallops, Kurabota pork, gulf shrimp, chorizo sausage, blue potato, palm hearts, yucca and yam

Kobe beef flank steak grilled mid-rare

served with black rice and chimichurri

Prime Brazilian-cut loin steak

with Yucatan spice rub and avocado butter