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Solaire Hair Studio and Spa
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The Wine Bar at Solaire
The Wine Bar at Solaire features an intimate, sophisticated setting with a menu approach that is simple; the freshest ingredients, knowledgeable staff and attention to detail. Chef Gerald DeAngelo creates edible works of art that are aimed to excite and entice both appetite and imagination. With emphasis on Mediterranean and French cuisines and fine wines from around the world, your experience will be one to remember.
We are also able to accommodate your private gatherings whether they are for a corporate meeting or any special celebration where you are looking for that little extra touch.
We are open Tuesday through Saturday from 5:00 pm for dinner and also Friday and Saturday from 11:30 am for lunch
Please contact us and let us create something special for you.
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The Wine Bar at Solaire
Lunch Menu
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Appetizers
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Bruschetta
~Tomato, Garlic, Basil, Olive oil, Mozzarella |
$11 |
Bluefin Crab Cakes
~Baby greens and Caper remoulade |
$13 |
Mussels
~White wine, Garlic, Basil, Tomatoes |
$8 |
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Greens
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Summer Salad with Goat Cheese Accompaniment
~Baby greens, Sauted goat cheese cake, Granny smith apples, Strawberries, Toasted almonds, Balsamic reduction |
$12 |
Souvlaki Salad
~Tomatoes, Cucumbers, Olives, Oregano, Olive Oil, Pork Souvlaki, Pita Yogurt Sauce |
$16 |
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Selections
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Chefs Choice of Fresh Pasta and Seasonal Vegetables
~ Daily choice of chefs homemade pasta with seasonal vegetables |
$12 |
Pesto Chicken Salad
~Chicken salad served in a wrap, Baby greens, Tomatoes, Green onions, Side of fresh fruit |
$12 |
Scallops with Risotto
~Two Scallops with wild mushroom risotto, and Baby Greens |
$12 |
Souvlaki Sandwich With Greek Fries
~Marinated pork on pita bread, tomatoes, onions, tzatziki sauce |
$9 |
Soup De Jour
~Please ask your server for the soup of the day |
$7 |
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*These items are served raw or undercooked, or contain (may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
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Desserts
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Greek Strained Yogurt with Fruit Preserves |
$9 |
Chefs selection of Sorbets and Ice creams |
$7 |
Crme Brule |
$8 |
Assorted chocolate truffles |
$10 |
Port Tawny 20Yr. |
$15 |
Cognac Hennessey |
$9 |
Metaxa 7stars |
$10 |
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Coffees
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American |
$4 |
Espresso, Cappuccino, Ice Coffee |
$6 |
Teas and Soft drinks |
$3 |
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The Wine Bar at Solaire
Dinner Menu
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Appetizers
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Artisan Cheese & Charcuterie Plate
~Chefs cheese and meats selection, seasonal fruits, roasted red peppers, olives, Crostini |
$24 |
Suggested Wine - Glass: Chanson Bourgogne, Bottle: Pierre Andre Ladoix Burgundy
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Bruschetta
~Tomato, Garlic, Basil, Olive oil, Mozzarella |
$12 |
Suggested Wine - Glass: Le Fonti Sangiovese, Bottle: Le Fonti Chianti Classico
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Bluefin Crab Cakes
~Baby greens and Caper Remoulade |
$14 |
Suggested Wine - Glass: Mackenzie Chardonnay, Bottle: Sonoma Cutrer Chardonnay
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Mussels Estilo de Laredo
~Mussels sauteed with garlic, shallots, and red pepper flakes, fresh tomatoes, olives, anchovies, fennel, served with crostini |
$14 |
Suggested Wine - Glass: Le Gourmande Mas de la Dame, Bottle: Definitive Pinot Noir
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Salad
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House Salad
~Baby greens with tomatoes, cucumbers, olives and fresh herb vinaigrette |
$8 |
Summer Salad with Goat Cheese Accompaniment
~Baby greens, sauted goat cheese cake, granny smith apples, Strawberries, Toasted almonds, balsamic reduction |
$15 |
Suggested Wine - Glass: Yorkville Semillion, Bottle: Sexy Chardonnay
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Greek Village Salad
~Tomatoes, cucumbers, olive, oregano, Feta cheese, fresh garlic, Olive oil, pita bread |
$15 |
Suggested Wine - Glass: Boutari Moschofilero, Bottle: Redcliffe Sauvignon Blanc
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*There is a split plate charge of $7.00 for any salad
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Selections
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Rack of Lamb*
~Dijon & cracker crusted lamb served with asparagus, thyme demi glace, and wild mushroom risotto |
$29 |
Suggested Wine - Glass: Pierre Andre Bourgogne, Bottle: Pernard Vergelle Rouge
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Roasted Lamb Shanks with Cannellini Beans
~A shank of lamb slow cooked, drizzled with a cabernet demi gloss, and served with asparagus and cannellini beans |
$26 |
Suggested Wine - Glass: Alta Vista Malbec, Bottle: Quartz Reef Pinot Noir
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Pesce Alla Palermitana
~Sauted tilapia, capers, tomatoes, and olives in a white wine reduction. Served with fork smashed potatoes and asparagus |
$24 |
Suggested Wine - Glass: Mas de la Dame Grenache, Bottle: Trimbach Pinot Gris
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Pan Seared Sea Scallops
~Sauted artichokes hearts, spinach, toasted garlic and vermicelli pasta |
$19 |
Suggested Wine - Glass: Sacha Lichine Poule Blanche, Bottle: Sexy Chardonnay Bourgogne
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Wild Chilean Sea Bass with Scallions
~Bass fillet lightly sauted with scallions, pepper, ginger and orange finished with a white burgundy sauce accompanied with arugula, dandelion greens, and fork smashed potatoes. |
$33 |
Suggested Wine - Glass: Gavi Marchesi de Barolo, Bottle: William Fevre Chablis
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Chicken Fricassee with Wild Mushrooms
~Roasted Chicken in a wild mushroom ragout served with our fork smashed potatoes and asparagus. |
$18 |
Suggested Wine - Glass: Grenache Mas de la Dame, Bottle: Boutari Moschifilero
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Duck Confit with Turnips
~Slow cooked duck leg, finished with a syrah demi glaze. Accompanied with fresh baby turnips and greens. |
$26 |
Suggested Wine - Glass: C.G.D. Arie Barbera, Bottle: C.G.D. Arie Barbera
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Pork Chops* with Shallots 12 oz
~French cut bone in pork chop, seasoned with a salt, pepper, and a dust of flour, topped with a zesty red wine sauce, and served with Swiss chard and fork smashed potates. |
$25 |
Suggested Wine - Glass: Tandem Syrah, Bottle: Barrel Monkey
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Szechwan Peppers Crusted Rib Roast of Beef* 16 oz
~A bone in cut of meat, encrusted with a flavorful Szechwan Peppers, accompanied with a cognac cream reduction, fork smashed potatoes and asparagus. |
$36 |
Suggested Wine - Glass: Chateau Malmaison Bordeaux, Bottle: Chateau Lusseau St. Estephe
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Bison Rib Eye* 8 oz
~Organic bison rib eye, with a side of baked whole garlic, served with Forked smashed potatoes, and asparagus. |
$38 |
Suggested Wine - Glass: Chateau Mouton Jean Phillipe Bordeaux, Bottle: CosdEstronel St. Estephe
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Char Broiled Filet* 6 oz
~Filet with either blue cheese or boursin crusted, served with fork smashed potatoes, asparagus, and balsamic drizzle. |
$29 |
Suggested Wine - Glass: Bonnano Cabernet, Bottle: Steltzner Cabernet
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Any Entre can be made into two mini portions for an additional 50% of the original price
*These items are served raw or undercooked, or contain (may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
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Solaire Hair Studio and Spa, 111 First Street, Hudson, OH 44236 | Phone: (330)650-9095
Solaire Hair Studio and Spa is a Salon and Spa in Hudson, OH
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