San Marzano sauce, mozzarella and fresh basil.

Gorgonzola cheese, Bartlett pears and mozzarella.

Lots of pepperoni, mozzarella, and San Marzano sauce.

Italian ham, portobellini mushrooms, San Marzano sauce and mozzarella.

Fennel seed sausage, roasted bell peppers, San Marzano sauce, and mozzarella.

House baked focaccia with: sicilian caponata and dry figs, almonds, & black olive tapenade – and red bell pepper peperonata.

Affetti Misti e conserve. Daily chef ’s selection of artisanal charcuterie: typically includes prosciutto, mortadella, salami & more, served with Italian olives, whole grain mustard, and charred ciabatta bread.

House-made freshly baked loaf of golden Italian bread made with Italian 00 flour, fresh yeast, and Maldon salt and served with EVOO

Solare's famous organic Butternut Squash soup ... infused with just a hint of white chocolate and Solare love.

Warm salad, savoyed spinach, Gioia burrata, peaches, pistachio, and aceto balsamico.

Romaine lettuce hearts, classic caesar dressing including salina capers, parmigiano-Reggiano, EVOO, and homemade garlic croutons.

Organic mixed greens, Bartlett pears, gorgonzola crumbles, balsamic vinaigrette, and caramelized walnuts

House-made lasagna baked and crispy, slow braised Bolognese sauce, house-made béchamel, and a Grana Padano fondue.

Hand-crafted ravioli, filled with spinach and ricotta, Grana Padano, butter and sage sauce, and shaved Grana Padano.

Hand-made Tuscan Pici pasta, with garlic-infused fresh tomato sauce, garlic purée, and herb crumbs (a vegan delight).

Special Solare Bolognese ragù sauce with a house-made pappardelle pasta the ragù is a blend of beef, pork, juniper berries, bay leaves, and tomato.

House-made fettuccine pasta infused with saffron with wild Baja shrimp, and mascarpone cheese, and served with zucchini and sliced almonds.

Wild scallops, Vialone Nano rice, butter, Grana Padano, foraged Italian black summer truffles.

Maria’s special eggplant parmigiana with mozzarella and caciocavallo Italian cheese.

Local catch of the day with a pistachio & olive crust, served with a smoked tomato broth, spinach, roasted potatoes, and finished with lemon citronette.

Free range chicken scaloppini sautéed with shiitake mushrooms and Marsala wine, served with organic sautéed vegetables.

Slow braised 16 oz pork ossobuco on a bed of Milanese saffron risotto served with balsamico cremini mushrooms and almond/citrus gremolada

Tuscan-style lamb chops by Chef Filipino. In Italian the word scottadito means burned fingers. This dish is named scottadito because the lamb chops are so delicious that you can’t resist eating them sizzling hot, straight from the grill and burning your fingers.

Angus beef filet with Chef Denice’s green peppercorn sauce and crispy onions on top, grilled asparagus, carrot, and parsnip purée

An incredible pork tomahawk that our best supplier found for us to share with you. This is the Duroc breed from Compart Family Farms in Minnesota. Duroc is a proverbial dip in the pool of heritage breed pork. The pigs are red in color and the meat is a beautiful, almost fuchsia rich pink. Duroc pork is known for its incredible juiciness and rich flavor. We grill this chop and then finish it oven roasted with herb butter, tender asparagus, and home-made corn cake.

Chocolate mousse, caramel mousse, flourless cocoa nibs cake (gluten-free).

Sicilian pistachios, crème brulee burned brown sugar.

Dark chocolate and amaretto "cookies", almonds, and pistachios.

Mascarpone cheese (includes eggs), Lavazza espresso, lady finger.

Locally grown orange infused panna cotta served with orange peel sauce and chocolate ganache (gluten-free).

Locally produced.