Solare pizza dough, served with spinach, pancetta, mozzarella, and two fresh farm eggs

Spring Vegetable Soup! Chef Maria's home-made Italian Minestron soup made with Farmers market green beans, carrots, zucchini, peas and love

Our carbonara spaghetti pasta with guanciale and a special twist: asparagus

Home-made lasagna with Spring Lamb white ragu and mint scented bechamel sauce ~ Made by Maria!

This Weekend Menu option has the Roasted Lamb Shank with Polenta. Please call Solare at 619-270-9670 to let us know the options you'd like once you place this order.

This Weekend Menu option has our home-made Gnocchi with Gorgonzola and Walnuts or Pappardelle and Pure Pork Bolognese and Porcini Mushrooms. Please call Solare at 619-270-9670 to let us know the options you'd like once you place this order.

Home-made Mascarpone cheese – Lavazza espresso – lady finger

Carob infused shell – cow ricotta – prickly pear infusion – candy orange

Chocolate mousse and caramel mousse flourless cocoa nibs cake (gluten free)

Sicilian pistachios fill this crème brulee with delicately burned turbinado sugar

Executive Chef Denice’s home-made Italian ricotta cheesecake with a mixed berry compote

Guava infused panna cotta served with guava marmalade, Dusted with allspice (gluten free)

A&F fresh mozzarella, heirloom beets, aceto balsamico, arugula, roasted pistachios, Rustico Evoo.

Chef ’s selection of Italian and local cured meats served with pickled vegetables and grain mustard. Add a smaller portion for an additional charge.

Seared yellowfin tuna, lettuce heart, green beans, caper berries, free-range organic boiled egg, and potatoes cooked under sea salt.

Baby little gem lettuce, house-baked focaccia crostini, classic mustard dressing, and 20 mo aged Parmigiano Reggiano cheese. Add protein for an additional charge.

Heirloom eggplant soup, bell peppers, extra virgin olive oil, and crostini.

Mozzarella, San Marzano tomatoes, and basil.

Mozzarella, San Marzano tomatoes, and farmer’s market vegetables.

Mozzarella, bartlett pears, and Gorgonzola cheese.

Create your own pizza. Add toppings for an additional charge.

Sicilian style grilled meatball burger made in-house using veal and beef served on ciabatta bread with pickled red onion.

House-made focaccia bread, Angus rib-eye roasted and thinly sliced, whole grain mustard, shaved Parmigiano Reggiano and wild arugula.

House-made ravioli filled with ricotta and spinach, sauteed with butter and sage.

Hand made potato gnocchi, cherry tomatoes, marinara sauce, fresh basil pesto.

Traditional house made lasagna, Angus beef bolognese, besciamella, and Grana Padano.

House-made fettuccine sauteed with shrimp, calamari, mussels, cherry tomatoes, and garlic.

Grilled local daily catch served warm lentils, sauteed artichokes, and sliced almonds.

Salmon filet sauteed with diced marinated heirloom tomatoes and served with roasted vegetables.

Free-range Jidori chicken scaloppini sauteed with the lemon preserve, capers, and chardonnay wine.

House baked focaccia with eggplant caponata, dry figs, almonds, and black olive pesto and red bell pepper conserva.

Seared octopus served with spicy tomato sauce: the sauce has chili flakes, garlic, soy lecithin, olives, capers, cherry tomatoes, pepper, and parsley.

Wagyu beef carpaccio, heirloom beets Grana Padano foam, aceto balsamico pearls, and puff beef tendon.

Daily Chef ’s selection of artisanal charcuterie and salumi.

Chef's selection of imported Italian Cheeses. Usually a soft, medium, and hard cheese. Served with toasted focaccia bread and local Temecula honey.

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

Romaine lettuce, Caesar dressing, house made croutons, fresh grated Parmigiano-Reggiano cheese

Grilled romaine lettuce hearts, eben-haezer ranch egg mousse, mustard seed caviar, lemon preserves, and lava salt.

Rustic mix salad, balsamic dressing, gorgonzola cheese, Bartlett pears, candied walnuts, and balsamic vinegar reduction.

Solare's wholesome and hearty Minestrone soup is a deliciously filling meal or starter any day of the year. A delightful combination of Lentils, potato, leek, carrot, beans, peas and more.

Solare's famous organic butternut squash soup infused with just a hint of white chocolate and solare love.

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

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

Hand-made Tuscan Pici pasta, with garlic-infused fresh tomato sauce garlic puree, 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, mascarpone cheese, and saffron sauce, served in a zucchini wrap with wild Baja shrimp and sliced almonds

WIld scallops, vialone nano rice, butter, Grana Padano, and foraged Italian truffles.

San Marzano sauce, mozzarella, and fresh basil.

Gorgonzola cheese, bartlett pears, and mozzarella.

Lots of pepperonis and San Marzano sauce.

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

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

Organic eggplant filet core cooked tataki style with a side casserole dish of roasted three-tomato medley vegan.

Whole young durham ranch chicken cooked sous vide and seasoned with rosemary, sage, and thyme then oven-roasted and served on a Himalayan salt-brick.

Seared Sicilian-style pistachio-crusted lamb chops served with sautéed spinach, and roasted fingerling potatoes with a light dusting of cheese and truffle infusion

Angus beef filet, parsnip root puree lemon, and brown sugar rub, cipollini onions pickled mustard seeds, heirloom escarole.

Maria’s special eggplant parmigiana with mozzarella and caciocavello Italian cheeses

King salmon (Van Isle Marina) with orange citronette, thyme, rosemary, parsley, and served with seasonal roasted vegetables

Free range chicken scaloppini sautéed with cremini and porcini mushrooms and Marsala wine, served with organic sauteed vegetables

Angus beef rib eye 21 days dry aged and sliced tagliata style served with spinach, cherry tomatoes and fingerling potatoes

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

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

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

We serve it in a cool glass bottle! Made with Fortaleza Blanco tequila, fresh citrus, a touch of sweet - the way a true margarita should be made - no mixes. Must include food with the order. Must be 21 to purchase.

We serve it in a cool glass bottle! The Italian classic cocktail. With gin, sweet vermouth, campari. Must include food with the order. Must be 21 to purchase.

We serve it in a cool glass bottle! Made with vodka, fresh citrus, napoleone mandarine, limoncello, touch of sweet. Must include food with the order. Must be 21 to purchase.

We serve it in a cool glass bottle! Made with rye whiskey, sweet vermouth, aromatic and orange bitters, amarena cherries. Must include food with the order. Must be 21 to purchase.