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

Panna Cotta infused with Madagascar vanilla served with Basil sauce, Balsamico di Modena, Carlsbad Strawberries (gluten free)

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

Local burrata from Gioia Cheese, an assortment of farmer’s market Summer tomatoes: Sweet 100, Sungold, and heirloom cherry tomatoes, basil, Umbrian olive oil and toasted crostini

Gluten Free Bread made and baked in house

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.

Grilled local peaches, 18 month Prosciutto Crudo di Parma served with arugula, crumbled goat cheese and Umbrian olive oil

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

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

Artisanal linguine with manilla clams, EVOO, garlic, parsley, Calabrian chili peppers (it is a little spicy), and cherry tomatoes

Special Solare Bolognese ragù sauce with gluten free penne pasta the ragù is a blend of beef, pork, juniper berries, bay leaves, and tomato

A traditional pasta from Sicily, Casarecce is tossed with fresh pesto sauce made of local tomatoes, almonds, basil, and garlic serced with herb bread crumbs and Pecorino cheese

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

Locally caught San Diego fish of the day roasted with sautéed leeks in a touch of cream, spinach, roasted potatoes, and toasted leeks

Made with 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.

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.