Solare Ristorante Lounge

House baked focaccia, gorgonzola mousse and black truffle perlage, dry figs, almonds, and black olive pesto - red bell pepper conserva.

Artisanal cured pork ham. The King of the Italian salumi.

Grilled Californian calamari, mint ammoglio, tomato confit, capers, black olives, and arugula.

Lightly fried calamari, wild Baja shrimp, seasonal vegetables, Calabrian chili pepper mostardaand bottarga salt.

Wagyu beef carpaccio, heirloom beets, Grana Padano foam, Aceto Balsamico pearls, and puff beef tendon.

Daily chef 's selection of artisanal charcuterie and salumi, pickled vegetables, charred ciabatta bread.

Organic mix green lettuces, Bartlett pears, gorgonzola, honey apple vinegarand roasted pistachios.

Thinly sliced raw portobello mushrooms, Grana Padano, crispy pancetta, arugula, Aceto Balsamico di Modena IGP.

Gioia burrata cheese, frisée, persimmon, Borrettane onions, tangerine EVOO.

Heirloom borlotti beans, Umbrian Ceci, lentils, sautéed with Baja shrimp (cup or bowl)

House-made potato gnocchi, cherry tomatoes, fresh basil, and mozzarella.

House-made lasagna baked and crispy, slowly braised Bolognese sauce, Grana Padano fondue, Nero d'Avola Sicilian wine reduction.

Hand-crafted ravioli, filled with spinach and ricotta, brown butter, aged ricotta, lemon zest, and arugula.

House-made shell pasta infused with saffron, cherry tomatoes, mint-basil pesto, and almonds.

House-made spaghetti, clams, tomato confit, roasted garlic, and fresh majoran.

House-made pappardelle pasta, Pecorino aged 365 days, S. Creek ranch sausage sugo, and roasted pistachios.

Wild scallops, Vialone Nano rice, salted butter, Grana Padano, Uncinatum Italian black summer truffles, and lobster roe.

San Marzano tomato sauce, mozzarella, and fresh basil.

Gorgonzola cheese, Bartlett pears, and mozzarella.

Wild Baja shrimp, cherry tomatoes, mozzarella, parsley, Calabrese chili peppers, and extra virgin olive oil.

Italian ham, portobellini mushrooms, tomatoes, and mozzarella.

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

Eggplant, mozzarella fresca, basil, tomatoes, 18 month aged Parmigiano Reggiano.

Local catch of the day, spinach, smoked heirloom tomato broth, fingerling potatoes, pistachio and olive crust, and lemon preserve oil.

Southern Italian fish stew, clams, wild scallops, mussels, wild shrimp, calamari, sea bass, and cherry tomatoes.

Slow braised 22 oz Sal. Creek pork shank, Milanese saffron risotto, balsamico cremini mushrooms, almond/citrus gremolada.

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

Mozzarella Fior d'Agerola, Pepperoni, San Marzano sauce

Mozzarella Fior d'Agerola, San Marzano sauce, Basil

Mozzarella Fior d'Agerola, Fennel Seed Sausage, Roasted Bell Peppers, San Marzano sauce

Mozzarella Fior d'Agerola, Italian Ham, Portobellini Mushrooms, San Marzano sauce

Roasted Local Vegetables, Vegan Pesto, San Marzano sauce

Mozzarella Fior d'Agerola, Bartlett Pears, Gorgonzola Cheese

House made lasagna baked and crispy, slow braised Bolognese sauce, Grana Padano fondue, a black pepper reduction