Chef's Blog

Solage Calistoga's Executive Chef Brandon Sharp shares his passion for cooking, life and all things Napa Valley.

March 18, 2012

new items this weekend


–hot and sour sweetbreads with orange-peanut hoisin, puffed rice, pickled orange, and kimchi puree

–little gem salad with creamy lemon vinaigrette, sugar snaps, and fines herbes

–pastrami-cured hamachi with fresh horseradish, heirloom beets, rye crouton, and dill creme fraiche

–confit lamb shoulder with mustard butter, turnip puree, baby turnip greens, and pearl onions

–carrot salad with a melange of baby carrots, garam masala, carrot paper, lime froyo, date-pistachio truffles

–sweet onion and sunchoke soup with grapes, cracked almonds, and marjoram

–green asparagus salad with mache, grain mustard, and a crispy poached lily’s egg (lunch)

–green asparagus salad with shiitake puree, fresh water chestnuts, pickled daikon, and cashews (dinner)

–handmade mozzarella and roasted portobello on solbar lavash bread with spinach, all’arrabiatta, white bean spread, and fried spring onions (lunch)


2 Responses to “menu update”

  1. marcia watson says:

    For over 40 years I have never had a soup that I thought was as good as what I make at home. That was until last Wednesday when I had your Roasted Chicken soup. It was so lite and fresh but the depth of flavor was better tan the best I’ve ever made. My daughter and I found our lunch at the Solbar to be the perfect finale to our spa trip. I will be back, you betcha!

    • Brandon Sharp says:

      For all who haven’t experienced it, the soup is pressure-cooked in a mason jar with roasted chicken, thyme and rosemary, crushed garlic, and caramelized mirepoix, then poured out from the jar tableside of gnocchi, leeks, apple-glazed rutabaga, and seared chicken confit.

      Thank you, Marcia! There’s no praise more meaningful than when someone tells me that one of our creations reminds them of their own (or their grandmother’s).

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