Spring 2007

This Spring we are exploring the influence of Asian and South Pacific cul;tures on Latin American cuisine. Chifa cuisine, the Peruvian-Mandarin cuisine of Lima, is predominant, but several others are also obvious. The late 1980's Puerto Rican Chino-Latino movement,  the large Filipino population of central Mexico,  and  Havana's Chinito cafes are all well represented here. The growing popularity of Brazilian-Japanese fusion is reflected in this Spring's ceviche selections.

Aperitivos

Locro con Alcachofa del Sol ~ sunchokes in garlic pine nut broth

Ensalada Guisante Azucar ~ Sugar peas and cucumber on spring greens with miso mint dressing

Ensalada Solera ~ avocado and heiloom tomato salad with pine nut viniagrette

Patacones con Salsa de Mani ~ pan-fried plantain cakes with spicy peanut salsa

Rodillas de Conejo ~ roasted rabbit and raspberry spring rolls with panca plum ponzu

Boquilla de Caiman ~ grilled alligator sirloin with cuban orange mojo

Selection de Quesos Ahumados ~ selection of San Simon, Urgelia and Arzua  smoked raw cows milk cheeses served with tropical fruit

Verraco con Pera Barbacoa ~ Guavawood-smoked wild boar ribs with barbeque pickled pear

Arogosta con Pina, Jicama, y Acietunas ~ lobster seared in habenero gin, pineapple, jicama and olives

Ceviches

Ceviche  Margerita ~ 

Segundos

Risotto Rojo ~ slow-cooked bomba rice with figs, eggplant, and peanuts in red coconut curry

Rellinos Mofongo ~ roasted plantain mashers baked in sweet peppers with carmamelized onion- berry salsa

Ensalada Espinaca con Walu ~ mate`- cured pacific walu over wilted callaloo greens with roasted shallot drizzle 

Chorizo de Mariscos ~ prawn and scallop sausage on fresh pasta with a pepita, culantro, cilantro and sardo pesto

Cerdo Tatemado ~ five-spice rubbed pork loin with blood peach star anise mojo

Mero Pintado ~ caribbean tellowfin grouper basted with black rum tamarind lacquer

Churrasco de Flanco ~ Kobe beef flank steak grilled mid-rare with black rice and chimmichurri

Solomillo de Alina Adoba ~ Prime Brazilian-cut loin steak with yucatan spice rub and avocado butter

Tira Polamilla ~ Uraguayan pampas beef strip steak with amontillado ginger jus

Cordero con Tres Moles ~ cashew-crusted Colorado lamb with cinnamon tomato mole, coconut anjowan mole, and blueberry acai mole

Winter 2008/2009

We are celebrating our  fourth winter by revisiting our past menus and preparing some of our most requested dishes.A few have evolved since their inception, such as adding morels to the roasted onion flan.Conceding to the weather, summer-oriented dishes will have to wait, but a few will reappear in the Spring, as will our full ceviche menu.

We are proud to feature more organic and natural dishes. This menu is the closest yet  to our goal of someday being completely organic.We are finding more  sources within the region and within the country for Latin American ingredients,  allowing us to become more environmentally sound while continuing to experiment with exotic fare.

We hope you rediscover some old favorites and take the opportunity to try some of the ones you may have missed.   

Salud!

Chef Marion Ohlinger

Aperitivos

Roasted Pumpkin soup with a choice of chorizo or grilled tempeh

Grilled Nopales and baby greens salad with toasted pan de sol, queso cotija and Cesar vinaigrette

Avocado and heirloom tomato salad with pinenut vinaigrette

Shredded beef, yams, and sweet peppers in a aspicy ajiaco broth

Pan-fried plantain cakes with boiled peanut salsa

Chorizo steamed in apple cider with dried currants and fresh basil

Sheeps milk cheese braised in spiced white wine with grilled tomatoes and tostados

Seared diver scallops with palm berry banana barbeque

Lobster seared inhabenero gin with pineapple,jicama and olives

Free-range beef medallions with huitlacoche truffle butter

Ceviches

Ceviche Acapulco ~ Fortuno, pineapple, red pepper, red onion, aji rocoto and pineapple-pepper sorbet

Tiradito Alcachofa ~ Fortuno, artichoke hearts, beech mushrooms, red onion, serrano-infused amontillado

Escabeche Camaron ~ Cold-poached Gulf Coast shrimp, key lime, and rabano pico-de-gallo  

Escabeche Langousto ~ Cold-poached Brazilian lobster tail, aji amarillo, meyer lemon oil, tarragon tequila reduction

Escabeche Congrejo ~ Chilled lump blue crab, ruby red grapefruit, charred pineapple, cashews, tomatillos, scallions, and aji mirasol

Segundos

Slow-cooked bomba rice risotto with figs, eggplant, shallots and red peanut curry

Coconut vatapa with grilled tofu or seared diver scallops, jicama, and plantains

fresh ravioli filled with wild mushrooms and Idiazabol cheese in a light cream albarino sauce

prawn and scallop sausage over  fresh pasta with pepita, culantro and sardo pesto

roulade of pork tenderloin stuffed with quince, carambola and linguisa sausage

Caribbean dorado with achiote, red spices, and citrus crema

clams, mussels, calamari and crab in a spicy roasted tomato zarzuela broth

seared duck breast in plum morello sauce with red quinoa

prime Brazilian-cut loin steak  with Yucatan spice rub and avocado butter

Kobe beef flank steak grilled mid-rare with black rice and chimmichurri

Free-range beef tenderloin with roasted onion-morel flan and smoked bleu cheese foam

braised bison shortribs in tomato tangerine mole  

Aperitivos

Roasted tomatillo gazpacho topped with fresh Cuban mint and house-made queso fresco

grilled palm heart salad with sweet ancho vinaigrette and ourico nuts

avocado and heirloom tomato salad with pine nut vinaigrette

grilled free-range chicken brochette or tempeh brochette with lemon yogurt yasso dip

duck breast carpacho on melon medallions with tarragon mojo

grilled raspberry point oysters with apple fennel  pancetta salsa

selection of single-origin chocolates from Equador, Venezuela and Peru, accompanied by strawberries and sheeps milk cheese

petite lobster tail seared in habenero gin with pineapple, jicama and olives

Ceviches

Ceviche Margarita ~ Pacific Amberjack, lime, anejo tequila, cucumber, agave tarragon xarope and prickly pear caviar

Tiradito Zanahoria ~ Pacific Walu, pomegranite, yuzu, baby carrot, jicama, mint and aji amarillo

Ceviche Kilawino ~ Fortuno, rice wine vinegar, ginger, lime, yuyo, yellow sweet pepper, black rice and habenero oil

Ceviche Acapulco ~ Blue Snapper, pineapple, red pepper, red onion, aji rocoto, and pineapple pepper sorbet

Tiradito Manzana ~ Blue Snapper, lime, jicama, scallion, red pepper, cilantro, and apple jalepeno jalea

Tiradito Moro ~ Kampachi, lime, blood orange, papaya, aji amarillo, shiso basil vinegar and red quinoa quinelles

Escabeche Congrejo ~ Chilled lump crab, ruby red grapefruit, charred pineapple, cashews, tomatillo, scallions and aji mirasol

Escabeche Langousto ~ Cold-poached Brazilian lobster tail, meyer lemon, aji rocoto crema, honey crystals and ginger caviar

Escabeche Tres Mariscos ~ Cold-poached prawns, scallops, and clams with key lime, rum lemongrass jalea, orange membrillo and cilantro sea salt espuma

Ostros con Pico de Gallo ~ Bluepoint Oysters on the halfshell with fresh heirloom tomato salsa

Segundos

House-made chipotle linguini with mango, nectarine, shiso basil and moro oil

Goats milk ricotta torte with yucca, boniato, artichoke and avocado coulis

Broiled Appalachian brook trout with sweet tomato salsa and red quinoa salad

Pulled pork shoulder with Arawak-style jerk sauce and coconut rice

Pan-fried soft shell blue crabs on blue corn tostadas with roasted corn and criolla rojo

Bahian mixed grill of diver scallops, Kurabota pork, Gulf shrimp, chorizo sausage, blue potato, palm hearts, yucca and yam

Kobe beef flank steak grilled mid-rare with black rice and chimmichurri

Prime Brazilian-cut loin steak with Yucatan spice rub and avocado butter

Autumn 2008

This season we are exploring Latin influences upon American regional cuisines.These dishes range from informal cantina fare to more complex and sophisticated preparations that have evolved over the centuries.

Some examples of these onfluences can be found in the Rancho cuisine of rural California, the urban Nuyorican cafes of Spanish Harlem, the thriving Cuban communities of Miami, the five hundred years of Spanish history in Santa Fe and Tucson, the Portuguese enclave of Provincetown on Cape cod, old school Tex-Mex cuisine, and, of course,the American South's great African-Spanish fusion, Creole.

America is a nation of immigrants and these Latin subcultures are a major contribution to the diversity of our society, not only in cuisine, bur also in language, art, and music. Our featured artwork and music celebrate these verious communities and this menu celebrates the many exotic ethnic cuisines of America.

Aperitivos

Baby greens with cucumber, jicama, apple, black beans, and sunflower seeds with a spicy hibiscus tamarind dressing

Red garlic lime soup with poached artichike and fresh herbs

Blacheyed pea fritters with roasted peach salsa

Avocado and heirloom tomato salad with pine nut vinaigrette

Sesame duck confit on roasted corn-grilled orange arepas

Seared quilete greens with mixed heirloom  beans and tasajo sherry viviagrette

goats milk bleu, leek and fennel quesadillas with smoked black bean dip

Pork chuletas marinated in reposado tequila ans serrano peppers, served with pickled red onions

Gulf shrimp saute'd in white rum with roasted tomato criolla sauce

Lobster seared in habenero gin with pineapple, jicama, and olives

Ceviches

Tiradito Lenguado ~ Lemon Sole with mirodol papaya, pistachios, pink peppercorn, lemon and crumbled tasajo

Escabeche Trucha ~ Cold-poached brook trout, cucucumber, red onion, lemon, aji mirasol, and olive caper remoulade

Ceviche Acapulco ~ Fortuno, pineapple, red pepper, red onion, aji rocoto, and pineapple pepper sorbet

Tiradito Walu ~ Pacific Walu, aji amarillo, pickled nopales, roasted garlic, achiote, lime, and black sesame

Escabeche Criolla ~ Cold-poached crayfish tails, tomato, red onion, celery, olives, key lime, and aji panca

Ceviche Carracho ~ Dominican conch, lime, aji rocoto, red onion, roasted corn, jicama, and cilantro

Tiradito Bahia ~ Pacific Fortuno, lemon, safflower, chervil pepita oil and bay scallop -leek puree

Escabeche Congrejo ~ Chilled lump crab, ruby red grapefruit, charred pineapple, cashews, tomatillos, scallions,and aji mirasol

Segundos

Paella Sofrito of roasted tomatoes, sweet onions, capers, raisins, chayote, poblano, and pine nuts over baked rice

Posole and spaghetti squash tamalesin red adobo sauce

Roasted free-range chicken with per-peri pepper molho

Yellowfin sole poached in verdejo with chayote and savory herbs over fresh pasta

Roasted pork loin medallions in chili-ginger adovado

Atlantic striped sea bass with peach ratafia and grilled quinoa cakes

Smoked wild boar chili with pronghorn antelope sausage, black beans, roasted tomatoes and sweet onions

Prime Brazilian-cut loin steak with Yucatan spice rub and avocado butter

American Kobe beef flank steak grilled mid-rare with black rice and chimmichurri

Prime American rack of lamb with rosemary mint mojo and pomegranate molasses

Appalatin Especial ~ prepared entirely of locally grown ingredients, inspired by traditional Latin cuisine. Ask your server for this evenings dish.  

Tapas y Bocaditas 

Puerco Machaca y Platano Tamales ~ pulled pork and roasted plantain tamales

Sopa Frjoles Negro y Lima con Naranja ~ chilled lima and black bean soup with preserved blood orange

Sorbeto Melon yTasajo ~ catalope sorbet with dried smoked pork nibs  

Chulita de Cordero y Sandia ~ Almond oil and anchovy-rubbed lamb chop with watermelom-tomatillo salsa

This summer, we will take a trip to Brazil.

 Aperitivos

Gazpacho Cereza ~ chilled cherry and cucumber soup with fresh mint and queso fresco

Ensalada de Casa Solera ~ tomato and avocado over organic greens with pine nut dressing

Ensalada Sandia ~ grilled watermelon over organic greens with mint vinagrette

Pasta Rellenos con Aragosta ~ lobster stuffed saffron ravioli with tomato, black bean, and tamarind salsa

Codorniz con Salsa Maize ~ broiled quail with roasted corn salsa and sage chimmichurri

Selection de Quesos de Argentina ~ selection of sardo, montalban, and reggianito cheeses with fresh tropical fruit

Carpacho de Buey y Tomate ~ chilled beef filet and heirloom tomatoes with citrus chili oil

Helado de Congrejo ~ Crab ice cream with blue corn dipping chips

Ceviches 

Segundos

Pasta de Chipotle ~ chilled chipotle-infused linguini with moro orange oil, mango, nectarine, and red basil

Ensalada de Pato ~ chilled duck breast poached in green tea over bibb lettuce with orange adobo dressing

Chirque de Pollo ~ jerk chicken with coconut rice

Puerco de Barbacoa de Melocoton ~ pulled pork in peach barbeque with coconut rice

Trucha ala Sarten con Crema Cereza ~ pan-fried local trout in crushed ourico nut crust with cherry cream sauce

Vatapa ~ Prawn and coconut curry stew with jicama and grilled plantains   

Churrasco de Flanco con Chimmichurri ~ Kobe beef flank steak grilled rare, with chimmichurri and black rice

Soltado de Mariscos Mixtos ~ stirfry of fresh fish, jicama, chayote, and potatoes

Pescado con Pina y Acientunas ~ grilled atlantic black marlin on pineapple with olive coulis

Solomillo de Alina Adoba ~ prime brazilian-cut loin steak with yucatan spice rub and avocado butter  

This spring we are exploring Peruvian cuisine.

Aperitivos

Sopa de Guisantes y Jengibre con Aguacate ~ avocado poached in ginger and sweet pea broth

Ensalada de Palmito ~ fire grilled palm heart salad with sweet ancho vinagrette and toasted ourico nuts

Ensalada de Frijoles Medialunes y Jamon Carnitas ~ heirloom lima bean salad with honey grapefruit dressing and serrano ham chips

Rellenitos de Pato y Masa Azul ~ baby sweet peppers stuffed with duck confit and blue cornmeal

Vieras con Barbacoa Platano y Acai ~ seared sea scallops with palm berry banana barbeque

Selection de  Quesos de Cabras ~ selection of majarero, can pujol nevat, and cabrales azul goats milk cheeses with guava jalea  

Tiradito de Perico con Sorbeto Posole ~ pacific yellowtail marinated in lime with sweet corn mando sorbet

Solomillo de Emu con Salsa Amarillo ~ saute'd emu loin medallions with spicy sweet yellow pepper salsa

Segundos

Pasta Fresca con Yuyo y Torrontes ~ fresh saffron-infused fettucine with toasted seaweed in white wine sauce

Cocido de Pescas y Mariscos ~ Spicy shellfish and catch-of-the-day stew with braised greens and black rice noodles

Pato al Horno con Albaricoque y Platano Rojo ~ duck shanks roasted in apricot sauce with red bananas

Cornodiz con Perifollo ~ broiled quail  with chervil citrus oil  and andean red rice

Conejo ala Plancha con Crezas Seco y Zaramoro Salsa ~ seared saddle of rabbit with preserved cherry- blackberry sauce 

Pescado ala Perilla con Recado Colorado ~ flame broiled pacific fortuno with achiote and yucatan red spices

Carne de Alina Adoba y Porto ~ spice rubbed grass-fed strip loin steak with ruby port reduction

Costillas de Cordero con Salsa de Pera y Setas ~ grilled basque lamb chops with pear & mushroom salsa

Postres

Pastel Queso Cereza y Chipotle con Salsa Ganadilla ~ cherry chipotle cheesecake with passionfruit coulis

Flan de Guanabana y Babaco ~ guanabana custard with papaya syrup

Helado Pimiento Blanco con Aciete Anisetrellado y Vainilla ~ white pepper ice cream with vanilla anise oil

Sorbeto Solera ~ lime cilantro sorbet with a "cherry" of peach habenero sorbet 

This winter, we will begin by exploring Argentine cuisine. Argentina's culture is Latin Americas' most European. Argentina boasts the worlds largest Italian population outside of Italy, along with very large German and French communities. While  European, particularly Spanish, is the dominate theme in Argentine cuisine, indigenous ingredients are the heart of most dishes. Pampas beef, lean grass-fed cattle from Argentinas  dry plains, is thought by many to be the worlds finest, and  many Argentine cheeses are ranked among the best anywhere. Malbec from Andean mountain valleys is one of the  great classic reds, and Solera offers West Virginia's most extensive Malbec selection. 

Aperitivos

Sopa Oleana con Chorizo ~ roasted pumpkin soup with  pork chorizo or yucca chorizo

Ensalada Manzana y Naranja con Manchego ~ apple, orange, and manchego cheeses salad

Ensalada de Casa Solera ~  avocado, heirloom tomato, and baby greens with pine nut vinagrette

Camarones con Barbacoa Tamarindo ~ grilled prawns with tamarind barbeque

Selection de Queso Corderos ~ selection of Iberico, Zamorano, and Manchego sheeps milk cheeses eith roasted coconut and red papaya jalea

Tostada de Congrejo ~ blue crab tostada with roasted corn, chayote, and quesop anejo

Carpacho de Buey ~ chilled seared beef filet with lime chili sorbet and jus sorbet

Aragosta con Pina, Jicama, and Acietunas ~ petite lobster tail seared in habenero gin with pineapple, jicama, and olives

Segundos

Paella de Alcochofa y Nopale ~ Artichokes roasted with prickly pear cactus, chickpeas, squash, and cashews

Pato a la Parilla con Salsa de Ciruela ~ seared duck breast in plum demi with red quinoa

Pescado Albarino con Moro Naranja ~ black sea bass poached in albarino wine with moro orange and pine nuts

Solomillo en Salsa de Guayaba y Serrano ~ roasted pork tenderloin in guava chili sauce

Cordoniz con Perfollo ~ broiled quail  with chervil citrus oil and andean red rice

Lomo Churrasco con Flan Seboya y Espuma Azul ~ free-range beef filet mignon with roasted onion flan and bleu cheese foam

Mariscos con Mache y Maize ~ Lobster, crab, and prawns with saute'd mache and corn over fresh campenelle

Postres

Pastel Queso de Chocolate ~ heirloom chocolate cheesecake with curried creme fraiche

Aji Flan con Piloncillo y Pomegranate ~ ginger custard with palm sugar and pomegranate molasses

Cafe Helado Almendrado y Frambuesa ~ single-origin coffee ice cream with almond sause and fresh raspberries

Sorbeto Solera ~ lime cilantro sorbet with a "cherry" of peach habenero sorbet

Tapas y Bocaditas

Cordoniz con Perifollo  ~ Broiled quail basted with chervil citrus oil

Solomillo de Emu con Salsa Maarillo ~ Saute'd medallions of emu tenderloin with sweet yellow pepper coulis

Carpacho de Buey ~ Chilled seared beef filet with lime chili sorbet and  beef jus & beet sorbet

Plato de Quesos Corderos ~ selection of sheeps milk cheeses with roasted coconut and red papaya jalea