Solaris Restaurant Pre Fixe Sit Down Menu

ANTIPASTO

Spiedini, Eggplant Rollatini, Mussels Arribiata

                                 All Appetizers Served family Style

 

FIRST COURSE

(Choose One Served Individually)

RIGGATONI ARRIBIATA: in a light red arribiata sauce.

PENNE A LA VODKA: Shallot, vodka, plum tomato pink sauce.

CAVATELLI AGLI OLIO: Sauteed in a garlic, white wine, broccoli rabe, diced tomato.

RIGGATONI BOLOGNESE: Beef and veal pink meat sauce.

*TRADITIONAL SAUCES SUCH AS BUT NOT LIMITED TO; ~ FILET DI POMADORRA W/ PROSCIUTTO ~ ALFREDO ~ CARBONARRA ~ AND MANY PESTO STYLES ARE AVAILABLE UPON REQUEST.

 

SECOND COURSE

 (Choose a salad)

GARDEN SALAD: Tossed greens, tomato, onion, cucumber, olive, carrot, Italian vinaigrette.

TRI COLOR SALAD: Tossed young field greens, raddichio, endive, sun dried fruit, candied nuts, creamy goat cheese, fresh raspberry vinaigrette.

ARUGULA SALAD: Fresh arugula, sliced tomato, shaved gorgonzola cheese, house vinaigrette.

CAESAR SALAD: Tossed romaine in a creamy classic Caesar dressing, crouton, shaved reggiano cheese.

 

ENTREE  COURSE

(Choose three Entrees)

BAKED FLOUNDER: Fresh white fish, skillet braised w/ a seasoned kalamata olive crumb – Carved leeks, lemon white wine sauce.

HERB POLENTA CRUSTED WILD SALMON FILET: Pan crisped – Parmesan Basil Pesto, Diced concasse tomato finish.

SALMON FILLET DIJONAISE: Pan roasted & finished w/ a minced shallot, vermouth Dijon honey glaze - Diced concasse tomato finish

 

VEAL ROLLANTINI: Scaloppini rolled w/ a Sharp Fontina cheese, Baby asparagus & Roasted red bell pepper – Julienne prosciutto, Madiera Wine, demi glaze touch of cream.

VEAL SCALOPPINI: Dipped in egg, sautéed in a light shallot, Brandy, Green peppercorn, lemon butter sauce w/ carved hearts of palm.

VEAL TRE FUNGHI: Veal scaloppini sautéed with shitake ,country and porcini, mushrooms in a light gorgonzola – cognac cream sauce.
 

VEAL BRONZINI: Pounded veal scaloppini rolled w/ ricotta & mozzarella – Plum tomato demi glaze.

STUFFED BAKED CHICKEN: Pocketed w/ a ricotta, mozzarella cheese chopped spinach stuffing, Crumb crusted & baked – Fresh basil tomato ragout.

 

POLLO PALERMO : Chicken breasts, with sun dried tomatoes, mushrooms and asparagus in a light Sherry wine sauce.

 

POLLO SOLARI: Rolled chicken breast, stuffed with prosciutto, mozzarella and herbs, light champagne pink sauce.

 

PARMESAN CRUSTED CHICKEN BREAST CUTLET: Pan crisped in extra virgin olive oil & finished w/ a sherry wine basil cream sauce.

 

SIRLOIN STEAK N.Y.: Cut sirloin, mushrooms and gorgonzola cheese – brandy sauce.  ( $8 Surcharge per order)

 

 

*TRADITIONAL RECIPES SUCH AS;  ~ PARMESAN ~ FRANCESE ~ MARSALA ~ SALTIMBUCCA AND MANY OTHERS ARE AVAILABLE UPON REQUEST.

ALL ENTREES ARE SERVED WITH A SMASHED POTATO AND FRESH VEGETABLE.

DESSERT

Cake Included

Pastries Available for $3 Extra pp.

 

BEVERAGES

Soda, juices, coffee and tea included.

Pellegrino , Cappuccino And espresso are not included.

LIQUOR OPTIONS

Running bar tab: all drinks placed on a tab.
Cash bar (customer pays for drink as ordered)

Open wine and domestic beer (three hours) $15 per person

Open bar $30 per person for three hours (not including top shelf) 

 Open Bar $40 per person for 3 hours (Including all top shelf brands)

Bottles of wine (750 mL)( Pinot Grigio, Chardonnay, Cabernet, & Merlot): $30.

OPTIONAL ITEMS

Cold antipasto: Fresh mozzarella, tomato, roasted peppers, sun dried tomato, Genoa salami, prosciutto, suprasatta, artichoke olive bruschetta.  $6. per person.

Hot Antipasto: Fried calamari, sausage stuffed mushrooms, , baked clams oreganata  & casino. $8. per person.

**Deposit required to book date.

We are experienced in food allergy preparation. Please just let us know any of you or your child's needs :)

**Call for full details and information. Buffet options are limited to specific dates and times. Deposits are required to book the date. Private space and specific seating is on a first come first  serve basis and is never guaranteed. All prices are exclusive of tax and gratuity. **

lunch party sit-down

 

 
 
First Course

SOUP OR GARDEN SALAD 

Entree Course

(Choose any entree)
PENNE A LA VODKA WITH SHRIMP: Sautéed shrimp in a creamy vodka pink sauce.
SALMON DIJONAISE: Baked and finished w/ a shallot, vermouth Dijon honey glaze. Served w/ garlic mashed potato.
CHICKEN SALTIMBOCCA : Layered breast w/ prosciutto & mozzarella - Marsala wine mushroom demi glaze. Served w/ garlic mashed potato.

GRILLED SIRLOIN STEAK: Topped w/ crispy onion. Served w/ garlic smashed potato.

( Some substitutions available upon request)

 
Dessert

Ice cream


Beverages

Soda, Coffee and Tea.

buffet package

Cold  Buffet

 

BREAD SECTION: Brick oven bread, seasoned flat breads, butter & olive oil.

 

BRUSCHETTA: homemade tomato bruschetta, served with garlic toast.

 

FRESH MOZZARELLA: Sliced Beefsteak tomato & Shaved Red Onion w/ Roasted Sweet Red Bell Pepper & Sun Dried Tomato Center.

 

CHOICE OF:

GARDEN SALAD: Chopped garden greens, tomato, onion, carrot, cucumbers, peppers, olive. Italian dressing.

Or

TRI- COLOR SALAD: Tossed baby field greens, radicchio, endive, candied nuts, dried fruit, raspberry vinaigrette.

OR

COLD PASTA SALAD: Tossed tri color fussilli pasta, sun dried tomato, artichoke hearts, olive, diced tomatoes, kidney beans, parmesan.


 

       Hot Buffet Pasta

PENNE A LA VODKA: Shallot vodka plum tomato cream sauce.

 

FARFALLE POMODORA: Bow-Tie pasta, plum tomato basil sauce.

 

RIGATONI W/ SWEDISH MEAT BALLS: Served w/ a white wine Italian parsley Parmesan pesto.

 

 

 

Hot Buffet Entrees

CHICKEN GIAMBOTTA: Sautéed breast w/ peppers, onions, crumbled Italian sausage and potatoes in a sherry wine, plum tomato basil.

 

SALMON DIJONAISE: Baked fillet in a shallot, vermouth, Dijon, honey glaze touch of cream sauce, w/ fresh diced tomato.

 

SAUSAGE & PEPPERS: with sweet bell peppers & onions. 

EGGPLANT ROLLANTINE: Rolled w/ Ricotta, Baked w/ mozzarella.

 

(If there is something that you do not see please do not hesitate to ask)

 

 

Optional Seafood Salad Bar

Blue point oysters, clams, New Zealand cocktail mussels, shrimp cocktail, Calamari shrimp seafood salad. Additional $14 per person.

 

*Optional Pass arounds & Hors d ' Oeuvres*

(Served Upon Arrival)

Additional $8 per person

Chef Selection

 

Optional hot carving station

Roast Beef Tenderloin

or

Carved Center cut loin

Additional $8 per person

 

Beverages

Soft drinks, coffee and tea.

Dessert

GOURMET PASTRIES ($3 additional per person)

Cake Included

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