This week we are featuring a dish from Sous Chef Pedro that showcases nopales. The prepared pads of the prickly pear cactus use as food dates back to the 14th century AD Aztecs. Marked by a light, slightly tart flavor, like green beans, and a crisp texture the vegetable has remained a staple of regional Mexican cuisine ever since. At Solstice the nopales and its more traditional accompaniments, avocado and pomegranate, are being used in Chef Pedro’s unique take on the Greek salad. The dish will be available through December 27th.
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| Avocado & Nopales Salad w/ mizuna, feta, red onion, pomegranate & red wine vinaigrette | |
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| Corn & Crab Bisque w/ basil oil & crostini |
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| Lamb Chops w/ spaghetti squash, braised radicchio & citrus vinaigrette |
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| Roasted Chicken w/ grilled asparagus, sautéed mushroom & jalapeño parmesan béchamel |
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Sautéed Prawns w/ caramelized leek risotto & creamed arugula |
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