Okakopa a la sola! (October at sola!)

Ingredient of the Month: Asian Pears

Leaves are beginning to change color and the days of bathing suits and sandals are disappearing quickly! The change in season does bring delicious fall flavors, with Executive Chef Wallack and Chef de cuisine Alex Shalev taking advantage of those by including them on sola's menu.

This month sola is featuring Asian pears, which are great to enjoy alone as a snack or as an addition to a fresh fall salad!

Facts about Asian Pears:

* Asian Pears are High in Dietary Fiber, Vitamin C and Vitamin K.
* Asian pears reach prime quality when they ripen on the tree, just like an apple or peach. These pears are crisp, juicy and slightly sweet with some tartness, especially near the core.
* Asian pears store for a week at room temperature or up to three months in the refrigerator.

Wine of the Month: The Barrel Blend

This October we are highlighting a wine related to one of Chef Wallack's favorite activities-surfing! Perfect for fall, sola is featuring the Barrel Blend red by pro-surfer Kyle Knox and the Hill Family Estate Winery.

This rich red is an artisan blend of Cabernet Sauvignon, Merlot and Syrah and is perfect to pair with sola's Wagyu Steak, new potatoes, cippolinis, wilted greens, red wine ginger demi.

Prix Fixe Menu

Every Monday, Tuesday and Wednesday, Chef Wallack and Chef de Cuisine Alex Shalev are offering an affordable Three-Course Prix-Fixe Menu available for dinner. The menu is priced at $30 per person and for just $15 more you can add a wine pairing, selected by our own wine connoisseur, to complement each course.

October's featured ingredient is asian pears!

Would you like to see your favorite ingredient featured on sola's prix-fixe menu?
You can send your own suggestions for Chef Wallack to consider for an upcoming menu.

Jump into fall at sola's Autumn Beer Dinner!

MONDAY OCTOBER 20th.

Enjoy a mouth-watering five-course meal by Chef Carol Wallack and Chef de Cuisine Alex Shalev. The menu will feature the freshest fall produce from local farmers, complemented with fall flavored beers by Two Brothers and Allagash Breweries.

Highlights include:

Pumpkin and Soba Gnocchi:
fall mushrooms, butter poached leeks and truffles

Pork, Two Ways:
bacon wrapped tenderloin, braised cheek, Chinese broccoli and pineapple-beet puree.

Doors open at 6 p.m.
Dinner begins at 6:30pm
$65.00 (excluding tax and gratuity)

October is Breast Cancer Awareness Month.

Guests who dine at sola can add a voluntary $1 per table to their bill contributing to the Lynn Sage Breast Cancer Foundation.