Ha'ule a la sola (Fall into sola)

Ingredient of the Month: Onions

The leaves are changing colors and summer is officially over. While you are missing the warm summer sun, there are plenty of things to look forward to this fall, like dining in! After all, it will be too chilly to be outside! This month at sola, Chef Carol Wallack and Chef de Cuisine Alex Shalev are using onions in items all over the menu! Try sola's Halibut with quinoa, cippolini onions, baby beets, beet greens, tart cherry and ponzu, or the pineapple - french onion soup with gruyere crouton.

Facts About Onions:

- If you store your onions in old nylons and they will last for six months!
- A chemical reaction is the reason why people cry when they cut onions
- Onions should be stored at room temperature, away from bright light, and in a manner where they are well ventilated
- Edie says " If you eat bread while chopping onions, you won't cry!"

Drink of the Month - Pretty in Pink

The Lynn Sage Cocktail
October is National Breast Cancer Month and everyone knows someone who has struggled or is struggling with breast cancer. sola is helping the cause by serving up the "Pretty in Pink", the Lynn Sage Cocktail all October long. This tasty drink is a delicious mix of nino franco rustico prosecco, marques de gelida cava and St. Germain Elderberry liquer. Not a bad concoction for a good cause!

For each one sold, $2.00 will be donated to the Lynn Sage Foundation to benefit breast cancer. Sit back, relax and sip away for a good cause!

sola is also collecting donations, directly, for the Lynn Sage Foundation all month. Anyone donating $40.00 will receive a $20.00 gift certifcate to dine at sola in the future.

Whats Going On At Sola

Victory Beer Dinner

Monday October 19th

Triple B Nights!

Burgers, Beer and Bacon, oh my! Indulge yourself with sola's Burger, Beer and Bacon. Every Thursday and Sunday beginning at 5:30 p.m., Chef Carol Wallack features her burger, a unique beer and a special appetizer infused with sola's house-made bacon. Some specials include Bacon brittle ice cream with malasadas and hot fudge, Bell's Two Hearted Ale, and sola's burger which is normally only available during lunch. This mouth-watering burger is wagyu "kobe" beef dripping with cambazola cheese, house- made bacon, caramelized onions and arugula squeezed between a chewy pretzel roll.

Prix Fixe Menu

With the economy the way it is at this time, every penny counts. Make your cash go a long way with sola's Prix Fixe menu!

Every Monday, Tuesday and Wednesday, Chef Wallack and Chef de Cuisine Alex Shalev offer an affordable Three-Course Prix-Fixe Menu available for dinner, beginning at 5:30 p.m.
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.