Ho I Ioko Sola! (spring into sola)

PRIX FIXE INGREDIENT

Every Tuesday and Wednesday, Chef Wallack is offering an affordable Three-Course Prix-Fixe Menu for dinner, beginning at 5:30 p.m. The menu is priced at $30 per person and highlights a featured ingredient, which changes each month. What a great way to save and splurge at the same time!

This month's menu will feature sweet & savory fig!

Facts about Figs

* Figs provide more dietary fiber per serving than any other common dried or fresh fruit.

* Figs are among the tastiest and most versatile of fruits, happy in company with wine, honey, sugar, sweet spices such as ginger, cinnamon and cloves and the sharpness of lemon and orange.

macadamia nut and bleu cheese fritters
fig and fuji apple chutney, fig syrup with micro shiso

New York strip steak
roasted root vegetables, housemade bacon, fig demi

fig & honey cake
goat cheese chantilly cream, fig & balsamic syrup

For an additional $15 per person you can have this dinner paired with wine to complete your experience

Would you like to see your favorite ingredient featured on sola's pre fixe menu? Send your own suggestions for Chef Wallack to consider for an upcoming menu. Email sola at dine@sola-restaurant.com.

James Beard House

On May 6th Chef Carol Wallack, Chef Aleksiy Shalev and sola staff will head to New York to cook a dinner at the esteemed James Beard House!

In honor of this event, Chefs Wallack and Shalev will be hosting a Chicago James Beard Dinner on Thursday, May 1st. The dinner, which is priced at $85.00, excluding tax and gratuity, will be 5-courses, each paired with complementing wines.

berkshire "kalua" pork pot stickers
mango, asian green and cucumber salad
2006 innocent bystander, pinot gris
(Victoria, Australia)

vietnamese style pho with oxtail dumpling
bean sprouts, herbs, and chilies
2005 laetitia, estate, pinot noir
(Arroyo Grande Valley)

cocoa nib crusted scallops
butter poached baby artichoke, soba dumpling,
truffle caviar vinaigrette
2006 domaine coteau, pinot noir
(Willamette, Oregon)

double cut "sola" lamb chops
stuffed with cambazola
served with curried eggplant, chinese long beans and crispy cippolini onion
2004 d'arenberg, footbolt, shiraz
(McLaren Vale, Australia)

braised pineapple
coconut sorbet, macadamia nut strudel
2004 oremus, late harvest furmint
(Hungary)

Reservations are required by calling sola at 773.327.3868

Chicago History Chef Presentation

Chef Wallack
April, 29th
7:00pm - 8:30pm

Come and see Chef Wallack speak on a panel of Chicago's most talented chefs, including Michael Kornick, Gale Gand, and Bruce Sherman, about current trends in the city's cuisine, their own personal contributions and where Chicago falls on the culinary map.

Open for Brunch

sola is open for brunch every Saturday and Sunday from 10 a.m. to 2 p.m. Highlights on the brunch menu include:

eggs benedict
housemade canadian bacon and hollandaise

pineapple upside down french toast
vanilla, rum, pineapple and crème anglaise

banana macadamia nut pancakes
bananas, macadamia nuts, nutella cream

We also have an assortment of mouth-watering brunch cocktails:

wasabi bloody mary
fresh tomato juice, spices, garnished with shrimp & pickled asparagus

palmango mimosa
champagne, mango & pomegranate juice

Aloha,
Carol Wallack, executive chef / owner
sola restaurant