Well first things first.......
Solbar was LOVELY
It was a great excuse to dress nice (no, nicer than that photo up there) and spend the evening falling more in love with each other.
Crispy poached egg, radicchio, apple, cheddar, and fingerling potato salad
Rosemary roasted pork chop with braised cabbage, spaetzle, and granny smith salad
Endive and cucumber salad, persimmon, avocado, pear, puffed rice, ginger vinaigrette, spearmint
Diver scallops, calasparra rice with chorizo, king trumpets, saffron butter, cracked almonds
Jean Marc Brocard, Chablis, 2009
Service was excellent- we also received a few amuse bouche* which were delicious. The plates were well balanced and Chef's recommendation for wine paired excellently with both dishes.
View prices and full menu here.
* Amuse bouche: An amuse-bouche [amyzbuʃ] or amuse-gueule [amyzɡœl] is a single, bite-sized hors d’œuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are done so according to the chef's selection alone. These, often accompanied by a complementing wine, are served as a little tingler for the taste budsboth to prepare the guest for the meal and to offer a glimpse into the chef's approach to cooking.
The term is French, literally translated to "mouth amuser". The plural form is amuse-bouche or amuse-bouches.