We went out last night to Solstice with our friends, John and Cindy. We stopped at their home first for a little something: Oysters baked with Bacon and BBQ sauce. John is, in his own right, a true gourmet chef.
I started withthis very interesting Mushroomed- infused OldFashioned using Rye.John had a Manhattan made with Bullit Rye.Barb had a Vodka Cocktail 2.1 with Lime juice. Similar to her regular cocktail.Cindy had a glass of Sea Sun Chardonnay.They started us out with an Amuse Bouche: pickled watermelon with a creme fraiche and mini-basil.I ordered a roasted eggplant appetizer with whipped ricotta. Quite delicious. Ate half of it before I remembered to take this picture.The Scallop Crudo was perfectly marinated in citrusjuice and beautifully garnished. Remember that we also eat with our eyes.Cindy had Trout Amandine which was gorgeous and she said very fresh and delicious.Barb ordered the Zuchini Pasta which she reallyenjoyed.John and I both ordered the Riccoto Gnocci with Mushrooms and Corn Salsa. This was exquisite, tasty and generously portioned The bar at Solstice is modern, pretty and welcoming The owner, Rick, and his staff are all very pleasant, engaging and informative.The 5 Coriander Spiced Ricotta Doughnuts we had for dessert were delicious and enhanced by the the Chocolate and Caramel dipping sauces.
We all totally enjoyed this new restaurant. They have a full bar so it’s not our usual byob. Nonetheless, if you choose to bring your own wine, they have a $25 corkage. I recommend you give this place a try.
JoshEatsandDrinks 
Good looking food but the mushroom infused old fashioned sounds pretty weird.
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