New Year’s Toast

Thanks to everyone who joined us for our NYE dinner!

At midnight on New Year’s Eve, everyone who was still enjoying the evening with us made the same toast:

For Prosperity and Health!

With the basic hope that 2010 has just got to be a better year than 2009!

Things were so much better by 2010 than at the end of 2008 – I have a lot of confidence that 2010 will be much better!

NYE 2008/09 we had no liquor license, no time to make an interesting menu, nothing special at all.

By 2010, we were able to put together a 5 course menu that elicited a lot of excitement and complements from our customers.

By 2010 we were able to put together a wine list that, while small, continues to impress with quality and uniqueness.

And by 2010 we were able to even get a few noise makers, hat, balloons and confetti on the tables and some great music too.

And we are just getting started!

We will be starting 2010 with another wine tasting dinner in January (date tbd), and a few more themed dinners. And these will continue throughout the year.

I am hoping to get our Sunday brunch concept launched in January or February. We have discussed our concept with a few of our customers and they are all very excited about it.

We will certainly continue to expand our selection of award winning wines, looking to focus on lower production wineries with very high quality that complement our innovative food.

And most of all we will continue to offer our customers unique and bold flavors. Fresh and organic foods from quality farms.

Sol Del Sur Bistro wishes all our our friends a healthy New Year, and a prosperous New Year!

Thanks for your continued support, and we look forward to seeing everyone often in 2010!

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    Sherry Chicken Liver Pâté with Espresso Gelee on Semolina Cracker, Blueberry Chutney

    Crushed Cucumbers with Sopressata Salami and Garlic Chili Oil Vinaigrette

    Grilled grass fed Flap Steak with fresh Figs and Danish Blue Cheese on Toasts

    Fresh Sweet Corn Pancakes, aged Humbolt Fog Goat Cheese, Radish Strawberry Cream

    Red Cabbage Salad with Sesame Anchovy Dressing and toasted Seaweeds, baby Candy Cane Beets

    Sous Vide Baby Octopus Shabu Shabu, Chili Ume sauce, Shrimp Dashi

    Charleston style chilled pickled Shrimp with sweet Maui Onions and Sriracha

    Handmade Tuscan Pici Pasta with roasted Chickpeas, Chorizo, Garlic and Breadcrumbs

    Duck Fat roasted Corn on Danish Blue Cheese Polenta 'Cob', Corn Silk Crisps

    Cayenne Grilled Baby Carrot Kofte, Carrot Caramel

    Grilled Peaches and Oyster Mushrooms in Fino Sherry with Almond Crema on Toasts

    Duck Confit and Apricot Ragù on Polenta, Parmesan, Lemon Gremolata


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    Desserts - new this week!

    Caramelized grilled Summer Stone Fruits, Whipped Mascarpone Creme, Sorrel Sorbet

    Candied Caramel Rum Shell filled with Dark Chocolate Ganache, Rum Meringue