No Beef with Bold Flavors

Many have difficulty with vegetarian cooking.

Somehow, elimination of animal protein is a major cause of culinary brain freeze.

While seared meat juices and stewed chicken broths can contribute a lot, they do not have a monopoly on flavor.

Carefull layering of bold complementary and contrasting flavors is the key to any successful dish. With or withour meat.

Our new menu item this week is a great example of this – ‘Ratatouille Couscous with Tomato Adzuki Bean Dressing, Arugula, Parmesan Curls and Beet Chips’.

A solid base, the Couscous is itself fairly bland.

A strong flavor element like Ratatouille – the vegetable stew made famous from the movie of the same name – elevates the Couscous to a higher level. Tomatoes and Peppers adding flavor, eggplant and zucchini adding a creamy rich texture.

But what kickes it over the top is the wondrously flavored Tomato Adzuki Bean Dressing. A very fresh and sweet tomato flavor is complemented by the protein-rich and creamy Adzuki Beans. Layers of delicousness. Irresistable.

A sprinkle of nutty, slightly lbitter Arugula on top provides a balance to the whole dish, ensuring the sweetness of the tomato does not overpower.

Some of our iconic Beet Chips and a few curls of imported Parmesan around the edges add both textural contrast as well as strong visual appeal.

To me, this is the best new dish on our menu.

Exciting to taste, beautiful to look at. Satisfying and bold.

Just the type of dish I love to serve at Sol Del Sur Bistro!


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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

    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