SOL Cocina – Newport Beach Executive Chef Deborah Schneider introduces new items to her already celebrated menu of authentic Coastal Mexican cuisine with a fresh modern interpretation. With additions to her lunch, dinner, dessert and brunch menus, we see the season’s freshest, most flavorful ingredients in new dishes such as guacamoles with sweet raspberries and summer’s bounty of sweet corn. Chef Deb also introduces exciting new dishes such as Japanese Ceviche de Camaron, Chicken Mole with Plaintains, and Puerto Nuevo Lobster Taco al mojo de ajo.’
SOL’s lunch and dinner menus feature Baja classics like Ensenada Beer-Battered Fish Tacos, Carne Asada Street Tacos (made with premium beef) and Baja Shrimp Cocktel. These are served alongside innovative creations that offer a twist on Mexican favorites, such as the Taco Vampiro; Hot & Raw Ceviche; Shortribs Barbacoa; grilled Fish Taco Zarandeado and Kobe Skirt Steak, as well as innovative guacamoles and many other unique items. Enjoy Panuchos stuffed with Mexican cheeses, epazote and zucchini squash, topped with Borracho Black Beans, or a savory Warm Goat Cheese with Piloncillo-Chipotle Syrup, roasted salted peanuts and cilantro. Everything on the menu is made fresh daily, from scratch, and the menu changes several times a year to showcase the best of the season.
Much of SOL’s menu can be made vegetarian and vegan-friendly and many items are 100% wheat-free. The stealth health’ approach is geared towards fresh, delicious food that happens to be low-fat and healthful – though there are plenty of indulgences to be had as well. SOL is committed to using sustainable fish and beef and pork that has been humanely raised and sourced. Local and/or organic produce is used whenever possible.
Posted by: Paula Votendahl
04/10/13
