Summer dishes at Solbar 2012

Hello from Napa valley friends,it is harvest time and people come over in the valley specially to enjoy best wine and food of California. Now is period of changing seasons and i will present you some of the summer dishes, also there is only a month until the release of the new michelin guide and expectations are higher then ever. I started in the kitchen of Solbar in February 2012 as dinner garde manger demi chef de partie and was trained for a few months, become the strongest person on the station and later was moved up to the meat station in late summer, so the dishes that will show and explain you are hot and cold starters and main courses. It is been a very busy Summer for us in the kitchen ,and i`m very thankful to be trainer by such a professional chefs , to get their menthality and discipline is the kitchen, dedication and spirit-being pride of what we are doing with no excuses just doing our best... it is not just a cooking, it is mind, soul and hard work to acchive that level of food and still serving over 100 guests every night.

 bean salad with devil egg, home made pickles , salt roasted - deep fried shallots, pickled onions and marjroom aioli, fine herbs

 carpacio of tuna, grilled tofu pure, sesame crouton with scallion creme fraise, ginger cherries, spheres from cherries and tat soy leaves

local farm chicken thigh and breast, smoked tomato vinegrette, panzanella salad, nicoise olive spoonbread,

fino verde basil ,farm egg

valley floor figs,pickled oregon chanterell mushrooms,

toasted farro, pinenut meringue, arugula, pine bud syrup

 coriander-dark rum cured smoked salmon, our rye bread crisp, horseradish

lemon cucumbers, mustard dill potatoes, compressed apples and micro greens and flower

bacon-wrapped tenderloin of hampshire pork, bronx grapes, brussels sprout leaves,

crispy capers, raisin gastrique sauce and cauliflower

 snake river farms flatiron steak, yukon gold potato gnocchi, charred romano beans

chanterelles, potato mousseline, sauce bordelaise

 crispy pork belly porchetta, baked jonathan apples, frisée salad

celery seed vinaigrette

 Rabbit tenderloin and stuffed leg, pear butter ,spinach and pasta with rabbit sauce

 heilroom tomatoes, house made ricotta mousse, gremolata, pickled shallots and garden basil

red curry marinated shrimp- grilled and chilled, compressed melon and watermelon , coconut mousse,

sausalito watercress, nam pla dressing and cucumber-mint granite

Now as chefs we are excited to start new season and  develop new dishes with seasonal products available  in autumn. Soon expect new post of our autumn menu. Wishing all the best to everybody who track my blog and take care .