menus

Our Chef’s Menu is the ideal way to dine at Solera. Five courses. 11 dishes. At the only two hatted restaurant in the Bay.

Black background with three overlapping gray circles.

Three plates of Japanese cuisine featuring oysters topped with green onions, two grilled scallops with a golden crust and chives, and an appetizer with crispy breaded items topped with sauces and garnished with green onions.

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VIEW EARLY BIRD MENU (dine before 6pm Friday & Saturday) ↗

CHEF’S MENU

A bowl with food on a dark granite countertop, containing what appears to be a creamy white sauce, topped with pink pickled onions, toasted pine nuts, and drizzled with a dark balsamic glaze.

A LA CARTE

A person holding a dark glass bottle with a black label that says 'VANDA' in large white letters, standing near a wooden table. The individual is wearing a gray apron with a brown leather strap and has a striped cloth hanging from the apron.

DRINKS