Tuesday, December 22, 2009
Monday, December 14, 2009
New Year's Eve at SOL
Make your reservations today by calling 615.538.6021. See you there!
Thursday, December 3, 2009
Weekly Deals at SOL
Join the Loyalty Card Program and receive points on every dollar you spend. $1 spent = 1 point earned. For every 250 points combined from Red Pony and SOL, you'll receive a $25 gift certificate redeemable at either restaurant. Drop in on Mondays to receive double points on the cards.
Tuesday--Half-price bottles of wine
Wednesday--Happy Hour Special
Wednesdays (and Tuesday-Saturday for that matter) stop by SOL between 4 p.m. and 6 p.m. for half-priced appetizers and small plates, specialty cocktails, draft and bottled beers and wines by the glass.
Thursday (today!)--Half-priced appetizers all night with purchase of an entree. 1 app for 1 entree.
Be sure to check Twitter for reminders. To follow SOL on Twitter, click here.
Tuesday, December 1, 2009
Guac Starter Mentioned in Scene and Post!
Monday, November 30, 2009
Desserts and Skirts!
Monday, November 23, 2009
Thanks, Will!
Tuesday, November 17, 2009
The Perfect Holiday Gift
The guacamole starter includes tomatillo, lime juice, onions, Serrano, salt, pepper, cilantro, and an assortment of spices and is available at SOL, Red Pony, The Franklin Farmers' Market, Grassland Market, and most recently at Whole Foods Green Hills. Jason’s Guac Starter comes in an 11.5 oz. jar and is individually priced at $5.50. Log onto
www.jasonsguacstarter.com for more information and to purchase a four-pack online.
And for the holiday season, you can purchase pre-wrapped Jason's Guac Starter at SOL on its own or with a gift card.
Monday, November 16, 2009
Current menu at Jay Jay's!
...or follow JayJaysTruck on Twitter to know where the truck will be.
Either way, here is the current menu for Jay Jay's Good Food Truck:
BBQ Pork Tacos with sauce & slaw $5
Gyro Wrap with lettuce, tomato & tatziki sauce $5
Mini Burgers $5
Loaded Fries with chili & cheese $5
Frito Chili Pie with cheese & sour cream $5
Churros $4
Side fries $2
Red Bull $3
Drinks: Coke-Diet Coke-Water-Mandarin Jarritos-Grapefruit Jarritos $1
Thursday, November 5, 2009
SOL's Event Coordinator Helps You Prep for Parties This Season
1. Prep ahead - Pick foods that can be prepared ahead of time so that everything doesn't have to be cooked right before guests arrive. Some things can be done days or weeks in advance and kept in the freezer or refrigerator.
2. Relax - Enjoy your party! If you are enjoying the party, your guests are more likely to relax and enjoy as well.
3. Spread things out - Put the food and drinks in separate locations. This will help the flow of guests and keep everyone from being stagnant.
Jason's Guac Starter is also a great appetizer for any party. It only requires adding two avocados, stirring and serving. And it tastes great, too! Jason's Guac Starter is available for purchase at Red Pony, SOL and the Green Hills Whole Foods.
Monday, November 2, 2009
Everyone likes rewards!
See you soon!
Thursday, October 29, 2009
Guac Starter update
Happy eating!
To follow Jason's Guac Starter on Twitter, click here.
To follow SOL on Twitter, click here.
Friday, October 23, 2009
Spice Up Your Halloween!
Thursday, October 22, 2009
Come join the party!
Enjoy the Alambres (Mexican "Philly steak and cheese," shaved beef, peppers and onions, Oaxacan cheese, flour tortillas) while sipping on the Old South Margarita (Cazadores Reposado, Jeremiah Weed Sweet tea vodka, fresh lemon and lime and served on the rocks with sugar).
All together now....YUMMMM!
Friday, September 25, 2009
Check Out Our New Fall Menu
Butternut Squash Soup creamy butternut squash soup topped with chipotle honey and canela crema 6
Caesar Salad romaine / croutons / cotija cheese / caesar dressing 6.5
Poached Apple Salad Cider poached apples / arugula / goat cheese / peanuts / lime white balsamic viniagrette 7.5
* Tres Colores sliced tomato / Oaxacan cheese / sliced avocado / dressed in balsamic vinaigrette 8
* Seared Tuna Nachos spice seared tuna / flour tortilla chips / avocado / pickled onion / chile aioli 10
* Guacamole fresh tortilla chips / prepared tableside (serves 2) 10
Delta Tamales steamed daily, filled with ground beef and, topped with a black bean chili 7.5
Crawfish Molcajete crawfish / creamy guajillo-tomato sauce / cheddar jalapeño cheese / flour tortilla 9.5
Milagro Shrimp sautéed shrimp / pico de gallo / tequila / butter / toast 10
* Chicken Tortilla Pizza chipotle chicken / puerco beans / crushed tortillas / pico de gallo / queso / crema 9.5
Queso con Rajas Mexican cheeses / roasted chiles / tomatoes / spices / chips 6
ChoriQueso our queso con rajas mixed with homemade chorizo sausage 7
Alambres Mexican “Philly steak and cheese” / shaved beef / peppers and onions / Oaxacan cheese / flour tortillas 9.5
Tostaditas y Salsas warm, freshly made chips / salsa verde / chile morita salsa / avocado-serrano salsa 3.5
PLATOS FUERTES
BBQ Pork Tacos Slow cooked pork / chipotle bbq sauce / poblano-red onion slaw / puerco beans 14
* Grilled Ribeye Yucatan marinated 10 oz ribeye / chorizo mac and cheese / melted peppers and onions / tomatillo-garlic butter 21
Market Fresh Fish crispy sweet potato tamal / sauteed green beans / tomato garlic lime butter sauce 20
Fish Tacos masa dusted fish / shredded cabbage / chile-lime mayo / corn salsa / poblano rice 16
Seared Mahi Mahi sweet potato fritters / jalapeno honey / sea salt grilled tomato / ruby red grapefruit butter 18
* Shrimp Herradura shrimp / corn salsa / Herradura tequila / cream / fresh corn tamal 21
Pork Tenderloin black pepper-brown sugar rub / green chile mashed potatoes / charred tomato sauce 18
* Adobo Chicken Breast roasted potatoes / orange-cranberry relish / chipotle-balsamic sauce 19
* Mojarra Frita crisp whole fish / Veracruz-style tomato & olive sauce / avocado slices / warm corn tortillas 17
* Seafood Enchiladas crab / shrimp / scallops / spinach / flour tortillas / topped with salsa verde cream 19
Enchiladas Verdes corn tortillas filled with shredded chicken breast / salsa verde / fresco cheese / poblano rice + puerco beans 16
Grilled Beef Tenderloin two 4 oz medallions / caramelized onion and blue cheese flautas / fig demi glace / sautéed spinach 22
* Chef’s Recommendations
SIDES
Fresh corn tamal 4
Crispy sweet potato tamal 4
~ Ask us about catering your next special event ~
Wednesday, September 23, 2009
Better than a Doggie Bag
Thursday, September 17, 2009
Who doesn't love parties?
Click here to find out more information about custom menus and party options, as well as view photos of SOL's rooms.
Thursday, September 3, 2009
Wednesday, September 2, 2009
Join the Chefs from SOL Restaurant and Winemaker Kip Summers on September 15, 2009 for a Night of Tennessee Fine Wine and Cuisine
On Tuesday, September 15, 2009, Chefs Austin Garcia and Carl Schultheis of SOL Restaurant will host a five-course wine dinner paired with wines from Arrington Vineyards. Located just 12 miles southeast of downtown Franklin and partly owned by Kix Brooks of the legendary country duo Brooks and Dunn, Arrington has established itself as a first-class winemaking operation. The vineyard recently took home “Best of Show” at the Wines of the South competition for its Syrah and is launching a targeted initiative to see their wines offered in more Nashville area restaurants. Chefs Garcia and Schultheis have crafted a diverse and creative menu designed to pair flawlessly with Arrington’s best vintages. Guests will have the opportunity to experience the emerging winery’s fantastic offerings while listening to Kip Summers speak on his professional background, winemaking inspirations and some of the unique aspects of the wines. Additionally, members of the Arrington staff will be seated at each table for detailed, behind-the-scenes discussions on the winery. The dinner will begin at 6:30 p.m. and will cost $65.00 per person. Reservations are required and can be made by calling SOL at (615) 538-6021.
THE EVENING’S MENU
Passed Appetizers
Paired with Riesling or specialty cocktail made from the Riesling, a Mango-Pineapple Mojito
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Butternut Squash and Brie Tartlet, Wild Apple Chutney, Micro Herb Salad, Orange Chardonnay Vinaigrette
Paired with Chardonnay
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Ginger-Dusted Pan Roasted Halibut, Haricot Verts, Tequila Lime Beurre Blanc
Paired with Viognier
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Pepper-Crusted Pork Tenderloin, Crispy Goat Cheese Grit Cake, Huckleberry-Black Tea Compote
Paired with Syrah
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Grilled Hillview Farms NY Strip, Buttermilk Potato Dauphinoise, Cocoa Fig Demi Glace
Paired with Cabernet Sauvignon
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Chocolate Truffles
Paired with Raspberry Wine