Introducing Prix Fixe Menu at Sola BYOB
Four Courses for $39
No Menu Monday & Chef’s Table Friday!
$39 Prix Fixe Menu
Offered Tuesday, Wednesday & Thursday
House cured pork belly with sweet onion soubise,
water cress “paper” and grilled porcini
There’s been quite a buzz lately, over Chef Scott Morozin’s recently launched No Menu Monday and Friday Night Chef’s Table at Sola BYOB. And beginning this week, Chef Morozin will add another tasty special to the mix with his $39 Four Course Prix Fixe Menu (see below).
Available Tuesday, Wednesday and Thursday the menu will change weekly.
Chef Scott Morozin’s a la cart menu is offered Tuesday through Sunday. For reservations call 610-526-0123 and for more information visit solabyob.com.
Sola is open for dinner six nights a week (closed on Sunday).
SAMPLE Four Course Prix Fixe Menu
$39 per person, plus tax and gratuity
Offered Tuesday, Wednesday and Thursday
Red quinoa, blood orange, green goddess
Roasted Mushroom Soup
Coffee, orange, house made creme fraiche
Slow Braised Pork Belly
Watercress, sweet onion soubise, grilled porcini
Lavender scented farro, haricot vert, honey roasted pearl onion
Roasted Organic Chicken
Honey cap mushrooms, coconut, candied citrus
With honey ice cream
Rosehip Creme Brulee
No Menu Monday
Lavender Steamed New Jersey Fluke
with melted leeks, roasted maitake mushroom,
beluga lentils, and curry carrot veloute
No Menu Monday is an always evolving dining adventure. Guests choose four savory courses and Chef Morozin will customize a menu based on the diner’s likes and dietary restrictions. Everyone gets their own individual dish!
Vegetarian or vegan options are available upon request. A homemade “sweet” selection is offered for dessert. The cost is $65 per person, plus tax and gratuity.
SAMPLE No Menu Monday
$65 per person, plus tax and gratuity
Choose 4 savory courses
Choose 1 sweet course
Savory Meats & Fish
Menus are subject to change due to availability
Friday Night Chef’s Table
One table, one menu, uniquely created for your party.
Since Chef Scott Morozin has taken over the helm at Sola BYOB last summer, he has been creating quite a reputation at this Bryn Mawr hide-away. And beginning this Friday, Chef Morozin will create a unique dining experience with his newly launched Friday Night Chef’s Table.
Friday Night Chef’s Table is the ultimate dining experience and is designed to accommodate up to eight guests. It is also a learning experience in which you are guided through the courses, and if requested in advance, wine pairings can be suggested for each course.
Diners opting for Friday Night Chef’s Table will share the same series of dishes. However, alternatives are provided to guests who are vegetarians and for those who have dietary restrictions. The cost is $60 per person, plus tax and gratuity. A Progressive Tasting Menu is also an option at $75 per person.
You will interact directly with Chef Morozin throughout your dinner. With only one Chef’s Table available each Friday, reservations are required at least three days in advance.
For reservations call 610-526-0123 and for more information visit solabyob.com.
SAMPLE Friday Night Chef’s Table Menu
For up to 8 guests on Fridays only/changes weekly
$60 per person, plus tax and gratuity
Beginnings (choose one)
pink peppercorn pickled cameo apple
Hot Cured Olives
Crisp Potato Croquettes
Slow Roasted Beets
Braised Short Rib Roulades
Mains (choose one)
Whole Crispy Red Snapper
Whole Roasted Wagyu Coulotte
Sides (choose three)
Roasted New Potatoes
Blistered Endive and Fennel
Sweets (choose one)
Hot Apple Pie
Private Events & Catering
Sola is the perfect choice for any occasion. Whether you’re celebrating a birthday, anniversary, rehearsal dinner, bridal shower, business luncheon or dinner, Chef Scott Morozin will create a unique menu tailored for any event.
Be a guest at your next party! On-site and off-site catering available. Call 610-526-0123 for more information.
About Sola BYOB
Chef Scott Morozin began his career at Roux 3 under Chef Jay Caputo. After which, he attended the prestigious Culinary Institute of America. Upon graduation, he stepped into the kitchen of Steven Starr’s, Tangerine. His resume also includes several years with Daniel Stern at Rae, Gayle, Mid-Atlantic, and R2L. As part of his journey, he had four opportunities to showcase his talents as Sous Chef at the prestigious James Beard House in New York City.
Sola is a small BYOB focusing on contemporary American cuisine with French and Mediterranean influences. Sola offers a seasonally inspired menu taking advantage of a small network of local farms and organic producers of cheese, honey and other items. The menu is a pleasant balance between meat and seafood. Vegetarian requests are always accommodated.
Sola BYOB serves dinner Monday – Saturday from 5:30 – 10:00pm.
614 W Lancaster Avenue, Bryn Mawr, PA 19429 |610-526-0123