Solomon’s delights with fall-inspired Pacific Northwest cuisine

With the changing of the seasons, so comes a new menu at Solomon’s to accompany it.  Chef de Cuisine Nick Thompson and sous chef Matt Matheny have been busy creating new Solomon’s fare full of fall harvest favorites.  From coast harvested Chicken of the Woods mushrooms, to Oregon root vegetables, to Seattle seafood, Solomon’s adheres to its promise of sourcing only the finest, freshest ingredients out of the Pacific Northwest.

Also new on Solomon’s fall menu is an expanded small plates section.  With delectable starters such as ham hock rillettes, oysters, and charred octopus, it’s the perfect way to commence a full dining experience at Solomon’s, sure to delight even the most finnicky of foodies.  And while one can’t go wrong with any dish on Solomon’s fall menu, Chef Nick believes the Milk Braised Veal Oso-Bucco and the Stuffed Quail are two not to be missed.  One of our attentive wait staff can provide a recommendation for the perfect pairing of wine from our extensive 360 bottle wine rack to compliment your meal.

Haven’t tried Solomon’s yet? It’s a must visit for those with a palette that craves creativity and innovation. Well on its way to becoming one of the best restaurants in Bend, Solomon’s, with breathtaking views of the Cascades and an intimate atmosphere, is the perfect date night spot or, as a guest of Tetherow, will be one of the highlights of your trip.

In addition to the fall menu, Solomon’s is preparing a very special menu for Thanksgiving Day, which will feature notable favorites with Pacific Northwest flare.  With only a few spaces remaining, we strongly encourage you to make your reservation today through our website via Open Table.