HADSTEN HOUSE DINING ROOM

Restaurant Hours
6 PM to 10 PM - Seven Days a Week

For Reservations Call (800) 457-5373

Restaurant Menu

Starters

House chips     5.
Russet, Yukon and purple Peruvian potatoes tossed with cracked peppers,  sea salt, parsley, truffle oil and parmesan cheese

Herb Basket of fries     5.
Crispy fries with roasted garlic, thyme, rosemary & parsley

New England Style
Clam Chowder      6.
Whole Clams, Bacon, Carrots, Onion and Celery

Lobster Bisque      8.
Topped with puff pastry and served with a sherry accent

Green Lip Mussels     12.
New Zealand mussels in white wine and butter sauce with tomatoes, garlic and basil

Baked Stuffed Scallops     8.
Four Scallops on half shell with Panko bread crumbs, bacon, garlic and butter

Smoked Salmon Carpaccio     7.
With crostini, avocado and creme fresh

Fried Calamari     10.  
with fennel & asparagus and chipotle aioli 

Baked Brie     12.
Brie with port wine soaked Apricots & Figs wrapped in puff pastry
with Port wine glaze

Grilled Pizza of the day     13.

Caesar Salad     7.

Warm Spinach Salad      7.
With balsamic dressing, bacon, sweet onions, candied Pecans & Blue cheese

House Salad with creamy sherry dressing     7.
Mixed greens, chopped tomato & cucumber, goat cheese & herbed croutons

Entrees

Entree salad with grilled chicken breast or Salmon     16.
choice of Caesar salad, warm spinach salad or house salad

Chicken Marsala     23.
Portobello mushroom, buttermilk mashed potatoes, sauteed spinach and
Wild mushroom Marsala sauce

Bacon Wrapped Pork Chop with port wine reduction     25.
12 oz brined chop with apricot & fig chutney. Roasted potatoes, baby carrots
and asparagus

Fresh Spinach pasta Strips with sautéed shrimp or chicken     23.
Roasted tomato Cream Sauce with Bacon

8 oz Filet Mignon     34.
Your choice of bacon wrapped, Peppercorn crusted or bleu cheese crusted
Served with twice baked potato and fresh vegetables and red wine reduction

Braised Short Ribs     26.
With mashed potatoes and roasted root vegetables

Vegetarian Entrees

Vegetarian Hadsten Burger     16.
Large grilled Portobello topped with sauteed spinach, caramelized onions, roasted red peppers, over dried roma tomatoes, sauteed mushrooms, avocado, jack, Swiss, cheddar and goat cheese & finished with a fried egg. 
Served with house chips or side Caesar salad

Roasted Portobello     15.
With crispy potatoes, fennel ragout & lemon caper beurre blanc sauce

Fresh Spinach Pasta Strips     15.
Grilled seasonal vegetables with roasted tomato cream sauce

Fresh Mushroom &
Spinach Ravioli     15
Handmade large ravioli filled with sauteed mushrooms, spinach, roasted garlic, shallots, caramelized onion, goat cheese and parmesan cheese. Served with pesto cream sauce or roasted tomato cream sauce

Entrees Continued

Hadsten Burger*      18.
Served with house chips or side Caesar salad
Half pound of ground angus beef with your choice of any or all of the following;
bacon, sauteed mushrooms, sautéed onions, sauteed spinach, avocado, fried egg,
roasted peppers, goat cheese, Swiss cheese, cheddar cheese & jack cheese.
Try it “all the way” available prepared with grilled chicken breast  
•Please allow up to  twenty five minutes for preparation

Soft Shell Crab Sandwich     15.
Two Soft Shell crabs dipped in Newcastle Ale Beer batter and fried golden brown
 with homemade tartar Sauce lettuce and tomato on a house baked bun

 Fish & Chips     15.
Fresh fish dipped in Newcastle Ale beer batter and fried golden brown
with potato wedges and homemade tater sauce

Lobster Macaroni & Cheese     25.
With Elbow macaroni & Mascarpone cheese

Pan Seared Sea Bass, Seasoned with black truffle sea salt     26.
Served sauteed potatoes & spinach with Lobster cream sauce

Grilled Salmon     26.
Sauteed spinach, Purple Potato Wellington with mushroom duxelle
and port wine beurre Rouge

Pan Seared Diver Scallops     28.
Vegetable Risotto and white truffle beurre blanc sauce

Grilled Mahi Mahi     26.
Crispy potatoes, roast tomato and fennel ragout with lemon caper sauce
 
Cioppino     22.
Scallops, shrimp, mussels and soft shell crab in a tomato fennel broth

Dessert

Apple Pie     9.
Individual apple pie made with Fuji Apples, Caramel sauce and candied pecans
topped with puff pastry and Vanilla Ice Cream

Bananas Foster     9.
Fresh bananas and strawberries in a puff pastry basket with vanilla ice cream
and spiced rum sauce

Flourless Chocolate Cake     7.
Individual cake with whipped cream

Tahitian Vanilla Creme Brulee     7.

Sorbet Trio     7.
Mango, Lemon, Strawberry

* 20% percent gratuity is automatically added to parties of 8 or more

Kid’s Menu

For children 12 and under

Three Courses
Starter Choice of Green Salad
Or  Caesar Salad

Entree
Choice of Cheese Pizza
Or Pasta Marinara
Or Fish & Chips
Or Chicken Strips

Dessert
Vanilla Ice Cream

REVIEWS

click here for press review

OK WOW!!!  Guest Review Reviewed by Anjalina L.

Ok, wow.  It appears that I am to review the restaurant here at this new little Solvang hotspot and I have already been raving.  Loudly.  Everywhere. 

The restaurant serves, hands down, the best food in the loveliest restaurant with the finest service anywhere in the Santa Ynez Valley.  That's a tall order but  I speak the truth.

Food - wine country cuisine but with a twist.  Better sauces.  More interesting flavors.  Spectacular presentation.  Phenomenal first courses.  The warm bacon spinach salad will ruin you for other salads.  It's just not normal.  It's life changing.  The lobster bisque, with its tangy sherry-cream, is capped with a flaky bread crust that you have to break through to get to the fragrant soup.  The filet, my God, the filet.  I thought I had tasted filet mignon every way that it could be done but this one practically had me crying.  The wine list is good - could use more local representation.  I cannot speak of the desserts.  I barely touched my chocolate torte for fear of losing the exquisite taste of the meal.   Word on the street is that they wooed the chefs away from the Casino's Willow's Restaurant which, along with the Petersen Inn, tied for first in my opinion prior to the Hadsten House's arrival on the scene.

Ambiance - Santa Ynez Valley's new wine crowd meets New York City.  We've never seen anything quite like this place around here.  Sophisticated, dark ornamental wood decor with swanky black and white modern details.  Service staff in head to toe black attire.  Stemless Riedel glassware.  Fine service pieces.  Roaring fireplace.  A bar that puts you in mind of a funky little martini lounge - they didn't get their mixed beverage license this year so can only serve beer and wine.  They are hoping for 2008.  Washroom amenities are excellent, a detail that most restaurants overlook in my opinion.  A small intimate romantic restaurant altogether and definitely an excuse to wear that little black dress that never makes an appearance in casual Solvang proper.

Pricing is reasonable, comparable to Mattei's tavern and the Hitching Post.  Appetizers and desserts are inordinately low priced with the pricing that you would typically expect on your entree and wine. 

If visitors and locals do not embrace this restaurant like they have Grappolo and Aru, there is something wrong with this town and I'm moving back to civilization.

Anjalina L.

Copyright Hadsten House Inn & Spa, Solvang, CA, USA