Chef Brandon Sharp is known around the region for his subtle and sophisticated take on Wine Country cooking. As befits a restaurant at a spa resort, the menu here is divided into "healthy, lighter dishes" and "hearty cuisine." On the lighter side, the lemongrass-poached petrale sole comes with jasmine rice and hearts of palm. On the heartier side you might find a rib-eye steak served with Kennebec potatoes, creamed spinach, and sauce bordelaise. The service at Solbar is
uniformly excellent, and in good weather the patio is a festive spot for breakfast, lunch, or dinner.