The coastal waters and rich farmlands around Naples, Florida provide an ever-changing palette of fresh ingredients that define our local cuisine. At Soluna Restaurant, we work closely with local fishermen and farmers to bring the best seasonal flavors to your table. Let's take a look at how these ingredients shape the food scene in Naples throughout the year.

Winter's Bounty (December - February)

Winter in Naples brings some of Florida's most prized ingredients. The cooler temperatures create ideal conditions for certain seafood and produce that shine on our seasonal menus.

Peak Season Seafood

• Stone Crab - A Naples delicacy available October through May
• Grouper - At its finest during cooler months
• Pompano - Sweet, delicate fish perfect for light preparations
• Snapper - Abundant and flavorful in winter waters

Winter Produce

• Florida Citrus - Peak season for oranges, grapefruits, and tangerines
• Local Tomatoes - Sweet and ripe from December through April
• Fresh Herbs - Rosemary, sage, and thyme thrive in mild winter weather
• Root Vegetables - Local farms harvest carrots, beets, and radishes

Spring's Fresh Flavors (March - May)

Spring brings new life to Naples' culinary scene. Our Sunday brunch menu especially showcases the bright flavors of the season.

Spring Seafood Highlights

As waters warm, different species become more active in local waters:

• Mahi Mahi - Spring marks the start of peak season
• Florida Shrimp - Sweet and tender in spring months
• Yellowtail Snapper - Perfect for light spring dishes
• Soft Shell Crab - A seasonal treat when available

Summer's Coastal Bounty (June - August)

Summer in Naples means an abundance of tropical fruits and fresh catch. Our dinner menu adapts to showcase these peak-season ingredients.

Summer Produce Stars

• Mangoes - Local trees produce sweet, ripe fruit
• Avocados - Florida varieties reach peak ripeness
• Watermelon - Perfect for refreshing summer dishes
• Fresh Herbs - Basil, mint, and cilantro thrive

Fall's Transitional Flavors (September - November)

Fall brings unique ingredients that bridge summer and winter seasons. Join us for happy hour to sample seasonal specials featuring these autumn treasures.

Fall Harvest Highlights

• Stone Crab - Season opens in October
• Florida Lobster - Peak season for spiny lobster
• Sweet Peppers - Local farms harvest multiple varieties
• Fresh Mushrooms - Wild varieties appear after rains

How We Source Our Ingredients

At Soluna, we maintain strong relationships with local suppliers to ensure we get the freshest seasonal ingredients:

1. Daily communication with fishing boats for fresh catch
2. Regular visits to local farms and markets
3. Partnerships with specialty growers for unique items
4. Careful selection of sustainable seafood sources

Seasonal Menu Planning

Chef William J. Andraca creates our menus based on what's available locally each season. This approach ensures:

• Peak flavor and freshness in every dish
• Support for local farmers and fishermen
• Reduced environmental impact
• Exciting menu changes throughout the year

Special Seasonal Events

We celebrate seasonal ingredients through special events and tastings:

• Stone crab festivals in season
• Summer seafood celebrations
• Farm-to-table dinners
• Seasonal wine pairings

Frequently Asked Questions

When is stone crab season in Naples? Stone crab season runs from October 15 through May 15 each year.

Do you serve local seafood year-round? Yes, we always feature local seafood, though specific species vary by season based on availability.

How often does your menu change? We update our menu regularly to reflect the best available seasonal ingredients, with major changes quarterly.

Can you accommodate dietary restrictions with seasonal ingredients? Yes, our kitchen team is skilled at creating seasonal dishes for various dietary needs.

Experience Seasonal Naples Dining

To taste the best of Naples' seasonal ingredients, make a reservation at Soluna. Our team looks forward to sharing the flavors of the season with you. Call 239-384-9436 to book your table today.

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