At the helm in the kitchen is Stephen Schneider who enhances his classical French training with American ingenuity by composing a diverse and exciting menu. With the help of his assistant Robin, Schneider incorporates worldwide cuisine with his own distinctive technique. The menu, which changes daily and is verbalized at your table, is inspired by the finest and freshest foods available. Using both local purveyors and international suppliers, Schneider’s philosophy and culinary knowledge have earned him the reputation of serving exclusive foods prepared imaginatively. A devoted fronthouse staff includes Heather and Scott who have been servers here since 1998 and Trina, who primarily mans the bar.

A menu at Marisol may include appetizers and salads of house-made gnocchi in gorgonzola cream with jumbo lump crab and shaved parmesan; crispy sweetbreads in a caramelized shallot balsamic veal stock reduction; grilled Caesar with traditional dressing, roasted red pepper coulis and fried oysters dressed with horseradish bearnaise aioli, and a seasonal favorite of seedless watermelon with shaved red onion, crumbled goat cheese, and candied pecans over watercress with a raspberry and Dijon vinaigrette. Éntree selections may include Kobe filet, ostrich, duck, veal, lamb, rabbit, venison, and equivalent treasures from the sea, which may feature Chilean sea bass, pompano, halibut, tuna, flounder, trout, or North Carolina black grouper.