Subject to change

 

STARTERS​​​

CIABATTA BREAD BASKET 9

Warm half loaf with pesto or Terrace old-style dipping sauce

CREAMY ENGLISH PEA SOUP 9    

FRIED BURRATA 22 

Caramelized tomatoes, prosciutto, fresh pesto, balsamic reduction    

GOURMET CHARCUTERIE BOARD 30                                 

Selection of cured meats, artisan cheeses, fresh seasonal fruit, dried figs, jam, cornichons, ciabatta

MEDITERRANEAN CLAMS, bell peppers, onions, heirloom tomatoes, paprika, white wine and garlic sauce, ciabatta 23

TUNA TARTARE*, micro cilantro, sriracha aioli, yuzu glazed, sesame seeds, mango avocado salsa, house corn chips 19

CHICKEN POT PIE TARTLETS (3)  

Chicken breast, English peas, creamy sauce, parmesan cheese 15

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SALADS​

Add chicken 7, shrimp 8, salmon 10                

PEAR & GOAT CHEESE SALAD, local greens, crumbled goat cheese, diced pears, candied pecans, Dijon champagne vinaigrette 14 GSO VO

CAESAR SALAD*, romaine, house made Caesar dressing, fried capers, croutons, parmesan cheese, white anchovies, crumbled egg yolks 16

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BRUNCH until 2:30pm​

EGGS BENEDICT18                                              

Canadian bacon, poached eggs, Hollandaise sauce, English muffin,

hand-cut fries Add: smoked salmon 8

FRENCH TOAST 15

Fresh whipped cream, lemon zest, berries and maple syrup

 

CHEF’S SPECIALS

LAMB LOLLIPOPS* 44                                                             

Red wine & mustard sauce, French mashed potatoes, Chef’s vegetable 

DUCK BREAST* 40 

Seared duck breast, orange herb glaze, lemon risotto, Chef’s vegetable 

ARTICHOKE HEART CAKES 29                                     

Herb sauce, coconut rice, Chef’s vegetable          

FISH OF THE DAY MP                                                           

Wild mushrooms, lemon risotto, Chef’s vegetable vegetable                                           

EASTER ENTRĒES

SWEET TEA PORK CHOP* 39                                              

Black garlic compound butter, French mashed potatoes, Chef's vegetable gfo                                                                                                   

STEAK AU POIVRE* (8oz) 43                                       

Pepper-crusted filet, creamy cognac and peppercorn sauce, Chef’s vegetable,  French mashed potatoes GFO  Add shrimp 8 

                                               

TERRACE SALMON*38                                                       

Honey-soy glaze, pineapple beurre blanc, sumac sauce, rice pilaf, Chef’s vegetable       

             

PESTO CHICKEN THIGHS 32                                    

Parmesan encrusted thighs, pesto linguine, Chef’s vegetable  

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CHILDREN  12 and under

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• Kids burger, hand-cut fries 13

• Mac n’ Cheese 8

• Chicken fingers, hand-cut fries 13

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Gluten sensitive GSO  /  Vegan VO

*Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food-borne illness