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photography © Stephen Brown2009
Pan Seared Ivory White Salmon over Grilled Wild Ramps with a Blood Orange Relish
Maple Leaf Farms
Duck Breast,Sauteed Spinach,
Fresh Herb Gnocchi Tossed with
Duck Confit & Wild Mushrooms
Menu subject to change due to seasonal availability. |
Terrapin Dinner Menu
4 Course Tasting Menu Available $44
with Wine Pairings $70
♦ F I R S T ♦
TERRAPIN SEASONAL SOUP
7
SALAD OF ROASTED BEETS
shredded beets, carrots, mache lettuce, goat cheese,
grapefruit & champagne vinaigrette
8
BIBB SALAD
apples, maytag blue cheese, fried shallots & caramelized honey vinaigrette
8
TOMATO MOZZARELLA
shenandoah tomatoes, fresh house-pulled mozzarella, fresh basil, basil oil & balsamic reduction
9
♦ S E C O N D ♦
PRINCE EDWARD ISLAND MUSSELS
green curry, coconut milk broth, cilantro & green onion
9
SOUTHERN FRIED YORK RIVER OYSTERS
lemon aioli, sriracha & cucumber-radish salad
9
TRUFFLE MAC & CHEESE
vermont “private stock” cheddar & black truffle
11
CRISPY PANCETTA RISOTTO
crispy pancetta, organic may peas, parmigiano-reggiano, & white truffle oil
12/22
♦ E N T R É E♦
FENNEL POLLEN SPICED SEA SCALLOPS
local & wild mushrooms, local spring onions,
oven-dried tomato & truffle pan sauce
27
BUTTERMILK FRIED CHICKEN
roasted sweet potatoes & coleslaw
17
PAN ROASTED ATLANTIC FLOUNDER
roasted mixed pee wee potatoes, local seasonal vegetable, house made southern tartar & fresh lemon
19
MAPLE LEAF FARMS DUCK
stone ground mascarpone grits, duck confit, local spring onions, mushrooms & truffle demi glace
26
(Tasting menu supp $4)
BRANDT "ALL NATURAL" BEEF TENDERLION
caramelized onions, local seasonal vegetable,
roasted garlic pomme puree & sauce bordelaise
39
(Tasting menu supp $9)
EDWARDS OF SURRY SAUSAGE & PEPPER PASTA
sage-sausage, red & yellow sweet peppers,
parmigiano-reggiano & fettuccine pasta
18
CHESAPEAKE BAY CRABCAKES
summer succotash & sauce beurre blanc
28
BEET RAVIOLI
roasted golden beet ravioli, goat cheese, toasted walnuts & citrus butter sauce
18
Rodney Einhorn Chef/Owner
Helen Ward Sous Chef
Terrapin proudly supports the efforts of Slow Foods & Virginia Green by purchasing from local farmers, growers, & watermen who avoid the use of herbicides and pesticides which enables us to use the finest ingredients in their natural state. We do not use partially hydrogenated oils or high fructose corn syrup in our cooking.
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