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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 LYONNAISE
farm fresh egg, endive, nueskes bacon,
butter croutons, toasted walnuts &
whole grain mustard dressing
9
ORGANIC ARUGULA
organic arugula, feta cheese, organic quinoa,
cherry tomatoes, nicoise olives, marinated cucumbers, red onions & herb vinaigrette
9
BABY BEET SALAD
roasted baby red, gold &
chioggia beets with fennel,
orange segments,
goat cheese & rosemary yuzu vinaigrette
10
♦ S E C O N D ♦
DECONSTRUCTED OYSTER ROCKEFELLER
rappahannock river oysters,
watercress, spinach,
butter sauce & nueske's bacon
9
MUSSELS & MERGUEZ
p.e.i. mussels, house-made merguez,
spicy white wine butter broth
12
WILD MUSHROOM SHORT STACK
local & wild mushrooms, porcini pancakes, balsamic syrup & truffle butter
12
HUDSON VALLEY FOIE GRAS
sous vide local pink lady apples, sauce barolo & house-made sourdough crostini
19
(Tasting menu supp $10)
RISOTTO
duck confit, organic peas &
parmigiano-reggiano
12/24
♦ E N T R É E ♦
BOUILLABASE
striped bass, mussels, shrimp & clams with saffron, tomatoes, leeks, fennel, house-pickled jalapenos, rouille & toasted house bread
24
FAROE ISLAND SALMON
mattawoman creek farms organic napa cabbage
& organic french lentils
in a french thyme-truffle broth
23
EBERLY FARMS ORGANIC HALF HEN
truffle mac & cheese, brussels sprouts,
thyme chicken demi-glace
22
DUCK DUCK GOOSE
maple leaf farms duck breast, red wine reduction,
pot pie of duck confit, wild mushroom & foie gras
29
(Tasting menu supp $4)
MUSHROOM PASTA
local & wild mushrooms, cherry tomatoes, baby spinach & orcchiette pasta in an
herb white wine cream sauce
18
VIRGINIA
HEREFORD BEEF TENDERLOIN
local & wild mushroom "caviar" in demi-glace, local kale & tempura fried onion rings
36
(Tasting menu supp $6)
FENNEL POLLEN SPICED SEA SCALLOPS
local dave & dee's oyster mushrooms,
wild mushrooms, oven dried tomato &
truffle pan sauce
29
ROCKFISH
pan seared, braised leeks, wild chanterelle's &
red wine reduction
28
RODNEY EINHORN/chef
JARRETT FREEMAN/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. |