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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 ♦
LYNNHAVEN OYSTERS
on the half shell, lemon
6
TERRAPIN SEASONAL SOUP
6
ORGANIC MIXED GREEN SALAD
carrot capellini, scallion, radish, english cucumber, creamy goat cheese & chive dressing
7
LOCAL ARUGULA SALAD
shredded red cabbage, warm spanish chorizo, smoked shenandoah tomato, roasted garlic vinaigrette, cilantro & red chili oil
7
WATERCRESS SALAD
scarlet poached pear, shaved manchego, passion fruit vinaigrette, brown sugar & honey almonds
8
♦ S E C O N D ♦
LITTLE NECK CLAMS
white wine tomato-garlic sauce
9
FRITO MISTO
tempura fried shrimp, broccoli,
red pepper & green onion, lemon aioli,
sweet chili puree & spicy onion sauce
12
TRUFFLE MAC & CHEESE
vermont “private stock” cheddar &
black truffle
11
LOBSTER RISOTTO
maine lobster, parmigiano-reggiano, tarragon &
organic peas
14/25
SEARED FOIE GRAS
green apple & wild huckleberry
sauterne sauce
18
(Tasting menu supp $7)
♦ E N T R É E♦
FENNEL POLLEN SPICED SEA SCALLOPS
local & wild mushrooms, fiddle head ferns,
oven-dried tomato & truffle pan sauce
25
TERRAPIN’S WINTER PASTA
roasted local butternut squash, surry ham,
fresh sage & zita pasta
18
BRANDT "ALL NATURAL" BEEF TENDERLION
truffle carrot puree, brussels sprouts,
wild mushrooms & roasted pee wee potatoes
38
(Tasting menu supp $9)
SOUS VIDE VEAL SHANK
roasted pee wee potatoes, assorted heirloom onions & local farm raised poached egg
28
(Tasting menu supp $4)
PAN ROASTED ROCKFISH
coldisraeli couscous salad, shenandoah farms tomatoes, feta, olives, lemon balsamic vinaigrette, watercress cream & smoked tomato coulis
23
DUCK DUCK GOOSE
maple leaf farms duck breast, raspberry red wine reduction, duck confit, wild mushroom & foie gras pot pie
28
(Tasting menu supp $4)
PAN ROASTED ATLANTIC HALIBUT
savoy cabbage, black truffles,
organic french lentils & ham hock
24
CRISPY SKIN ORGANIC HALF HEN
truffle mac & cheese, local seasonal vegetable,
thyme chicken demi-glace
22
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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