GALLERY

 

Terroir kitchen is a restaurant that features unparalleled diversity in dining, intended to reflect the long standing tradition of small plates offered throughout Southern Europe.

Catering to the undecided, Terroir kitchen provides everything from main course dinner service to wine and nibbles in a casual, unpretentious environment. All creations are made in house with only imported olive oils, vinegars and cheeses.

Prosciutto
Prosciutto

2 soft poached eggs, grilled focaccia, San Daniele prosciutto, mixed greens, grana padano, aged balsamic

Smoked Sablefish
Smoked Sablefish

chive & potato pancake, 2 soft poached eggs, apple & fennel salad, aged bourbon maple crème fraiche

French Toast
French Toast

panettone, marsala, orange, raisins, red wine berries, aged bourbon maple whip, toasted hazelnuts

Steamed Pacific Clams
Steamed Pacific Clams

garlic, chili, fino sherry, cilantro, lime, grilled focaccia, olive oil

Stracci
Stracci

morel mushrooms, garlic, thyme, parsley, lemon, butter, grana padano

Seared Albacore Tuna
Seared Albacore Tuna

warm fennel salad, cipollinni onions, olives, crispy artichokes, roast garlic & parsley sauce

Venison
Venison

English muffin, venison ragu, 2 soft poached eggs, crispy fingerling potatoes, mixed leaves, pickled blueberries, , shaved parmesan

Potato Gnocchi
Potato Gnocchi

venison ragu, crispy sage, saffron pecorino, cocoa nibs

Skirt Steak and eggs
Skirt Steak and eggs

crispy fingerling potatoes, rosemary, 2 fried eggs, salsa verde

Roasted 1/2 Chicken
Roasted 1/2 Chicken

green beans, San Marzano tomatoes, marjoram, radishes in salsa verde

Cotechino
Cotechino

house made pork & olive sausage, fried egg, cannellini beans, slow cooked rapini, crispy breadcrumbs

Grilled Skirt Steak
Grilled Skirt Steak

crispy fingerling potatoes, rosemary, salsa pepperoncino, spring ramp butter

Chickpea Panisse
Chickpea Panisse

slow cooked rapini, romesco, pickled lentils, toasted almonds, tea-soaked sultanas

Crispy Pork Belly
Crispy Pork Belly

slow cooked lentils, cauliflower purée, cabernet vinegar, watercress