Dining Room Menu
menu codes
we use organic and local ingredients whenever possible
we do not use partially hydrogenated oils in our food
all of the animal products served at terrapin restaurant are
free-range, natural grain-fed and raised with no hormones or antibiotics
tapas menu
- duck quesadilla wedge $4
- fried oyster with tartar sauce $3
- mini burger on brioche roll $4
- macadamia-nut tempura calamari $4
- gingered leek & tofu pot stickers (vg) $4
- goat cheese filled wontons (2) (v) $3
- endive, blue cheese, candied walnut & apple (v, wf) $4
- crispy artichokes (v, mvg, mwf) $3
- grilled lamb chop with chimichurri (wf) $4
- warm brie with mango crostini (v) $3
- duck confit slider $4
- maple-bacon roasted almonds with sea salt $3
appetizers
- vegetarian gingered leek & tofu pot stickers (v, vg) 11
steamed dumplings with hot & sweet dipping sauce - grilled free-range chicken skewers (wf) 12
with thai glaze and peanut satay sauce - potato gnocchi with sautéed duck livers, shiitake mushrooms and leeks (mv) 13
sage cream sauce - thai seasoned chopped local sirloin in lettuce pockets with tangy dipping sauce 12
mint, cilantro, lemongrass and thai chiles - macadamia-nut tempura calamari 13
pineapple dipping sauce - barbecued duck quesadilla with mango-avocado salsa 13
tangy braised duck, red onions & fontina cheese - seared chile-crusted ahi tuna with citrus aioli (wf) 15
served with cilantro-lime avocado and a small mesclun salad
soups
- roasted garlic soup 9
ancho chile crouton - golden nugget squash soup (v, mwf) 9
coconut milk and lemongrass - lemongrass seafood soup (wf) 13
crab, shrimp, clams, and enoki mushrooms in a thai flavored broth
salads
- mesclun salad with balsamic vinaigrette (v, vg, mwf) 8
- caesar salad (mwf) 9
romaine lettuce, grilled garlic bread croutons, topped with anchovies - baby arugula salad with goat cheese wontons (v, mwf) 11
roasted red & yellow bell peppers and a sesame vinaigrette - falafel salad with lemon-tahini dressing (v, wf) 12
romaine, feta, calamata olives, tomato, red onions & raita cucumber sauce - roasted beet and green bean salad (mv, mvg, wf) 12
toasted almond, chatham sheepherding company ricotta and aged sherry vinaigrette - endive, candied walnut, and french d’auvergne blue cheese salad (v, wf) 13
crisp apples and balsamic vinaigrette - grilled chicken cobb salad (wf) small portion – 12 / entrée portion – 17
french blue cheese, avocados, romaine, watercress, bacon, tomatoes
and creamy dressing - mizuna salad with teriyaki marinated alaskan sockeye salmon (mwf) 15
crispy leeks and sweet onion-soy vinaigrette
pasta – all pastas come topped with parmigiano-reggiano cheese (except ravioli and linguini)
- uncle vinny’s special rigatoni (mv/vg) 21
autéed strips of chicken breast with spinach in a tomato-sherry sauce - pumpkin ravioli (v) 21
pecans, oven dried tomatoes and brown butter-sherry sauce - hudson valley farmer’s pasta (v, mvg) 21
seasonal local vegetables – ask your serverwith chatham sheepherding company ricotta sauce - gnocchi with butter and truffles (v) 21
- local venison bolognese 22
red wine, tomato and carrots, with a touch of cream - bowtie pasta with sweet sausage, garlic, cream, tomatoes, and broccoli rabe (mv/vg) 22
- grand marnier shrimp and linguini 26
with pine nuts, sugar snap peas and an orange-shallot cream sauce
entrées
vegetarian
- grilled portobello “steaks” with thai basil chimichurri (v, mwf) 22
broiled goat cheese stuffed tomato & grilled scallion mashed potatoes - farmer’s market crêpes (v, mvg) 22
sautéed fresh hudson valley veggies in buckwheat crêpes with a raclette cheese mornay sauce
fish
- grilled salmon with apricot-ancho chile glaze (wf) 26
plantain tamale and sauteed sugar snaps with wild/organic salmon 31 - horseradish-crusted sushi-grade ahi tuna with miso aioli (mwf) 29
sautéed asian-flavored oyster mushrooms and bok choy
meat – all meat dishes come with sautéed spinach unless noted
- oven-roasted half chicken with meyer lemon beurre blanc (wf) 24
roasted garlic mashed potatoes - pork tenderloin with thai orange-coconut curry 25
spicy jade minted rice - guinness braised lamb shank topped with garlic chips 27
sweet and sour red cabbage and mashed potatoes - maple brined double-thick pork chop with calvados-apple demi-glace (mwf) 27
sweet potato gratin - star ranch natural beef braised short rib gratinée 27
slow cooked in a rich beef and onion broth over yukon gold mashed potatoestopped with caramelized onions and melted gruyere crostini - hudson valley venison medallions with juniper demi-glace 29
goat cheese polenta
terrapin grilled steakhouse selections: (all wheat free)
served with a choice of terrapin’s horseradish steak sauce or roquefort blue cheese butter and mashed potatoes or house-cut shoestring fries
- hudson valley cattle company 18 oz. dry aged t-bone 37
- filet mignon33
- hangar steak27
- sliced hudson valley cattle company sirloin28
18% gratuity will be added to tables of 8 or more