Red Bistro 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 natural grain-fed and raised with no hormones or antibiotics
specialty sandwiches
- porchetta sandwich 12
thin sliced house made porchetta – pork loin wrapped with pork belly, cured then roasted and served on a ciabatta roll with manchego cheese, arugula and green olive tapenade - reuben 12
pastrami, sauerkraut and swiss cheese on grilled rye bread thousand island dressing or dijon mustard
create a sandwich
all sandwiches are served with a pickle and a choice of fresh-cut fries or a small salad
first choose from:
- hudson valley cattle company
½ pound hamburger 11
¼ pound hamburger 9
sliced steak sandwich 12 - shredded duck confit 11
- grilled free-range chicken breast 9
- beer battered fried cod 9
- house-roasted free-range turkey breast 9
- ahi tuna salad 9
- terrapin veggie burger 8
- make your own topping sandwich (includes one choice of cheese) 8
now pick toppings, bread and sauce(s):
- bread
soft brioche roll
crusty french baguette
sourdough sandwich bread
multi-grain sandwich bread
ciabatta hard roll
pita - sauces
horseradish steak sauce
bbq
lemon-caper tartar
hummus
maple mustard
wasabi aioli
citrus aioli
sriracha hot sauce
pesto
mint-cucumber raita
1000 island dressing - cheeses ($1.50 each)
gruyere swiss
brie
french blue
fresh mozzarella
manchego (spain)
smoked gouda
cheddar
goat cheese spread - extras ($1 each)
bacon
avocado
sautéed portobellos
roasted red peppers
cured moroccan olives
roasted poblano chiles grilled eggplant
sprouts
sliced artichoke hearts
sliced fresh jalapeños - freebies
smoked onions
sherried onion confit
lettuce
tomatoes
sliced raw red onions
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 (v) $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
- bowl of fresh-cut french fries with wasabi aioli (wf, v, mvg) 6
- one pound of free-range chicken wings or half pound of boneless breast nuggets (mwf) 12
mild, spicy or asian barbecue and blue cheese sauce - grilled free-range chicken skewers (wf) 12
with thai glaze and peanut satay sauce - terrapin nachos – cheddar cheese, black bean, sour cream, guacamole & salsa (v, mvg) 13
topped with grilled chicken breast, beef or pork green chile stew (add $3) half order 8 - thai seasoned chopped local sirloin in lettuce pockets with tangy dipping sauce (wf) 12
mint, cilantro, lemongrass and thai chiles - potato gnocchi with sautéed duck livers, shiitake mushrooms and leeks (mv) 13
sage cream sauce - seared chile-crusted ahi tuna with citrus aioli (wf) 15
served with cilantro-lime avocado and a small mesclun salad - macadamia-nut tempura calamari 13
pineapple dipping sauce
soups
- roasted garlic soup bowl 9
ancho chile crouton cup 6 - golden nugget squash soup (v, mwf) bowl 9
coconut milk and lemongrass cup 6 - new mexican green chile stew (wf) bowl 11
pork, posole, crispy tortilla strips topped with crème fraîche cup 7 - oyster and leek stew bowl 13
an american classic with and asian twist cup 8
salads
- mesclun salad with balsamic vinaigrette (v, vg, mwf) 8
- caesar salad (mwf) 9
romaine lettuce, grilled garlic bread croutons, topped with anchovies
with grilled chicken breast (add $3)
with grilled shrimp (add $4)
with salmon (add $5) - baby arugula salad with goat cheese wontons (v) 11
roasted red & yellow bell peppers and a sesame vinaigrette - falafel salad with lemon-tahini dressing (v, wf, mvg) 12
romaine, feta, calamata olives, tomato, red onions & raita cucumber sauce - roasted beet and green bean salad (v, 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, mv) small portion – 12 / entrée portion – 17
french blue cheese, avocados, romaine, watercress, bacon, tomatoes
and creamy dressing
healthy menu
- vegetarian green wrap (v, vg, wf) 11
avocado, grilled corn, pico de gallo, chickpeas and cilantro, wrapped in a large collard green leaf - vegetarian gingered leek & tofu pot stickers (v) 11
steamed dumplings with hot & sweet dipping sauce - mizuna salad with teriyaki marinated alaskan sockeye salmon (mwf) 14
crispy leeks and sweet onion-soy vinaigrette - farmer’s market crêpes (v, mvg) 14
sautéed fresh hudson valley veggies in buckwheat crêpes with a raclette cheese mornay sauce - chicken and rice (wf) 14
grilled chicken with brown rice and sautéed kale with a garlic, parsley and lemon gremolata - grilled salmon with a light lemon vinaigrette (wf) 17
sautéed spinach and grilled summer squash with wild/organic salmon 21
pasta (only available after 5pm)
all pastas come topped with parmigiano-reggiano cheese (except ravioli and linguini)
- uncle vinny’s special rigatoni (mv, mvg) 15
sautéed strips of chicken breast with spinach in a tomato-sherry sauce - gnocchi with butter and truffles (v) 15
- pumpkin ravioli (v) 15
pecans, oven dried tomatoes and brown butter-sherry sauce - hudson valley farmer’s pasta (v, mvg) 15
seasonal local vegetables – ask your server
with chatham sheepherding company ricotta sauce - local venison bolognese 16
red wine, tomato and carrots, with a touch of cream - bowtie pasta with sweet sausage, garlic, cream, tomatoes, and broccoli rabe (mv/vg) 16
- grand marnier shrimp and linguini 18
with pine nuts, sugar snap peas and orange-shallot cream sauce
quesadillas
- fontina cheese and red onion quesadilla (v) 10
fire roasted tomato-green chile salsa - goat cheese, fontina cheese and portobello mushroom quesadilla (v) 12
roasted corn-red bell pepper salsa - shrimp fajita quesadilla with queso fresco cheese 13
grilled shrimp with onions and peppers served with pico de gallo, guacamole and sour cream - bbq duck quesadilla with mango-avocado salsa 13
tangy braised duck, red onions & fontina cheese
plates
- baked macaroni and cheese (v) 11
creamy cheddar cheese elbow pasta with a crusty top - peking duck wraps 13
crispy duck leg with peking sauce wrapped in flour tortilla with scallions and asian slaw - terrapin parmesan (choose chicken or eggplant (v)) 13
crispy eggplant or chicken layered with mozzarella and marinara - grilled chicken breast with meyer lemon beurre blanc (wf) 14
roasted garlic mashed potatoes and spinach - grilled pork chop with apple demi-glace (mwf) 15
sweet potato gratin and spinach - fish tacos (mwf) 16
masa corn tortillas with green chile rajas (strips of green chiles sautéed with cream)
with pico de gallo and guacamole over spanish rice crispy
choice of: baja (crispy mahi-mahi) or vera cruz (grilled ahi tuna) - terrapin soul food plate (white or dark meat) 15
fried chicken, collard greens, mac & cheese, mashed potatoes and pan gravy - fish & chips 16
beer-battered cod with fries and homemade coleslaw - sliced hudson valley cattle company grilled sirloin – bistro steak frites (wf) 17
grilled ½ pound steak with crispy fresh-cut fries and terrapin’s own horseradish steak sauce - pan-seared salmon with apricot-ancho chile glaze (wf) 17
roasted red bell pepper mashed potatoes and sugar snap peas with wild/organic salmon 21
café
- regular or decaf 2.50
j.b peel organic coffee - cappuccino 4.00
- espresso
single 2.50
double 3.50 - latté 4.00
desserts
- warm molten center chocolate cake 8
vanilla ice cream
tapas portion 5 - créme brûlée 7
classic style tahitian vanilla bean
tapas portion 4.50 - tiramisu 7.50
espresso soaked lady fingers
with a light mascarpone cream filling - dark chocolate mousse cake 7.50
dark chocolate cake layered with rich chocolate mousse - apple tarte tatin 7.50
caramelized apples in a flaky pastry shell served warm with vanilla ice cream - lemon tart 7.50
a tart lemon curd pie served with raspberry sauce - warm blueberry cake 7.50
fresh blueberries and a hit of lemon zest topped with vanilla ice cream - pineapple split 7.50
caramelized pineapple with coconut sorbet and macadamia brittle - ice cream sandwich 6.50
house made chocolate chip cookies with ronnybrook vanilla ice cream
tapas portion4 - selection of sorbets & ice creams 5
ask about today’s selections (some vg, wf)
tapas portion 3
18% gratuity will be added to tables of 8 or more