Terrapin is now serving our fall menu, featuring brand new dishes and seasonal favorites! Here are some of the dishes you can look forward to trying this fall:
porchetta sandwich – 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
maple-bacon roasted almonds with sea salt
golden nugget squash soup
roasted beet and green bean salad – toasted almonds, chatham sheepherding company ricotta and aged sherry vinaigrette
thai seasoned chopped local sirloin in lettuce pockets with tangy dipping sauce – mint, cilantro, lemongrass and thai chiles
pumpkin ravioli – pecans, oven dried tomatoes and brown butter-sherry sauce
grand marnier shrimp and linguini – with pine nuts, sugar snap peas and an orange-shallot cream sauce
grilled salmon with apricot-ancho chile glaze – plantain tamale and sautéed sugar snap peas
local venison bolognese – red wine, tomato and carrots, with a touch of cream
hudson valley venison medallions with juniper demi-glace – goat cheese polenta
You can view all our delicious offerings on our Bistro Menu and Dining Room Menu Pages. And don’t forget, we always offer our Organic Kid’s Menu for those under 12!
This looks great!
Hi Chef-
We were up at your restaurant 2 years ago this month for our 23rd anniversary. We had an amazing meal there and my husband still talks about your squash soup as the best he\’s ever had. Last night I made it for him using the recipe on your January 2010 blog. I could not get the galangal, but I had all the other ingredients. It came out almost as good as yours, I have to say. I halved the recipe and cheated wth cut up squash, but it was delish. I love to cook and bake so it was a fairly easy for me to make this. Thank you for posting the recipe and we hope to get back up there in the future. We live in lower Westchester so we don\’t get up that way too often.Let me know when your cookbook comes out in print. Thanks so much and best of luck on all your new endeavors.
Hi Leslie,
Thanks so much, and happy anniversary! I\’m glad you enjoyed the recipe. I\’ve been working hard on the cookbook, and finding that it takes some time to get all my recipes together and ready for your kitchen. It\’s great to hear stories like yours for encouragement! As soon as we have it ready, I\’ll be sure to let all my blog followers know. Hope to see you again soon.
Chef Kroner