After a seemingly endless and frigid winter, spring has finally arrived in the Hudson Valley. We got a bit of a late start due to a delayed growing season, but now we have plenty of fresh ingredients arriving at our doors. Which means… spring menus! Stop by soon to try out some of our newest offerings for the spring 2015 season at Terrapin:

Local Prime Rib French Dip Sandwich – Sliced, locally-sourced prime rib roast beef, sauteed onions, and gruyere cheese served with house-made jus for dipping

Grilled Ham & Cheese Triangle Tapa – Grilled serrano ham, manchego cheese, piquillo pepper and watercress sandwich wedge

Bloody Mary Oyster Shooters (tapa)

Grilled Asparagus and Serrano Ham over Ciabatta Toast Appetizer with Green Chile Hollandaise

Thai Spiced Duck Confit in Lettuce Pockets – Asian dipping sauce, peanuts and thai basil

Asparagus and Ramp Soup – Vegetarian soup served with parmesan crisps

Vietnamese Beef Noodle Soup (Pho) – Made with spring vegetables

Baby Spinach, Crispy Pork Belly, Red Onion, Morel and Cherry Tomato Salad with Valdeon Blue Cheese Dressing and Polenta Croutons

Watercress, Pea Sprout, Mizuna and Watermelon Radish Salad with Parmesan Crisps and Truffle Vinaigrette

Grilled Chicken, Asparagus, Portobello Mushroom and Cheddar Quesdadilla with Lime-Chile Creme Fraiche

Grilled Salmon with Ramp-Mustard Seed Sauce, Mashed Potatoes and Asparagus

Artichoke and Ricotta Ravioli with Asparagus and Spring Pesto

Taste of Spring Pasta – Gemelli with morels, ramps, fiddleheads, bacon and camembert sauce

Lobster and English Peas in a Pernod Cream Sauce with Orecchiette Pasta

Seitan and Spring Vegetable Stir-Fry over Quinoa with Watercress-Parsnip Puree

Grilled Salmon with Ramp and Mustard Seed Sauce, Sauteed Asparagus and Roasted Fingerling Potatoes

Chicken Genovese – Chicken breasts topped with pate and fontina cheese with lemon caper sauce, Red Russian Kale and Tagliatelle Pasta

Wild Boar Cutlet with Morel-Marsala Sauce, Yukon Gold Mashed Potatoes and Roasted Brussels Sprouts

Hudson Valley Duck with Maple-Juniper Demi-Glace – Sauteed breast and leg confit with goat cheese potato gratin