terrain cafe

Crispy, deep-fried potato strips served as a classic appetizer.

A creamy blend of button mushrooms, finished with a drizzle of olive oil and fresh chives.

Crispy quinoa patties served with a tangy za'atar-spiced yogurt, fresh arugula, and a squeeze of lime.

A creamy garlic chickpea dip topped with crispy chickpeas and mild chili flakes, served with fresh vegetables and flatbread.

A selection of three local cheeses served with marinated olives, pickled cauliflower, fresh and dried fruits, crunchy crostini, and candied walnuts.

A slice of sourdough toast topped with avocado, chili-infused brown butter, feta cheese, and fresh dill.

Sourdough toast topped with creamy crème fraîche, smoked salmon, beet relish, crispy capers, dill, and everything bagel seasoning.

This sourdough grilled cheese sandwich features melted Gruyère, sweet fig jam, crisp apple slices, and fresh basil, finished with a drizzle of vincotto.

A crispy, deep-fried cauliflower sandwich topped with parmesan cheese, fresh arugula, and a savory caper parsley sauce, served on a toasted brioche bun.

Tender lobster meat poached in clarified butter with fresh herbs and lemon, served on a toasted, split-top brioche bun.

An 8-ounce beef patty topped with white cheddar and sweet balsamic onion jam, served on a toasted brioche bun.

This salad features a mix of radicchio and cabbage tossed with clementines, Asian pears, and scallions, finished with everything spice and a sesame miso vinaigrette.

This salad features fresh arugula and crisp apples tossed with English Stilton cheese, toasted hazelnuts, Thai basil, and a sweet amaretto vinaigrette.

Crisp baby romaine lettuce tossed in a creamy Caesar dressing, finished with aged Grana Padano cheese and a bright lemon-herb topping.

This salad features roasted beets and creamy burrata cheese served over field greens with pickled shallots, crunchy puffed amaranth, and a balsamic vinaigrette.

This breakfast plate features two free-range eggs, applewood smoked bacon, breakfast sausage, potato hash, sourdough toast, and a side of dressed greens.

A free-range egg omelet filled with sautéed kale and creamy Camembert cheese, served with crispy potato hash and a side of dressed greens.

This dish features panko-breaded fried avocado topped with poached free-range eggs and a brown butter hollandaise sauce, served alongside roasted cauliflower.

This dish features a fluffy, open-faced omelet made with free-range eggs, wild mushrooms, and goat cheese, served with a side of potato hash and a fresh green salad.

Poached eggs served in a spiced tomato sauce with feta, crispy chickpeas, and salsa verde, accompanied by sourdough toast.

Thick slices of brioche bread served with spiced apples, crunchy granola, and crème fraîche, topped with pure maple syrup and fresh mint.

A nutritious bowl featuring quinoa, seasonal vegetables, crispy chickpeas, and spicy kale falafel, finished with a tahini vinaigrette and nigella seeds.

This dish features lasagna noodles rolled with ricotta cheese, served over a butternut squash purée with wild mushrooms, sage brown butter, crushed amaretti cookies, and Grana Padano cheese.

A savory dish of braised chicken, charred leeks, and wild mushrooms baked under a flaky puff pastry crust.

A crispy grit cake topped with roasted Brussels sprouts and a shaved radish salad, finished with a drizzle of jalapeño basil honey.

Slow-cooked beef short rib served with potato hash and a poached egg, finished with a honey-date glaze and warm North African spices.