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Chickpeas, tahini, Meyer lemon, and olive oil, served with pita bread. Add lamb $3 | Add pine nuts $3 | Add side of veggies $3
Charcuterie & Cheese Board
Chef’s selection of cured meats and cheeses, Mediterranean olives, house jam, and crostini.
Scallops & Bacon
Four sea scallops wrapped in bacon and cooked in Vermont’s Morey Farms Sugarhouse organic maple syrup
Crispy Brussels Sprouts
Extra crispy Brussels sprouts topped with crispy bacon bits and finished with a red wine vinegar & Vermont maple syrup reduction
Add: Chicken $9, Steak $10, Salmon $12, Shrimp $11, Ahi Tuna $11
Romaine hearts, arugula, tomatoes, onions, cucumbers, pita chips, and garlic served with a sumac vinaigrette.
GRILLED FLAT BREADS
Gluten-free available, add $3.
Fig Jam & Prosciutto
Parma prosciutto, fig jam, arugula, shaven Pecorino Romano, ricotta, and mozzarella cheese blend.
Willow Tree buffalo chicken, cheddar cheese, blue cheese crumbles & chopped scallions.
TERRAZZA HAND HELDS
Black Angus beef patty, chopped romaine, tomatoes, onions, and pickles. Served with french fries. Add Swiss, cheddar, or provolone $1 | Add bacon $2
Gluten-free penne available, add $3.
Argentine red shrimp, Stonington scallops, Rhode Island calamari, mascarpone, and Parmesan in a light cream saffron lobster sauce.
Make any entrée a Paleo Option: Entrée protein will be grilled with a dash of salt & pepper only, comes with steamed broccoli and Brussels sprouts lightly sautéed with EVOO and a dash of salt.
Pan Seared Salmon
Faroe Island salmon fillet, garlic white wine sauce, saffron rice, and roasted vegetable of the day.
Large skewers of grilled chicken and steak served with , saffron rice, french fries, vegetable of the day, and a side of garlic toum. Add grilled shrimp skewer $9
14oz sirloin over mashed potatoes and vegetable of the day. Served with a side of mushroom demi glaze
8oz filet mignon over roasted fingerling potatoes and grilled asparagus. Served with a side of mushroom demi glaze
Chicken lightly floured and pan-seared with sautéed garlic, spinach, and a mushroom Marsala wine reduction served over mashed potatoes.
Lightly breaded chicken, house Pomodoro sauce, and melted asiago & mozzarella cheeses over penne.
Tossed in flour, pan-seared with heirloom tomatoes, grilled artichokes, and finished in a lemon caper reduction, served with mashed potatoes.