Created by Executive Chef Andre Compres

Serving dinner nightly from 4:00 pm 

We're a scratch kitchen and all items are made to order. Waiting times will vary.​​​​​

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TONIGHT'S SPECIAL​, 10/5

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SOUP DU JOUR

Potato leek  8​​

 

HANDHELD

Pressed Philly cheesesteak wrap 19​

with hand cut fries

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ENTREE

Blackened swordfish, Korean glazed, coconut rice, Chef's vegetable  40​​

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​​​​​​STARTERS & SHARING PLATES​

CIABATTA BASKET, Terrace dipping oil 8

Terrace dipping oil and whipped feta & yogurt, honey, olive oil, black pepper 13

SOUP DU JOUR MP

FRIED CAULIFLOWER FLORETS, panko encrusted, green onions, ranch dressing, Korean or buffalo sauce 14

GOURMET CHARCUTERIE BOARD, fresh and dried fruits, cured meats and artisan cheeses, jam, honey, cornichons 30 GSO

FRESH CATCH CEVICHE, passion fruit,leche de tigre, heirloom cherry tomatoes, microgreens MP

BLACKENED TUNA TATAKI, Korean glaze, crispy leeks, cucumber 20 GSO

FIRE ROASTED SHISHITO PEPPERS & FILET TIPS, tenderloin tips, Parmesan drizzle, chives, sweet and tangy glaze 21

FRIED GREEN TOMATOES, buttermilk-fried, roasted corn salsa, ranch drizzle 13 VO (Gluten free panko option) GSO 

TRUFFLE FRIES, Parmesan cheese, chives, side French pesto aoili 14 VO Add: side of aged cheddar cheese sauce 3​​​​

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ENTREES

SWEET TEA PORK CHOP (12oz, roasted fingerling potatoes, black garlic butter, Chef’s vegetable 43 GSO  

STEAK AU POIVRE (8oz), black pepper-crusted   filet, creamy cognac and peppercorn sauce, Chef’s vegetable, French mashed potatoes 44 Add: shrimp 8 GSO

HONEY HARISSA SALMON, olive oil and harissa topping, grilled pineapple pico, smashed roasted fingerling potatoes, Chef's vegetable 39

ROASTED ORGANIC HALF CHICKEN, brick pressed, chimichurri sauce, smashed roasted fingerling potatoes, Chef's vegetable

TERRACE BURGER, certified Angus ground sirloin, garlic aioli, aged white cheddar cheese, tobacco onions, bacon, lettuce, tomato, house-made pickle spear, hand-cut fries 19 (Gluten free bun available +2) 

Extra bacon 2, extra cheese 1, substitute truffle fries 2

BLACK BEAN VEGGIE BURGER, caramelized balsamic onions, garlic aioli, lettuce, tomato, brioche bun, pickle, hand-cut fries 17

RED CURRY AND MANGO CHUTNEY, coconut rice, shredded carrots, purple cabbage, snow peas  27

Add chicken  7, shrimp 8, salmon 10, steak tips 11

CORN POLENTA BOWL, cashew milk, roasted seasonal vegetables, fried tofu 26 VO Add chicken 7, shrimp 8, salmon 10, steak tips 11​​​

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SALADS

Add protein: chicken 7, shrimp 8, *salmon 10, *steak tips 11

STACKED BEETS AND ARUGULA, golden and red beets, crushed pecans, herb balsamic dressing, maple bacon, bourbon goat cheese or crumbled blue cheese 14

CAESAR SALAD, artisan baby romaine, anchovies, fried capers, crumbled egg yolk, croutons, grated parmesan cheese, house Caesar dressing 10/16

LITTLE GEM AND HEIRLOOM TOMATOES, pickled purple cabbage, crushed pistachios, Calabrian chili, sun-dried tomatoes, snow peas, strawberry dressing  11/17  VO/GSO​​

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DESSERTS

​​​​Pies & Cakes: The Bake Shop, Edgewater

Ice Cream Cakes: Neighbors, Port Orange

Cheesecakes: Patties Cheesecakery, Edgewater

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* VO Vegan Option/GSO Gluten Sensitive Option/MP Market Price

**Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food-borne illness. Please inform your server if you have any food allergies.

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A 3% convenience fee will be applied when paying with a credit card to offset processing fees. Does not apply when paying with debit card. We appreciate your understanding.​​​​​​​​​​​​​