Created by Executive Chef Andre Compres

Serving dinner nightly from 4:00 pm 

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Saturday, 5/4/24

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Soup:  Thai coconut chicken

Starter:  Mahi fish dip, artisan crackers, baby cucumbers, jalapenos, vegetable chips

Entrees: 

Pan seared wild caught Florida wahoo, wasabi polenta, seaweed salad  ​

Grilled filet tip skewers, yellow onions, mushrooms, peppers, roasted potatoes, pineapple glaze

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Appetizers

CIABATTA...choice of pesto rosso or Terrace old style dipping sauce 9     

SOUP DU JOUR  MP

GOURMET CHARCUTERIE CHEESE BOARD, seasonal fruit, figs, berry compote, butter, ciabatta  30

ROASTED BRUSSELS SPROUTS, black garlic butter, bacon jam  GFO 13

FRIED GREEN TOMATOES, buttermilk fried, local greens, roasted corn salsa, ranch drizzle 12

MOZZARELLA FRITTA, marinated in pesto, panko breaded, fried, served with house made pomodoro sauce 12 

PRETZEL STICKS (3), served with house cheddar sauce 14

SAUTÉED MUSSELS, ciabatta crostini, garlic white wine sauce with smoked cherry tomatoes  19  GFO

TRUFFLE FRIES, parmesan cheese, chives, French pesto aioli  13

TERRACE CAULIFLOWER, buffalo or sweet and tangy Korean sauce, ranch dressing 14  VO 

BURRATA BOWL, marinated in citrus and olive oil, fresh pesto, caramelized cherry tomatoes, ciabatta  18  GFO

TUNA TATAKI, mango and cabbage slaw, Korean glazed microgreens  18**

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Salads....Add chicken, shrimp, salmon, steak tips

CAESAR, baby romaine, anchovies, fried capers, crumbled egg yolk, crumbled croutons, grated Parmesan cheese,

house Caesar dressing  10/16**

PEAR & GOAT CHEESE, local greens, crumbled goat cheese, diced pears, candied pecans, honey Dijon vinaigrette  9/14  GFO      

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Entrees

SWEET TEA PORK CHOP, black garlic compound butter, herb & butter roasted baby potatoes, Chef’s vegetable 35 GSO

SHORT RIB, creamy Parmesan risotto, pan jus, Chef's vegetable  35

STEAK AU POIVRE (8oz), black pepper-crusted filet, creamy cognac and peppercorn sauce, Chef’s vegetable, French mashed potatoes 41 GSO Add: shrimp 7 GSO 

TERRACE SALMON, Terrace special seasoning blend, beurre blanc, sumac sauce, Chef’s vegetable, wild rice pilaf 36

PORTOBELLO MUSHROOM, braised in red wine, Chef's vegetable, cauliflower rice 29 VO GSO

COCONUT CURRY, carrots, snow peas, leeks, wild rice pilaf 26 VO Add:  fish of the day MP,  chicken 29, shrimp 33

TERRACE BURGER, onion jam, certified Angus ground sirloin,

Gruyère cheese, bacon, lettuce, tomato, house-made pickle spear,

hand-cut fries 19

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

PESTO CHICKEN THIGHS, parmesan encrusted, roasted garlic and pesto rigatoni pasta, Chef’s seasonal vegetable 29

SCALLOP LINGUINE, lemon and garlic sauce, parmesan  35​

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Sides

Mac n' cheese 6

Chef’s vegetable 6 GSO

French mashed potatoes 6 GSO

Wild rice pilaf 6 GSO

Hand-cut fries 6

Herb & butter roasted baby potatoes 6

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*GFO denotes gluten free option/VO denotes vegan option

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Desserts

Ask about our delicious seasonal desserts!

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Pies & Cakes: The Bake Shop, Edgewater

Ice Cream Cakes: Neighbors, Port Orange

Cheesecakes: Patties Cheesecakery, Edgewater

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