specialty sandwiches

croque monsieur (“mister crunchy”) 12

classic french sandwich of ham, gruyere & raclette cheese, and béchamel sauce

reuben 12
pastrami, sauerkraut and swiss cheese on grilled rye bread
thousand island dressing or dijon mustard

create a sandwich
first choose from:
hudson valley cattle company ½ pound hamburger 11
¼ pound hamburger 9
sliced steak sandwich 12
shredded duck confit 11
grilled free-range chicken breast 9
beer battered fried cod 9
house-roasted free-range turkey breast 9
ahi tuna salad 9
terrapin veggie burger 8
make your own topping sandwich (includes one choice of cheese) 8

all sandwiches are served with a pickle and a choice of fresh-cut fries or a small salad

now pick toppings, bread and sauce(s):

choice of bread cheeses ($1.50 each)

soft brioche roll gruyere swiss
crusty french baguette brie
sourdough sandwich bread french blue
multi-grain sandwich bread fresh mozzarella
ciabatta hard roll sauces manchego (spain)
pita horseradish steak sauce smoked gouda
bbq cheddar
lemon-caper tartar goat cheese spread
extras ($1 each) hummus
bacon maple mustard
avocado wasabi aioli
sautéed portobellos citrus aioli
roasted red peppers siracha hot sauce freebies
cured moroccan olives pesto smoked onions
roasted poblano chiles sherried onion confit
mint-cucumber raita
grilled eggplant lettuce
1000 island dressing
sprouts tomatoes
sliced artichoke hearts sliced raw red onions
sliced fresh jalapeños
menu codes: v – vegetarian mv – can be made vegetarian if requested
vg – vegan mvg – can be made vegan if requested
wf – wheat free mwf – can be made wheat free if requested
tapas menu
$4 duck quesadilla wedge $3 goat cheese filled wontons (2) (v)
$3 chorizo and green olive crostini $3 endive, blue cheese, candied walnut & apple (v, wf)
$3 mini burger with onions on brioche $3 crispy artichokes (v, mvg, mwf)
$3 macadamia-nut tempura calamari $4 grilled lamb chop with chimichurri (wf)
$3 gingered leek & tofu pot stickers (vg) $3 warm brie with mango crostini (v)

appetizers
bowl of fresh-cut french fries with wasabi aioli (wf, v, mvg) 6
one pound of free-range chicken wings or half pound of boneless breast nuggets (mwf) 11
mild, spicy or asian barbecue and blue cheese sauce
grilled free-range chicken skewers (wf) 11
with thai glaze and peanut satay sauce
terrapin nachos – cheddar cheese, black bean, sour cream, guacamole & salsa (v, mvg) 12
topped with grilled chicken breast, beef or pork green chile stew (add $2.50) half order 8
vegetable fritters with sweet basil aioli (v) 11
red and yellow bell peppers, portobellos, onions, green and yellow summer squash and eggplant
crab cakes with chipotle remoulade 12
shiitake mushrooms and sesame seeds
potato gnocchi with sautéed duck livers, shiitake mushrooms and leeks (mv) 12
sage cream sauce
seared chile-crusted ahi tuna with citrus aioli (wf) 13
served with cilantro-lime avocado and a small mesclun salad
macadamia-nut tempura calamari 12
pineapple dipping sauce

salads
mesclun salad with balsamic vinaigrette (v, vg, mwf) 8
caesar salad (mwf) 9
romaine lettuce, grilled garlic bread croutons, topped with anchovies
with grilled chicken breast (add $2.50)
with grilled shrimp (add $3.50)
with salmon (add $4.50)
baby arugula salad with goat cheese wontons (v) 10
roasted red & yellow bell peppers and a sesame vinaigrette
falafel salad with lemon-tahini dressing (v, wf, mvg) 11
romaine, feta, kalamata olives, tomato, red onions & raita cucumber sauce
smoked trout and spring vegetable salad (mv, mvg, wf) 11
asparagus, frisèe, fingerling potatoes and other available spring veggies with truffle dressing
endive, candied walnut, and french d’auvergne blue cheese salad (v, mvg, wf) 12
crisp apples and balsamic vinaigrette
grilled chicken cobb salad (wf, mv) small portion – 11 / entrée portion –16
french blue cheese, avocados, romaine, watercress, bacon, tomatoes and creamy dressing
new healthy menu
vegetarian green wrap (v, vg, wf) 10
avocado, grilled corn, pico de gallo, chickpeas and cilantro, wrapped in a large collard green leaf
vegetarian gingered leek & tofu pot stickers (v, vg) 10
steamed dumplings with hot & sweet dipping sauce
mizuna salad with teriyaki marinated alaskan sockeye salmon (mwf) 13
crispy leeks and sweet onion-soy vinaigrette
farmer’s market crêpes (v, mvg) 13
sautéed fresh hudson valley veggies in buckwheat crêpes with a raclette cheese mornay sauce
chicken and rice (wf) 13
grilled chicken with brown rice and sautéed kale with a garlic, parsley and lemon gremolata
grilled salmon with a light lemon vinaigrette (wf) 17
sautéed spinach and grilled summer squash with wild/organic salmon 20

soups
roasted garlic soup 8.50 (bowl)
ancho chile crouton 5 (cup)
asparagus and sweet pea soup (v, mvg, wf) 8.50 (bowl)
parmesan crust 5 (cup)
new mexican green chile stew (wf) 10 (bowl)
pork, posole, crispy tortilla strips topped with crème fraîche 6 (cup)
lemongrass seafood soup (wf) 12 (bowl)
crab, shrimp, clams, and enoki mushrooms in a thai flavored broth 7 (cup)

pasta (only available after 5pm)

all pastas come topped with parmigiano-reggiano cheese except ravioli
uncle vinny’s special rigatoni (mv, mvg) 14
sautéed strips of chicken breast with spinach in a tomato-sherry sauce
gnocchi with butter and truffles (v) 14
artichoke and ricotta ravioli (v) 14
asparagus and light garlic cream sauce
hudson valley farmer’s pasta (v, mvg) 14
seasonal local vegetables – ask your server
with chatham sheepherding company ricotta sauce
tagliatelli with braised rabbit, brussels sprouts and asparagus 15
marsala, tomato and carrots
bowtie pasta with sweet sausage, garlic, cream, tomatoes, and broccoli rabe (mv/vg) 15
linguini with manila clams, guanciale and mild green chiles 17
white wine, garlic and light cream sauce

• we use organic and local ingredients whenever possible

• we do not use partially hydrogenated oils in our food
• all of the animal products served at terrapin restaurant are
natural grain-fed and raised with no hormones or antibiotics
quesadillas
fontina cheese and red onion quesadilla (v) 9
fire roasted tomato-green chile salsa
goat cheese, fontina cheese and portobello mushroom quesadilla (v) 11
roasted corn-red bell pepper salsa
northwind farm bratwurst and cheddar quesadilla 11
stout braised onions and smoked red bell pepper sauce
bbq duck quesadilla with mango-avocado salsa 12
tangy braised duck, red onions & fontina cheese

plates
baked macaroni and cheese (v) 11
creamy cheddar cheese elbow pasta with a crusty top
peking duck wraps 12
crispy duck leg with peking sauce wrapped in flour tortilla with scallions and asian slaw
terrapin parmesan (choose chicken or eggplant (v)) 13
crispy eggplant or chicken layered with mozzarella and marinara
grilled chicken breast with meyer lemon beurre blanc (wf) 13
roasted garlic mashed potatoes and spinach
skirt steak meatloaf with red wine-tomato gravy 14
spinach and yukon gold mashed potatoes
grilled pork chop with apple demi-glace (mwf) 15
sweet potato gratin and spinach
fish tacos (mwf) 15
masa corn tortillas with green chile rajas (strips of green chiles sautéed with cream)
with pico de gallo and guacamole over spanish rice crispy
choice of: baja (crispy mahi-mahi) or vera cruz (grilled ahi tuna)
terrapin soul food plate (white or dark meat) 15
fried chicken, collard greens, mac & cheese, mashed potatoes and pan gravy
fish & chips 16
beer-battered cod with fries and homemade coleslaw
sliced hudson valley cattle company grilled sirloin - bistro steak frites (wf) 17
grilled ½ pound steak with crispy fresh-cut fries and terrapin’s own horseradish steak sauce
pan-seared salmon with artichoke sauce (wf) 17
roasted red bell pepper mashed potatoes and asparagus with wild/organic salmon 20

18% gratuity will be added to tables of 8 or more