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Brunch Menu |
Doylestown, PA
to Start
French Fries | gf | 7
+ truffle cheddar | v | 3
Mushroom Soup | v, gf | 8
button mushrooms blended with cream, topped with a drizzle of olive oil and chives
Quinoa Fritters | v, gf | 9
crispy fritters with tangy za’atar-spiced yogurt, arugula, and lime
Garlic Hummus | v+ | 13
creamy garlic hummus topped with crispy chickpeas and Urfa pepper, served with cucumber, radish, carrot, and lavash
Artisanal Cheese Plate | v, n
three cheeses 15 | five cheeses 24
a curated selection of local cheeses, pickled cauliflower, fresh fruit, honey marinated dried fruit, crunchy crostini, and candied walnuts
+ prosciutto 4
on Bread
accompanied with simply dressed greens
substitute fries 2, truffle cheddar fries 5
Avocado Toast | v+ | 13
sunflower romesco, charred corn, spicy arbol chili
salt, and micro cilantro with agave lime vinaigrette
Smoked Salmon Toast | 17
crème fraîche spread topped with crispy capers, dill,
beet relish, everything bagel seasoning, on sourdough
Grilled Cheese | v | 16
gruyere, sweet fig jam, crispy apple, and basil
on sourdough bread drizzled with vincotto
Cauliflower Sandwich | v | 16
deep-fried cauliflower tossed with grated parmesan,
arugula, caper parsley aioli on a toasted brioche bun
Crab & Charred Asparagus Flatbread | 19
citrus-marinated crab, charred asparagus, melted
Camembert, Castelfranco, and fine herbs
Lobster Roll | 24
tarragon-marinated lobster, citrus aioli on a toasted brioche split bun
terrain Burger* | 19
8 oz. grass-fed beef, Cabot Creamery white cheddar,
sweet balsamic onion jam on a toasted brioche bun
+ free-range egg* 2, bacon 3, avocado 4
on Greens
+ avocado 4, spicy kale falafel 5, chicken 7, salmon* 9, shrimp 10, scallops* 12
Chicory & Citrus Salad | v+, gf | 15
a vibrant blend of radicchio and cabbage, tossed with juicy clementines, crisp Asian pears, scallions, and sesame miso vinaigrette
Arugula & Apple Salad | v, gf, n | 16
English Stilton cheese from Cropwell Bishop, toasted hazelnuts, Thai basil, and sweet amaretto vinaigrette
Caesar Salad* | 14
little gems and nasturtium flowers with croutons, savory grana padano, and Caesar dressing
Beet & Burrata Salad | v, gf | 17
field greens, roasted beets, puffed amaranth, pickled shallots, and balsamic vinaigrette
on Plates
terrain Breakfast* | 18
two free-range eggs, applewood smoked bacon, breakfast sausage, potato hash, sourdough toast, and simply dressed greens
Free-Range Omelet | v, gf | 17
sautéed kale and creamy Camembert, served with crispy potato hash and simply dressed greens
Fried Avocado Benedict* | v, gf | 19
panko-fried avocado, poached free-range eggs, roasted cauliflower, and brown butter hollandaise
Wild Mushroom Frittata | v, gf | 17
free-range eggs, wild mushrooms, and goat cheese with potato hash and simply dressed greens
Shakshuka* | v | 19
spiced tomato sauce, poached free-range eggs, crumbled feta, crispy chickpeas, and salsa verde with sourdough toast
Brioche French Toast | v | 17
whipped crème fraîche, macerated
berries, basil, maple syrup
Harvest Bowl | v+, gf | 18
quinoa and seasonal vegetables with crispy chickpeas, spicy kale falafel, tahini vinaigrette, topped with nigella seeds
+ free-range egg* 2,avocado 4, spicy kale falafel 5, chicken 7, salmon* 9, shrimp 10, scallops* 12
Rolled Lasagna | v, n | 20
parmesan-whipped ricotta, basil and corn crema,
charred corn, roasted poblano, and fresh scallions
Chicken Pot Pie | 19
braised chicken, charred leeks, and wild mushrooms topped with puff pastry
Shrimp & Grits | gf | 20
crispy grit cake, topped with roasted asparagus and
shaved radish salad, drizzled with jalapeño basil honey
Short Rib & Egg* | gf | 23
coffee-braised short rib, poached free-range egg, and potato hash
Dessert
Spiced Carrot Cake | v, n | 11
vanilla bean cream cheese frosting,
with toasted pecans and hazelnuts
Budino | v | 10
caramel and dark rum custard layered with sea salt caramel, mascarpone cream, and dark chocolate cookie crumble
Dessert Sampler | v, n | 20
black lava sea salt cookies, brown sugar
crème puffs, French macarons, clover honey
tartlets, spiced carrot cake cupcakes, lemon
curd vol-au-vents with strawberry powder
Chocolate Terrarium | 12
milk chocolate ganache, dark chocolate mousse, matcha crunch, dark chocolate cake
Créme Brûlée | v, gf | 10
basil-infused custard, caramelized sugar
Locally Sourced Ice Cream
Three Scoops | 9 v, gfflavors: smoked bourbon vanilla with chai crunch | vanilla
Farms + Purveyors
terrain cafe creates seasonally-inspired menus in partnership with local farmers:The Farm at Doe Run
Chester County, PA
The Farmer’s Hen
Elizabeth, NJ
John F Martin and Sons
Stevens, PA
Martins Specialty Sausage
Mickleton, NJ
Nature’s Sensation
Millsboro, DE
Owowcow Creamery
Ottsville, PA
La Colombe Coffee Roasters
Philadelphia, PA
Schoolyard Sugarbush
Newfield, NY
Clover Farms Dairy
Reading, PA
Cabot Creamery
Cabot, VT
Lioni Latticini
Union, NJ
Delaware Valley University
Doylestown, PA
Doylestown, PA | www.shopterrain.com/pages/restaurants | @terraincafe
*these items may be served raw or undercooked. consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.