
Beverage Menu |
Wayland, MA
to Start
French Fries | v+, 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 | 19
curated selection of three local cheeses, citrus-marinated olives, 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
sourdough toast topped with chili brown butter, feta cheese, and fresh dill
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
Warm Buttered Lobster Roll | 36
poached in clarified butter, fine herbs, lemon, 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
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
baby romaine tossed with a Caesar dressing and aged Grana Padano topped with lemon-herb gremolata
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
ginger and cardamom-scented apples, granola, and crème fraîche finished with pure maple syrup and fresh mint
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
Rolled Lasagna | v, n | 20
ricotta filled lasagna, butternut squash purée, wild mushrooms, sage brown butter, crushed amaretti cookies, and Grana Padano
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 Brussels sprouts and shaved radish salad, drizzled with jalapeño basil honey
Short Rib & Egg* | gf | 23
coffee-braised beef short rib, potato hash, and poached free-range egg finished with a honey-date demi and warm berbere spices
Dessert
Spiced Carrot Cake | v, n | 13
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 v | 12
milk chocolate ganache, dark chocolate mousse, matcha crunch, dark chocolate cake
Créme Brûlée | v, gf | 10
basil-infused custard, caramelized sugar
Roasted Apple Tart | v | 12
cardamom-ginger roasted apples on puff pastry, served with vanilla gelato and date syrup
Gelato | 9
three scoops of your choice of flavor:
vanilla | v, gf
honey and sweet cream | v, gf
vegan dark chocolate | v+, gf
Gelato
three scoops of your choice of flavor | 9vanilla | v, gf
hazelnut | v, gf, n
vegan pistachio | v+, gf, n
Farms + Purveyors
terrain cafe creates seasonally-inspired menus in partnership with local farmers:Savenor’s Market
Cambridge, MA
North Coast Seafoods
Boston, MA
Pig Rock Sausages
Boston, MA
Little Leaf Farms
Devens, MA
Jim’s Organic Coffee
West Wareham, MA
Great Hill Dairy
Marion, MA
Calabro Cheese
East Haven, CT
Arethusa Farm Dairy
Litchfield, CT
5 Spoke Creamery
Goshen, NY