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Glen Mills Brunch Menu

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 | 9

vanilla | 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

Wayland, MA | www.shopterrain.com/pages/restaurants | @terraincafe