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

Crab & Charred Asparagus Flatbread | 19
citrus-marinated crab, charred asparagus, melted Camembert, Castelfranco, and fine herbs

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, scallops* 12

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 | 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