• CARRYOUT & WEEKDAY MENU ONLY
  • WEEKEND MENU ONLY
  • VALENTINE'S WEEKEND MENU
We currently have limited times available for curbside pick-up Wednesday thru Saturday. A la carte Wednesday & Thursday Menu. Please call after 2:00 to reserve a pick-up time and place your order for togo OR to make your dine-in reservation. 757.321.6688 or 757.321.7269

CARRYOUT & WEEKDAY MENU ONLY

  • Starters

    • GREEN SALAD    /    $9
      mixed greens, radish, dijon vinaigrette
      • GRILLED VEGAN ‘CAESAR’     /    $10
        josper grilled romaine, sourdough croutons, nutritional yeast, crispy capers, curry & cashew ‘caesar’ dressing
        • BURRATA    /    $13
          citrus, arugula, grilled ciabatta, shiso
          • RICOTTA GNUDI    /    $12
            crispy duck confit, peas, parmigiano-reggiano
            • BEEF DUMPLINGS     /    $10
              lantern sauce, cilantro
              • CRISPY CRUDO    /    $12
                tuna, fried sushi rice, shoyu ponzu, scallion
                • BEET SALAD    /    $14
                  roasted cromwell farms beets, shaved fennel, orange segments, goat cheese, rosemary-yuzu vinaigrette, radish sprouts
                • Entrees & Pastas

                  • SHORTRIB RIGATONI    /    $22
                    braised shortrib, cromwell farms mustard greens, pickled red onion, caramelized onions, parmigiano-reggiano
                    • CITRUS BOLOGNESE     /    $20
                      strozzapreti, beef, pork, broccoli rabe, parmigiano-reggiano
                      • SHRIMP TAGLIATELLE    /    $24
                        n.c. shrimp, sauce pomodoro, olives, capers, basil, arugula, parmigiano-reggiano
                        • PUMPKIN RAVIOLIS    /    $18
                          sweet potato, heirloom tomatoes, oyster mushrooms, brown butter, sage, parmigiano-reggiano
                          • SEAFOOD TAGLIATELLE    /    $29
                            shrimp, clams, scallops, housemade sausage, tarragon, arugula, tomatoes, pickled sweet peppers, parmigiano-reggiano
                            • ASHLEY FARMS FRIED CHICKEN    /    $25
                              AVAIABLE WEDNESDAY'S ONLY truffle mac & cheese, seasonal vegetable
                              • *SEARED SCALLOPS    /    $28
                                polenta, cauliflower, capstone mushrooms, truffle emulsion
                                • *JOSPER GRILLED ROCKFISH    /    $28
                                  roasted cauliflower & leeks, cromwell broccoli, baked potato crema
                                  • *JOSPER DUCK BREAST    /    $28
                                    parsnips, carrots, broccoli raab, farro, mustard grape gastrique
                                    • *8 OZ. SEVEN HILLS FARM NY STRIP    /    $35
                                      charred broccoli rabe, crispy duckfat potato, sauce diane
                                      • *RIBEYE (FOR 2)     /    $75
                                        20 oz. ribeye, charred broccoli rabe, roasted potatoes, sauce diane
                                        • TERRAPIN'S TRUFFLE MAC    /    $8
                                        • Family Meals To Go... Feeds 3-4 ppl

                                          We understand during these times you may be inclined to dine at home. Please, enjoy the Terrapin experience at home with a selection of family style dinners to go available . All dishes are come with house made sourdough bread and Terrapin 'Turtle Butter'. Our dinners serve 3-4 people and come with a family style salad. Thank you for continuing to support small local business such as Terrapin.

                                          • ASHLEY FARMS WHOLE CHICKEN    /    $45
                                            josper roasted whole bird, seasonal vegetable, roasted potatoes, truffle mac & cheese
                                            • SHORTRIB RIGATONI    /    $45
                                              braised shortrib, cromwell farms mustard greens, pickled red onion, caramelized onions, parmigiano-reggiano
                                              • CITRUS BOLOGNESE     /    $45
                                                strozzapreti, pork, beef, broccoli rabe, oregano, parmigiano-reggiano
                                                • SHRIMP TAGLIATELLE    /    $45
                                                  n.c. shrimp, sauce pomodoro, olives, capers, basil, arugula, parmigiano-reggiano
                                                • CARRYOUT & WEEKDAY MENU ONLY
                                                • WEEKEND MENU ONLY
                                                • VALENTINE'S WEEKEND MENU
                                                Click down arrow for carryout & a la carte menu on a mobile device. FRIDAY AND SATURDAY MENU IS A 3 COURSE PRIX FIXE MENU ONLY. 55 PER PERSON.

                                                WEEKEND MENU ONLY

                                                • FIRST COURSE

                                                  • GREEN SALAD
                                                    mixed greens, radish, dijon vinaigrette
                                                    • GRILLED VEGAN 'CAESAR'
                                                      josper grilled romaine, olive oil croutons, nutritional yeast, crispy capers, curry & cashew ‘caesar’ dressing
                                                      • BURRATA
                                                        citrus, arugula, grilled ciabatta, shiso
                                                        • RICOTTA GNUDI
                                                          crispy duck confit, peas, parmigiano-reggiano
                                                          • BEEF DUMPLINGS
                                                            steamed house made dumplings, kimchi, lantern sauce
                                                            • CRISPY CRUDO
                                                              tuna, shoyu ponzu, crispy rice, scallion emulsion, chives
                                                              • GRILLED VEGAN CAESAR
                                                                josper grilled romaine, sourdough croutons, nutritional yeast, crispy capers, curry & cashew ‘caesar’ dressing
                                                              • ENTREE COURSE

                                                                • ASHLEY FARMS ROASTED 1/2 CHICKEN
                                                                  truffle mac & cheese, seasonal vegetable, chicken jus
                                                                  • *SEARED SCALLOPS
                                                                    polenta, cauliflower, capstone mushrooms, truffle emulsion
                                                                    • *JOSPER GRILLED ROCKFISH
                                                                      roasted cauliflower, cromwell broccoli, leeks, baked potato crema
                                                                      • *JOSPER ROASTED DUCK BREAST
                                                                        parsnips, carrots, broccoli raab, farro, mustard grape gastrique
                                                                        • SEAFOOD TAGLIATELLE
                                                                          n.c. shrimp, clams, scallops, house-made sausage, tarragon, arugula, tomatoes, pickled sweet peppers, parmigiano-reggiano
                                                                          • *8 OZ. SEVEN HILLS NY STRIP
                                                                            spinach, crispy duckfat potato, sauce diane
                                                                            • *RIBEYE FOR 2
                                                                              20 oz. ribeye, charred broccoli rabe, roasted potatoes, sauce diane
                                                                            • DESSERT

                                                                              • FIG GALETTE
                                                                                roasted figs, pistachios, vanilla ice cream
                                                                                • VALRHONA CHOCOLATE PUDDING
                                                                                  flor de sal, organic georgia olive oil
                                                                                  • CREME BRULEE
                                                                                    fall spice
                                                                                    • TIRAMISU
                                                                                      coffee & rum soaked biscuit sponge mascarpone, cream cheese, cocoa powder
                                                                                      • LA BETE NOIRE
                                                                                        flourless valhrona chocolate cake, vanilla bean whipped cream
                                                                                        • ICE CREAM
                                                                                          coffee, butter pecan
                                                                                          • SORBET
                                                                                            lime-coconut, passionfruit
                                                                                          • Add a course 12 per person

                                                                                            We make all of our pastas in house. These are the perfect size for a middle course addition.

                                                                                            • SHORTRIB RIGATONI    /    $12
                                                                                              braised shortrib, cromwell farms mustard greens, pickled red onion, caramelized onions, parmigiano-reggiano
                                                                                              • CITRUS BOLOGNESE     /    $12
                                                                                                strozzapreti, beef, pork, broccoli rabe, parmigiano-reggiano
                                                                                                • SHRIMP TAGLIATELLE     /    $12
                                                                                                  n.c. shrimp, sauce pomodoro, olives, capers, basil, arugula, parmigiano-reggiano
                                                                                                  • PUMPKIN RAVIOLIS    /    $12
                                                                                                    sweet potato, oyster mushrooms, heirloom tomatoes, brown butter, sage, parmigiano-reggiano
                                                                                                  • CARRYOUT & WEEKDAY MENU ONLY
                                                                                                  • WEEKEND MENU ONLY
                                                                                                  • VALENTINE'S WEEKEND MENU
                                                                                                  Join us as we celebrate Valentine's Day all weekend long at Terrapin. Chef Rodney's Valentine menu will feature a special four course prix-fixe menu served on our enclosed and heated terrace. $99 per person *reservations required*

                                                                                                  VALENTINE'S WEEKEND MENU

                                                                                                  • STARTERS

                                                                                                    • BURRATA
                                                                                                      tomato confiture, olives, grilled ciabatta, basil
                                                                                                      • TRUFFLE BEEF TARTARE
                                                                                                        duck fat potato crisp, fine herbs
                                                                                                        • GRILLED VEGAN CAESAR
                                                                                                          josper grilled romaine, sourdough croutons, nutritional yeast, crispy capers, curry & cashew ‘caesar’ dressing
                                                                                                        • MID COURSE

                                                                                                          • KING CRAB CARBONARA
                                                                                                            rigatoni, chives, parmigiano-reggiano
                                                                                                            • RICOTTA GNUDI
                                                                                                              mushroom bolognese, parmigiano-reggiano
                                                                                                              • PUMPKIN RAVIOLIS
                                                                                                                sweet potato, heirloom tomatoes oyster mushrooms, brown butter, sage, parmigiano-reggiano
                                                                                                              • ENTREE

                                                                                                                • HALIBUT
                                                                                                                  roasted fennel, brussels sprouts, oyster mushrooms, sauce rockefeller
                                                                                                                  • LAMB CHOPS
                                                                                                                    charred broccoli raab, polenta, pecorino lamb jus
                                                                                                                    • FILET MIGNON
                                                                                                                      roasted carrots, bok choy, scallion, black garlic emulsion
                                                                                                                    • DESSERT

                                                                                                                      To Be Determined