|Terrapin Restaurant, Virginia Beach, VA~Part Two||| Print ||
Let's get down to business and have a look at all of those lovely dishes we enjoyed during our visit to the Terrapin Restaurant.
I started my evening with a selection from the bar: slightly dirty martini and it was perfection and shaken right at the table by Steven our server.
We chose the Tasting Menu so that we could enjoy four courses without the pudge and guilt. My favorite option when available.
Asparagus Leek w/great northern beans
Baby red, gold & chioggia beets w/fennel, orange, feta cheese and rosemary yuzu vinaigrette.
Yellow tail tuna, lemon grass yuzu sauce, house pickled sweet peppers and Noah's Organic Olive Oil
Tempera fried shrimp, broccoli, sweet peppers, green onion, lemon aoili and sweet chili puree
Duck breast, cheese grits, organic peas & wild mushrooms
Rockfish, great northern beans, spanish chorizo jalapeno, organic cilantro,
preserved lemon and salsa verde
Never wrote the names of the desserts down!!!! However, pictures are worth a thousand words. All of them were yumsters!~
The entire meal was a delight for all senses and the staff could not be more accommodating. My dining companion made a few observations. The fish tasted as if he had caught it that morning and then gave it to someone who knew how to prepare it properly. Also, that the Frito Misto was not that exciting, but he had never had Tempura executed so well.
I love beets and I was sold after my fist bite of the yummy baby beets. Just wonderful. The duck could not have been better. Crispy perfection outer skin and medium inside.
The breads are prepared freshly daily on site; however, I cannot consume gluten. I must say by the enjoyment of the other diners faces I was missing out on some fine baking. The breads were beautiful.
Here are a few of the local resources used: