ZUPPA di POMMODORO
Home made soup with lightly cooked vine-ripened tomatoes, fresh basil and extra-virgin olive oil. Garnished with pecorino cheese.
BRODETTO del PESCATORE
Fishermans soup of prawns, mussels, scallops, fresh fish, tomatoes, leek, artichokes, peppers, red onion, white wine, cilantro, fennel and chili flakes.
INSALATA CESARE
Crisp romaine lettuce tossed with caesar dressing, topped with shaved parmigiano Reggiano and house-made croutons.
INSALATA MISTA
Mixed baby greens, toasted pine nuts, tomato and cucumber. Aged balsamic vinaigrette
FUNGHI ARROSTO
Portabella mushroom in a focaccia crumb and herb crust, baked with garlic butter, with baby spinach, prosciutto ham, sun-dried tomatoes and pine nuts. Aged balsamic vinaigrette
INSALATA con FORMAGGIO di CAPRA
Hazelnut-crusted goat cheese, baked in our open flame oven and served on a salad of mixed baby greens with poached pear, sun-dried cranberries. Lemon, pear and port-wine dressing.
INSALATA FRUTTI di MARE
Oven baked scallops and prawns served on mixed greens with roasted peppers, green olives and green feta, Sun-dried tomato and basil vinaigrette.
MARGHERITA
Tomatoes, mozzarina mediterraneo cheese and fresh basil.
SALSICCIA
Spicy Italian sausage, chanterelle mushrooms. sun-dried tomatoes and pecorino.
VERDURA
Goat cheese, butternut squash, roasted shallots and oven dried tomatoes.
PANINO al FORNO
Freshly baked flat bread sandwich with prosciutto, avocado, oven dried tomato, arugula and cambozola. Served with a cup of soup or mixed greens with balsamic vinaigrette.
FETTUCINE MARCO POLO
Chicken, toasted cashews, mango, fresh basil, pimentos and cream
PENNE con SALSICCIA
Spicy Italian sausage, peppers, crushed red chilies, onion, roasted garlic and house-made marinara sauce.
PENNE con POLLO MARSALA
Chicken, roasted garlic, mushrooms, sun-dried tomatoes, marsala wine, cream and mixed herbs.
SPAGHETTINI con CAPESANTE
Seared scallops, mushrooms, smoked bacon, leeks, fresh lemon and cream.
CANNELONI con ZUCCA
Fresh pasta filled with roasted butternut squash and asiago cheese with green peppercorn, pine nuts and sage in a buttery, lemon sauce. Finished with goat feta.
RISOTTO con GAMBERI
Slow-cooked arborio rice with diced tiger prawns, shallots, tomatoes, roasted garlic and basil. Finished with buffalo ricotta.
COZZE
Steamed mussels with sun-dried tomatoes, spicy banana peppers, roasted garlic, red onion, fresh cilantro, white wine, lime, asiago cheese and cream.
BISTECCA di MANZO
Char grilled beef tenderloin topped with compound butter of mixed herbs, lemon, garlic, veal jus and shallots. Served on a warm kale salad with pancetta, roast fennel, mushrooms and pecorino
POLPETTE di GRANCHIO e SALMONE
Baked crab and salmon cakes with a hint of curry served on a salad of butter lettuce with avocado and cucumber topped with mango salsa.
ZUPPA di POMMODORO
Homemade, lightly cooked vine ripened tomato soup, fresh basil,extra-virgin olive oil and diced fresh mozzarella cheese
ZUPPA di PESCE
Fishermans soup - Black tiger prawns, tuna and mussels in tomato broth with peppers, artichokes, fennel seed, chili flakes, white wine and cilantro
INSALATA CAESAR
Crisp romaine lettuce with traditional caesar dressing, shaved parmigiano Reggiano and house-made croutons
INSALATA MISTA
Mixed baby greens dressed with a light balsamic vinaigrette, toasted pine nuts, tomato and cucumber
FUNGHI ARROSTO
Portabella mushroom in a focaccia crumb and herb crust, oven baked with garlic butter, prosciutto, sun-dried tomatoes and pine nuts. Sliced and tossed with baby spinach, crispy capers and balsamic vinegar
INSALATA CAPRESE
Buffalo Mozzarella cheese, vine-ripened tomatoes, mixed olives, fresh basil, extra-virgin olive oil and cracked black peppercorns and balsamic reduction
FORMAGGIO di CAPRA
Hazelnut-crusted goat cheese, baked in our open flame oven and served on a salad of mixed baby greens with poached pear, sun-dried cranberries and a lemon, pear and port-wine dressing
AGLIO ARROSTO e CAMBOZOLA
Fire roasted garlic bulb served with fresh baked rosemary flatbread and a wedge of cambozola cheese
COZZE
Steamed mussels with sun-dried tomatoes, spicy banana peppers, roasted garlic, red onion, fresh cilantro, white wine, fresh lime, asiago cheese and cream.
CAPESANTE e TONNO AFFUMICATO
Seared scallops and thinly sliced smoked ahi tuna served with a salad of marinated seaweed, tomato and cucumber
CARPACCIO
Thin slices of raw beef tenderloin served over wild baby arugula, cracked black pepercorns, balsamic reduction and shaved Reggiano Parmigiano
Traditional thin crust pizza from our open flame oven
MARGHERITA
Bocconcini mozzarella cheese, tomatoes and fresh basil
CARNE
Soy glazed sliced duck breast, roasted garlic, leaks, arugula, pickled ginger and toasted sesame seeds
SALAME
Genoa salami, rosemary ham, mushrooms, pineapple and smoked cheddar
PESCE
Diced prawns, artichokes, banana peppers, basil, pesto and asiago cheese
LINGUINE MARCO POLO
Grilled chicken breast, toasted cashews, mango, fresh basil and pimentos in a lemon cream sauce
MELANZANE al FORNO
Fresh pasta folded over asiago breaded eggplant, with roasted mushrooms, garlic confit, spinach, and gruyere cheese. Baked in a creamy tomato, basil sauce topped with fresh baby kale
FUSILLI con SUGO di MANZO
Fusilli noodles in a slow-cooked Bolognese meat sauce. Baked with mozzarella, buffalo ricotta, spinach and fresh basil
CANNELLONI di MAIALE
Fresh pasta filled with pulled pork and mozzarella, baked with savoy cabbage and smoked bacon cream, topped with a balsamic granny smith apple compote
LINGUINE con FRUTTI di MARE
Linguine noodles tossed with prawns, mussels and scallops with tomatoes, garlic, chili flakes, white wine and parsley
CANNELLONI con TORTA di GRANCHIO
Fresh pasta stuffed with roasted butternut squash and asiago cheese baked in a mild coconut curry sauce. Topped with toasted crab fish cakes, arugula, cherry tomatoes and fresh mango salsa
RISOTTO del la CASA
Arborio rice with sliced Italian sausage, chicken and prawns, tossed with toeasted ground almonds, cherry tomato, arugula and shaved parmesan
POLPETTE di CARNE
Veal meatballs braised with tomatoes sauce and basil topped with spaghetti aglio e olio, grilled Italian sausage and roasted peppers
SALMONE al FORNO
Open flame roasted salmon filet wrapped in prosciutto with avocado, cherry tomatoes, white wine and basil. Served with Italian ratatouille
TONNO
Panko crusted seared Ahi tuna loin steak with smoked chipotle aoli. Served with spaghetti aglio e olio, roasted red peppers, goat cheese fetta and arugula
FILETTO dALIBUT
Fresh local halibut baked with a blackberry green peppercorn, balsamic reduction. Topped with asiago cheese and served on three cheese fusilli pasta
CARRE`dAGNELLO
Dijon and horse radish crusted full rack of Australian lamb. Served with truffle oil roasted potato wedges, rosemary fennel glazed vegetables and pan jus
SCALLOPINE di MAIALE
Crispy panko crusted pork tenderloin scaloppini topped with aged smoked cheddar, baked with bacon, tomato chili sauce. Served with mashed potatoes
CERVO
Seared venison loin scaloppini, sour cherries, pickled ginger,
balsamic vinegar and green peppercorns. Served with butternut squash cannelloni and glazed roased vegetables
ANITRA
Sliced duck breast with star anise, fennel and cinnamon glaze. Accompanied by poached pear, toasted hazelnut and baby greens. Served with goat cheese risotto
OSSO BUCO
Braised veal shank with glazed roasted vegetables. Served on risotto with truffle oil and parmesan
BISTECCA di MANZO
Char grilled beef tenderloin medallions topped with cambozola cheese, sliced green grapes, marsala and cream. Served with mashed potatoes and grilled vegetables
POLLO APPOLLONIA
Pan roasted chicken breast with prawns, bacon, tomatoes, roasted garlic, marsala wine and basil. Served with three cheese fusilli
Pastry Chef: Samantha Lewis
TIRAMISU
Italian lady fingers soaked in espresso and liqueurs, layered with a marsala and mascarpone cream and cocoa
PANNA COTTA
Light Italian custard with white chocolate vanilla bean flavours served with raspberry coulis and fresh berries
CRÈME BRÛLÉE
Classic Vanilla served with a shortbread cookie
CROSTATA DI LIMONE
Lemon tart with a buttery shortbread crust and a creamy lemon filling. Served with seasonal blueberry compote
TORTA di FORMAGGIO
Everchanging flavours, ask your server for today's selection
CIOCCOLATTO ITALIANO
Flourless orange and dark chocolate cake served with a sour cherry compote
GELATO e SORBETTO
Ask your server about today's selection of ice creams and sorbets
AFFOGATO al CAFFE - o - all'AMARENA
Vanilla ice cream drowned in espresso or Turkish sour cherries marinated in brandy
BOCCONI di DOLCI
A sampling of three desserts chosen by our chef. Great for sharing
BISCOTTINO della CASA
A selection of six house-made Il Terrazzo cookies packaged to go
Drinks
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The University of Victoria Commerce Students Society would like to thank Il Terrazzo for sponsoring a great gift card to the Gustavson Grad Gala en blanc as a draw price. The food here is amazing at a great price and the service is great every time. We can only recommend this restaurant!
ABSOLUTELY WONDERFUL.
I love Il Terazzo. I often refer tourist to Il Terazzo because I know they will have a great meal. The food at Il Terazzo is ALWAYS excellent! Always!
I love Il Terrazzo, it has a great old town courtyard (in the heart of Victoria), amazing wine selection, wood oven & handmade pasta. The lunch menu is reasonably priced, while the dinner is a night treat. The only downside of this restaurant is that it can get quite noisy. The exposed brick walls and cement floors do not absorb the sound and on a Fri/Sat night it can be quite loud. Come early or late to avoid the noisiest times.
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