FOOD & WINE

A ten day trip to the Mediterranean inspired the concept for Terzo, a vibrant, authentically European restaurant. Spices and flavors of the coastal regions of Spain, Portugal, Morocco, Italy, France and the Middle East weave seamlessly with the best of Northern California seasonal ingredients to create unique dishes that both comfort and excite. Our chefs source organic local produce, naturally raised and organic meats, free range poultry and line-caught wild sustainable fish. All sausages and cured meats are made in-house.

Terzo’s daily changing menu contains both large and small plates intended for sharing. House specialties include Portuguese inspired Free Range Chicken Spiedini – chicken skewered with bread and onion and slathered with a delicious sauce made with red and green chiles, paprika, cilantro and bay leaf; Hummus with House Made Pita straight from the oven and sprinkled with Za’atar – a north African herb mixture containing thyme, oregano, salt, sumac, allspice and sesame seeds; or Roasted beets with Labneh - a Middle Eastern style strained yogurt.

Dessert options are made daily and may include Chocolate Pudding Cake with Crème Fraiche, Orange Cardamom Panna Cotta, or Bosc Pear Crisp with Organic Vanilla Ice Cream.

At the custom made zinc bar, diners can enjoy a glass of wine from the large by the glass menu in full view of the open kitchen. Wines from small European, Oregon and California producers are hand selected by the chef to enhance the food. 25 wines are available by the glass with over 80 available by the bottle. An additional list, “Mark’s Selections,” offers approximately 20 exclusive and hard to find bottles. A nice selection of local and European beers is also available.

Corkage Fee - $19 per 750ml bottle, 2 bottle limit per table please.