FOOD & WINE

A ten day trip to the Mediterranean provided ideas for Terzo, a vibrant, authentically European restaurant. The menu combines the flavors of Portugal, Spain, Morocco, Provencal France and coastal Italy with the best of Northern California ingredients: fresh local produce, Niman Ranch beef, free-range poultry and locally-caught fish.

At the custom-made zinc bar, diners can enjoy a glass of wine from the large “by the glass selections” on the wine list in full view of the open kitchen. Mark Gordon’s innovative, daily-changing menu offers approximately 20 items a night with 2/3rds of the menu available as small plates and1/3rd offered as large plates. Items change daily, but may include the Steamed Clams, Fennel a la Grecque, Free-Range Chicken Spiedini and Roasted Oyster Mushrooms. Terzo caters to all types of diners, with about half of the choices being vegetarian.

Dessert options also change frequently and may include a Brillat Savarin with Fig Compote, Midnight Cake with Allspice Ice Cream or an Orange Cardamom Panna Cotta with Caramel and Tuile.

Wines from small Mediterranean and California producers were selected by the Chef to complement and enhance the food. The main list offers approximately 80 selections up to $100, with approximately half available by the glass too. A new high-end list called “Mark’s Selections: of approximately 20 bottles is now available and ranges from ~ $100 to $300 per bottle. A selection of beer and soft drinks is also available.

Corkage Fee - $25 per bottle with a 2 bottle (750ml or less) limit per table please.