Wednesday, May 23, 2012

It's summertime again and that means delicious, locally-raised produce is back in force again at The Terrace Grill. The Vitex is blooming all over the ranch, a cool breeze is blowing through The Terrace Grill, and we've just unveiled our Spring/Summer 2012 menus. So with these gorgeous late spring days, it's the perfect time to take in the natural beauty of the Ranch and enjoy the fresh local fruit and vegetables. The menu is complete with some of the dishes you would come to expect like Chef Brantley's Mediterranean chicken salad made with artichoke hearts & chicken breast in lemon & tarragon infused mayonnaise on a freshly baked croissant or our warm bacon and spinach salad made with topped with red onions, toasted cashews, apple wood smoked bacon & Bandera quail eggs with Dijon & red wine vinaigrette.

The specials featured every weekend include wonderful seasonal produce from our herb garden and Wild Boar Farms in Stonewall. As crops come and go throughout the summer we'll be featuring different fruits and vegetables. Lately, Chef Brantley has served fantastic first of the season peach crisp with vanilla bean ice cream; a satisfying caprese salad, made with Marfa tomatoes and Riven Rock fresh basil; and delicious fried green tomatoes, featured on their own as a dinner appetizer or incorporated into a fried green tomato BLT for lunch.

We're also especially proud of our black radishes Bonnie and the restaurant staff has been tending to in The Terrace Grill's garden. These large, zesty radishes made an appearance in the Asian salad this weekend, along with locally grown, organic Fredericksburg leaf lettuce, locally grown organic carrots, and English cucumbers and tossed in a sesame-ginger vinaigrette and topped with julienned mangos. This salad is delicious with just the right balance of sweetness from the mangos and zest from the radishes. We look forward to Chef Brantley's next delicious dishes throughout the spring and summer. To check out our new menu items please visit The Terrace Grill's page.

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