Il Terrazzo Carmine

A refreshing blend of gin, sparkling Prosecco, crisp lime, pamplemousse, and fragrant elderflower liqueurs.

Locally crafted Alphabet vodka paired with velvet falernum, aromatic rosemary and salt syrups, and rich Orgeat.

Siete Misterios mezcal combined with amari, brown sugar, fresh lemon juice, and aromatic Tiki bitters.

Blended Scotch whiskey expertly mixed with Cocchi Torino, rich coffee liqueur, and complex Burlesque bitters.

Aged Venezuelan rum blended with allspice dram, fresh lemon, maraschino liqueur, and tropical pineapple.

Pikesville rye whiskey enhanced with amari black walnut bitters and a premium Amarena cherry garnish.

A curated selection of house specialty cured meats, artisan cheeses, and pickled accompaniments.

Thinly sliced raw New York strip steak served with peppery arugula and shaved parmigiano reggiano.

A delightful trio featuring cherry tomato, caper, garlic confit & basil; black pepper, goat cheese & tapenade; and avocado, smoked salmon & crème fraîche.

Creamy fresh bufala mozzarella served with fragrant basil, seasonal ripe tomatoes, and premium extra virgin olive oil.

Tender imported Parma prosciutto draped over sweet and juicy seasonal melon wedges.

Tender squid simmered gently in a fragrant broth of garlic, tomatoes, black olives, and capers.

Plump Gulf shrimp sautéed with aromatic garlic, earthy wild mushrooms, and a touch of seasonal primavera.

Layers of tender eggplant baked with rich tomato sauce, melted mozzarella, and fresh herbs.

A flavorful sauté of wild mushrooms, crispy pancetta, and sweet shallots served over a bed of creamy soft polenta.

Fresh baby spinach leaves quickly sautéed with fresh garlic, lemon, and olive oil.

Creamy fresh burrata cheese served alongside fresh seasonal vegetables and a delicate drizzle of balsamic glaze.

Hearty traditional Tuscan bean and escarole soup simmered in a savory vegetable broth.

Velvety cream of cauliflower soup topped with a golden, bubbly gratinée cheese crust.

Rich caramelized onion soup featuring tender beef chunks, melted gruyere and parmesan, and a toasted baguette crouton.

The chef's daily specialty soup, prepared with fresh seasonal ingredients.

Crisp romaine lettuce hearts tossed in a classic creamy Caesar dressing with garlic croutons and parmesan.

Fresh seasonal mixed field greens tossed in Il Terrazzo's signature house vinaigrette.

Seasonal mixed greens topped with creamy goat cheese and crunchy candied walnuts.

Charred grilled hearts of romaine drizzled with creamy gorgonzola, crispy pancetta, and tender green beans.

Chef's daily specialty risotto cooked to creamy perfection with seasonal ingredients.

Vibrant house-made fettuccine tossed in aromatic basil pesto and succulent Gulf prawns.

Fresh Manila clams tossed with linguine, chilies, garlic, fresh parsley, and extra virgin olive oil.

Delicate angel hair pasta tossed with fresh tomatoes, prawns, mussels, and clams in a light broth.

Thin spaghettini pasta tossed with peppery arugula, creamy goat cheese, sweet tomatoes, and toasted pine nuts.

Pennette pasta tossed with fresh King salmon, crisp asparagus spears, and a rich vodka cream sauce.

Rigatoni pasta coated in a slow-simmered meat sauce of house-ground veal, pork, and beef with tomatoes and red wine.

Wide pappardelle ribbons smothered in a luxurious, spicy lobster cream sauce with fresh lobster meat and Calabrian chilis.

Handmade ravioli filled with savory venison and spinach, served in a rich mushroom and veal reduction sauce.

Baked pasta tubes stuffed with veal, pork, beef, ricotta, and spinach, blanketed in a creamy salsa rosa.

Pillowy potato dumplings baked with melted mozzarella, fresh basil, and savory tomato sauce.

A hearty Northwest seafood stew featuring Gulf prawns, squid, mussels, clams, and fish in a rich tomato broth.

Tender chicken breast stuffed with fresh ricotta and spinach, served with a silky butter and sage sauce.

Dry-aged, free-range duck served with imported wild cherries deglazed in brandy.

Pan-seared sweetbreads with a delicate crust, served alongside savory prosciutto and sweet green peas.

Thinly sliced tender veal scaloppine sautéed in a bright lemon-butter sauce studded with capers.

Center-cut veal shank braised slowly in wine and vegetables, served with fettuccine al burro.

Traditional Roman pasta side tossed with pecorino cheese and freshly cracked black pepper.

Toasted artisan bread brushed generously with garlic and herb butter.

House-style Italian meatloaf side served with a savory glaze.

Slow-cooked savory fondant potatoes with a golden exterior and tender center.