Join us at 10th & Terrace this week for small plates and weekend chef’s features!
Hours of Operation
Wednesday and Thursday – 3-10 p.m.
Friday and Saturday – 2-10 p.m.
Bacon-Wrapped Meatballs with Vidalia onion jam and a sriracha blackberry sauce – $12
Red Wine Braised Short Rib with creamy polenta cakes and slow-braised mustard greens – $14
Blackened Mahi Soft Tacos with cilantro-lime slaw, cotija cheese, and spicy Baja sauce – $12
Spicy Mussels with smoked Andouille sausage and cannellini beans in a tomato and garlic broth served with a baguette – $14
Crispy Pork Belly Ramen Bowl prepared in a chicken broth dashi, scallion, ginger, baby bok choy, shiitake mushrooms, soft boiled eggs, and nori – $15
Vegetarian Gyro layered with crispy falafel, lettuce, tomato, red onions and cucumber on roast naan bread, lemon tahini sauce – $9
Sesame Crusted Ahi Tuna Tataki with cold soba noodle salad, wasabi aioli – $14
The Terrace Charcuterie: American Butcher salami selections (fennel cured finocchiona, sour cherry cured salami, shaved wild boar, prosciutto) and assorted NC cheeses (Saxapahaw Blue by Prodigal Farm, Drovers Road by Looking Glass Creamery, Calvander by Chapel Hill Creamery) – $20
Friday, July 31
8 oz. Black Angus Ribeye Steak Frites basted with butter and thyme, topped with creamy béarnaise, served with crispy fries – $16
Saturday, August 1
Wild Mushroom & Gruyère Cheeseburger on a toasted pretzel roll with Dijon aioli, lettuce, tomato, and crispy onion straws served with malted fries – $15
10th and Terrace capacity is 70 guests during patio-friendly weather, we’ll reduce it to 32 when conditions are not favorable, during Phase II. This will be first come, first served.
**10th & Terrace is for guests 21 years and older.**