Executive Chef Michael Hicks and Food & Beverage Director Angus Fubara are debuting new signature cocktails at 10th & Terrace this weekend, alongside our signature small plates and weekend Chef’s Features that you’ve been joining us for all summer!
Our current hours of operation at 10th & Terrace are Wednesdays and Thursdays from 3 p.m. until 10 p.m. Fridays and Saturdays from 3 p.m. until 11 p.m.
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. Reservations are not required – seating is available first-come, first-served.
**10th & Terrace is for guests 21 years and older.**
France 96 – pear vodka, fresh lemon juice, simple syrup, topped with apple cider – $13
She Sells Sanctuary – gin, lime juice, green chartreuse, luxardo – $14
The Rob Robert – smoked maple knob creek bourbon, maple simple syrup, coffee, cocoa bitters – $15
Prolifico Punetazo – tequila, luxardo, st-germain, lime juice, simple syrup – $14
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 with 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, Valvander by Chapel Hill Creamery) – $20
Friday, August 21
House-Made Baked Ziti with garlic bread – $12
Saturday, August 22
Crispy Pork Belly Tacos with pickled red onion, cotija cheese, and salsa verde – $12