Terrace On The Green

Prime Beef Cuts

The steakhouse anchor of the menu — aged cuts served with classic accompaniments; the kitchen handles doneness reliably, which matters more than it sounds at this price point.

Fresh Seafood Plates

Market-driven seafood preparations that lean classic — sauced and garnished in the European fine dining tradition rather than anything experimental.

Appetizer Selection

The starters set the tone well — expect well-executed classical bites that warm up the table without upstaging the mains.

Dessert Course

Plated desserts in the fine dining mold — a reliable finish to a celebration dinner, though not a destination in their own right.