Il Terrazzo

Name: Il Terrazzo
Address: 555 Johnson St., V8W 1M2, BC, V8W 1M2
Telephone: 250-361-0028

555 Johnson St., Victoria, BC V8W 1M2, CA

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:00PM •Saturday: 11:30AM-10:00PM •Sunday: 5:00PM-10:00PM •

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Details

Cuisine: Italian Northern
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

SAMPLE LUNCH MENU

SPUNTINO

MINESTRONE 6.00

Traditional vegetable soup with pasta and basil pesto

BRODETTO del PESCATORE 11.00

Fisherman's soup of prawns, clams, mussels, scallops, fresh fish, tomatoes, leek, artichokes, peppers, red onion, white wine, broth, fennel and chili flakes

INSALATA CESARE 7.00

Crisp romaine lettuce tossed with traditional caesar dressing, topped with shaved parmigiano Reggiano and house-made croutons

INSALATA MISTA 6.00

Mixed baby greens tossed with a light balsamic vinaigrette dressing, toasted pine nuts, tomato and cucumber

FUNGHI ARROSTO 10.00

Portabella mushroom in a focaccia crumb and herb crust, baked with garlic butter, prosciutto, sun-dried tomatoes and pine nuts. Sliced and tossed with baby spinach and aged balsamic vinegar

INSALATA CAPRESE 10.00

Mozzarina mediterraneo cheese, vine-ripened tomatoes, fresh basil, extra-virgin olive oil, cracked black peppercorns and aged balsamic vinegar

INSALATA con FORMAGGIO di CAPRA 11.00

Hazelnut-crusted goat cheese, baked in our open flame oven and served on a salad of mixed baby greens with poached pear, sun-dried cranberries and a lemon, pear and port-wine dressing

POLPETTI di GRANCHIO e SALMONE 12.00

Curried salmon and crab cakes served on a salad of mixed baby greens with roasted peppers, cucumber and almonds. Coconut, pineapple and cilantro dressing

INSALATA con PROSCIUTTO 12.00

A salad of white cannellini beans, fresh romaine lettuce, prosciutto ham, roasted tomatoes, Kalamata olives, artichoke hearts and feta cheese. Fresh lemon, mint and extra-virgin olive oil dressing

INSALATA con GAMBERI 12.00

Avocado halves stuffed with black tiger prawns and a warm salsa of tomatoes, capers, jalapeno peppers, garlic and fresh basil

PANINO al FORNO 11.00

Freshly baked focaccia bread sandwich with pastrami, roasted shallots, arugula, spicy banana peppers, Dijon mustard and Provolone cheese melt. Served with a cup of soup or mixed greens with a balsamic vinaigrette dressing

PIZZETTA

MARGHERITA 11.00

Tomatoes, mozzarina mediterraneano cheese and lots of fresh basil

SALSICCIA 12.00

Spicy Italian sausage, spinach, roasted tomatoes and gorgonzola cheese

VERDURA 12.00

Artichoke hearts, mushrooms, arugula and goat cheese

GAMBERI 12.00

Black tiger prawns, green olives, leeks and feta cheese

CARPACCIO 12.00

Pizza shell with a roasted garlic spread and extra-virgin olive oil. Topped with raw beef tenderloin, arugula, shaved parmigiano Reggiano and a lemon and caper sour cream

PASTA e RISOTTO

LINGUINE MARCO POLO 12.00

Chicken, toasted cashews, mango, fresh basil, pimentos and cream

FUSILLI con SALSICCIA 12.00

Spicy Italian sausage, peppers, crushed red chillies, onion, roasted garlic and house-made marinara sauce

SPAGHETTINI con GAMBERI 13.00

Chopped black tiger prawns, cherry tomatoes, toasted almonds, fresh garlic, chipotle peppers, fresh arugula, extra-virgin olive oil and parmigiano Reggiano cheese

SPAGHETTINI con CAPESANTE 13.00

Seared scallops, mushrooms, smoked bacon, leeks, fresh lemon and cream

FUSILLI con POLLO MARSALA 12.00

Chicken, roasted garlic, mushrooms, sun-dried tomatoes, Marsala wine, cream and mixed fresh herbs

LINGUINE VERDURA 12.00

Cherry tomatoes, Kalamata olives, asparagus and goat cheese in a basil pesto cream sauce

FUSILLI con MAIALE 12.00

Pulled braised pork, artichoke hearts, oven-roasted tomatoes, mushrooms, smoked cheddar cheese and jus

RISOTTO con PANCETTA 12.00

Creamy arborio rice cooked with pancetta bacon, leeks, artichoke hearts, tomatoes, pine nuts and cream

PIATTI

CALAMARI RIPIENI 12.00

Baby squid stuffed with a spicy herb and garlic breading. grilled and served on a sauce of tomatoes, white wine and fresh basil

MAIALE alla GRIGLIA 15.00

Char-grilled pork tenderloin scaloppini on spaghettini noodles tossed with crispy prosciutto, pine nuts, arugula, sun-dried tomatoes, balsamic vinegar and parmesan

COSTOLETTE d'AGNELLO 16.00

Char-grilled lamb chops served over spaghettini noodles in a sauce of tomatoes, fresh mint, roasted garlic, basil and red wine vinegar

POLLO alla GRIGLIA 15.00

Char-grilled chicken breast served over fusilli pasta tossed with pancetta bacon, leeks, asparagus, lemon, asiago cheese and fresh basil

COZZE 12.00

Steamed mussels with sun-dried tomatoes, spicy banana peppers, roasted garlic, red onion, fresh cilantro, white wine, lime, asiago cheese and cream

BISTECCA di MANZO 15.00

Char-grilled 5oz beef tenderloin steak topped with a compound butter of mixed herbs, lemon, garlic and demi-glace. Served with asparagus and roasted potatoes

SAMPLE DINNER MENU

ANTIPASTI

MINESTRONE 8.00

Traditional vegetable soup with pasta and basil pesto

BRODETTO del PESCATORE 13.00

Fisherman's soup with prawns, mussels, clams, fresh fish, artichoke hearts, tomato broth, peppers, red onion, garlic, chili flakes, cilantro, white wine and fennel

BRUSCHETTA 6.00

House made peasant bread toasted with olive oil and garlic. Topped with ripe tomatoes, black pepper and shaved pecorino cheese

INSALATA CESARE 9.00

Crisp romaine lettuce with traditional caesar dressing, shaved parmigiano Reggiano and house-made croutons

INSALATA MISTA 8.00

Mixed baby greens dressed with a light balsamic vinaigrette, toasted pine nuts, tomato and cucumber

FUNGHI ARROSTO 12.00

Portabella mushroom in a focaccia crumb and herb crust, oven baked with garlic butter, prosciutto, sun-dried tomatoes and pine nuts. Sliced and tossed with baby spinach, crispy capers and balsamic vinegar

INSALATA CAPRESE 12.00

Mozzarina mediterraneo cheese, vine-ripened tomatoes, mixed olives, fresh basil, extra-virgin olive oil and cracked black peppercorns

FORMAGGIO di CAPRA 12.00

Hazelnut-crusted goat cheese baked in our open flame oven and served on mixed baby greens in a light balsamic vinaigrette. Topped with house-made mango salsa

AGLIO ARROSTO e CAMBOZOLA 12.00

Fire roasted garlic bulb served with fresh baked rosemary flatbread and a wedge of cambozola cheese

CARPACCIO di MANZO 12.00

Thinly sliced raw beef tenderloin served on a bed of fresh arugula with cracked black peppercorns. Topped with balsamic vinegar reduction and shaved parmigiano Reggiano

CALAMARI RIPIENI 11.00

Baby squid stuffed with garlic, cilantro, crushed red chillies and toasted breadcrumbs. Char-grilled and served on a sauce of tomatoes, anchovies, Kalamata olives and oregano

PIZZA

MARGHERITA 15.00

Bocconcini mozzarella cheese, tomatoes and fresh basil

PESTO 17.00

Basil pesto, spinach, artichoke hearts, Kalamata olives, sun-dried tomatoes and mozzarina mediterraneo cheese

GAMBERI 17.00

Black tiger prawns, tomatoes, spicy banana peppers, roasted garlic and goat cheese

POLLO 17.00

Honey-garlic chicken, mozzarella cheese, pineapple and toasted sesame seeds

SALSICCIA 17.00

Spicy Italian sausage, peppers, onions, mozzarella cheese and Kalamata olives

PASTA e RISOTTO

LINGUINE ai FRUTTI di MARE 22.00

Broad noodles tossed with scallops, prawns, salmon, julienne cucumber, tomatoes, cilantro, and fresh lime in a coconut and curry cream sauce

FUSILLI con SUGO di MANZO 19.00

Spiral pasta baked with a slow-cooked Bolognese style meat sauce, spinach and mozzarella cheese

RISOTTO con ASPARAGI e GAMBERI 20.00

Arborio rice with asparagus, chopped black tiger prawns, prosciutto and cherry tomatoes

SPAGHETTINI CARBONARA con POLPETTI di VITELLO 20.00

House-made meatballs in a tomato sauce with Marsala wine, bacon, tomatoes and fresh basil. Served over spaghettini noodles in carbonara sauce

LINGUINE alle VONGOLE 19.00

Steamed Manilla clams, shallots, garlic, tomatoes, crushed red chillies, parsley and white wine

SPAGHETTINI VERDURA 19.00

Toasted ground almonds, cherry tomatoes, cucumber, arugula, basil pesto and shaved pecorino Romano cheese

PIATTI

CARRE`d'AGNELLO 36.00

Dijon crusted rack of premium Australian lamb with roasted shallots, rosemary and demi-glace. Served with roasted potatoes and seasonal vegetables

COSTOLETTE di BUFALA 25.00

Buffalo short ribs slow-cooked in red wine and aged balsamic vinegar. Served with gorgonzola cheese, braised fennel and savoury mashed potato

VITELLO 29.00

Veal tenderloin medallions pan roasted with shallots, Marsala wine, mushrooms, sage and cream. Served with roasted potatoes and grilled asparagus

POLLO della CASA 28.00

Fire roasted half free-run chicken with truffle oil, grilled red peppers, roasted potatoes and warm olives

BISTECCA di MANZO 28.00

Pan roasted 8oz beef tenderloin steak with gorgonzola cheese in a brandy and green peppercorn demi-glace. Served with roasted potatoes and wilted spinach

COSTOLETTE d'AGNELLO alla GRIGLIA 28.00

Australian lamb chops marinated in smoked paprika and char-grilled. Served on spaghetti noodles tossed with a traditional putanesca sauce. Seasonal vegetables

CERVO 34.00

Scaloppinis of venison tenderloin pan-seared with sour cherries, fresh ginger, green peppercorns, aged balsamic vinegar and honey. Served with savoury mashed potato and seasonal vegetables