The Latest Dish

Spring’s Bounty Headlines New Seasonal Menu at Carlstadt-based Terre à Terre

Terre à Terre launches spring menu on Wednesday, April 15.

At the site of muddy soil and glimpses of fresh spring buds, local farm-to-table eatery Terre à Terre ushers in its new seasonal menu on WednesdayApril 15, with a sampling of the earliest and freshest local ingredients.”We love transforming spring ingredients into combinations that excite the palette and look like art on a plate,” says Chef Owner Todd Villani.  “The baby greens, tender herbs and early snap peas of the season make for some of our favorite meals and bring new life into the kitchen.  We continue to be inspired by our farm partners and artisan food producers who are working so hard to push the envelope on locally grown.”For the spring menu, Terre à Terre partners with Blue Moon Acres Farm in Pennington, Bracco Farms in NY, Goffle Road Poultry Farm in Wyckoff, Stony Mountain Ranch in PA, Unionville Vineyards in Ringoes, Bobolink Dairy in Milford NJ, and Sfoglini Pasta Shop in NY.Chef’s 5 Creative Ways to Celebrate Spring’s Bounty

  • Try layering ingredients into a “lasagna” … but leave out the pasta:  You can recreate the traditional lasagna dish by using vegetables like the versatile cauliflower in its place.  Try butternut squash as a stand-in for noodles or even sweet potatoes, which gives you the added benefit of plenty of nutrients.  For the spring menu, Chef combines polenta with Portobello mushrooms in a creamy white truffle sauce to redefine the Italian classic.
  • Experiment with culture bending:  “I love to experiment with local ingredients, blending them with exotic spices,” says Villani.  “The more unexpected the combinations, the better.”  On the spring menu, Villani blends lavender, lemon, honey and fennel flavors for his new Scallop dish.
  • Feature overwintered veggies in your dishes:  Although most hearty crops such as spinach, kale, parsnips, chervil and arugula will most certainly die in the severe cold months of January and February in the field, they will thrive in an unheated greenhouse.  They thrive on the heat of the day and can withstand the cold of the night mainly due to the heat of the soil radiating up during the night.  A bonus feature of overwintered vegetable crops is that they tend to be sweeter having survived the cold.  Since growth is very slow, the natural sugars are concentrated. Chef uses overwintered veggies from Bracco Farms for some of his dishes.
  • Go foraging:  After the long winter, it may be fun to head to the woods find and gather wild foods.  Today, food foraging is all the rage. Foraging is hitting its stride with consumers seeking foods that grow organically in nature and then using them in their cooking. Things like wild edible plants, berries, nuts and of course wild mushrooms are the most popular items foraged from the wild.  You’ll find foraged mushrooms on the new menu served over North Atlantic Monkfish Medallions and blended with snap peas, coconut, Kaffir lime and young ginger sauce.
  • Serve dinner and dessert all on the same plate:  Long treated as a fruit, rhubarb holds up just as well served as a savory dish.  It goes particularly well with fatty meats such as pork to cut through the richness.  On the spring menu, Chef pairs the rhubarb with vanilla and serves it with confit pork belly tenderloin and spring greens.


Terre à Terre

312 Hackensack Street

Carlstadt NJ.



About Terre à Terre

Vietnamese spring roll with spiced peanut, pea greens, and rice noodle.  @localfoodsnj

Vietnamese spring roll with spiced peanut, pea greens, and rice noodle. @localfoodsnj

In creating Terre à Terre, translated as down to earth, Chef Villani brings many years of restaurant experience working for some of Manhattan’s top restaurants, including Marcus Samuelsson’s renowned Aquavit restaurant and at his subsidiary interest, World Yacht, combining simple fresh foods with a creative blend of exotic flavors and ingredients – his signature approach to preparing foods with an international flair.Highly rated by the New York Times, NJ Monthly and the Star Ledger, the restaurant was named as the first Meadowlands area restaurant to have received certification as a 2 Star Certified Green Restaurant® from the Green Restaurant Association (GRA), anational nonprofit organization that helps restaurants become more environmentally sustainable.With nearly 50 seats, a private dining area and outdoor garden, the Chef’s Table, which offers a multi-course gourmand tasting menu, Terre à Terre serves a prix fixe lunch Wed-Friday from 12-2:30 and dinner Wednesday through Saturday 5:30 – 10:00 p.m.and Sunday 4:00-8:00 p.m. Brunch is served on Sundays from 11:00 a.m. – 2:30 p.m.Terre à Terre is a BYO but also proudly serves wine from Unionville Vineyards based in Hunterdon County.

For more information, or to learn more about the farmers and artisans supplying Terre à Terre, visit The restaurant takes reservations online at and by phone at 201.507.0500.


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