Terry Hills Golf Course & Banquet Facility has been a community staple for over 40 years. The 27-hole championship course draws locals and out-of-towners for as long as the weather holds up; the beautiful banquet facility is the perfect setting for any wedding or special event. In 2005, Terry Hills Restaurant was opened and they’ve been serving up tasty dishes and welcoming their customers as part of the family ever since.
Terry Hills has recently added a new chef to their team and he has introduced a new, higher-end menu. Chef John is making most of these new items from scratch. With six years of experience and trained in French, Italian, American, and Asian fusion cuisine, we dare say Chef John knows a thing or two about good food. His specialty is scratch cooking, “taking the fresh product, in its rawest form and transforming the product into something unique and delicious. All the imperfections created when prepping a scratch-made dish adds to the perfection – the imperfections add character to the dish – saying, ‘I’m not machine made, but created with due-diligence.’ Whether it takes an hour to make a dressing, or a week to make a sauce, the process of scratch cooking is a soulful, serene and tumultuous ride.”
Steven Falitico, Membership Director at the Chamber, and Lauren Humphrey, Tourism Program Liaison, sat down to enjoy a meal with our partners and friends at Terry Hills. Here’s what was on their plates and what they had to say about each dish:
Wedge Salad- A fresh take on a classic. A quarter head of iceberg lettuce topped with balsamic onions, cherry tomatoes, and candied bacon, drizzled with their house-made bleu cheese dressing, a combination of crème fraiche and mayonnaise with fresh herbs, red wine vinegar, and crumbly bleu cheese. Lauren’s favorite part of the salad was the balsamic onions, the sweetness of the onions paired perfectly with the saltiness of the bleu cheese dressing.
Seafood Bisque- This is a staple of Terry Hills and according to Steven (who used to work at Terry Hills) it’s “just as good as I remembered.” Shrimp, scallops and crab in a creamy broth make this soup a must-try during your next dinner dining experience at Terry Hills.
Gnocchi Carbonara- Chef John has put his own spin on the classic Carbonara with hand-rolled-to-perfection gnocchi goodness, house-made ricotta, peas, and ham in a light sauce. Traditional Carbonara usually includes bacon but Chef chose ham as it pairs nicely with the light sauce. Our staff loved the house-made ricotta and we are sure you will too. Chef has plans to turn this into a restaurant staple and we can see why. Keep an eye out for additional fresh pasta additions to the menu.
Steak Frites- Steven thoroughly enjoyed this 12 oz. strip steak, grilled to perfection- just for you, with veal demi-glace sauce on a bed of truffle Parmesan fries. Our advice… get to Terry Hills and try this steak!
Grain Medley- Vegans and non-vegans alike will love this medley of plant-based goodness! The lentils, rice and quinoa, mirepoix (diced veggie medley, cooked low and slow), chickpeas, toasted peanuts and salsa verde make for a filling and very tasty meal. Our non-vegan staff members loved this dish, and didn’t even miss the meat!
Now on to the best part- DESSERT!
Blackout Torte & Apple Bavarian Cheesecake- Delectable, delightful and delicious desserts with house-made whipped cream… What more needs to be said?
Now, we’re inviting everyone to try the tasty, modernized classics! The new dinner menu is available Wednesday- Friday for the remainder of the year. If you have a favorite from their current menu- don’t worry- the current menu is still available for now, but Chef says to expect changes and additions. Why the changes? Chef John’s desire is to showcase good quality and fresh food, and feels a responsibility to provide high quality and serve people well.
Terry Hills Restaurant hours are Wednesday & Thursday 11am- 8pm and Friday 11am- 8:30pm. Like usual, brunch buffet is served on Sundays from 10am- 2pm. Watch for their Holiday Lunches that will begin in December. Your table is ready- enjoy!