Doug Johnson, the owner of Terraza Waterfront Café, has lived in Coeur d’Alene for over 30 years and has been associated with the hospitality industry for nearly that long. Doug started his hospitality career at the Coeur d’Alene Resort in 1986 and held various management roles throughout the organization for 11 years before taking the general manager position at Hotel Lusso in Spokane. After managing the Hotel Lusso for 5 years, Doug entered the healthcare industry to work with NightHawk Radiology Services, a radiology professional service startup.
After 10 years serving as the key accounts director, he opened his first restaurant, Fire Artisan Pizza. Doug and his wife Sally have been married for 29 years and have 3 children. Doug attends Coeur d’Alene Bible Church and is involved with various ministries there, as well as being involved in business and community organizations.
Originally from a small town in central Minnesota, Bjorn Thompson began washing dishes in his uncle's restaurant at 15 years old. Since then, he has spent over 23 years in restaurants from Solara and Café Levain in Minneapolis to Cuveé in New Orleans to several properties in Wolfgang Puck's Fine Dining Group in Las Vegas. After helping Gozzer Ranch for a couple of summers, he decided to relocate his family in 2019 to become the executive chef at the Lake Club.
Bjorn has a serious passion for creating food and the experience of dining that surrounds it which he approaches with care and an eye for all details. If you ask him what he does, he will tell you that he plays with food for a living. One of his favorite quotes is, "Life is too short so eat dessert first, and without silverware."
Half / Full / with Meat *
tamarindo citronette, spiced pepitas, manchego cheese
chayote, avocado, saint leaf dressing
arugula, orange, cotija, peppadew lime vinaigrette
savoy mix, chorizo, red beans, chimichurri
* Rockfish, Shrimp, Asada, Chicken, Carnitas
TACO PLATE GF
Choice of any 3 tacos with gallo pinto, fries or slaw - 15
CRIMINI CAULIFLOWER V
chili spices, salsa roja, salsa carbon, cilantro
salsa verde, shaved cabbage, pickled onion, cotija
salsa cruda, sweet onion, cilantro, manchego cheese
CARNE ASADA *N
salsa macha, salsa cruda, pickled red chilis, crema
GRILLED FISH *
chili lime spice, salsa piña, jicama slaw, crema
queso fresco, jicama slaw, pickled jalapeños, salsa cruda
18cerveza tomato, Oaxacan cheese stuffed poblano, macha aioli
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
FUZE UNSWEETENED TEA3
MEXICAN COKE IN A BOTTLE5
TOPO CHICO SPARKLING WATER4
CUSTOM BLEND BOLIVIAN COFFEE4
carrot, apple, lemon & spices
sweet rice, milk, cinnamon
made with hibiscus flowers
PUESTA DEL SOL5
pineapple, orange & spices
house-made yerba mate, citrus, herbs