Terra

Warm, freshly baked artisan focaccia infused with aromatic garden herbs and generously drizzled with premium extra virgin olive oil.

Thick-cut, charcoal-grilled sourdough bread served alongside rich, whipped smoked butter and a dusting of flaky sea salt.

Rustic housemade grilled sourdough paired with creamy Delitia buffalo milk butter and coarse sea salt.

Traditional Barese-style housemade focaccia topped with sweet cherry tomatoes and buttery Castelvetrano olives.

Tender charcoal-grilled squid tossed with a refreshing heirloom tomato crudolais, fresh basil, and zesty lemon zest.

Charcoal-kissed yellowfin tuna served with a smoky charred asparagus salad, fresh mint, and bright citrus dressing.

Aged Prosciutto di Parma DOP paired with housemade mozzarella, marinated olives, and toasted artisanal sourdough.

Marinated Hudson Valley Farms chicken wings served with golden potato sticks and a smooth lemon aioli.

Crispy asparagus tempura spears served with a rich, housemade smoked aioli for dipping.

Crisp radicchio, mixed greens, farm carrots, fennel, and watermelon radish tossed in white balsamic vinaigrette.

Little gem lettuce tossed with charred corn, fresh avocado, rich kale-almond pesto, and cherry tomatoes.

Delicate octopus carpaccio accompanied by seasonal greens, heirloom cherry tomatoes, and squid ink aioli dots.

Creamy housemade burrata set over comforting Tuscan tomato bread soup with olive crumble and fresh basil.

Marbled Wagyu zabuton carpaccio served with baby arugula, smoked aioli, and flaky sea salt.

Whole grilled squid accompanied by local heirloom tomatoes, crispy fried capers, and extra virgin olive oil.

A tasting trio of fresh raw tuna, salmon, and scallop crudo seasoned with Espelette pepper and sea salt.

Crisp baby gem lettuce tossed tableside in creamy Caesar dressing with shaved Grana Padano and massive homemade croutons.

A blend of charred and fresh little gem lettuce with avocado, roasted corn, cranberries, and balsamic reduction.

Mixed garden greens tossed with grilled carrots, charred asparagus, roasted fennel, and lemon vinaigrette.

Meaty trumpet mushrooms grilled over wood coals and finished with a sweet balsamic glaze.

Pugliese-style pork shoulder skewers stuffed with mortadella and provolone cheese, scented with fresh rosemary.

Lush, perfectly seared cubes of Japanese A5 Wagyu beef on skewers with extra virgin olive oil and sea salt.

A curated selection of grilled skewers including chicken, lamb, asparagus, and trumpet mushrooms.

Grilled white and green asparagus spears draped with melting lardo and crushed Piedmontese hazelnuts.

Charred roasted cauliflower topped with toasted almonds, crisp capers, fried sage, and salmoriglio.

Smoky charred baby artichokes dusted with Parmigiano Reggiano, lemon zest, and fresh mint.

Bright green broccolini stalks with charred florets tossed in spicy extra virgin olive oil.

Smoky grilled eggplant slices finished with a sweet balsamic reduction and olive oil.

Whole grilled branzino fish seasoned with herb salmoriglio and charred lemon.

Grilled yellowfin tuna steak paired with cherry tomatoes, roasted onions, pistachio crumble, and balsamic reduction.

Jumbo tiger prawns cooked on the plancha, basted in aromatic salmoriglio and lemon.

Pan-seared Norwegian cod resting in a rustic tomato ragù with Castelvetrano olives and capers.

Thick-cut grilled pork chop accompanied by snow peas, baby leeks, and saba reduction.

Snake River Farms American Wagyu steak served with crispy potatoes and vibrant salsa verde.

Grilled strip steak topped with smoky coal-roasted peppers and fresh rosemary.

Prime bone-in ribeye with porcini rub, roasted scallions, and crispy potatoes.

Juicy wood-fired chicken served with baby rainbow carrots and a hint of balsamic reduction.

A grand assortment of grilled Pugliese skewers, skirt steak, sausage, chicken thighs, bombette, and potatoes.

Half grilled octopus tentacle with charred sugar snap peas, fingerling potatoes, and lemon.

Housemade paccheri tossed in Terra's special tomato sauce, fresh basil, and Parmigiano Reggiano.

Coastal seafood feast featuring grilled swordfish, calamari, prawns, scallops, panelle, and caponata.

Charred sugar snap peas tossed with toasted sesame seeds and Maldon sea salt.

Fried hand-torn russet potatoes served with savory Mediterranean sauce and herbs.

Savory, housemade Italian breakfast sausage links with aromatic herbs.

Thick-cut double smoked bacon cooked to a rich, crispy finish.

Housemade cavatelli pasta coated in a hearty, coal-fired beef and pork rustic ragù with Grana Padano.

Mezzaluna ravioli filled with ricotta and peas, tossed in spring vegetable fava and pea pesto.

Housemade tagliatelle with asparagus, Pecorino Romano, urbani black truffle, and egg yolk caviar.

Green and white tagliolini pasta tossed with tender lobster meat, rich lobster sauce, and butter.

Afeltra spaghetti in sweet datterino tomato sauce, crowned with creamy housemade stracciatella and basil.

Lemon-ricotta quadrati ravioli served in a velvety zucchini sauce with crispy fried zucchini rounds.

Tagliatelle pasta in an earthy sausage and porcini mushroom ragù with black truffle butter.

Housemade spinach pappardelle in creamy cacio e pepe sauce with sautéed oyster mushrooms and lemon thyme.

Tonnarelli pasta tossed with fresh Maine lobster, cherry tomatoes, and a savory lobster reduction.

Housemade potato gnocchi in spicy tomato sauce, topped with smoked ricotta and fresh basil.

Grilled Atlantic salmon fillet served with fresh mixed greens and a lemon wedge.

Silky smoked salmon over panbriche with crème fraîche, crispy capers, and pickled onions.

Grilled beef strip loin with a sunny-side up egg, crispy potatoes, and Grana Padano.

Fava bean and zucchini frittata served alongside fresh seasonal salad greens.

Toasted housemade sourdough served with mascarpone butter and artisanal apricot and strawberry jam.

Golden brioche French toast served with fresh berries, whipped cream, and sweet syrup.