DINNER MENU

Tempura Maitake Mushrooms, Soy Dashi Dipping Sauce 15.50
Tonight’s Crudo M.P.
Duck Liver Pate, Fruit Compote, Crostini 13.
Salad of Roasted Beets, Croquettes of Local Goat Cheese, Toasted Walnuts 17.
Fried Gulf Shrimp, Garden Greens, Chive Mustard Sauce 18.50
Radicchio Salad, Parmigiano Reggiano, Balsamico Vinaigrette 15.
Asparagus Soup, Onsen Tamago, Stinging Nettle, Foraged Mushrooms 16.50
Assortment of Artisan (Bar) Cheese, Seasonal Fruit, Nuts, Crostini 19.

Main Courses
Bar Terra Ramen; Chashu Jowl, Pig Trotters, Jidori Egg, Tokyo Style Soy Broth 18.50
Spaghettini, Tripe Stew, Rancho Gordo Beans 22.
Grilled Hokkaido (Bar) Scallops, King Trumpets, Broccolini, Escargot Butter 36.
Grilled (Bar) Octopus, Hummus, Black Olives, Lemon Dill Vinaigrette 29.
Broiled Sake Marinated Black Cod, Shrimp Dumpling, Shiso Broth 24. /39.
Wild Mushroom (Bar) Risotto, Lebanese Lamb Meat Balls, Labneh, Za’atar 29.
Grilled Brandt Family Farm Strip Steak “Tagliata”, Fried Fingerling Potatoes, 24. /39.


Sweets
Selection of Sorbet, Coconut Tuile 13.
Sautéed Strawberries, Vanilla Bean Ice Cream, Sacristan, Cabernet 13.
Apple and Almond Bisteeya, Labneh, Wild Flower Honey 13.
Pavlova, Rhubarb, Orange, Crème Chantilly 13.
Chocolate Bourbon Ice Cream, Coconut Marshmallow, Fudge Sauce, Thunder Crackers 13.

Split Plate Charge  $2 per split
Please inform us in advance of ordering If you have any food allergies.

Hiro & Lissa’s “TERRA” Cookbook $40   “Sushi Making at Home” Cookbook $35

Proper cellphone etiquette appreciated.


*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of foodborne illness