Dinner Menu

Garde Manger

Hearts of Romaine Salad  10

Lemon and Garlic Anchovy Dressing, Crostini, Topped with a Fried Anchovy Filet

Soup du Jour  12

Roasted Zucchini, Garnished with Fried Zucchini

Endive Salad  14

Watercress, Toasted Walnuts, Persimmon, Dehydrated Figs, Roasted Pear Vinaigrette

Chorizo Lamb Sausage  16

Piadina Flat Bread with Black Olives, Watercress, Cherry Tomato Salad and Zahtar Dressing

Fried Sweetbreads  18

Tossed in Honey, Mace, Cinnamon and Clove, Chutney of Persimmon, Shallot and Sage

Charcuterie Board  38

Corned Beef and Pastrami Sandwiches on Swedish and Deli Rye with Sauerkraut

Red Wine Marinated Veal and Duck Breast Terrine with Pickled Fig, Assorted Mustards and Pistachio Purée

Fried Ramen Egg with Mixed Mushroom Pâté and Lamb Bacon

House Made Pasta

Linguini  20

Puttanesca Sauce, Seared Fennel Crusted Tuna, Fried Egg

Semolina Spaghetti  22

Braised and Crispy Beef Tongue, Grilled Corn, Red Bell Pepper, Corn-Poblano Purée and Salsa Verde

Hubbard Squash Ravioli  28

Roasted Lobster Mushrooms and Chanterelles, Shallot and Tomato Paste, Pickled Mustard Green and Toasted Pine Nut


Eggplant Crusted Halibut  45
Chick Peas, Roasted Spaghetti Squash and Red Pepper Jam

Beer Braised Short Rib  42
Braised Rutabaga, Roasted Turnips, Beer Barbecue Sauce, Pistou, Topped with Fried Parsnips

24-Hour Lamb Shank  58

Sous Vide and Roasted Lamb with Pumpkin Polenta, Broccolini, Dehydrated Roma Tomato, Pine Nut and Balsamic Reductionharissa

Oven Roasted Chicken  35
Garlic Black Rice Stuffed Chicken Leg with Mixed Squash Salad and Pomegranate-Molasses Glaze

From the Grill

Grilled Salmon Steak  42
Baby Fried Artichokes, Braised Crab Apples, Fresh Fennel and Orange-Cranberry Aïoli


8oz Spencer C.A.B.  42

10oz Crescent C.A.B.  52

12oz Grass Fed Uruguayan Ribeye  44

18/22oz Petite Tomohawk C.A.B.  64/76


10oz Hanger C.A.B.  40

16oz Ribeye C.A.B.  68

32oz Bone-in Ribeye C.A.B.  120

Steaks Served With:
Fried Shoe String Potatoes Tossed with Arugula, Radicchio and Garlic Oil, Grilled Grape Sauce

Tierra Sur continually strives to bring the best produce and ingredients to its customers by buying from local, small family farms. Our philosophy encourages us to support non-profit organizations that work to build a movement of rural and urban people to foster family-scale agriculture that cares for the land, sustains local economies and promotes social justice.

A 20% gratuity will be added to parties of five or more. There is a $10 share fee for patrons splitting an entrée.