Dinner Menu

Appetizers

Hearts of Romaine Salad  10

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

Tomato Chowder  12

Cumin, Potatoes, Peppers, Corn and Cuitlacoche

Roasted Beet Salad  12

Almond Feta, Blood Orange, Spiced Walnuts, Fried Fennel and Red Leaf Lettuce with Citrus Vinaigrette

Lamb Chorizo con Huevo  26

Spicy Lamb Sausage, Soft Boiled Egg, Avocado, Peppers and Onions, Cilantro, and Preserved Lime Crema Served with Torta al Testo

Charcuterie Board
32 for two/ 58 for four

Grilled Skirt Steak with Sumac Dressing, Butternut Tajin, Chili Paste

Chicken Liver Custard, Fig Jam, Chicken Skin, Treviso and Parsley, Croutons

Duck en Croute with Shallot Jam, Merlot Gastrique

House Made Pasta

Farfalle  24

Beef Neck Ragu, Grilled Broccolini, and Toasted Pine Nuts

Potato Gnocchi  24

Veal Belly Cacciatore with Micro Parsley, Fried Capers and Aleppo Pepper

Entrées

Potato Crusted Sea Bass  42

Fumé, White Wine Braised Cipollini Onions and Spanish Olives, Tomato Gel, Saffron Fennel,  Roasted Red Pepper, Herb and Fried Leek Salad

Lamb Wellington  70

Mushroom Duxelle, Parsnip and Carrot Slaw and Mint Pistou

Brine & Roasted Chicken  45

Mushroom Risotto, Pea Greens, Roasted Carrots, Black Truffle and Chicken Jus

From the Grill

Salmon  42

Black Rice, Bok Choy Kimchi, Ramen Egg, Spring Onion and Herb Salad with a Miso Glaze

Steaks

8oz Spencer C.A.B  54

10oz Hanger C.A.B  44

12oz Grass Fed Uruguayan Ribeye  45

16oz Ribeye C.A.B  77

32oz Bone-in Ribeye C.A.B  144  (Serves Two)

 

Steaks Served With:

Mushroom Demi, Kale and Fried Fingerling Potatoes

*C.A.B (Certified Angus Beef)

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.