Dinner Menu

Garde Manger

Hearts of Romaine Salad  10

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

Beet Borscht Soup  12

Sauteed Cabage, Crema, Tangerine Segments, Fresh Dill

Tomato-Melon Salad  12

Heirloom Tomato, Compressed Melon, Savory Macaron, Jicama, Basil, Lemon Oil

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

Chicken Liver Custard with Chicken Cracklings and Strawberry-Balsamic Compote

Beef Cheek, Sweetbread & Veal Tongue Pâté en Croûte

Veal with Black Truffle Terrine

House Made Pasta

Red Wine Fettuccini  20

Ramps, Fiddlehead Ferns, Fava Beans, Porcini Mushrooms and Micro Radish

Farfalle Pasta  24

Lamb Bacon Lardons, Tomato-Fennel Jam, Mint and Tarragon

Entrées

Fennel Crusted Ahi Tuna  42
Green Olives, Capers, Grilled Red Pepper, Fried Fennel and Cherry Tomato Sauce

Lamb Trio 70
Pan Seared Lamb Chop, Grilled Lamb Sausage and Lamb Rib with Carrot Butter, Swiss Chard, Mint and Arugula Pistou, Roasted Turnip and Breakfast Radish

From the Grill

Salmon  42
Beet Risotto, Roasted Turmeric Cauliflower, White Asparagus and Pea Coulis

Wise Farms Organic Free-Range Chicken 35

Roasted Celery Root Fritters and Sunchokes, Grilled Broccolini, Lolli Pop Kale, Agrodolce Leeks and a Honey-Red Wine Glaze

Steaks

8oz Spencer C.A.B.  48

12oz Grass Fed Uruguayan Ribeye  44

 

16oz Ribeye C.A.B.  68

32oz Bone-in Ribeye C.A.B.  120

Steaks Served With:
Spinach Mashed Potatoes, Pickled Pearl Onions, Roasted Carrots and Turnips, Red Wine Demi and Bone Marrow Butter

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.