Dinner Menu

Appetizers

Hearts of Romaine Salad  10

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

Tuscan Vegetable and Bean Soup  12

Gremolata and Allepo Pepper

Farm Salad  12

Treviso and Arugula with Fried Parsnips, Dried Cranberries, Fried Sage and Champagne-Shallot 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

Veal Truffle Terrine with Pickled Mustard Seeds, Pickled Vegetables, Herb Salad, and Truffle Aoli

Chicken Liver Custard with Crostini and Radicchio, Parsley, Cherry Jam and Lamb Bacon

Beef Cheek Nugget, White Wine and Mustard Sauce

House Made Pasta

Fettuccini  26

Verde Arbiatta Sauce, Seared Tuna, Sous Vide Egg Yolk and Fried Capers

Farfalle  24

Beef Neck Ragu, Grilled Broccolini, and Toasted Pine Nuts

Entrées

Turmeric Sea Bass  42

Butternut Squash Stew, Coconut Milk, Chermoula and Sumac Chickpeas

Half Rack of Lamb  70

Crusted with Mint and Parsley, Sautéed Squash Noodles, Herb Frika, Pomegranate Glaze and Pomegranate Seeds

3-Day Roasted Chicken  45

Grilled Bread Salad, Roasted Peppers, Pickled Caperberry, Farm Frisee and Charred Onion Vinaigrette

From the Grill

Salmon  42

Sautéed Kale and Salsify, Parsnip Puree, Apple-Cranberry Chutney and Taro Root Chips

Steaks

10oz Hanger C.A.B  44

12oz Grass Fed Uruguayan Ribeye  45

16oz Ribeye C.A.B  77

 

 

Steaks Served With:

Roasted Yukon and Purple Potatoes, Sautéed Spinach, Mushroom Demi and Marrow Butter

*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.