Terra e Mare Ristorante
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
23 | 24 | 25 | 26 | 27 | 28 | 29 |
30 | 31 | 9/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
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Reviews
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Menu
Swordfish carpaccio with fennel and orange salad in a cirtrus yuzu dressing
Grilled calamari with baby spinach marinated in lemon and garlic
Beef tartar
Crab cakes with dijon mustard and micro greens
Charcuterie board with imported Italian meats & cheese (serving for)
Traditional italian vegetable soup
Baby gem caesar salad with anchovies
Rainbow beets with goat cheese and micro greens
Fresh baby spinach, picorino toscano, sweet pear, pickled onions in a balsamic dressing
Arugula, organic cherry tomato, burrata cheese, and prosciutto with balsamic vinegar & olive oil
Octopus salad
Rigatoni with Italian sausage, spinach, and garlic in a light tomato sauce topped with pecorino cheese
Housemade spaghetti with pecorino and parmesan cheese, pepper, and olive oil
Housemade rigatoni with traditional Italian meatsauce
Three layer lasagna with traditional Italian meat sauce, parmesan and bechamel sauce
Housemade linguine with manila clams in a white wine garlic sauce
Lobster ravioli
Housemade Spaghetti with clams, mussels, and shrimp in a light tomato sauce
Housemade fettuccine with poricni mushrooms & black truffle
Risotto with porcini mushrooms and filet mignon
Seafood risotto with scallops, shrimps, and calamari in a light lemon zest sauce
Risotto with lobster and burrata
Grilled Wild Alaskan salmon with pea purée and asparagus
Pan seared Branzino served over soft polenta, manila clams with mixed vegetables
Pan seared Chilean Sea Bass over baby lentils topped with crispy leaks served with mixed vegetables
Tuscan-style mixed seafood stew with lobster
Grilled lobster with vegetables
Surf & Turf half lobster and 8oz filet mignon with roasted potatoes & baby carrots
Jidori chicken breast, sundried tomatoes, olives and smoked scamorza over grilled asparagus
Pan seared boneless half Jidori chicken served with rosemary sauce, sweet corn, asparagus, and fries.
Australian Big Eye rack of lamb in a balsamic mint sauce with mashed potatoes and mixed vegetables
14oz Duroc Bone-in Pork Chop served with roasted vegetables and sauteed crimini mushrooms in a rosemary sauce
8oz Omaha Angus filet mignon topped with truffle sauce served with spinach mash potatoes and grilled asparagus
15oz Bone-in Veal Chop topped with a rosemary porcini sauce served with mash potatoes and sauteed garlic broccolini
15oz Bone-in Veal Chop topped with a rosemary porcini sauce served with mash potatoes and sauteed garlic broccolini
Squash blossoms stuffed with ricotta cheese and basil. Served with tomato sauce.
Homemade crab cakes with Dijon mustard and micro greens
Thinly sliced raw beef tenderloin with fonduta and black truffle.
Baby gem Caesar salad
Rainbow beets, Burrata, arugula in a balsamic dressing.
Pan seared boneless half Jidori chicken served with rosemary sauce, sweet corn, asparagus, and fries.
Lobster heart shaped ravioli in a cherry tomato sauce
Braised short ribs served with mashed potatoes, sauteed rapini in a red wine reduction sauce.
Risotto in a lemon zest cream sauce and topped with Salmon
Ocean red trout crusted with almonds. Served with asparagus in a lemon butter sauce.
Vanilla custard over fresh mixed berries
Lady fingers, espresso, mascarpone and Grand Marnier
caramel flan
chocolate mousse
cannoli shell filled with pistachios and ricotta cheese
frozen dessert with orange and honey
assorted cheese with fruit, nuts and truffle honey
3 mini ahi tuna tacos top with fresh avocado
3 veal meatballs served over sauteed spinach topped with melted provolone cheese
2 meatball sliders served in toasted brioche rolls with melted mozzarella cheese
Fresh guacamole over toast topped with egg and crispy ponchetta
Penne pasta in a spicy tomato sauce
Casarecce pasta in a truffle sauce
Squash blossoms stuffed with ricotta cheese and basil. Served with tomato sauce.
Homemade crab cakes with Dijon mustard and micro greens
Thinly sliced raw beef tenderloin with fonduta and black truffle.
Baby gem Caesar salad
Rainbow beets, Burrata, arugula in a balsamic dressing.
Pan seared boneless half Jidori chicken served with rosemary sauce, sweet corn, asparagus, and fries.
Lobster heart shaped ravioli in a cherry tomato sauce
Braised short ribs served with mashed potatoes, sauteed rapini in a red wine reduction sauce.
Risotto in a lemon zest cream sauce and topped with Salmon
Ocean red trout crusted with almonds. Served with asparagus in a lemon butter sauce.
Vanilla custard over fresh mixed berries
Lady fingers, espresso, mascarpone and Grand Marnier
caramel flan
chocolate mousse
cannoli shell filled with pistachios and ricotta cheese
frozen dessert with orange and honey
assorted cheese with fruit, nuts and truffle honey
3 mini ahi tuna tacos top with fresh avocado
3 veal meatballs served over sauteed spinach topped with melted provolone cheese
2 meatball sliders served in toasted brioche rolls with melted mozzarella cheese
Fresh guacamole over toast topped with egg and crispy ponchetta
Penne pasta in a spicy tomato sauce
Casarecce pasta in a truffle sauce
Swordfish carpaccio with fennel and orange salad in a cirtrus yuzu dressing
Grilled calamari with baby spinach marinated in lemon and garlic
Beef tartar
Crab cakes with dijon mustard and micro greens
Charcuterie board with imported Italian meats cheese (serving for)
Traditional italian vegetable soup
Baby gem caesar salad with anchovies
Rainbow beets with goat cheese and micro greens
Fresh baby spinach, picorino toscano, sweet pear, pickled onions in a balsamic dressing
Arugula, organic cherry tomato, burrata cheese, and prosciutto with balsamic vinegar olive oil
Octopus salad
Rigatoni with Italian sausage, spinach, and garlic in a light tomato sauce topped with pecorino cheese
Housemade spaghetti with pecorino and parmesan cheese, pepper, and olive oil
Housemade rigatoni with traditional Italian meatsauce
Three layer lasagna with traditional Italian meat sauce, parmesan and bechamel sauce
Housemade linguine with manila clams in a white wine garlic sauce
Lobster ravioli
Housemade Spaghetti with clams, mussels, and shrimp in a light tomato sauce
Housemade fettuccine with poricni mushrooms black truffle
Risotto with porcini mushrooms and filet mignon
Seafood risotto with scallops, shrimps, and calamari in a light lemon zest sauce
Risotto with lobster and burrata
Grilled Wild Alaskan salmon with pea purée and asparagus
Pan seared Branzino served over soft polenta, manila clams with mixed vegetables
Pan seared Chilean Sea Bass over baby lentils topped with crispy leaks served with mixed vegetables
Tuscan-style mixed seafood stew with lobster
Grilled lobster with vegetables
Surf Turf half lobster and 8oz filet mignon with roasted potatoes baby carrots
Jidori chicken breast, sundried tomatoes, olives and smoked scamorza over grilled asparagus
Pan seared boneless half Jidori chicken served with rosemary sauce, sweet corn, asparagus, and fries.
Australian Big Eye rack of lamb in a balsamic mint sauce with mashed potatoes and mixed vegetables
14oz Duroc Bone-in Pork Chop served with roasted vegetables and sauteed crimini mushrooms in a rosemary sauce
8oz Omaha Angus filet mignon topped with truffle sauce served with spinach mash potatoes and grilled asparagus
15oz Bone-in Veal Chop topped with a rosemary porcini sauce served with mash potatoes and sauteed garlic broccolini
15oz Bone-in Veal Chop topped with a rosemary porcini sauce served with mash potatoes and sauteed garlic broccolini
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