Terra e Mare Ristorante

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