We’re back; we’re well fed, rested and ready to see your smiling face in the restaurant.

Returning to the menu is the Crispy Veal Sweetbreads with Creamless Creamed Corn, Potato Batons and Parsley Salad. The thought of enjoying Sweetbreads tonight makes the returning from vacation less painful. 

Also, returning to the menu is the Heirloom Tomato Salad. John’s Island Tomatoes with garden Basil and Split Creek Farms Feta and 10 year aged Balsamico.  

If you are buying Balsamic Vinegar for the house, splurge. There is a wide array of Balsamic on the market.  Experiment, I enjoy Balsamic Vinegar over Vanilla Ice Cream and White Balsamic over fresh cut Strawberries. Remember, a little goes a long way.

Obscure fact: Balsamic Vinegar was mentioned in a document dated 1046.

Congratulations to Columbia’s own Tom Wallace for Second Place in the 2010 Bulwer-Lytton Fiction Contest. The challenge is “to compose the opening sentence to the worst of all possible novels”.  A challenge I was born for.

Hopefully Tom will use Terra for the book signing party.

Remember every Wednesday Night is Pizza and Pinot Night; you can get a delicious wood oven pizza and a glass of special chosen Pinot Noir for the ridiculous low price of $12

Hope to see you in the restaurant soon.

Enjoy,

Howard

Terra, Smoke Free since 2010

50 Days

A quick email to let you know that we received another beautiful shipment of Soft Shell Crabs. Mike will be pan sautéing them and serving with a nice Fava Bean, Shaved Fennel, Sundried Olive, Orange Supreme Warm Salad with Salsa Verde.  We also received a nice shipment of Burgundy Helix Escargot that he will serve in a Morel, Spring Pea Sautee.

Patio Season is in full stride, join us tonight or any night for an evening of beautiful weather, great food and nightly drink specials.  Happy Hour every

Night from 5pm until 7pm.  A plethora of Sparkling wines and champagnes from $4 a glass, Andy’s Famous Martinis are $3 (even if Ryan, our Patio bartender extraordinaire, makes it)   Domestic and Imported Beer Specials and wonderful summer time white wines like Anne Amie Cuvee A Muller Thurgau will put you into the patio mood.

Pizza and Pinot Wednesdays   Remember every Wednesday Night is Pizza and

Pinot Night; you can get a delicious wood fire pizza

and a glass of Pinot Noir for

the ridiculous low price of $12

Hope to see you in the restaurant soon

Enjoy

Howard

Terra, Smoke Free since 2010

Terra

Southern Roots

Wednesday, March 10, 2010

Domestic Shrimp Remoulade

 Fried Green Tomato Salad, Benton’s Country Ham,

2008 Vinedos de Nieva Blanco Nieva

Grilled Mahi Mahi

 Louisiana Crawfish, Spinach, Tasso,

Roasted Red Pepper, Orzo, Sherry Mustard Butter

2008 Bodegas Campos de Enanzo Granacha Rosado, Navarra

Maderia Brasied South Carolina Squab

Wild Mushroom Fricassee, Corn Spoonbread

2005 Bodegas Latvia DO, Bullas

Slow Smoked Caw Creek Suckling Pig

Dirty Rice, Broccolini, Mustard-Pork Jus

  2007 Celer la Boleadoras Sao DO, Terra Alta

Key West Cannoli

Almond Tuile, Key Lime Mousse, Rum-Coconut Coulis

2007 Laudate Dominum Moscatel DO,Navarra

www.terrasc.com

Terra's Holiday Hours

Monday December 21st 5pm until Close

Tuesday December 22nd 5pm until Close

Wednesday December 23rd 5pm until Close

Closed Thursday December 24th

Closed Friday December 25th

Reopen on

Suturday December 26th 5pm until Close

Terra

Lioco Wine Dinner

Matt Licklider      Chef Mike Davis

Tuesday September 15, 6:30 pm

St . Simon Oyster and Crab Salad Hoecakes

2008 Lioco Chardonnay, Sonoma

Seared Sea Scallop,

 Sweet Potato, Golden Delicious Apple,

Jumbo Lump Crab, Calvados Cream

2006  Lioco Chardonnay, Michaud Vineyard

Madeira Braised SC Rabbit & Wild Mushroom Fricasee

Sweet Corn Spoonbread, Chantrelle, Caramelized Onion 

 2007  Lioco Pinot Noir, Carneros

Duo of Duck

Breast, Leg Confit, Cherry, Spatzle, Broccolini

2007 Lioco Indica, Mendocino County

 (Carignan, Grenache, Mourvedre)

Pecan Pie with Sweet Corn Ice Cream

NV    Castello de Nieve Moscato di Asti

We’re back, we’re well fed, rested and ready to see your smiling face in the restaurant.

Before vacation, I was going through my wine closet looking for special bottles of wine for vacation and it occurred to me that like most wine geeks, I have been hording bottles for special occasions and have more bottles than occasions for the foreseeable future. I am not talking about a stockpile of  First growth Bordeauxs or One Hundred point wines; I am talking about a bottles  that we picked up in a wine shop in the mountains on vacation or a bottle given for Valentine’s Day or Anniversary that I put away to open at  a later date.  This got me thinking about Dorothy J. Gaiter and John Brecher‘s Wall Street Journal’s Wine column and their annual Open that Bottle Night.; As you know, this is the usually is the last Saturday in February, but we’re not going to wait.  This Saturday, July 11^th, we will have the first

Terra Open that Bottle Night.  You bring a bottle of wine that you have been looking for an occasion to open, and we will waive the corkage.  Of course, if you show up without a bottle, we to help you find one of the Wine List.  Mention that you read this email, and Mike will send a little treat out from the kitchen to celebrate the opening of your special bottle.

Hope to see you in the restaurant soon.

No, that’s what a tan looks like when you’re Scotch Irish.

Howard

Terra will be Closed

The Week of June 30th - July 4th

We will reopen on July 7th at 5pm

Have a Happy Fourth of July

Join us on the Patio this Friday, May 15 with our Musical

Guest Sarah Kervin.  Sarah will be entertaining us with here Jazz-Bluesy sound, and will begin around 7. Hope to see you then.

Friday, May 22^nd, marks the return of Jim LeBlanc.

If you have dined in the restaurant recently, you know that the patio has been unofficially open for the past two weeks, we will officially open the patio this Friday night, April 17^th, with our musical guest,  Billy Sloan. Jim Le Blanc will join us on April 24^th and  2 For the Road will be here May 1^st. The musical entertainment will start at 7pm and run until around 10pm. Come out and enjoy a fantastic meal in Columbia’s best outdoor dining environment.

Hope to see you in the restaurant soon.

Enjoy,

Howard

Terra

Bottega Book Signing Dinner

Chef Frank Stitt     Chef Mike Davis

Thursday March 5^th, 6:30 pm

Tuscan Egg Salad With Young Lettuces

2005 Hirsch Gaisberg Riesling, Kamptal, Austria                        

Garganelli with Spring Onions, Asparagus, Peas

2006 Salomon Undhof Wieden Grüner Veltliner, Krems, Austria

Slow Smoked Caw Caw Creek SucklingPig,

 Wilted Greens, Anson Mills Polenta

2007 Ferrando La Torrazza Canavese Rosso, Italy

Grilled Venison with Farro, Pomegranate,

Parsley Salad

2004 De Forville Barbaresco, Piemonte, Italy       

Cream Cheese Tart, Cinnamon, Toasted Almond

2007 JJ Christoffel Ürziger Würzgarten Riesling Auslese One Star, Mosel, Germany

Valentine's Day 2009

Available Thursday 12th, Friday 13th and Saturday 14th

Appetizers

 

Artisanal Cheese Plate

Chef’s Selection of the World’s finest Cheeses, Candied Walnuts, Apples       10

 

Green Salad

Mixed Baby Lettuces, Radish, Cucumber, Sherry Vinaigrette     6

with Walnut-Crusted Split Creek Farms Goat Cheese     7.5

 

Winter Vegetable Salad

Grilled Radicchio, Roasted Beets, Blue Mtn. Gorganzola, Arugula, Balsamico Vinaigrette     8

 

Domestic Shrimp Remoulade

Fried Green Tomato Salad, Benton’s Country Ham     8

 

“Quack” Madame

Duck Confit, Caramelized Onions, Toasted Brioche, Fried Quail Egg, Arugula Salad   8.5  

 

Seared Blue-Crab Cake

Pineapple Salsa, Black Bean Sauce, Cilantro Cremma      10

 

Smoked Trout Hoecake

Pecan Smoked Trout, Granny Smith Apple, Arugula, Radish       8

 

Oyster on Half Shell

Half Dozen Raw Oysters, Sauce Mignonette, Cocktail Sauce           12

 

BBQ Lamb Shoulder Stuffed Mac & Cheese Gratin

Poblano Peppers, Fontina, Goat Cheese     9

 

Entrees

 

Whole Maine Lobster

Mascarpone Orzo, Haricot Vert, Lemon Confit, Bisque Sauce     35

 

Pan Seared Duck Breast

Turnip, Swiss Chard, Duck Confit, Potato Hash, Bourbon Duck Jus      26

 

Seared Sea Scallops

Truffled Cauliflower Puree, Cauliflower, Benton’s Bacon, Walnut, Spinach        28

 

22 oz. Cowboy Ribeye

Root Vegetable Gratin, Swiss Chard, Wild Mushrooms, Blue Cheese Butter     30

 

Grilled Mahi Mahi

Crawfish, Wilted Spinach, Israeli Cous Cous, Tasso Cream, Mustard Butter      24

 

Trout Meuniere Amandine

Roasted Red Potatoes, Haricots Vert, Roasted Almonds, Brown Butter Vinaigrette    20

 

Grilled Angus Filet Mignon

Fried Oysters, Mashed Potato, Haricot Vert, Madeira Demi-Glace     32

 

Seared Grouper

Citrus Salad, Pearl Onion, Cous-Cous, Blood Orange-Pistachio Agrodolce     25

 

      WoodOvenPizzas                                

 

 AlanBenton’sProsciutto                                                                 PommesFrites            3

  Arugula, Pears, Forme d’ Ambert    10

 

   DuckConfit                                                                        HaricotsVert               4

   Caramelized Onions, Port Soaked Cherries     10    

             

   Muffaletta                                                                                         FriedGreenTomatoes       4

  Genoa Salami, Benton’s Ham, Olive Salad     10                                                  

 

  Tomato Basil                                                                                     

  Pesto, Tomatoes, Mozzarella    10

                                                             

www.terrasc.com

18% Gratuity will be added to parties of 8 or more

 

New Year’s Eve Menu Available Tuesday December 30^th

And Wednesday December 31st.

Appetizers

Terra’s Holiday Hours

Saturday, December 20^th 5pm until Close

Reopen on

Friday December 26^th 5pm until Close

Saturday, 27^th 5pm until Close

Terra will be Open Monday December 15th, for

USC Graduation. Call 791.3443 for Reservations.

Pacific Northwest Wine Dinner

Champagne Reception Course

Lobster, Fennel, Citrus Salad

2007 K Vintners Viognier, Columbia Valley

Pan Seared Salmon, Lentils de Puy, Baby Beets

 2006 Charles Smith Wines "Holy Cow", Columbia Valley

Coq au Vin

Braised Wil-Moore Farm Chicken Leg, Potato Puree, Wild Mushrooms

2006 Walnut City Reserve Pinot Noir, Willamette Valley

Duo of Duck

Seared Breast and Confit Leg, Rome Apple, Turnip Ragout, Calvados Duck Jus

2006 K Vintners Milbrandt Syrah, Columbia Valley

Sweet Potato Tart with Bourbon Ice Cream

2006 Walnut City Essential Late Harvest Viognier, Columbia Valley

Terra will be

Closed

Thursday, July 24^th

For a private Party

We will Open

Friday, July 25^th  At 5PM

Terra Wine Dinner

With Harry Root of Grassroots Wines

Tuesday, July 15^th, 2008

Reception Course

Castellroig Cava Brut

Poached Carolina White Shrimp, Peach Salad,

Candied Pecans, Sherry Vinaigrette

2006 Westerly Sauvignon Blanc

Seared Charleston Stone Bass

Local Pink Eye Pea Hoppin John, Lemon Caper Buerre Blanc

2005Melville Estate Chardonnay

Braised Caw Caw Creek Pork Shank ,

Oricchette, Oven Roasted Tomatoes, Broccolini

2006 Loring Gary’s Pinot Noir

Prime NY Strip,

Skillet Corn, Chantrelle, Poblano

2003 Rocca Cabernet Sauvignon

Dessert Course

2005 Villefranche Sauternes

Terra’s Australian Wine Dinner

Tuesday, May 13th

Alabama Lump Crab, Citrus, Avocado Salad

2005 Marquis Phillips Holly’s Blend

Seared Sea Scallop

Heirloom Tomato, Basil Pesto Orzo

2006 Trevor Jones Virgin Chardonnay

Slow Smoked Caw Caw Creek Suckling Pig

Sweet Peas, Benton’s Bacon, Pistachio Ragout,

 Mustard Pork Jus

2005 Samuel’s Gorge Grenache

Domestic Lamb Loin Chops

Fava Bean, Sun Dried Olive, Piquillo Pepper, Lamb Demi- Glace

2006 Marquis Phillips Shiraz

Artesian Cheese Plate

2004 Three Rings Reserve Shiraz, Barossa Valley

2004 Burge Family “Olive Hill”

Terra will be Closed Wednesday, April 23^rd.We will reopen Thursday, April 24^th

At 5:00 pm. Thanks, Howard

Join Internationally renoknowned Wine Expert and Importer, Jean- Pierre Chambas for a Culinary Tour de France!. Jean- "Bubba" as he is also affectionately known is also a long time local resident and well known for bring passion and fun to "Winey" residents of South Carolina.

Wine Dinner Tuesday, March 11^th, 2008

Reception at 6:30 dinner at  7:00

“Tour de France” with Executive Chef Mike Davis and Wine Expert Jean-Pierre Chambas

(First Course)

Country Pate with Foie Gras, Cornichon, Pickled Accouterements, Grain Mustard

2005 Alscae Willim Pinot Gris

(Second Course)

Pan Seared Skate Wing, Lemon Supreme, Capers, Sauce Meuniere

2002 H. Bourgeois Sancerre “La Barrone”

(Third Course)

Duck Confit with warm Lentil Salad, Glazed Root Vegetables

2005 Chateau Damase Bordeaux Superior

(Fourth Course)

Roasted Lamb Chops, Morel Mushrooms, Spring Peas, Spring Onions, Baby Carrots

1999 Remoissenet Beaunes-Marconnets Premier Cru

(Dessert Course)

Pear Tarte Tatin with Brown Butter Ice Cream

2004 Domaine des Baumard Coteaux du Layons

Soby’s New South Cuisine-

Terra Restaurant

Chef’s Dinner Thursday,

January 31, 2008 6:30 PM

At

Terra

Columbia, SC

Hors D’oeuvres with

Champagne Reception

Dinner:

Pan Seared Sea Scallops

Blood Orange, Baby Beets, Frisée, Blood Orange Vinaigrette

2005 Whitehaven Sauvignon Blanc, Marlborough, New Zealand

Trio of Oysters

 Stew laced with Truffle Oil

Gratinée- stuffed with Southern Greens, Tasso, Crawfish Tails, Pernod Hollandaise

Po’ Boy- Sweet Potato Biscuit, Spicy Slaw, Creole Aioli

2005 Sonoma Cutrer Chardonnay, Russian River Ranch, California

Dirty Rice Stuffed Quail

Collard Greens, Crispy Parsnips, Honey-Bourbon Gastrique

2005 Vincent Girardin, “Emotion de Terroir” Red Burgundy

Roasted Pork Tenderloin

Homemade Andouille Sausage Crépinette, Jalapeno Pepper Jelly,Rutabaga-Granny Smith Apple Gratin, Broccolini,  “Red eye” Jus

2005 M Charpoutier “Belleruche”, Cotes du Rhone

Duo of Banana and Chocolate

White Chocolate Banana Cream Pie

Pot D’ Creme

$45 per person

additional $20 for wine pairings

Chef Mike Davis 

Chef Rodney Freidank

    Terra Columbia, SC -Table 301 Greenville, SC

            This Wine Dinner will sell out quickly. Call and Terra, 803.791.3443 and purchase  your spot now. Credit Card information required at time of reservation. 

Thanks, Howard                   

New Year’s Eve Menu 2007

(First Course)

Green Salad

Mixed Baby Lettuces, Radish, Cucumber, Sherry Vinaigrette     6

with Walnut-Crusted Split Creek Farms Goat Cheese     7.5

Frisee Aux Lardon

Poached Farm Egg, Bacon Lardon, Wild Mushrooms, Crouton, Dijon Vinaigrette    7.5

BBQ Lamb Shoulder Stuffed Mac & Cheese Gratin

Poblano Peppers, Fontina, Goat Cheese     9

Bourbon Braised Pork Belly

 Butternut Squash Ravioli and Smoky Pork Jus  9

Domestic Shrimp Remoulade

Fried Green Tomato Salad, Caw Caw Creek Country Ham     8

Cold Water Oysters    12

Sauce Mignonette, Cocktail Sauce

Duck Confit Salad

Frisee, Baby Beets and a Blood Orange Vingriartte   10

Foie Gras    13

  (Second Course)

Pan Seared Duck Breast

Anson Mills Polenta, Broccolini, Cherry-Port Gastrique     26

Pan Roasted Flounder

Creamed Leeks, Spinach, Potato Hay, Buerre Rouge    24

Dry Aged Cowboy Ribeye

Turnip – Potato Gratin, Wild Mushroom, Venitian Spinach, Blue Cheese Butter    45

Whole Maine Lobster

Mascarpone Orzo, Broccolini, Lemon Confit, Bisque Sauce 44

Angus Filet with Veal Sweetbreads

Mixed Baby Beets, Mashed Potatoes, Maderia Demi Glace 38

Pan Seared Sea Scallops

Blood Orange Frisee Salad, Blood Orange – Chile Glaze 28

Roasted South Carolina Quail stuffed with Foie Gras

Local Collards, Bourbon Jus     26

Pan Seared South Carolina Grouper

                       With Sun Dried Tomato and Olive Orzo, Basil Pesto 28                        

   Reservations Strongly Suggested, This Wine Dinner Will Sell Out Quickly. Call Terra after noon and reserve your spot now. 803.791.3443 Credit Card Information Required to Reserve.                

            Thanks, Howard                        

Terra’s Holiday Hours

Friday, December 21st 5pm until Close

Saturday, December 22nd 5pm until Close

Friday, December 28th 5pm until Close

Saturday, December 29th 5pm until Close

Monday, December 31st New Year’s Eve

5pm until Close

Call 803.791.3443 for Reservations

Today, Wednesday November 7th, 2007 marks the launch of our website. I want to thank John Furr of Evergreen Data for making this possible. I realize that right now we have an audience of zero, but this will change. We will try to inform you of the special events, menu changes, interesting happenings in and out of the restaurant. Hopefully, you will find these amusing, we will try to be brief and at the same time entertaining.

                                                                                      Howard