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