Locally grown, seasonal produce. Handpicked meat and ingredients. Sustainable seafood. All prepared simply. At Terra, letting the freshest, highest quality ingredients shine is always the focus. In making a conscious effort to support local farmers and sourcing as many locally grown ingredients as possible, Chef Mike Davis is proud to say hello to diners at the end of every evening. Terra’s menu changes daily, and certainly seasonally, whether it’s our casual wood oven pizza menu or several courses and wine pairings off of our recognized wine list.
Appetizers
Green Salad |
6 |
| Mixed Baby Lettuces, Radish, Cucumber, Sherry Vinaigrette |
Green Salad |
7.5 |
| As Above with Walnut-Crusted Split Creek Farms Goat Cheese |
Grilled Cotechino |
9 |
| Parmesan Flan, Grilled Garlic Scape, Fava Bean, Wild Mushroom, Lamb Jus |
Domestic Shrimp Remoulade |
9 |
| Fried Green Tomato Salad, Benton’s Country Ham |
“Quack” Madame |
9 |
| Duck Confit, Caramelized Onions, Toasted Brioche, Fried Quail Egg, Arugula Salad |
“Lamb Mac” |
9 |
| Poblano Peppers, Fontina, Goat Cheese |
Butcher’s Plate |
12 |
| Assortment of House-made Charcuterie, House-made Pickles, Grilled Baguette, Mustard |
Spring Tartine |
8 |
| Split Creek Goat Cheese, Asparagus, Spring Pea, Fennel, Radish, Watercress/Pea Shoot Salad |
Basque Egg |
7 |
| Baked Wil-Moore Farms Egg, Benton’s Ham, Onion, Pepper, Tomato, Toasted Brioche |
Fried Gulf Oysters |
12 |
| Pimenton Rouille, Cocktail Sauce |
Entrees
Shellfish Cous Cous |
20 |
| Shrimp, Mussel, Israeli Cous Cous, Fava Bean, Leek, Nicoise Olive, tarragon Broth |
Steak Frites |
29 |
| 12 oz Angus Rib-eye, Pommes Frites, Simple Salad, Blue-cheese Butter |
Seared Soft Shell Crab |
29 |
| Anson Mills Farro Piccolo, SC Asparagus, Fava Bean, Beech Mushroom, Sherry Mustard Butter |
Pan Seared Duck Breast |
26 |
| Spatzle, Strawberry, Spinach, Duck Confit, Bourbon Jus |
Seared Grouper |
26 |
| Clammer Dave’s Littleneck Clams, Clam Chowder, Wilted Spinach, Potato Hay |
Grilled Triggerfish |
27 |
| Spring Pea, Artichoke, Grape Tomato, Spring Onion |
Wood Oven Pizzas
White Pizza |
10 |
| Garlic/Poblano Sausage, Banana Pepper, Mushroom |
Tomato-Basil |
10 |
| Grape Tomato, Basil Pesto |
Duck Confit |
10 |
| Caramelized Onions, Port Soaked Cherries |
White Pizza |
10 |
| Garlic/Poblano Sausage, Banana Pepper, Mushroom |
Sides |
Pommes Frites |
3 |
Haricots Vert |
4 |
Fried Green Tomatoes |
4 |
|
|
Desserts
Lemon-Strawberry Charlotte |
7 |
| Silky Lemon Mousse layered with Cottle Farm Strawberry and Strawberry soaked Ladyfingers give this cool, light dessert a punch of Spring to finish your meal |
Cookies & Cream |
7 |
| Enjoy one of our tempting house churned ice creams with a cookie of the day. |
Chocolate Covered Pretzel |
7 |
| A decadent chocolate tart with a pretzel/cookie crust, topped with a house-made peanut butter ice cream. This tart tickles both your sweet and salty tooth at the same time, for a delicious harmony of crunchy chocolate peanut buttery deliciousness. |
Pistachio Crème Brûlée |
7 |
| Creamy Pistachio custard with a contrasting burnt sugar top, garnished with Pistachio brittle. |
Coffee Cake |
7 |
| A moist, crumbly cake that is marbled with a cocoa powder/brown sugar mixture for added depth of flavor. Topped with a crunchy Peanut Streusel and baked till golden brown. It is served with Sorghum Ice Cream made with Golden Jubilee Farms Sorghum to give it an authentic Southern twist, this dessert will be a satisfying end to your meal with a cup of Joe, of course. |
Artisanal Cheese Plate |
7 |
| Chef’s Selection of the world’s finest cheeses, candied walnuts and apples. |