Four Seasons Resort Rancho Encantado Santa Fe’s signature restaurant, Terra, is debuting a brand-new menu this spring by Chef de Cuisine Alejandro Di Bello featuring Spanish fare and sensational seafood dishes making a mark on The City Different.
Santa Fe’s culinary landscape has long been shaped by influences of Spanish, Native American, and Mexican cuisine. Terra, “earth” in Spanish, is celebrating the local culinary fold by incorporating Santa Fe staples into a globally inspired menu complete with a kaleidoscope of flavors and colors. From an array of seasonal farm-to-table ingredients and the house-made tortillas made with masa sourced from Mexico to the New Mexican bison and Spanish octopus, the city’s culinary wonderland is intricately intertwined with flavors from around the world.
New Menu at Four Season’s Terra
Now available, the new main courses are Black Pepper Crusted Rack of Lamb ($68) sourced locally with roasted spring carrots and beets, and coffee lamb demi-glace; Seafood Paella ($45) is a signature dish for the restaurant and the latest iteration is made with Bomba saffron rice, shrimp, clams, mussels, calamari, catch of the day, sweet peas, garlic rustic bread and hatch chile aioli; Grilled Butterfly Branzino ($41) has landed a permanent spot on the menu after becoming a favorite in the weekly specials lineup with creamy guajillo tomatillo sauce and jicama slaw; Certified Angus Filet Mignon ($65) sourced locally with carne adovada spiced 6-ounce tenderloin, smashed potato, asadero cheese; bell pepper and achiote ragu; and Vegan Parrillada ($30) is a spin on the South American dish with plant-based mixed grill, sausage, franks, patty, cheese chimichurri, and creole relish.
New starters include the Spanish Octopus and Scallop Tostada ($25) with black bean puree, crispy heirloom red corn tortilla, blistered cherry tomatoes, and cilantro; New Mexican Bison Tartare ($28) with shaved asparagus, huitlacoche aioli, and green chile cheddar crostini; and Bicolor Corn Bisque ($14) with heirloom red corn, traditional fire-roasted corn, hatch red chile, queso fresco, and tortilla chips. Among the new side dishes are the Wild Mushrooms with Blue Corn Polenta ($12) with sherry wine and Parmigiano Reggiano; and Guajillo Chile Hominy ($12) with ancho peppers and crushed tomato.
Seven Nights of Terra
Seven Nights of Terra, the restaurant’s menu of weekly specials exclusively available on certain days of the week, also has new offerings: Potato Gnocchi ($32) with sustainably farmed rock shrimp, spring pesto sauce, and grilled local bread from Sage Bakehouse on Mondays; Braised Pork Shoulder ($41) with braised pork shoulder, bean casserole, and orange ancho mole sauce on Tuesdays; Crispy Roasted Half Duck ($42) with roasted baby carrots, Brussels sprouts, and savory concord glaze on Wednesdays; and Ruby Trout Filet ($38) with jicama, mint, corn, shaved almond, and Pepian chile sauce on Fridays.
“Seafood is an integral part of our DNA at Terra and spring is one of my favorite seasons to truly experiment with our menu to create distinctive dishes with multi-cultural ingredients,” said Di Bello. “It’s a delicate dance between crafting the comfort food our international guests crave and showcasing the Santa Fe flavors that capture the essence of the city for both locals and visitors.”
Cocktails at Terra
Terra’s celebrated cocktail program is also introducing new vivid libations laced with lavender hues for the season, including Violet Lavender Sour ($18) with Santa Fe Altar Vodka, crème de violette, hibiscus syrup, and lemon; Spicy Strawberry Gimlet ($20) with Beefeater Strawberry Gin; fresh strawberry, basil, habanero shrub, and lime; Apricot Margarita ($18) with Blanco Tequila, apricot puree, agave, Cointreau, lime, and peach bitters; and Beekeeper’s Tonic ($20) with New Mexican Lavender Gin, chef’s garden lavender syrup, Four Seasons Bee’s Honey, and lemon.