Terra, the fine-dining restaurant at Four Seasons Resort Rancho Encantado Santa Fe, announced on October 10, 2022, a new fall menu by Chef de Cuisine Alejandro Di Bello that impeccably combines earthy recipes with Southwestern flavors.
Terra’s new main courses toast the season with fall fare, including additions to the weekly “Seven Nights of Terra” specials exclusively available on certain days of the week: Santa Fe Seafood Bouillabaisse ($56) with prawns, trout, clams, mussels, and red chile broth on Mondays; Braised Pork Shank ($45) with bean casserole and barbecue mole on Tuesdays; Mushroom Ravioli ($39) with Santa Fe balsamic glaze, piñon and radicchio on Wednesdays; and Australian Wagyu Ribeye ($110) with Malbec bell pepper and onions along with roasted fingerling potato on Fridays.
Delectable dishes include the Pastrami Spiced Lamb Rack ($65) with pastrami spice lamb loin, charred broccolini, parsnip puree, and mustard seed fennel jus; Prime Striploin ($55) with green chile mashed potato, rapini, and rosemary juice; and Roasted Chicken Breast ($40) with sauteed kale, cranberries, brie cheese, and orange-hatch chile sauce.
Delicious New Appetizers and Sides
The new menu also features Santa Fe-centered appetizers and sides such as Wild Mushroom Soup ($14) with crispy cauliflower and Santa Fe chile oil; Burrata Heirloom Tomato Salad ($20) with heirloom tomato, basil, Santa Fe balsamic glaze and chile olive oil; and Crispy Brussels Sprouts ($11) with Sherry-honey sauce, New Mexico pistachios and fried rosemary.
“We were inspired by seasonal ingredients to create a fall menu with a Santa Fe twist,” said Di Bello. “Working closely with local purveyors, we were able to develop dishes rich in flavor. From incorporating seafood to true farm-to-table cuisine, this menu encompasses fall in Santa Fe.”
Cocktails for Fall in santa fe
Celebrating fall-inspired libations is a brand-new cocktail lineup, including Tamarind Margarita ($16) with blanco tequila; lime, tamarind, agave, and Tajin rim; Roasted Pecan Old Fashioned ($18) with pecan-infused Big Nosed Kate local whiskey, honey, and roasted pecan syrup, Grand Marnier, black walnut bitters and Tiki spiced bitters; Blood Orange-tini ($18) with Altar Local Vodka, blood orange, Ancho Reyes Chile Liqueur, rosemary, lemon and sugar rim; and Thyme for Mezcal ($22) with Dos Hombres Mezcal, lime, thyme, and cinnamon agave syrup.
Día de los Muertos Special Menu
Also new this fall is a Día de los Muertos (Day of the Dead) event aptly named “Vida de los Muertos” featuring Vida Mezcal cocktails ($10) and Mezcal Flights ($20). The Latin American holiday, which honors the deceased and celebrates their memory, is known for its feasts and candlelit altars adorned with food. Terra will serve Paella, Pan de Muerto (“bread of the dead”), and Abuelita Mexican Hot Chocolate ($35) to recognize the culinary-centric traditions. A live paella demonstration and live music will also be available. The event takes place from Oct. 31 to Nov. 2 from 5 to 10 p.m. at the Terra courtyard, reservations are recommended and walk-ins are welcome.
To make a reservation at Terra, call 505-946-5800 or visit OpenTable. To learn more about Four Seasons Resort Rancho Encantado Santa Fe, visit fourseasons.com/santafe.
About Four Seasons Resort Rancho Encantado Santa Fe
Four Seasons Resort Rancho Encantado Santa Fe is a high-desert refuge situated in the Land of Enchantment. A luxury boutique retreat set on 57 rolling acres in the Sangre de Cristo foothills, the intimate 65-casita resort is surrounded by rugged mountainous beauty while being only 10 minutes from the city’s vibrant downtown. A former dude ranch, this enchanting property is steeped in adventure, culture, culinary and wellness experiences enveloped by sweeping landscapes and spacious layouts. The resort offers curated excursions with an on-site Adventure Center, a full-service spa, and a signature fine-dining restaurant, Terra, that features elevated, regional cuisine inspired by the flavors of northern New Mexico and the area’s Spanish heritage.
This article was posted by Cheryl Fallstead
