Terra Nostra Tapas menu

16.9 oz. Bottled Water

16.9 oz. Bottled Soda

Papas Bravas

Red potatoes deep-fried and served in spicy tomato sauce.

Roasted Red Pepper and Cipoole

Spanish roasted peppers with cipoole onions in a balsamic vinager.

Giant Beans

Greek white beans in olive oil with green onions and vinegar.

Asparagus au Gratin

Fresh asparagus served with Bechamel sauce and peconno cheese.

Vegetable Tower

Portobello mushroom, zucchini, eggplant, onions, red peppers and green peppers marinated and baked in a red wine tomato sauce.

Garden Quesadilla

A tortilla cooked with jalapeno cheddar, spinach and marinated vegetables served with tomatoes, asparagus, onions and avocado.

Mozzarella Bruschetta

French baguette pieces with pesto, a light tomato sauce and mozzarella cheese.

Darda's Artichoke Dip

A dip composed of artichokes, roasted onions and a three cheese blend served with crackers.

Fried Shrimp

Four breaded and deep-fried jumbo shrimp.

Lobster Bisque

A reduction of lobster and vegetables finished with cream and brandy.

Black Bean Quesadilla

A tortilla with black beans, spinach and cheese served with a fresh tomato salsa.

Spinach Filo

A filo pastry filled with spinach and feta cheese.

Salmon Croquette

Fried salmon croquette cakes served with sesame jalapeno sauce.

Assorted Olive

A mix of Greek, Spanish and French olives topped with herbs and garlic.

Pear and Walnut Quesadilla

A tortilla cooked with walnuts and walnut French cheese served with pears.

Chicken Lobster Quesadilla

A tortilla with shredded chicken, lobster, cheese and a fresh tomato jalapeno sauce.

Escargot Bourguignone

Fresh escargot sauteed and finished with veal, brandy and a red wine sauce.

Chicken Cannelloni

Rolled and baked fresh pasta filled with chicken, spinach and ricotta cheese.

Crab Spring Roll

A fried roll stuffed with crabmeat and horseradish mustard, served with fresh and pickled ginger.

Lobster Ravioli

A ravioli dish made with fresh lobster.

Bloody Mary Mussels

Six green lipped mussels served with a Bloody Mary sauce.

Saffron Mussels

Six New Zealand sauteed green lipped mussels served with a saffron cream sauce.

Cheese Plate

Seven assorted portions of imported cheese served with grapes and fresh bread.

Greek Salad

A bed of baby greens topped with onions, tomatoes, artichokes, olives, feta cheese and rosemary and served with a balsamic vinaigrette.

Avocado and Shrimp Salad

A bed of baby greens topped with sliced avocado and shrimp.

Fresh Baked Bread Loaf

Blue Puffs

Puff pastries with valdeon blue cheese served with mango chutney.

Fried Yummies

Roasted sweet potatoes fried and served with brown sugar and spices.

Camembert en Croute for 2

Flaky pastries with Camembert cheese and raspberry preserve served with a raspberry sauce.

Peanut Butter Pie

Peanut mousse in an oreo crusted covered with chocolate ganache.

Flan

Light custard with a melted caramel sauce.

Vanilla Bean Creme Brulee

Hot custard with fresh vanilla beans and a crispy sugar crust.

Mango Sorbet

Three scoops of delicious mango sorbet.

Empanada Chilena

A baked filet mignon with olives, raisin and onions.

Marinated Beef Tips

Marinated and sauteed filet strips served with peanut sauce.

Buffalo Sausage

Baked Buffalo sausage served with mashed potatoes and a horseradish mustard.

Blackened Pork Tenderloin

Blackened pork tenderloin served with sauteed apples.

Moroccan Crepe

A pastry filled with a blend of spices, apricots, raisin and a filet covered with filo paste.

Pata Negra with Figs

An aged Spanish ham wrapped around two preserved figs.

Filet Valdeon

A 3 oz. filet cooked medium and topped with Spanish blue cheese.

Surf and Turf

A 3 oz. filet topped with a green shrimp.

Smoked Salmon

Pastrami-style smoked served with bread and boursim cheese.

Pepper Crusted Tuna

Sushi grade rare red ahi tuna lightly grilled with soy sauce and served with pickled ginger.

Tequila Shrimp

Three large shrimp sauteed with tequila and finished with a tomato sauce.

Coconut Shrimp and Scallops

Two jumbo shrimp and scallops sauteed in coconut milk sauce served with mashed potatoes.

Atlantic Salmon

Wild Alaskan salmon grilled and topped with a sesame jalapeno sauce and served with polenta.

Catch of the Day

Baked and grilled daily variety of freshly caught fish. Please call the restaurant for daily selection.

Shrimp Diablo

Three large shrimp sauteed with brandy and finished with a cream Asiago cheese sauce.

Sea Bass

Lightly blackened and grilled Chilean sea bass served with polenta, peach, mango chutney and pickled ginger.

Giant Scallops with Bacon and Bearnaise

Two giant scallops served with bacon and Bearnaise.

Salmon Normandy

Wild Alaskan salmon topped with two jumbo shrimp and a cognac cream sauce.

Paella Valenciana

Saffron rice topped with shrimp, mussels, chicken, pork and roasted peppers.

Quail Salad

One whole fried quail wrapped with bacon and served with tomatoes, asparagus and a baby green salad with a veal glaze.

Chef's Salad

A Greek salad topped with a 3 oz. filet mignon and 5 oz. catch of the day market fish. Please call the restaurant for daily fish selection.

Filet Mignon

Two 3 oz. filet medallions served with a white mushroom sauce and mashed potatoes.

Pate de Foie Gras

A goose liver cooked in a red wine reduction, sliced and served on top of crostini.

Hanger Steak

A heavily marinated, seared, baked and sliced steak served with fried potatoes.

Spring Lamb

A New Zealand rack of lamb marinated in olive oil and rosemary, served with potatoes.