Dinner Menu
FIRST
CARROT GINGER SOUP
chimichurri, crispy chickpeas
LIL’ GEM CAESAR SALAD
baby gem lettuce, vegan paremsan cheese, fried capers, crostini,
egg wedge, crispy anchovies
SUMMER GREENS SALAD
frisée, pistachio chili crunch, bruléed figs, orange shallot vinaigrette
THIRD
CURRY SPICED LENTIL & POTATO “TORCHON”
crispy kale, turnip & fava bean ragu, saffron & plantain purée,
chili agrodolce
GRILLED SALMON
grilled avocado & peach, confit potato, balsamic glaze,
frisée & radish salad
PAN SEARED SNAPPER
caramelized pineapple & rice pilaf, coconut broth,
summer squash noodles, tarragon oil
MOROCCAN CHICKEN ROULADE
sun-dried tomato & white bean, kale, feta mousse,
gooseberry chutney
10oz SOUS VIDE BEEF SHORT RIB
caramelized onion mash potatoes, honey-coriander glazed baby carrots,
orange-lemon gremolata, beef demi
SECOND
SALMON MOSAIC
sous vide salmon, heirloom tomato, crostini,
red wine vinaigrette, basil powder
CAVATELLE PASTA
bison sausage, rapini,
white wine sauce chili threads
CHARCUTERIE BOARD
bison sausage, beff biltong, chicken liver mousse, candied pecan,
pickled vegetables, mostarda, crostini
add citrus cured duck breast
BISON RAVIOLO
bison & heirloom tomato ragu, demi-glace, summer corn soubise, gremolata, micro cilantro
SHORT RIB NUGGETS
panko breaded short rib, carrot butter, chimichurri, golden raisin gastrique
SIDES
BLOOMSDALE SAUTÉED SPINACH
HEIRLOOM ROASTED VEGETABLES
GRILLED WATERMELON & FETA
GARLIC POTATO MASH
FRIED FINGERLING POTATOES
STEAKS
10 oz ARGENTINIAN FLAT IRON
10 oz HANGER STEAK
12 oz ARGENTINIAN BONELESS RIBEYE
14 oz AMERICAN BONELESS RIBEYE
34 oz BISON BONE-IN RIBEYE
40 oz BONE-IN AMERICAN RIBEYE
SAUCE TRIO
red wine glaze, chimichurri,
house steak sauce
Tierra Sur continually strives to bring the best produce and ingredients to its customers by buying from local, small family farms.
Substitutions and modifications are politely declined. Please notify us of any allergies.
Vegan Cheeses are Kosher Pareve
A 22% service charge will be added to all orders
We proudly share service charges between the kitchen and wait staff
Reserve Your Experience









