Terra at Four Seasons Resort Rancho Encantado Santa Fe Captures Autumnal Spirit with New Menu

Terra, the fine-dining restaurant at Four Seasons Resort Rancho Encantado Santa Fe, announces a new fall menu by Chef de Cuisine Alejandro Di Bello that impeccably combines earthy recipes with Southwestern flavours.

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 (USD 56) with prawns, trout, clams, mussels and red chile broth on Mondays; Braised Pork Shank (USD 45) with bean casserole and barbecue mole on Tuesdays; Mushroom Ravioli (USD 39) with Santa Fe balsamic glaze, piñon and radicchio on Wednesdays; and Australian Wagyu Ribeye (USD 110) with Malbec bell pepper and onions along with roasted fingerling potato on Fridays.

Delectable dishes include the Pastrami Spiced Lamb Rack (USD 65) with pastrami spice lamb loin, charred broccolini, parsnip puree and mustard seed fennel jus; Prime Striploin (USD 55) with green chile mashed potato, rapini and rosemary juice; and Roasted Chicken Breast (USD 40) with sauteed kale, cranberries, brie cheese and orange-hatch chile sauce.

The new menu also features Santa Fe-centred appetizers and sides such as Wild Mushroom Soup (USD 14) with crispy cauliflower and Santa Fe chile oil; Burrata Heirloom Tomato Salad (USD 20) with heirloom tomato, basil, Santa Fe balsamic glaze and chile olive oil; and Crispy Brussels Sprouts (USD 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,” says Di Bello. “Working closely with local purveyors, we were able to develop dishes rich in flavour. From incorporating seafood to true farm-to-table cuisine, this menu encompasses fall in Santa Fe.”

Celebrating fall-inspired libations is a brand-new cocktail lineup, including Tamarind Margarita (USD 16) with blanco tequila; lime, tamarind, agave and Tajin rim; Roasted Pecan Old Fashioned (USD 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 (USD 18) with Altar Local Vodka, blood orange, Ancho Reyes Chile Liqueur, rosemary, lemon and sugar rim; and Thyme for Mezcal (USD 22) with Dos Hombres Mezcal, lime, thyme and cinnamon agave syrup.

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 (USD 10) and Mezcal Flights (USD 20). The Latin American holiday, which honours 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 (USD 35) to recognize the culinary-centric traditions. A live paella demonstration and live music will also be available. The event takes place October 31 to November 2, 2022 from 5:00 to 10:00 pm at the Terra courtyard; reservations are recommended and walk-ins welcome.  

To make a reservation at Terra, call 505 946 5800 or visit OpenTable.