Sensational Seafood Dishes Signal the Start of Spring in Santa Fe at Terra at Four Seasons Resort Rancho Encantado

Terra, the signature restaurant at Four Seasons Resort Rancho Encantado Santa Fe, is debuting a brand-new menu this spring by Executive Sous Chef 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 flavours and colours. 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 flavours from around the world.

Now available, the new main courses are Black Pepper Crusted Rack of Lamb (USD 68) sourced locally with roasted spring carrots and beets, and coffee lamb demi-glace; Seafood Paella (USD 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 (USD 41) has landed a permanent spot on the menu after becoming a favourite in the weekly specials lineup with creamy guajillo tomatillo sauce and jicama slaw; Certified Angus Filet Mignon (USD 65) sourced locally with carne adovada spiced 6-ounce tenderloin, smashed potato, asadero cheese; bell pepper and achiote ragu; and Vegan Parrillada (USD 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 (USD 25) with black bean puree, crispy heirloom red corn tortilla, blistered cherry tomatoes and cilantro; New Mexican Bison Tartare (USD 28) with shaved asparagus, huitlacoche aioli and green chile cheddar crostini; and Bicolor Corn Bisque (USD 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 (USD 12) with sherry wine and Parmigiano Reggiano; and Guajillo Chile Hominy (USD 12) with ancho peppers and crushed tomato.

Seven Nights of Terra, the restaurant’s menu of weekly specials available only on certain days of the week, also has new offerings: Potato Gnocchi (USD 32) with sustainably farmed rock shrimp, spring pesto sauce and grilled local bread from Sage Bakehouse on Mondays; Braised Pork Shoulder (USD 41) with braised pork shoulder, bean casserole and orange ancho mole sauce on Tuesdays; Crispy Roasted Half Duck (USD 42) with roasted baby carrots, Brussels sprouts and savoury concord glaze on Wednesdays; and Ruby Trout Filet (USD 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 favourite seasons to truly experiment with our menu to create distinctive dishes with multicultural ingredients,” says Di Bello. “It’s a delicate dance between crafting the comfort food our international guests crave and showcasing the Santa Fe flavours that capture the essence of the city for both locals and visitors.”   

Terra’s celebrated cocktail program is also introducing new vivid libations laced with lavender hues for the season, including Violet Lavender Sour (USD 18) with Santa Fe Altar Vodka, crème de violette, hibiscus syrup and lemon; Spicy Strawberry Gimlet (USD 20) with Beefeater Strawberry Gin; fresh strawberry, basil, habanero shrub and lime; Apricot Margarita (USD 18) with Blanco Tequila, apricot puree, agave, Cointreau, lime and peach bitters; and Beekeeper’s Tonic (USD 20) with New Mexican Lavender Gin, chef's garden lavender syrup, Four Seasons Bee's Honey and lemon.  

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