Lobster Ravioli
Reminiscent of an old Italian farmhouse, the stone building hides a dining experience that embodies guest creation instead of customer submission. Terra means Earth, and according to Chef Hiro Sone, Terra is meant to serve everything the earth has to offer. There is not one cuisine that defines Terra. Strong influences of French and Italian may be the foundation, but the chefs take freedom within the classical techniques and infuse their heritages of Asian and Middle Eastern to make it truly their own.
Foie Gras Tortellini
Chef Hiro Sone and Pastry Chef Lisa Doumani met at Spago in Los Angeles where she was training under Nancy Silverton and he was preparing for a Sous Chef position at Tokyo Spago. After few years of working in Tokyo, they returned to Spago in L.A. where Hiro became Head Chef. In 1988, they left to open their own restaurant, Terra, in St. Helena. Terra is one of the best restaurants in the wine country and for a reasonable price.
Abalone in Escargot Butter
The menu concept is a prix-fixe menu that you create for yourself. They want you to sample all that Terra has to offer with your own preferences. A list of light and savory dishes is presented to you, and you have a choice of having a 4-course, 5-course- or 6-course dinner. Tom and I both opted for the 4-course menus, choosing different items so we could sample the most dishes. The Sweet Corn Soup was devine, the Foie Gras Tortellini was richand earthy, and the duck was cooked perfectly and complimented by the elderberry duck sauce.
Duck with Elderberry Sauce
Terra’s guest service was as impressive as their food. Every dish was lavishly explained, silverware was replaced before every course, and our water glasses were refilled in a timely manner.
Embracing California’s farm-to-table cuisine, Terra infuses characteristics of worldly flavors, but still focuses on the individual’s tastes.
Prices start at $67 for a 4-course dinner.
Open Wednesday- Monday from 6-9:30 pm
1345 Railroad Avenue, St. Helena, CA 94574 (707)963-8931
