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The 2018 Silverado miller ranch sauvignon blanc is a bright and spritzy wine, with light aromatics of grapefruit, pineapple, and kiwi. Passionfruit, mango, and lemon curd flavors burst through this well-balanced wine with bright acidity and hints of lime zest and tangerine on the finish. Must be 21 to purchase.
Scents of yellow apple, white peach, and ripe melon continue through to the medium-weight palate. A touch round, though not quite flat, this is a touch straightforward, but certainly pleasant and enjoyable. Must be 21 to purchase.
Pale and vibrant in color. The Pascal Jolivet Sancerre is fresh, clean, and screaming with racy acidity. On the palate it is fresh and tightly wound; acidity is tempered by very subtle residual sugar; very clean; alive, racy, youthful. Overall, a dry and elegant wine. Must be 21 to purchase.
Very pure, round and flavorful supported by beautiful acidity adding body and volume. There is a fine and elegant aromatic framework enhancing length. Beautiful, sharp structure. Must be 21 to purchase.
Pale straw. A lifted and perfumed sauvignon blanc with strong citrus characteristics leading into ripe tropical tones. Complimentary flinty and smoky notes linger in the background providing a complex balance to the primary fruit. The wine is juicy and mouth-filling with vibrant ripe fruit. A fresh line of balanced acidity supports the soft, round texture. Must be 21 to purchase.
The expressive nose features floral and lemon notes. Round fruit fills the mouth with juicy flavors of honeydew melon and ripe apples. Bright acidity balanced by a warm minerality creates lingering, crisp finish. Must be 21 to purchase.
A classic and very expressive pinot grigio, bright straw yellow in color with an attractive aroma of citrus fruits, peach, honeydew melon, and especially pear; medium rich, fruity, well-structured, and direct on the palate with orchard fruit flavors and tangy, fruity acidity on the finish. Must be 21 to purchase.
Fine, delicate, pleasantly tart taste indicates antipasti, fish, and seafood. An elegant accompaniment to white meat and vegetable pies. Must be 21 to purchase.
This fun, tasty sparkler is sourced from sustainably and organically farmed sites found in the classic prosecco zone in foothills between the towns of Conegliano and Valdobbiadene. This is a beautiful floral, aromatic wine that offers fresh, deftly articulated pear and apple flavors in a balanced, zesty package. Must be 21 to purchase.
Sleek and luxurious, with expressive Asian pear, strawberry blossom, and roasted hazelnut flavors that build richness on an opulent finish. Must be 21 to purchase.
The Roederer estate rose is full and round with smooth flavors and a fine, persistent mousse. The extra measure of Chardonnay contributes elegance and austerity that balance nicely with the delicate fruitiness of the pinot noir. Must be 21 to purchase.
Prepared over wood fire, served with Dijon aioli.
Fried calamari with arrabbiata sauce.
Prosciutto di parma with Burrata cheese and basil over toasted thin bread.
Homemade baked bite-sized beef meatballs served with tomato sauce.
Pan seared jumbo shrimp, roasted garlic finished in a chardonnay lemon butter sauce.
Served with fresh fennel, capers and avocado.
Jumbo lump crab meat, black olive and red pepper relish with basil vinaigrette.
Prosciutto di parma thinly sliced with fresh melon.
Thinly sliced filet mignon topped with fresh arugula, shaved Reggiano and extra virgin olive oil.
Steamed black mussels in a white wine sauce with cherry tomatoes.
Artisan cheeses and accompaniments.
Assorted Mediterranean olives, marinated in lemon and orange peel infused balsamic vinegar, with a touch of rosemary.
Imported cured meats and assorted cheeses.
Mixed baby lettuce and cherry tomatoes with vinaigrette.
Romaine lettuce and croutons.
Cucumbers, tomatoes, onions, and feta cheese.
Baby beets with goat cheese, hazelnuts and citrus dressing.
Heirloom tomatoes, basil, onions, burrata cheese and croutons.
Lettuce, tomatoes, Garbanzo beans, salami, and provolone cheese.
Served with arugula, cherry tomatoes, and roasted peppers.
Grilled seasonal vegetable with burrata cheese.
Grilled baby octopus, lettuce, tomatoes, cucumbers, feta cheese, Kalamata and Nicoise olives.
Ahi tuna, white anchovies, hard-boiled eggs, potatoes, Nicoise olives, tomatoes, and green beans.
Grilled steak with arugula, blue cheese and roasted walnuts and citrus dressing.
Tomato sauce and basil baked in a wood-fired oven.
Imported salami and tomato sauce baked in a wood-fired oven.
Homemade Italian sausage and tomato sauce baked in a wood-fired oven.
Anchovies, tomato sauce and chili flakes baked in a wood-fired oven.
Eggplant, broccolini, garlic, and pesto no tomato sauce baked in a wood-fired oven.
Mushroom, Nicoise olives, garlic and herbs baked in a wood-fired oven.
Prosciutto Cotto Ham, mushrooms, artichokes and olives (no tomato sauce)
Margherita pizza prepared bruschetta style, burrata cheese with lightly drizzled pesto baked in a wood-fired oven.
Imported ham, pineapples, and jalapeno peppers baked in a wood fired oven.
Imported ham, mushroom, black olives and one egg baked in a wood-fired oven.
Tomato sauce, cherry tomatoes with Burrata cheese and basil baked in a wood-fired oven.
Prosciutto di Parma, tomato sauce, arugula with burrata cheese baked in a wood-fired oven.
Prosciutto di Parma, truffle sauce, basil and burrata cheese baked in a wood-fired oven.
Tomato sauce, broccoli, red onion, extra virgin olive oil, and basil no cheese baked in a wood-fired oven.
Mozzarella, ricotta and ham marinara sauce on the side.
Mozzarella, ricotta, spinach, eggplant, broccolini and basil pesto.
Fresh mozzarella, ricotta, cherry tomatoes, prosciutto, and basil pesto.
Mozzarella, ricotta, chicken, spinach, tomato, mushrooms, and basil pesto.
Mozzarella, ricotta, pepperoni, sausage, onions and mushrooms marinara sauce on the side.
Angel hair with San Marzano tomato sauce with garlic and basil.
Penne pasta in a spicy San Marzano tomato sauce with garlic and parsley.
Lemon fettuccini with garlic, olive oil, Parmesan cheese and capers.
Fresh homemade spinach fettuccine with grilled seasonal vegetables in white wine sauce.
Spaghetti with olive oil, garlic, and grilled chicken breast.
Penne rigate with Della Terra's signature meat sauce.
Spaghetti with pancetta, Reggiano, egg yolk and parsley.
Ricotta gnocchi with tomato sauce and basil.
Fresh homemade fettuccine in a buttery Alfredo cream sauce.
Linguine with braised short ribs.
Pappardelli with homemade sausage, mushroom, arugula in a creamy tomato sauce.
Fresh homemade pasta with beef, veal, and pancetta.
Fresh homemade spinach capellini with shrimp in a creamy pesto sauce.
Sauteed clams with spaghetti in white wine sauce.
Porcini mushroom with black truffles and Reggiano butter sauce.
Homemade lobster ravioli in a creamy saffron-infused sauce.
Shrimp, scallops, clams, mussels, calamari in fresh tomato, garlic and white wine sauce.
Served with maitake, royal trumpet and brown clamshell mushrooms.
Served with grilled seasonal vegetables.
Shrimp with Meyer lemon, white wine and garlic sauce.
Shrimp, scallops, clams, mussels, calamari in white wine tomato sauce.
Skewers prepared on the wood fired grill.
Skewers prepared on the wood fired grill.
Skewers prepared on the wood-fired grill.
Skewers prepared on the wood-fired grill.
Served with roasted potatoes, onions and carrots.
Sauteed chicken breast in a lemon white wine butter sauce with shallots and capers.
Sauteed chicken breast in a sweet Marsala wine with mushroom and shallots.
Lightly breaded chicken breast filet topped with fresh melted mozzarella.
Served with celery root puree, roasted baby vegetables, and mushroom nage.
Shrimp, clams, mussels, scallops, and calamari in a spicy garlic tomato broth.
Salt-encrusted, wood oven roasted sea bass with grilled asparagus and broccoli.
Filet mignon in peppercorn sauce, with french fries.
Veal shank braised in fresh herbs and red wine demi-glaze with gremolata. Choice of saffron-infused risotto or soft polenta.
Bone-in ribeye grilled on the wood-fired grill with grilled asparagus and broccolini.
Grilled on the wood-fired grill with mashed potato and sauteed spinach.
A scoop of vanilla gelato doused with a shot of hot espresso.
Brioche and berry bread pudding with dulce de leche gelato.
Mixed fresh berries with lemon curd whipped cream.
Seasonal fruit flavored Sicilian shaved ice.
Butterscotch budino with salted caramel and chantilly cream.
Traditional Italian chilled creamy vanilla bean flan with seasonal berry coulis.
Ladyfingers layered with coffee liqueur, Mascarpone cheese, and cocoa.
Warm chocolate souffle cake topped with vanilla bean gelato and chocolate syrup.
A classic rich and creamy cheesecake with an Italian twist, using mascarpone cheese.
Menu for Della Terra provided by Allmenus.com
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