Terracotta

304 Johnson St, Santa Fe
(505) 989-1166

Recent Reviews Order Online Reserve

Customers' Favorites

Seared Ahi Tuna Salad
Bruschetta Sampler
Bruschetta Platter
Salmon Fillet
Key Lime Pie
Crab Cakes
Fish

Menu

Panini
Pastrami Reuben
Lightly griddled with Swiss cheese and sauerkraut on marbled rye with 1000 Island dressing on request.
Crab Cake Burger
Lettuce, tarter sauce, pickles and waffle fires.
Italian Hero
Prosciutto, Genoa, capicola, mortadella and provolone with overnight tomatoes, lettuce, pepperoncini and red pepper pesto.
Roasted Turkey Breast
Smoked Gouda, cranberry jam, lettuce and tomato.
Cremini Mushroom Burger
Studded with onions, legumes, corn, peppers and grains with red pepper pesto, pickle, lettuce and tomato with waffle fries.
Smoked Brisket
Tender beef with Colby cheddar and chipotle ranch in torta rolls.
Grilled Chicken Breast
Basil pesto and creamy Brie.
French Onion Burger
Half lb ground brisket and chuck with caramelized onions sherry, melting provolone and Swiss and smoked garlic aioli and a side of waffle fries.
Cubano
Sliced ham, applewood smoked pork loin, Swiss cheese, pickles and spicy honey mustard on a ciabatta roll.

Soup & Salads
Simply the Best Salad
Planked salmon fillet crusted with whole grain mustard and brown sugar, on organic field greens with peas shoots and fresh sliced melon. Pomegranate vinaigrette.
Brussels Sprout Caesar Salad
Shaved sprouts, Parmesan, grape tomatoes and croutons.
Terra Cotta Soup Inspiration
Catherine's Chicken Salad
Chunky chicken tossed with grapes and tarragon, sprinkled with toasted almonds on organic field greens.
Wedge Salad
Iceberg, tomatoes, cucumber, egg, avocado and bacon. Blue cheese dressing.
Burrata Salad
Creamy stuffed mozzarella with ricotta on organic field greens, basil pesto, grape tomatoes and balsamic drizzle.
Bloody Mary Flank Steak Salad
Marinated and sliced new Mexico grilled beef on crisp greens, tomatoes, celery and olives. Bloody mary vinaigrette.
Casa Salad
Mixed greens with apples, celery, toasted almonds and tumbleweed of onions. Blood orange vinaigrette.
Grilled Pear, Parmesan Frico & Pecan Salad
On a nest of crisp greens with pomegranate vinaigrette.
French Onion Soup
Topped with gooey Jarlsberg and provolone.

Shared Plates
Oysters Rockefeller (6 Pcs.) Plate
Oysters in the half shell broiled with spinach and bread crumbs.
Chef Catie's Cheese Board Plate
An interesting selection of imported and domestic cheeses, fresh and sun-dried fruits and nuts.
Fire Roasted Red Pepper Hummus Plate
With pita triangles.
Warm Crab & Corn Dip Plate
With house-made potato chips.
Bruschetta Options Plate
Mozzarella Wedges Plate
Panko and oregano breaded cheese on Italian marinara sauce.
Crunchy Chicken Bites with Sriracha Mango Curry Sauce Plate
Blistered Edamame with Chipotle Red Pepper Aioli Plate
An Assortment of Mediterranean Olives Plate
Kalamata, picholine, cerignola, roasted whole head garlic.
Smoked Norwegian Trout Plate
Thinly sliced on flatbread with yogurt, dill and cucumber cream.
Deli Picnic with Cheese Plate
4 cured meats, 4 interesting cheese, roasted garlic and cornichons.

Today's Entrees
PEI Mussels
Steamed with artichoke hearts, pork belly, tomato, parsley, garlic, white wine and root vegetable crispies with a aioli crostini.
Rancher's Reserve Tenderloin of Beef
New Mexico fillet with cremini mushroom demi-glaze with buttery mashed potatoes and sauteed fresh spinach.
Spinach & Ricotta Stuffed Pasta Shells
Oven-roasted spaghetti squash topped with hearty Italian marinara shaved Parmigiano.
Chicken Schnitzel
Catie's Barbecue Platter
Beef brisket smoked for 14 hours with bourbon BBQ sauce, spiced rubbed st Louis pork ribs with golden BBQ sauce and a side of collard greens and grits.
Winter Vegetable Pot Pie
Sauteed red pepper, butternut squash, cremini mushrooms, peas and caramelized pearl onions. Baked with a flaky crust.
Lamb Kebob
Local talus wind farms ground lamb kofta with grilled vegetables, quinoa, mint tzatziki, red pepper hummus, warm pita.
Duck Confit
Slowly cooked tender duck leg and thigh topped with a dark cherry and thyme gastrique roasted butternut squash and a side of market vegetables.
Fish & Chips
Succulent crispy grouper with Yukon golds waffle fries and apple cider slaw.
Baltimore Crab Cakes
Succulent blue crab with a touch of old bay, tartar sauce, apple cider slaw and Yukon gold waffle fries.
Branzino Fillet
Pan-seared flaky mild white fish on roasted spaghetti squash with smoked garlic, capers and brown butter.
Planked Salmon
Lightly smoked salmon filet brushed with whole grain mustard and brown sugar. Roasted Yukon golds and market vegetables.
Grilled Chilean Sea Bass
Succulent fillet with preserved lemon and herb compound butter, market vegetables and crispy polenta.
Grilled Flank Steak
Marinated in coffee and cola, topped with a smokey paprika compound butter, Yukon gold potatoes and market vegetables.
Southern Fried Chicken
Buttermilk marinated and dipped in seasoned flour, braised collard greens with smoked bacon, longhorn cheddar grits.
Chicken Schnitzel

Winter Flavors
PEI Mussels
Steamed with artichoke hearts, pork belly, tomato, parsley, garlic, white wine and root vegetable crispies with an aioli crostini.
Gingerbread Trifle
Layers of cake, sherry cream, orange apricot compoteand whipped cream.
Warm Apple Tart Tatin
Sliced fall apples baked on a pastry crust with caramel drizzle and a scoop of cinnamon brown sugar ice cream.
Duck Confit
Slowly cooked tender duck leg and thigh topped with a dark cherry and thyme gastrique roasted butternut squash and a side of market vegetables.
Shepherd's Pie
Ground short rib and Angus chuck beef with carrots, peas, mushrooms, onions and garlic. Crowned with Yukon gold and Parmesan mashed potatoes.
Spinach & Ricotta Stuffed Pasta Shells
Oven-roasted spaghetti squash topped with hearty Italian marinara shaved Parmigiano.

Sides
Side Casa Salad
Terra Cotta Potato Chips
Catie's Onion Rings

Sweet Indulgences
Warm Apple Tart Tatin
Sliced fall apples baked on a pastry crust with caramel drizzle and a scoop of cinnamon brown sugar ice cream.
Callebaut Dark Chocolate Mousse
Gluten-Free. Accented with Bordeaux maraschino cherry.
Sorbet of the Day
Melting Chocolate Cake
With raspberry sauce.
Olive Oil Carrot Cake
Carrots, pineapple and raisins with cream cheese frosting.
Ice Cream
Gingerbread Trifle
Layers of cake, sherry cream, orange apricot compote and whipped cream.
Strawberry in a Jar

Photos

Photo credit: google
Photo credit: google
Photo credit: opentable
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Photo credit: google
+73 photos
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Recent Reviews

We went to TerraCotta a couple of years ago. We got back from Taos late and it was one of the few places open on a Sunday night. We loved it so decided to go back this trip. So happy we did. We had a perfect night to dine outside. Our server was really nice, the food was beautiful and full of flavor. Highly recommend.
September 2025
The new ownership has really stepped it up. I was disappointed in the restaurant and hadn't gone for a while until I heard of a change in ownership. New menu, less clutter, creative dishes, great presentation. I'm putting Terra Cotta back in the rotation
September 2025
Excellent restaurant. The plates are artfully arranged and the flavor profiles are fabulous. Chef/owner Jose is masterful and everything we ate from the squash blossoms to the scallop and fabulous chocolate dessert were superb. The decor is colorful and cozy. We enjoyed every moment of our time here!
August 2025

More Reviews

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Terracotta

304 Johnson St, Santa Fe, NM 87501
(505) 989-1166