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terra nostra
Overlooking the mangroves and the canal, Terra Nostra, with its large outdoor deck and infinity pool, is reminiscent of an Italian beach club. The scent of thin-crust focaccia wafts through the sunny atmosphere, as Chef Daniele Tonin creates a menu of homemade pastas and wood-oven specialities that showcase the freshest seasonal ingredients.

Please keep our "Resort Elegant" dress code in mind at all of our restaurants for dinner. Gentlemen are welcome with trousers, collared shirts and closed shoes, and ladies are welcomed in resort elegant evening wear.
Menu
Dinner
Dolcemente
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Mediterranean Appetizers
PARMESAN EGGPLANT
Eggplant Slices with Tomato Marinated in Garlic, Basil, Mozzarella Cheese,
Olive Oil, Tomato Sauce and Pesto
BRESAOLA E GRANA
Fresh Arugula Salad, Thin Slices of Bresaola and Grana Padano Cheese
Scented with Mediterranean Lemon Peel
BURRATA
Burrata Cheese with Cherry Tomato, Arugula and Original Pesto a la Genovese
MANZO CARPACCIO
Thin Slices of Angus Beef Tenderloin
Arugula, Parmesan Cheese, Truffle Oil and Cipriani Sauce
CUORE CROCCANTE
Heart of Lettuce, Parmeggiano Reggiano Cheese Slices, Bruschetta with Anchovies, Capers and Lemon Zest with Traditional Caesar Dressing
WITH CHICKEN
WITH SHRIMP
INSALATA GRIGLIATA DI PULPO
Grilled Octopus Tentacles
Baby Potato Salad with a touch of Arrabiata Sauce
VEGANO
Variety of Glazed Vegetables, Cherry Tomato Purée, Hummus and Macadamia Nut and Almond Cheese
Bruschettas
IBÉRICA
With Cherry Tomato Slices, Arugula and Ibérico Ham
TRADITIONAL SICILIANA
Mozzarella Cheese Marinated with Tomato and Basil
Soups
CACIUCCO
Shrimp, Squid, Scallops, Mussels and Clams Sautéed with White Wine,
Parsley, a Touch of Chili, Tomato and Seafood Broth
CREMA DI POMODORO
Roasted Tomatoes with a Touch of Basil, Crisp Bread and Goat Cheese
GAZPACHO GHIACCIATA
Cold Tomato Soup with Fresh Basil and Red Bell Pepper
Pastas
CLASICO
Homemade Ravioli Stuffed with Ricotta Cheese and Spinach, Sautéed with Butter and Sage, Tomato Sauce and Parmeggiano Cloud
GNOCCHI MASCARPONE AND MUSHROOMS
Homemade Gnocchi with Mascarpone Creamy Sauce and a Variety of Four Mushrooms: Porcini, Chiodini, Finferli and Verdoni
LASAGNA
Spinach Pasta, Bolognese, Bechamel Sauce,
Parmesan and Mozzarella Cheese
PAPPARDELLE AL RAGU D’ARNA
Homemade Pasta Sautéed with Classic Duck Ragu a la Vicentina
PENNE SORRENTINA
Tomato Sauce, Parmesan Cheese and Mozzarella Cheese
RISOTTO ALLO SCOGLIO
Rice, Shrimp, Octopus, Squid, Mussels, Scallops, Crab, White Wine, Fish Fumet and a Touch of Chili and Parsley
TAGLIOLINI AL LIMONE E SALMONE
Homemade Pasta, Salmon Gravlax, Sour Cream, Yellow Lime, Dried Cherry Tomato and Squid Ink Powder
TAGLIOLINI AL PESTO E SCAMPI
Jumbo Shrimps with White Wine Butter
Accompanied with Homemade Genovese Pesto Pasta
Wood Oven Pizza
FICHI E MASCARPONE
Tomato Sauce, Mozzarella Cheese, Port and Figs Chutney,
Prosciutto and Mascarpone Cheese
FRUTTI DI MARE
Tomato Sauce, Mozzarella Cheese, Mussels, Shrimp, Squid, Octopus,
Scallops, Parsley and Garlic with a Touch of Arrabiata Sauce
MEXICAN
Tomato Sauce, Mozzarella and Cheddar Cheese, Refried Beans, Guacamole, Sausage and Pickled Chili
NIZUC
Tomato Sauce, Burrata Cheese and Parmesan Cheese
PASTOR
Tomato Sauce, Oaxaca and Mozzarella Cheese, Pork Pastor Style, Onions, Pineapple and Coriander
PIZZA BIANCA
Mascarpone Cheese Sauce, Spinach and Mozzarella Sautéed with Garlic and Grilled Portobello Mushroom, Onion and Grated Parmeggiano Reggiano Cheese
SOTTOBOSCO
Tomato Sauce, Mozzarella Cheese, Mushroom Mix, Porcini Cream and Gongonzola Cheese
QUATRO FORMAGGI
Tomato Sauce, Mozzarella, Emmental, Parmesan and Gorgonzola Cheese
VEGETARIAN
Tomato Sauce, Mozzarella Cheese, Eggplant, Tomato, Zucchini,
Bell Peppers and Mushrooms
Main Course
CHICKEN PARMIGGIANA
Parmesan Chicken Breast
Accompanied with Mashed Potatoes and Steamed Baby Vegetables
CHILEAN SEABASS
Baked Chilean Sea Bass Topped with Tomato Confit and Fresh Herbs
Served with Pesto Beans and Spinach Mousse
CODA DI ARAGOSTA
Lobster Tail with White Wine
Accompanied with Cauliflower Purée, Black Raviolis Stuffed with
Asparagus Flan, Sautéed with Sage Butter and Lobster Bisque
SALMONE WITH CARPONATA SICILIANA
Baked Salmon with Traditional Caponata
Accompanied with Saffron Potatoes and Capers Sauce
SPEZZATINO
Short Rib Cooked at Low Temperature, Rustic Polenta and Chiodini Mushrooms
SWORDFISH
Swordfish with Saffron Sauce, Celery Purée and Grilled Caramelized Peach
VEAL CHOP
Grilled Veal Chop with Green Pepper Sauce, Potato Mille-Feuille and Gorgonzola, Apargus, Mushrooms and Cherry Tomato Cream
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Dolcemente
CROCANTE CANOLLI
Filled with Candied Orange Cream, Hazelnut Liquor and
Figs Compote
PROFITEROLES TRILOGY
Hazelnut, Pistachio and Vanilla
INTENSO CIOCCOLATO
Dark Chocolate Mousse and Fresh Basil Crème Brûlée
TIRAMISÚ
With Amaretto Liquor and Dark Chocolate
GELATI
Selection of Ice Creams