Terra Bistro unveils new format, new menu | VailDaily.com

Terra Bistro unveils new format, new menu

Daily staff report
Terra Bistro's menu is 75 percent new, and 90 percent of the ingredients are certified organic. The Vail restaraunt will feature small plates, including shark tacos.
Special to the Daily |

VAIL — Straying away from the traditional two tastes per meal — one appetizer and one entree — Terra Bistro will be serving up a new small-plates format starting this weekend.

“Instead of giving people just the usual two tastes, we’re trying to give them several different tastes to broaden and heighten their experience,” said Shawn Miller, executive chef.

About 75 percent of the menu will be brand new, said owner Kevin Nelson, and 90 percent of the ingredients used are certified organic, staying true to Terra Bistro’s healthy and sustainable approach.

“Guests will want to try and taste up to four to five completely different dishes rather than 10 bites of the same dish,” Nelson said. “We think that will be more adventurous and more fun for everyone.”

Shark Tacos and More

Terra Bistro will unveil new shark tacos topped with Calabrian chilies, cilantro, pickled onions and avocado aioli piled atop corn torillas. The tacos will be made with dogfish shark, an invasive species in the northeast, and are caught in the wild using sustainable practices, Miller said.

Other new small plates include a vegan raw summer roll that Miller calls “fresh and super tasty”; a soft pretzel with house-made white cheddar dipping sauce and an IPA mustard; and porchetta with fava beans, pea tendrils and balsamic vinegar aged 25 years.

Popular items such as the 7X beef sliders and grilled cheese fingers will reappear on the new menu.

Now through early June, enjoy 25 percent off everything on the menu. Terra Bistro’s happy hour takes place daily from 5 to 6 p.m. For more information or to make a reservation, visit http://www.terrabistrovail.com or call 970-476-6836.

“If you just feel like going our for a quick bite, we want Terra Bistro to be the place where you want to go,” Nelson said.

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