Heritage Cooking Harvested in
Santa Monica
OUR DINING PHILOSOPHY
Terratorry’s ethos revolves around our local Farmers’ Markets where we directly source our products proudly along with nearby Ranchers & Fishermen providing simply the best of what California has to offer. As much as we try to keep it uber local, we are fortunate to have built relationships over the years that do expand this realm to find the best of the entire west coast. All of our ingredients are simply treated and from there we are able to create dishes that tell the story of the inspiration that is connected to these individuals. Heritage cooking is based on the Chef’s own youth growing up gardening with his Mother, Grandmother and Great Grandmother where the garden was the center of focus when possible in the Midwest. Its not a cooking style, it’s a lifestyle of tending to the available product and making it delicious, simply with the attention that was prior to arriving inside the Terratorry Kitchen.
Seasonal flavors, relaxed vibes, and Montana Ave charm.
At Terratorry, we believe food should be honest, seasonal, and rooted in care. We honor the farms and producers who grow with integrity, bringing their harvest to your table in vibrant, flavorful dishes. For us, food is more than a meal it’s a way to connect, to gather, and to celebrate the simple joy of sharing something truly good. And yes, we make it all taste unforgettable.
farm-to-table
farm-to-table
Dine LA Restaurant Week
Dine LA Restaurant Week
We invite you to join us at Terratory for Dine LA Restaurant Week and experience our farm-forward approach to modern dining. For this special event, our culinary team has curated a three-course lunch and dinner menu that highlights seasonal ingredients, local partnerships, and thoughtfully crafted dishes..
We can’t wait to welcome you!
January 23 – February 6
DINE LA LUNCH MENU
$45 per person
Three courses | Full party participation required | Please choose one from each section
FIRST COURSE
Soup of the Day (V)
Roasted Beet Salad – citrus, goat cheese, pistachios, micro greens, basil oil (V, GF)
Market Chopped Salad – seasonal vegetables from our local farmers, market greens, marinated & crispy garbanzos (VG, GF)
SECOND COURSE
Mary’s Fried Chicken Sandwich – buttermilk brine, vinegar slaw, Fresno aioli, dill pickles, baked bar sesame bun
Spicy Fish Tacos – Pacific sole, pico de gallo, cilantro crema, shaved cabbage, avocado, corn tortillas, secret sauce, pickled onions (GF)
Kashk-e-Bademjoon – eggplant, mint, fried onions, garlic, grilled pita, saffron kashk (V)
THIRD COURSE
Crème Brûlée (V, GF)
Dark Chocolate Cookies
DINE LA Dinner MENU
$55 per person
Three courses | Full party participation required | Please choose one from each section
FIRST COURSE
Soup of the Day (V)
Roasted Beet Salad – citrus, goat cheese, pistachios, microgreens, basil oil (V, GF)
Kashk-e-Bademjoon – eggplant, mint, fried onions, pita, saffron kashk (V)
SECOND COURSE
Roasted Rocky’s Half Chicken – sherry chicken jus (GF)
Chilean Salmon – vermouth beurre blanc, tarragon (GF)
Hand-Rolled Pappardelle – foraged mushrooms, truffle, crème fraîche, aged parmesan (V)
THIRD COURSE
Crème Brûlée (V, GF)
Dark Chocolate Soufflé (V, GF)
