We had a very nice meal at Terra. My wife ordered the Sea Bass in Shiso broth with prawn dumplilngs - the fish was marinated in sake and was nicely glazed- a very good dish. She started with the sweetbreads were very savory but clean tasting at the same time. That was the overall impression about the food. Tasty but clean. Sauces not over reduced and cloying. I had the crispy oysters with a very tart cucumber salad and some caviar on top - greaseless frying and the oysters were sweet. For my entree I had the foie gras and eel over risotto....so good. The eel was melt in your mouth tender and so was the foie gras! The risotto was exemplary. For dessert I had the apple/almond paste tart with caramel ice cream and cider sauce - expertly done puff pastry with a tasty topping of carmelized apples and almond paste. The ice cream was fine but not memorable - Figaro Gelato makes a Caramel that is incredible - and the sauce was good but I wanted just a bit more flavor from it. But on an intellectual level I think that our desserts were a nice capper to our meal. sometimes the egos of the pastry chef are too apparent and instead of the satisfying conclusion to a nice meal you get something that really wants to stand out on its own. And sometimes that's OK but sometimes I don't get the feeling that the chef and the pastry chef are on the same wavelength.... does that make any sense? My wife had the tart of frommage blanc with carmelized pear - just the slightest hint of goat cheese with a bruleed top but the pear wasn't very evident. Was enjoyable nevertheless. A very pleasant experience - love the building and the calm. The service was friendly and generally good but I wasn't impressed by our waiter's wine knowledge when he attempted to explain the choices of wine by the glass.