Terra Mia - shrimp Alfredo (Red NEck Food Rambles)
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Terra Mia menu

The following information was recently updated on August 12, 2018

This Italian eatery in Draper Utah specializes in pastas dishes, Neapolitan pizzas and a range of other Italian entrees in a casual, modern environment. Also worthy of note – their panuozzi – a pressed sandwich not unlike panini.

Terra Mia menu

The following Terra Mia menu is dated August 2018:

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Terra Mia menu - appetizers, soups, salads
Terra Mia menu – appetizers, soups, salads
Terra Mia menu - pizz napolenta, chef special
Terra Mia menu – pizza napolenta, chef special
Terra Mia menu - pasta, chef special
Terra Mia menu – pasta, chef special
Terra Mia menu - panuozzi
Terra Mia menu – panuozzi
Terra Mia menu - kids menu, desserts
Terra Mia menu – kids menu, desserts
Terra Mia menu - drinks
Terra Mia menu – drinks

The above Terra Mia menu was provided to us by Red Neck Food Rambles.

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What are the hours for Terra Mia

Monday 11.00 a.m. – 2.00 p.m. | 5.00 p.m. – 9.00 p.m.
Tuesday 11.00 a.m. – 2.00 p.m. | 5.00 p.m. – 9.00 p.m.
Wednesday 11.00 a.m. – 2.00 p.m. | 5.00 p.m. – 9.00 p.m.
Thursday 11.00 a.m. – 2.00 p.m. | 5.00 p.m. – 9.00 p.m.
Friday 11.00 a.m. – 2.00 p.m. | 5.00 p.m. – 9.00 p.m.
Saturday 11.00 a.m. – 2.00 p.m. | 5.00 p.m. – 9.00 p.m.
Sunday closed

What else should I know about Terra Mia

Cuisine: Italian
Don’t miss: Pizza Napolenta
Reservations:
Parking:
Alcohol: Full bar
Service and atmosphere: Casual, waiter service

Where is Terra Mia located

12361 S Minuteman Dr, Draper, UT 84020
(801) 571-4779
terramiapizza.com

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.