STARTERS:
Spicy Gazpacho - Chilled spicy tomato soup served with garlic croutons (v) 45
Tebaldi’s Layered salad 65
With tomato, onion, cucumber, olives, capers and feta OR Vegan cheese. With a balsamic dressing
Tebaldi’s Caprese - Buffalo mozzarella with tomato and basil 80
Arancini - Piccolo mushroom and feta risotto balls in a crispy breadcrumb coating. Served with chilli aioli (v) 55
Lightly roasted parmesan rounds – With cream mayonnaise and spring onion 55
Imported Italian Carcutterie platter – served with artichokes, olives and artisanal bread (Ideal for 2) 135
MAINS
A platter of vegan specialities 120
Masala Potatoes; Dahl ; Marinated Artichokes; Bamboo Panda and Asian Salad
Grilled mushroom “steak” with garlic, chilli, cumin and coriander – served on a bed of butter bean mash (vegan) 90
Panfried calamari - served with pommes frites 145
Pan fried Norwegian Salmon with a lemon wine butter sauce 225
Served with Dauphinoisse potato and green beans wrapped with leeks
Chicken Parmigiano 140
Succulent chicken breast filled with parmesan and spinach, with dauphinoisse potatoes
Beef Fillet 210
With béarnaise sauce and served with baby leeks, pommes frites or butter bean mash
Slow braised Lamb shank (400g) 225
With potato mash and melange of vegetables
DESSERTS R65:
Homemade Strawberry Ice Cream
Zuppa Del Ducca “Dukes Soup” – Traditional Italian Tiramisu
* Aunty Lorna – Layers of biscuit, caramel and cream
Poached Pears caramelised with bay leaves, lemon, honey and muscadel
Savoury Blue Cheese Panna Cotta – Served with a Poached Pear
Booking 023 625 1115