Tebaldi's Weekend Evening Menu

Updated: Mar 5

STARTERS:

Spicy Watermelon Gazpacho - Chilled watermelon soup served with garlic croutons (v) 45

Tebaldi’s Layered Salad 65

Tomato, red onion, capers, cucumber and basil. Served with a herb vinaigrette

Add vegan cheese

Parmesan rounds – Grilled canapés topped with parmesan, spring onion and creamy mayo (v) 55

Dill and Fennel Infused Potato Salad - Topped with smoked salmon and roe

Imported Italian Charcuterie 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

Vegan ‘steak’ - Oven baked mushroom with garlic, chilli, cumin and coriander and served with a butter bean, lemon mash 90

Melanzane (v) 110

Baked creamy layers of grilled aubergine and tomato with parmesan cheese. Served with a green salad

Fresh Norwegian Salmon 225

Served with a Beurre Blanc sauce and a creamy mustard honey mash

Chicken Cacciatore 140

A traditional ‘hunters’ casserole with tomato, onion, garlic and red wine sauce. Served with mashed potatoes

Beef Fillet 210

Served with a Chimmichurri sauce, Dauphinoise potato and a melange of country vegetables

Slow braised Lamb shank (400g) 225

With potato mash and melange of vegetables


DESSERTS R65:

* Homemade Strawberry Ice Cream * Cappuccino cheesecake served with an espresso cream

Zuppa Del Ducca “Dukes Soup” – Traditional Italian Tiramisu

Aunty Lorna – Layers of biscuit, caramel and cream * Vegan chocolate mousse

Poached Pears caramelised with bay leaves, lemon, honey and muscadel

Italian BombPanettone filled with vanilla ice cream and glazed fruit


Booking 023 625 1115

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