Tebaldi's Weekend Evening Menu
Updated: Jun 21, 2020

STARTERS:
Iced tomato soup - with salsa verde (v) 45
Classic Caprese Salad 65
Toasted Parmesan rounds – with spring onion and chives (v) 55
Blue Cheese Panna Cotta – Served with spiced fruit 50
Ostrich Carpaccio - with a spiced fruit-melange chutney 65
MAINS
Vegan ‘steak’ - Oven baked mushroom with garlic, chilli, cumin and coriander and served with a butter bean, lemon mash 90
Tebaldi’s Vegan Platter 120
Masala Potatoes; Dahl ; Marinated Artichokes; Bamboo Panda and Asian Salad
Melanzane (v) 110
Baked creamy layers of grilled aubergine and tomato with parmesan cheese. Served with a green salad
Chicken Amalfi 140
Succulent chicken breast with roasted lemon and basil pesto, served with chips or salad
Fresh Norwegian Salmon 225
Served with a chilli lime dressing and Dauphinoise potatoes
Fillet Steak 210
With a crushed pepper sauce, served with pommes frites
Slow braised Lamb shank (400g) 225
Served with potato mash and melange of vegetables
DESSERTS R65:
* Pom Pom Pavlova – with pomegranates and cream
* Italian Bomb – Panettone filled with vanilla ice cream and topped with chocolate sauce
* Cappuccino cheesecake served with coffee cream
* Aunty Lorna – Layers of biscuit, caramel and cream
* Baked Camembert – with a fruit compote served with melba toast
Booking 023 625 1115