Tebaldi's Weekend Evening Menu

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