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  • Writer's pictureTemenos

Tebaldi's Weekend Evening Menu

Updated: Mar 5, 2020


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


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


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



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