MENU

 

 

 

 

 

Lunch & Early Evening Menu 

2 courses £15 | 3 courses £18

 

 To Start

 Maple cured salmon with fennel & pink pepper corns

Mozzarella with celery, radish & parmesan

Crisp fried sardines with aioli

  

 Main course

  Crisp fried flounder with tartare sauce

Mackerel with beetroot & horseradish  

Moules frite 

  Add a glass of Pinot Grigio or Merlot for £3.95

  Desserts

 Affogato

Piave vecchio with chutney & fruit bread 

Creme Catalan

 

 Served Tuesday-Friday 12pm-2.30pm

  Served Tuesday-Thursday, 6pm-7pm

 

  Native lobsters are now out of season

  They will not be on our daily menu for the foreseeable future

  But just pre-order one when you book and we will get one in for you!

 

 

 

 

 

 

 

 

 

 

 

 

 

Menu of Thursday 14th November 

 

To Start

Zuppa Di Pesce £7.50

Roast scallops in half shell with garlic butter £12.50

Wild Atlantic prawns with sea salt & olive oil  £10.90

Rigatoni with sausage ragu £7.90

Crisp fried sardines with aioli  £7.00

Mozzarella with celery, radish & parmesan £7.50

Maple cured salmon with fennel & pink pepper corn £8.00

Mussels with green peppercorns, garlic & cider  £7.50

 

    Main Courses

Roasted over the fire

Monkfish with garlic & parsley  £22..00

Whole John Dory with salsa ajada  £21.00

Grilled mackerel with beetroot & horseradish   £19.00

Seafood

Baked brill in salt with rosemary & lemon £24.00

Whole plaice with brown shrimp butter  £20.00

Whole brown crab cracked over ice with mayonnaise £24.00

Fish to Share

Whole wild sea bass with Provencal herbs

For two people to share £25.00 (per person)

Meat

Rib of Aberdeen Angus Beef

For two to share (£25.00 per person)

 

vegetarian options  available-

 

  Sides 

Chips  £3.50

Mashed peas  £3.50

Cornish buttered potatoes  £4.00

Creamed savoy cabbage with truffle oil  £3.50

Crown prince squash with sage & amaretti  £4.00

Wild rocket with pecorino & lemon £3.50

 

 Please be aware that our menu contains allergens & that some of our dishes are served whole with bones, please speak to a member of staff for assistance, or if you would like your fish filleted.

 

 

 

Never more than once a month. Always fresh.

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