1. No category

STARTERS
SOUP DU JOUR
Soup of the day served in a dressed bowl ........................................................................................................................8
SMOKED DUCK SALAD
Cherrywood smoked duck with orange and cherry salad (Pinot Noir) ....................................................................... 14
SCALLOP AND LOBSTER
Seared scallop and sautéed lobster pieces on a pea puree with pea shoots, pancetta lardons & pancetta crisp
served with lobster jus (Chardonnay) ............................................................................................................................. 15
CRAB CAKES
Crispy crab cakes served with our chilli remoulade (Chasselas) .................................................................................. 14
CHARCUTERIE PLATTER
Sliced prosciutto, Italian salami, bocconcini, olive tapenade, house made thyme crackers, cream cheese cherry peppers,
roma tomatoes, grilled asparagus and balsamic reduction (Pinot Noir)............................................................................ 12
(upon availability)
In a tomato broth with sliced pretzel baguette (Pimot Grigio) ..................................................................................... 15
GREEK STYLE CHICKEN SALAD
Grilled red peppers and tomatoes, cucumber, feta cheese, tzatziki, pulled chicken and finished with crispy
�latbread and chilli oil (Sauvignon Blanc) ........................................................................................................................................ 12
5
Shallot And Red Wine Demi Glace
Hasselback bread
7
8
Polenta fries with a choice of either Sauteed Prawns (five)
chilli remoulade or smoked tomato Grilled Chicken Breast
aioli.
Pommes Anna
Citrus Rice
Mosaic Salad
Grilled Asparagus
Sauteed Green Top Baby Carrots
SIDES
D I N N E R
1/2 POUND FRESH SPICY MUSSELS
EXECUTIVE CHEF: Francesca Baker
SOUS CHEF: Melissa Eberle
SOUS CHEF: Sarah Lembke
MAINS
SURF AND TURF
6oz beef tenderloin, five butter�lied prawns, pommes anna and sautéed asparagus. Accompanied with a
caramalized shallot demi(Red Zinfandel) ....................................................................................................................... 37
FRENCH CHOP
A 9oz pork loin chop with a cherry and red wine sauce accompanied with pommes anna, baby carrots and
crispy sage (Malbec) .........................................................................................................................................................26
SPANISH PAELLA
Mussels, prawns, chorizo sausage, halibut on sa�fron rice with crispy parsley (Chardonnay) ................................. 37
NEW YORK STRIPLOIN
A 10oz striploin seasoned with our own in house 20Ten spice blend, parmesan polenta fries with rosemary,
grilled roma tomatoes with caramelized shallot demi (Caberenet Sauvignon)............................................................29
VEGETABLE SPAGHETTI
Spaghetti made from strings of carrot and zucchini tossed in a basil-kale pesto served on a bed of sautéed
kale and finished with parmesan (Pinot Grigio). ........................................................................................................... 21
HONEY-PISTACHIO CHICKEN
Honey-pistachio crusted double chicken breast served with zucchini spaghetti and cream cheese bacon
beignets (Chasselas) .........................................................................................................................................................28
CARBONARA
Fresh fettucini in a pancetta and mushroom cream sauce served with our hassleback bread (Chardonnay) ........................................ 21
Add lobster medallions ............................................................................................................................................................... 8
SEAFOOD PLATTER
Spicy tomato mussels, marinated grilled calamari, garlic prawns, seared scallops and our feature fish fillet
served with citrus rice, grilled zucchini and red pepper (Sauvignon Blanc) ............................................................... 43
LAMB SIRLOIN
Lamb sirloin served with an almond mint pesto, sautéed kale, green top baby carrots
and fried polenta (Cabernet Sauvignon) ..........................................................................................................................27
vegetarian
info@20ten.ca
Suggested Wine pairing for each dish in green
Please advise your server of any allergies or intolerances
No Substitutions
http://20Ten.ca
306.751.2010
@20TenEatery
facebook.com/20TenEatery
2010 12th Avenue Regina, SK S4P 0M3
gluten free
instagram.com/20TenEatery