SOUPS & SALADS SOUP DU JOUR Cup of Soup/Daily soup ................................................................................................................................................ 6/8 With Roman salad or Mosaic salad ..........................................................................................................................................12 ROMAN SALAD Romaine lettuce, fresh parmesan cheese, prosciutto cracklings, baguette, roasted red pepper with dijon-white balsamic roast garlic vinaigrette (Sauvignon Blanc) ........................................................................ 12 MOSAIC SALAD A mix of greens, red onion, green apple, brie cheese, slivered almonds, grilled tomato, red grapes and tossed with an almond-vanilla vinaigrette (Chardonnay)......................................................................... 13 Add fresh ﬁsh ﬁlet, scallops, prawns or herb roasted chicken ..................................................................................................... 7 L U N C H S A N D W I C H E S choice of greens, soup or rosemary frites CAPRESE PANINI Bocconcini, roma tomato, fresh basil, red onion with herb oil and balsamic reduction (Pinot Grigio) ............................................... 14 CHICKEN BAGUETTE Apple aioli, pulled chicken, greens, brie, Merlot reduction on pretzel bun (Chardonnay) ..............................................15 PORTUGUESE STYLE PULLED PORK Spicy slow braised pork, Portuguese roll, caramelized onions, pickled cabbage and dijon aioli (Any Red).................................................................................................................................................. 14 GRILLED BISON BACON BURGER Ground bison and bacon patty, kaiser bun, sliced tomato, red onion, lettuce, melted gouda, and topped with a smoked tomato aioli (Cabernet Sauvignon) ............................................................................................ 16 CHICKEN CLUB PANINI EXECUTIVE CHEF: Francesca Baker SOUS CHEF: Melissa Eberle SOUS CHEF: Sarah Lembke Bacon jam, romas, red onion, smoked gouda and fresh lettuce on �latbread (Riesling).............................. 14 FE AT URES QUICHE OF THE DAY Quiche of the day, mixed greens with a herb vinaigrette (Sauvignon Blanc) ............................................................................. 14 12TH AVENUE HALIBUT & FRITES Pan seared fresh halibut ﬁlet crusted with herbs and panko, chilli remoulade and rosemary frites (Chardonnay) ..........................................................................................................................................17 VEGETABLE PRIMAVERA Fresh vegetable noodles, cherry tomato, sautéed julienne red pepper and tossed in basil kale pesto (Pinot Grigio).................................................................................................................................................................................... 14 20TEN STEAK SANDWICH AAA beef tenderloin, mushroom demi, sliced baguette with rosemary frites (Shiraz) ............................................. 19 LAMB SIRLOIN WITH GREEK SALAD Marinated grilled lamb sirloin, Greek salad with sundried tomato vinaigrette and �latbread points. (Cabernet Sauvignon) ...................................................................................................................................16 PRAWN CARBONARA Sautéed prawns with pancetta, red peppers, fresh tomatos, scallions, fresh fettuccine with white wine cream sauce (Chardonnay) .......................................................................................................................................................... 16 HUNGARIAN BEEF SKEWERS Lightly spiced, marinated and grilled, served with citrus rice and greens (Merlot) .................................................. 14 CRAB CAKES Seared and baked on chilli remoulade, mixed greens with white wine-herb vinaigrette (Riesling) ........................................................................................................................................................ 16 FRESH FISH RISOTTO Featured ﬁlet with olive pesto, sa�fron risotto with Roman salad (Chardonnay) .......................................... 17 vegetarian [email protected] 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