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MAIN COURSE FISH
MAIN COURSE MEAT
MAIN COURSE TO SHARE (IDEAL FOR TWO)
= Vegetarian dishPrices are in Hong Kong Dollars & are subject to a 10% service charge
Corkage fee of $275 will be charged per bottle of wine | Corkage fee of $325 will be charged per bottle of champagne Cake cutting fee of $230 will be charged per pound
Wifi password: spasso07
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To provide our customers with authentic and genuine dishes, we use carefully selected ingredients among D.O.P and I.G.P labels including our mozzarella “Fior di Latte” D.O.P
PLEASE ASK OUR FRIENDLY STAFF FOR THE PIZZA AND DESSERT MENUS
F R O M T H E L A V AR O C K S T O N E G R I L L
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298per person
per person425
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218
298
358
PLEASE ALLOW 25 MINUTES FOR PREPARATION
IMPORTED DOVER SOLE ALLA “MUGNAIA”29oz dover sole sautéed with lemon parsley brown butter sauce
COTOLETTA ALLA MILANESEveal Milanese with a salad of rocket andcherry tomatoes
LABEL ROUGE CHICKEN BREAST8oz pan roasted hormone free corn fed chickenbreast served with baby spinach salad andlemon emulsion
CRISPY SUCKLING PIGtraditional Sardinian style slow-roastedsuckling pig flavored with fresh Mirto leaves
AUSTRALIAN LAMB RACKblack truffle-crusted and served with a freshthyme jus reduction
WILD CAUGHT SARDINIANSEA BASSsea salt-crusted whole fish, served with agarden salad and seasonal vegetables
BEEF “COSTATA” 28oz Ranger Valley Prime AUS Black Angusgrain-fed OP rib 300-day served with Frenchfries and grilled vegetables
KING PRAWNSsimply grilled, served with a garden salad and“pommes nature”
TASMANIAN SALMONchar grilled and served with French bean saladwith light pesto sauce
SARDINIAN SEA BASS FILLETwith potato scales, sautéed spinach and orange-rosemary sauce
A LA CARTE MENU
12062017
APPETIZER, SALAD & SOUP
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188
108
158
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115with assorted cereal and rosemary served withsliced bread croutons
with wild arugula, “salsa verde” and slicedbread croutons
18oz Imported black mussels with white winesauce, cherry tomatoes, Italian parsley and chili
king prawnorganic chicken breastsmoked Scottish salmon
made of Buffalo Mozzarella, plum tomatoes,fresh basil and oregano. Served with a garden salad
Mazara red prawn carpaccio served withmango and green apple
extra 68extra 58extra 48
LOBSTER SOUP
U.S. TENDERLOIN BEEF CARPACCIO
SALTATA DI COZZE
CAESAR CARDINI SALAD WITH BACON
CAPRESE SALAD
CARPACCIO DI GAMBERI ROSSI DI MAZARA DEL VALLE
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98traditional root vegetable soupwith a hint of basil
MINESTRONEV
MAIN COURSE STEAK298
328
U.S. BEEF TAGLIATA10oz St. Helen USDA striploin served withwild rocket salad, sun-dried tomatoes,Parmesan shavings and aged balsamico
U.S. BEEF TENDERLOINchar grilled 8oz St. Helen USDA tenderloinserved with French fries and a garden salad
338U.S. BEEF RIB EYEchar grilled 11oz prime cut grain fed rib eye andserved with French fries and a garden salad
TO ACCOMPANY YOUR STEAKBéarnaise sauce Aromatic herbs
Mustard sauce Red wine beef reductionGreen pepper
PASTA & RISOTTI
ARTISANAL PASTA
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HOME-MADE RAVIOLI filled with fresh ricotta cheese and sautéedspinach served over cooked ham mousse andbutter sage sauce
HOME-MADE TAGLIATELLE tossed with a rich lamb ragoût and“Pecorino di Fossa”
Don’t hesitate to ask Chef Tommaso for our Italian classic recipes such as Bolognese, Arrabbiata, Carbonara and more starting from 188.
Gluten-free pasta & “Kamut” wheat pasta available upon request (extra 24)
DRY PASTA
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SPAGHETTI MARTELLI ALLE “VONGOLE”with imported Italian clams, white wineand parsley
LOBSTER LINGUINIBoston lobster with fresh tomatoes and zucchini
ACQUERELLO RISOTTOwith grilled octopus, potatoes, fresh orange,lemon and oregano
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500g BURRATA D.O.P with Italian cherry tomato and red onion salad
PARMA HAM “RISERVA”with “Crescentine” puff bread and giardiniera
AFFETTATI MISTI5 kinds of Italian cold cuts with pickled vegetables
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SHARING PLATTERS(for 2 people)
C H E F S I G N A T U R E S
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298
258
268
208
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CARPACCIO DI BRANZINOimported sea bass carpaccio served withraspberry, peppermint and pine nuts
WILD CAUGHT HAIDA GWAIIBLACK COD marinated with aged balsamico, served witha salad with Mediterranean flavours
VANDRIE™ DUTCH VEAL CHEEKgently braised with Chardonnay wine andserved with a thousand leaves potato tian
PICCATINE AL LIMONE E ROSMARINOtraditional veal escalope in rosemary lemon sauce
208CARNAROLI RISOTTOTenuta Colombara with egg yolk, Altedogreen asparagus and chicken liver pâté
PAN SEARED DIVER SCALLOPcrispy quinoa, Granny Smith green apple,grated hazelnuts and chicken jus reduction
SMOKED EEL SPAGHETTIspaghetti Martelli tossed with spring onion,smoked eel, lemon zest and bread croutons
S T A R T E R
P A S T A & R I S O T T O
M A I N C O U R S E
WE ONLY USE SUSTAINABLE LIVESTOCK
POLLO AGNELLO MANZOVITELLO
Label Rouge is a quality label used todelineate poultry produced in France under strict guidelines. Its premium free range chicken is hormone andantibiotic free.
Thomas Farm in Australia is 100%family owned and consists the highquality grassfed lamb to maintainthe finest tenderness and taste.
VanDrie™ Dutch veal is raised naturally, in the pasture at its mother's side. It iseasily digestible, low in cholesterol andrich in vitamins and minerals.
Rangers Valley is one of the world’s most respectedpremium marbled beef producers specialising in longfed pure Black Angus and Wagyu cross breeds.USDA Choice St. Helen's Premium Angus Beef is producedsolely from Black Angus cattle. It is widely recognizedfor its marbling and rich flavor.
SIDES ALL AT 65French fries, Roasted potatoes, Grilled asparagus,
Sautéed forest mushrooms,Rocket salad & Parmesan shavings
2285.5OZ USDA BLACK ANGUSBEEF TARTAREseasoned with Dijon mustard, ketchup, lemonjuice, capers, sea salt, extra virgin olive oil, brandy,shallot and slow cooked egg yolk
218SPASSO’S BURGERgrilled ciabatta bread with tender 7ozof IGP tender minced Chianina beefcooked to perfection, fried organic egg,Fontina cheese, lettuce and plum tomatoesaccompanied with French fries and truffle mayo
108with cherry tomatoes and Grana Padanoshavings tossed with aged balsamic
GARDEN SALAD OR ARUGULAV
158scented with yuzu juice, lime, white sesameand layers of avocado
TUNA TARTARE
148simply deep fried and served with tartar sauce DEEP FRIED CALAMARI
158with Mozzarella, Parmesan cheese and basilEGGPLANT PARMIGIANAV
188LASAGNE BOLOGNESElayers of fresh pasta with Wagyu beef ragoûtand béchamel
228SQUID INK FETTUCCINEtossed with soft baby squid and squid ink sauce
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PENNE “JEROME”with Gorgonzola and black truffle cream
FUSILLI “MANCINI” with cherry tomatoes, black olives, fresh basiland a hint of chili
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