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

358

228

238

338

298per person

per person425

238

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

168

188

108

158

188

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

198

218

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

208

288

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

238

398

248

248

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

198

298

258

268

208

278

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

198

188

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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