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

358

598

858

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 GUINEA FOWL8oz pan roasted hormone free corn fed guineafowl served with baby spinach salad andlemon emulsion

AUSTRALIAN LAMB RACKjuniper berry scented and pan roasted,served over vegetable caponata with lamb jus reduction

WILD CAUGHT SARDINIANSEA BASSsea salt-crusted whole fish, served with agarden salad and seasonal vegetables

28oz BEEF “COSTATA” Ranger Valley Prime AUS Black Angusgrain-fed OP rib 300-day served with seasonalvegetables and grilled porcini

KING PRAWNSsimply grilled, served with a garden salad and“pommes nature”

SUSTAINABLE NORWEGIAN 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

18112018

APPETIZER, SALAD & SOUP

168

218

108

158

198

318with half Boston lobster, assorted cerealsand cress

with wild rocket salad and Parmesan shavings

smoked, mantecato and tartare withGarda Lake olive oil

king prawnorganic chicken breastsmoked Scottish salmon

made of Buffalo Mozzarella, plum tomatoes,fresh basil and oregano. Served with a garden salad

Venetian sopressa salami, D.O.P. aged Asiagocheese, polenta with sautéed porcini mushroomand grilled pear

extra 68extra 58extra 48

9oz BOSTON LOBSTER BISQUE SOUP

U.S. TENDERLOIN BEEF CARPACCIO CIPRIANI STYLE

COD FISH IN 3 WAYS

CAESAR CARDINI SALAD WITH BACON

CAPRESE SALAD

MOUNTAINS IN MY MEMORY

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98traditional root vegetable soupwith a hint of basil

MINESTRONEV

MAIN COURSE STEAK298

348

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

348U.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

228

HOME-MADE RAVIOLI filled with Parma ham, served with greenasparagus and sage butter sauce

ARTISANAL SPINOSINI egg pasta with crab meat, toasted pine nuts,cherry tomatoes and fruity extra virgin olive oilof Apulia

Don’t hesitate to ask Chef Marco 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

238

SPAGHETTI PASTIFICIO MARTELLI ALLE“VONGOLE”with imported Italian clams, white wineand parsley

CARNAROLI RISOTTOwith slow cooked salted Lofeten Island cod fish, capers and Arabica coffee garnish

SPAGHETTI PASTIFICIO MARTELLIwith a flavorsome seafood sauce and Sardinianextra virgin olive oil

268

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

238

228

408

198

PAN SEARED LARDED HOKKAIDO SCALLOPlaid on a light cauliflower-coffee sauce topped with aristocrat oscietra caviar

BACCALÀ ALLA VICENTINAtraditional Vicenza style stockfish slow cookedin milk flavored with a savory soffritto of garlic, onions and anchovies

16 HOURS OVEN BAKED US FULL BLOODBEEF SHORT RIBserved with baby vegetables, roasted leekand portabello

218TORTELLIstuffed with Wagyu beef, served with rusticragoût with mushroom and Buffalo Mozzarella,finished with a sprinkling of aromatic olive dust

CARPACCIO ROLL OF SUSTAINABLESEA BASSfilled with spicy crab meat and served withsautéed eggplant, fresh tomato dices, cripsycroutons and herb cress

S T A R T E R

P A S T A F R E S C A

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.

JBS® lamb is MSA graded, HGP freeand 100% grass fed while never beingexposed to horemones, GMOs or antibiotics.

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

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

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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LINGUINI PASTIFICIO FELICETTIALLA BUSERAtossed with Boston lobster and a rich spicytomato sauce

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218HANDMADE FETTUCCINEmade with chestnut flour from Garfagnanatossed with lamb ragoût and salted chocolate

378FANTASIA PUGLIESEtraditional frisella bread garnished with pan friedfresh salami, fermented Ricotta Scante, anchovies,capers, Leccino olives, cherry tomatoes, mixedleaves and Nodino cheese. All flavoured withgood Apulian oil

258BRODETTOVenetian style seafood soup with assortedseafood and crustaceous

112856oz SPANISH MILK FED BABY PORKSHOULDER (FOR 2+)pan roasted and served with grilled vegetables