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Posted in , on 28 October 2017, by , 0 Comments


Amuse Bouche with Prosecco


 Pig trotter sausage served with Fontina cheese fondue and braised Castelluccio lentils

Boston lobster soup with cereals

Home made ravioli “del Plin” filled with Catelmagno cheese tossed with mountain butter and laid on Barolo wine reduction


Paperbag baked Adriatic seabream with cherry tomatoes, olives and baby potatoes


Australian beef tenderloin “Rossini” with mushroom, spinach and foie gras, Glazed with aromatic red wine reduction


Monte Bianco” tiramisu with chestnut mascarpone cream


Coffee or tea


Christmas petit fours


 688 HK$
10% service charge will be added                                               

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