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

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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

 Or

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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