A LA CARTE MENU - DiVino Group€¦ · we only use sustainable fish & livestock main course fish...
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WE ONLY USE SUSTAINABLE FISH & LIVESTOCK MAIN COURSE FISH MAIN COURSE MEAT MAIN COURSE TO SHARE (IDEAL FOR TWO) = Signature = Vegetarian dish Prices 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 PLEASE ASK OUR FRIENDLY STAFF FOR THE PIZZA AND DESSERT MENUS FROM THE LAVA ROCK STONE GRILL 378 248 368 598 858 228 PLEASE ALLOW 25 MINUTES FOR PREPARATION IMPORTED DOVER SOLE ALLA “MUGNAIA” 29oz dover sole sautéed with lemon parsley brown butter sauce COTOLETTA ALLA MILANESE veal Milanese with a salad of rocket and cherry tomatoes ITALIAN FREE RANGE BABY COCKEREL butterflied and marinated “alla Diavola” served with rosemary potatoes and a garden salad AUSTRALIAN LAMB RACK flavoured with fresh thyme, finished with aromatic butter and Bronte pistachio crust WILD CAUGHT SARDINIAN SEA BASS sea salt-crusted whole fish, served with a garden salad and seasonal vegetables 28oz BEEF “COSTATA” Ranges Valley Prime AUS Black Angus grain-fed OP rib 300-day served with seasonal vegetables A LA CARTE MENU 20052020 APPETIZERS & SALADS 198 108 168 with spring black truffle, wild rocket and parmesan shavings king prawn organic chicken breast smoked Scottish salmon made of buffalo mozzarella, plum tomatoes, fresh basil and oregano. Served with a garden salad extra 68 extra 58 extra 48 U.S. TENDERLOIN BEEF CARPACCIO CAESAR CARDINI SALAD WITH BACON CAPRESE SALAD 108 traditional root vegetable soup with a hint of basil MINESTRONE MAIN COURSE STEAK 328 365 AUS BEEF TAGLIATA 10oz Rangers Valley striploin served with wild rocket salad, sun-dried tomatoes, parmesan shavings and aged balsamico AUS BEEF TENDERLOIN char grilled 8oz Rangers Valley tenderloin served with French fries and a garden salad 368 AUS BEEF RIB EYE char grilled 11oz prime cut grain fed rib eye and served with French fries and a garden salad TO ACCOMPANY YOUR STEAK Béarnaise sauce Aromatic herbs Mustard sauce Red wine beef reduction Green pepper PASTA & RISOTTI ARTISANAL PASTA 238 HOMEMADE RAVIOLI filled with “brasato al Barolo” finished with rosemary and black truffle DON’T HESITATE TO ASK OUR ITALIAN CHEF FOR THE ITALIAN CLASSIC RECIPES SUCH AS BOLOGNESE, ARRABBIATA, CARBONARA AND MORE STARTING FROM 188. DRY PASTA 218 248 SPAGHETTI PASTIFICIO MARTELLI ALLE “VONGOLE” with imported Italian clams, white wine and parsley CARNAROLI RISOTTO with Italian mushrooms 398 288 258 500g BURRATA D.O.P with Italian cherry tomato and red onion salad PARMA HAM “RISERVA” served with giardiniera pickles and crescentine puffs AFFETTATI MISTI 5 kinds of Italian cold cuts with pickled vegetables SHARING PLATTERS (FOR 2 PEOPLE) SIDES ALL AT 65 French fries, Roasted potatoes, Grilled asparagus, Sautéed forest mushrooms, Rocket salad & Parmesan shavings 108 with cherry tomatoes and grana padano shavings tossed with aged balsamic GARDEN SALAD OR ARUGULA V 158 scented with lime and ginger, layered with avocado TUNA TARTARE 168 traditional semolina crusted deep fried calamari and prawns served with tartar sauce DEEP FRIED CALAMARI E GAMBERI 158 with mozzarella, parmesan cheese and basil EGGPLANT PARMIGIANA 188 LASAGNE BOLOGNESE layers of fresh pasta with Wagyu beef ragoût and béchamel 198 188 PENNE “JEROME” with gorgonzola and black truffle cream FUSILLI “MANCINI” with cherry tomatoes, black olives, fresh basil and a hint of chili LINGUINI PASTIFICIO FELICETTI ALLA BUSERA tossed with Boston lobster and a rich spicy tomato sauce 288 SOUPS 108 please check with our server SOUP OF THE DAY 248 AUS BLACK ANGUS BEEF TARTARE with Aristocrat caviar, quail egg and crispy toast CHILLED TOMATO CUCUMBER SOUP served with tomato fondant and Mediterranean red mullet fillets in crust of saffron 168 new new 178 HANDMADE BEETROOT TAGLIATELLE tossed with a ragoût “bianco” made with hand-cut chicken new new TUSCANY ORBETELLO SEA BASS FILLET served with chickpea purée, samphire and rosemary needles 298 new new new POLLO AGNELLO MANZO VITELLO Label Rouge is a quality label used to delineate poultry produced in France under strict guidelines. Its premium free range chicken is hormone and antibiotic free. JBS® lamb is MSA graded, HGP free and 100% grass fed while never being exposed to horemones, GMOs or antibiotics. Peter’s Farm® Dutch veal is raised naturally, in the pasture at its mother's side. It is easily digestible, low in cholesterol and rich in vitamins and minerals. Rangers Valley is one of the world’s most respected premium marbled beef producers specialising in long fed pure Black Angus and Wagyu cross breeds. Australian Purebred Wagyu cattle cows graze on natural pasture in a complete free range environment. PESCE Friend of the Sea is a project for the certification and promotion of seafood from sustainable fisheries and sustainable aquaculture. GLUTEN-FREE PASTA & “KAMUT” WHEAT PASTA AVAILABLE UPON REQUEST (EXTRA 24) V V V V V V V PLANT-BASED GOODIES SPAGHETTI PASTIFICIO MARTELLI tossed with Beyond® meat and Omnipork® ragoût BEYOND® BURGER served with tomatoes, lettuce and avocado accompanied with fries PIZZA HEURA ORIGINAL CHUCK® tomato sauce, roasted bell pepper, basil, dairy-free mozzarella and vegetarian chicken (10.5” gluten free crust available upon request ) 188 358 158 188 SUSTAINABLE NORWEGIAN SALMON pan roasted and served with lentils, crispy pancetta and red wine jus new V new
Transcript of A LA CARTE MENU - DiVino Group€¦ · we only use sustainable fish & livestock main course fish...
WE ONLY USE SUSTAINABLE FISH & LIVESTOCK
MAIN COURSE FISH
MAIN COURSE MEAT
MAIN COURSE TO SHARE (IDEAL FOR TWO)
= Signature = 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
PLEASE ASK OUR FRIENDLY STAFF FOR THE PIZZA AND DESSERT MENUS
FROM THE LAVA ROCK STONE GRILL
378
248
368
598
858
228
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
ITALIAN FREE RANGE BABY COCKERELbutterflied and marinated “alla Diavola”served with rosemary potatoes and a garden salad
AUSTRALIAN LAMB RACKflavoured with fresh thyme, finished witharomatic butter and Bronte pistachio crust
WILD CAUGHT SARDINIANSEA BASSsea salt-crusted whole fish, served with agarden salad and seasonal vegetables
28oz BEEF “COSTATA” Ranges Valley Prime AUS Black Angusgrain-fed OP rib 300-day served with seasonalvegetables
A LA CARTE MENU
20052020
APPETIZERS & SALADS
198
108
168
with spring black truffle, wild rocket and parmesan shavings
king prawnorganic chicken breastsmoked Scottish salmon
made of buffalo mozzarella, plum tomatoes,fresh basil and oregano. Served with a garden salad
extra 68extra 58extra 48
U.S. TENDERLOIN BEEF CARPACCIO
CAESAR CARDINI SALAD WITH BACON
CAPRESE SALAD
108traditional root vegetable soupwith a hint of basil
MINESTRONE
MAIN COURSE STEAK
328
365
AUS BEEF TAGLIATA10oz Rangers Valley striploin served withwild rocket salad, sun-dried tomatoes,parmesan shavings and aged balsamico
AUS BEEF TENDERLOINchar grilled 8oz Rangers Valley tenderloinserved with French fries and a garden salad
368AUS 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
238HOMEMADE RAVIOLI filled with “brasato al Barolo” finished withrosemary and black truffle
DON’T HESITATE TO ASK OUR ITALIAN CHEF FOR THE ITALIAN CLASSIC RECIPES SUCH AS BOLOGNESE, ARRABBIATA, CARBONARA AND MORE STARTING FROM 188.
DRY PASTA
218
248
SPAGHETTI PASTIFICIO MARTELLI ALLE“VONGOLE”with imported Italian clams, white wineand parsley
CARNAROLI RISOTTOwith Italian mushrooms
398
288
258
500g BURRATA D.O.P with Italian cherry tomato and red onion salad
PARMA HAM “RISERVA”served with giardiniera pickles and crescentine puffs
AFFETTATI MISTI5 kinds of Italian cold cuts with pickled vegetables
SHARING PLATTERS(FOR 2 PEOPLE)
SIDES ALL AT 65French fries, Roasted potatoes, Grilled asparagus,
Sautéed forest mushrooms,Rocket salad & Parmesan shavings
108with cherry tomatoes and grana padanoshavings tossed with aged balsamic
GARDEN SALAD OR ARUGULAV
158scented with lime and ginger, layered withavocado
TUNA TARTARE
168traditional semolina crusted deep fried calamariand prawns served with tartar sauce
DEEP FRIED CALAMARI E GAMBERI
158with mozzarella, parmesan cheese and basilEGGPLANT PARMIGIANA
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
LINGUINI PASTIFICIO FELICETTIALLA BUSERAtossed with Boston lobster and a rich spicytomato sauce
288SOUPS
108please check with our server SOUP OF THE DAY
248AUS BLACK ANGUS BEEF TARTAREwith Aristocrat caviar, quail egg and crispy toast
CHILLED TOMATO CUCUMBER SOUPserved with tomato fondant and Mediterraneanred mullet fillets in crust of saffron
168
new
new
178HANDMADE BEETROOT TAGLIATELLEtossed with a ragoût “bianco” made withhand-cut chicken
new
new
TUSCANY ORBETELLO SEA BASSFILLETserved with chickpea purée, samphire and rosemary needles
298new
new
new
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.
Peter’s Farm® 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.Australian Purebred Wagyu cattle cows graze onnatural pasture in a complete free range environment.
PESCE
Friend of the Sea is a project for thecertification and promotion of seafoodfrom sustainable fisheries and sustainable aquaculture.
GLUTEN-FREE PASTA & “KAMUT” WHEAT PASTAAVAILABLE UPON REQUEST (EXTRA 24)
V
V
V
V
V
V
V
PLANT-BASED GOODIES
SPAGHETTI PASTIFICIO MARTELLI tossed with Beyond® meat and Omnipork® ragoût
BEYOND® BURGERserved with tomatoes, lettuce and avocadoaccompanied with fries
PIZZA HEURA ORIGINAL CHUCK®tomato sauce, roasted bell pepper, basil,dairy-free mozzarella and vegetarian chicken(10.5” gluten free crust available upon request )
188
358
158
188
SUSTAINABLE NORWEGIAN SALMONpan roasted and served with lentils, crispy pancetta and red wine jus
new
V
new
