Lunch
Menu #10
12.00 – 14.30
Sourdough focaccia
(VE) with Sicilian extra virgin olive oil – 50
(VE) with Sicilian Nocellara olives – 60
with pork rillette and radicchio mustard – 65
Drinks
Negroni – 109
Gin & botanical tonic – 109
Glass of wine – 100
Dishes
Selection of italian charcuterie, pickled seasonal vegetables – 135
Handcut beef tartare, rucola, 24 months Parmesan – 135
(V) Selection of italian cheeses, Sicilian honey – 115
(V) Radicchio, housemade fresh cheese, rhubarb vinaigrette, sicilian almonds – 95
Surtsandwich
Mortadella, housemade fresh cheese, fennel and radicchio salad – 95
(V) Buffalo mozzarella, fennel and radicchio salad – 95
SurPie
# Particularly (!) sour dough in a tray, baked over charchoal #
(VE) Siccagno pelato, Sicilian capers, oregano – 105
Housemade fresh cheese, coppa di Parma, ramson – 105
Dessert
(V) Semifreddo – 75
mascarpone, Jacobsen’s caramel, caramelized almonds