Lunch
Menu #12
12.00 – 14.30
Sourdough focaccia
(VE) with Sicilian extra virgin olive oil – 55
(VE) with Sicilian Nocellara olives – 70
with pork rillette and quince mustard – 75
Drinks
Negroni – 109
Gin & botanical tonic – 109
Glass of wine – 100
Dishes
Selection of italian charcuterie, pickled seasonal vegetables – 155
Handcut beef tartare, coal emulsion, celeriac – 135
(V) Selection of italian cheeses, caramelized green tomatoes – 125
(V) Allians potatoes, pointy cabbage, housemade sour cream, parsley – 95
(V) Braised fennel, bergamot sauce, hazelnuts from Piemonte – 105
Surtsandwich
Mortadella, housemade fresh cheese, seasonal salad – 95
(V) Buffalo mozzarella, seasonal salad – 95
SurPie
# Particularly (!) sour dough in a tray, baked over charchoal #
(VE) Siccagno pelato, Sicilian capers, oregano – 115
Housemade fresh cheese, coppa, ramson – 115
Dessert
(V) Dark chocolate semifreddo – 75
meringue, sicilian almond praline