Lunch

Menu #24

12.00 – 14.30

Sourdough focaccia

(VE) with Sicilian extra virgin olive oil – 55

(VE) with Sicilian Nocellara olives – 75

Drinks

Negroni – 115

Gin & Tonic – 115

Vermouth Tonic – 105

Spritz – 105

Glass of wine – 100/150

First bottle of water is on us, extra water – 20

 

Dishes

Selection of italian charcuterie, pickled seasonal vegetables – 165

(V) Selection of italian cheeses, housemade compote  – 135

Handcut beef tartare, asian leaves, radishes, smoked emulsion – 145

(VE) Salad leaves, cucumber, elderflowers vinaigrette, croutons – 125

 (V) New potatoes, almonds, dry ricotta, fresh herbs – 125

 

Surtsandwich

Parma, housemade fresh cheese, seasonal salad – 115         

(V) Buffalo mozzarella, asparagus, seasonal salad – 115

SurPie

# Particularly (!) sour dough baked in trays, over charchoal #

 

 (V) Bianca – Buffalo mozzarella, spinach, housemade fermented chili, 30 months Parmigiano Reggiano – 130

(V) Brigate – Siccagno peeled tomato, buffalo mozzarella, basil – 125

Alcamo – Siccagno passata, anchovies paste, red onion, pecorino, oregano – 130

Coppa – Housemade fresh cheese, coppa, ramson – 125

Dessert

(V) Pannacotta – 80

rhubarb compote, strawberries, caramelised oats

Do you have any questions regarding food allergies or intolerances please do not hesitate to contact our staff