Lunch

Menu #16

12.00 – 14.30

(VE) with Sicilian extra virgin olive oil – 55

(VE) with Sicilian Nocellara olives – 75

with terrine made on pork & charcuterie and green tomato mustard – 85

Negroni – 115

Gin & tonic – 115

Glass of wine – 100

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

Selection of italian charcuterie, pickled seasonal vegetables – 165

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

Handcut beef tartare, truffle emulsion, Jerusalem artichokes, hazelnuts – 145*

(V) Brussel sprouts, 24 months Parmigiano, breadcrumbs, herbs – 125

(V) Celeriac “risotto”, pecorino, preserved ramson, chanterelles – 125*

Mortadella, housemade fresh cheese, seasonal salad – 115

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

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

(VE) Siccagno pelato, Sicilian capers, oregano – 125

Housemade fresh cheese, coppa, ramson capers – 125

(V) Preserved Chanterelles, housemade fresh cheese, sage, black truffle – 175

(V) TiramiSurt – 80

sourdough bread, 80% Mayan Red chocolate