Lunch

Menu #12

12.00 – 14.30

Sourdough focaccia

(VE) with Sicilian extra virgin olive oil – 50

(VE) with Sicilian Nocellara olives – 65

with pork rillette and quince mustard – 65

Drinks

Negroni – 109  

Gin & botanical tonic – 109

Glass of wine – 100

Dishes

Selection of italian charcuterie, pickled seasonal vegetables – 145

Handcut beef tartare, coal emulsion, salsify, Piedmont hazelnuts – 135

(V) Selection of italian cheeses, caramelized green tomatoes  – 125

(VE) Kale, radicchio, celeriac, orange, pickled rhubarb – 95

(V) Carrots, elderflower sauce, Sicilian almonds – 95

Surtsandwich

Culaccia, housemade fresh cheese, winter salad – 95         

(V) Buffalo mozzarella, winter salad – 95

SurPie

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

(VE) Siccagno pelato, Sicilian capers, oregano – 105

Housemade fresh cheese, coppa, ramson – 105

Dessert

(V) Dark chocolate semifreddo  – 75

mascarpone, caramel honeycomb