Lunch

Menu #9

12.00 – 14.30

Sourdough focaccia

(VE) with Sicilian extra virgin olive oil – 50

(VE) with Sicilian Nocellara olives – 60

with pork rillette and rhubarb mustard – 65

Drinks

Negroni – 109  

Gin & botanical tonic – 109

Glass of wine – 100

Dishes

Selection of italian charcuterie, pickled seasonal vegetables – 125

(V) Selection of italian cheeses, Sicilian honey  – 115

Surtsandwich

Mortadella, housemade fresh cheese, salad, fennel – 95         

(V) Buffalo mozzarella, cucumber, pickles, salad – 95

SurPie

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

(VE) Siccagno pelato, Sicilian capers, oregano – 95

Housemade fresh cheese, black pig pancetta, ramson – 105

Dessert

Sicilian lemon sorbet  – 75
summer berries