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