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

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, Parmigiano Reggiano 101 months, cauliflower, pickled pine – 145

(VE) Fennel and kale salad, citrus, croutons – 125

 (V) Brussels sprout, housemade cheese, ramson, thyme – 125

Surtsandwich

Speck, housemade fresh cheese, seasonal salad – 115         

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

SurPie

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

 

 (V) Bianca – Buffalo mozzarella, kale, housemade fermented chili, Parmigiano Reggiano 72 months – 130

(V) Brigate – Siccagno pelato, buffalo mozzarella, basil – 125

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

CoppaHousemade fresh cheese, coppa, ramson – 125

Dessert

(V) Chocolate mousse – 80

Preserved rhubarb, cocoa nibs

 

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