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) Salad leaves, kale, cucumber, pickled strawberries, croutons – 125
(V) Lentils, pecorino, confit fennel, ramsons – 145
Surtsandwich
Coppa, housemade fresh cheese, seasonal salad – 115
(V) Buffalo mozzarella, ramsons, seasonal salad – 115
SurPie
# Particularly (!) sour dough baked in trays, over charchoal #
(V) Bianca – Buffalo mozzarella, kale, housemade fermented chili, 60 months Parmigiano Reggiano – 130
(V) Brigate – Siccagno peeled tomato, buffalo mozzarella, basil – 125
Alcamo – Siccagno passata, anchovies paste, red onion, pecorino, oregano – 130
Mortadella – Housemade fresh cheese, mortadella, ramson – 125
Dessert
(V) Pannacotta – 80
rhubarb compote, caramelised buckwheat
Do you have any questions regarding food allergies or intolerances please do not hesitate to contact our staff