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

Vermouth Tonic – 105

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, bone marrow emulsion, shiso, potato tuille  – 155

Rib eye, danish organic beef, fried potatoes, mustard-mayo -295

(VE) Kale salad, apple, pickles, fennel, cabbage, kimchi dough – 125

Surtsandwich

Prosciutto crudo, housemade fresh cheese, seasonal salad – 115         

(V) Buffalo mozzarella, grilled aubergines, seasonal salad – 115

SurPie

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

 (V) Bianca – Buffalo mozzarella, belana potatos, sage, provola – 140

(V) Brigate – Siccagno peeled tomato, buffalo mozzarella, basil – 135

Alcamo – Siccagno passata, anchovies paste, red onion, pecorino, oregano – 140

RespeckBuffalo mozzarella, radicchio, speck, almond cream, buffalo mozzarella – 140

Dessert

 

Tiramisurt – 80

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