Lunch

Menu #14

12.00 – 14.30

Sourdough focaccia

(VE) with Sicilian extra virgin olive oil – 55

(VE) with Sicilian Nocellara olives – 75

(VE) with Sicilian chickpeas hummus, fennel oil and chili – 85

Drinks

Negroni – 109  

Gin & botanical tonic – 109

Glass of wine – 100

First bottle of water is on us, extra water – 20

 

Dishes

Selection of italian charcuterie, pickled seasonal vegetables – 155

Handcut beef tartare, 24 months Parmesan, fresh herbs – 145*

(V) Selection of italian cheeses, caramelized green tomatoes  – 135

Confit tomatoes, almond pesto, bottarga – 135

(VE) Salad leaves, fennel, cucumber, kohlrabi, elderflower vinegar, hazelnut from Piedmont – 105

Surtsandwich

Culatta, housemade fresh cheese, seasonal salad – 115         

(V) Buffalo mozzarella, chickpeas hummus, zucchini – 115

SurPie

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

(VE) Siccagno pelato, Sicilian capers, oregano – 125

Housemade fresh cheese, coppa, sage – 125

Dessert

(V) 80% Dark chocolate mousse  – 80

summer berries, cocoa nibs, pine