Lunch
Menu #12
12.00 – 14.30
Sourdough focaccia
(VE) with Sicilian extra virgin olive oil – 50
(VE) with Sicilian Nocellara olives – 65
with pork rillette and quince mustard – 65
Drinks
Negroni – 109
Gin & botanical tonic – 109
Glass of wine – 100
Dishes
Selection of italian charcuterie, pickled seasonal vegetables – 145
Handcut beef tartare, coal emulsion, salsify, Piedmont hazelnuts – 135
(V) Selection of italian cheeses, caramelized green tomatoes – 125
(VE) Kale, radicchio, celeriac, orange, pickled rhubarb – 95
(V) Carrots, elderflower sauce, Sicilian almonds – 95
Surtsandwich
Culaccia, housemade fresh cheese, winter salad – 95
(V) Buffalo mozzarella, winter salad – 95
SurPie
# Particularly (!) sour dough in a tray, baked over charchoal #
(VE) Siccagno pelato, Sicilian capers, oregano – 105
Housemade fresh cheese, coppa, ramson – 105
Dessert
(V) Dark chocolate semifreddo – 75
mascarpone, caramel honeycomb