Lunch

Menu #12

12.00 – 14.30

Sourdough focaccia

(VE) with Sicilian extra virgin olive oil – 55

(VE) with Sicilian Nocellara olives – 70

with pork rillette and quince mustard – 75

Drinks

Negroni – 109  

Gin & botanical tonic – 109

Glass of wine – 100

Dishes

Selection of italian charcuterie, pickled seasonal vegetables – 155

Handcut beef tartare, coal emulsion, celeriac – 135

(V) Selection of italian cheeses, caramelized green tomatoes  – 125

(V) Allians potatoes, pointy cabbage, housemade sour cream, parsley – 95

(V) Braised fennel, bergamot sauce, hazelnuts from Piemonte – 105

Surtsandwich

Mortadella, housemade fresh cheese, seasonal salad – 95         

(V) Buffalo mozzarella, seasonal salad – 95

SurPie

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

(VE) Siccagno pelato, Sicilian capers, oregano – 115

Housemade fresh cheese, coppa, ramson – 115

Dessert

(V) Dark chocolate semifreddo  – 75

meringue, sicilian almond praline