Lunch

Menu #11

12.00 – 14.30

Sourdough focaccia

(VE) with Sicilian extra virgin olive oil – 50

(VE) with Sicilian Nocellara olives – 65

with pork rillette and radicchio 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, kale, bergamot – 135

(V) Selection of italian cheeses, caramelized green tomatoes  – 115

(V) Beetroots, yoghurt, dill, sicilian almonds – 95

(V) Hokkaido pumpkin, buttermilk, radicchio, pomegranate – 95

Surtsandwich

Mortadella, housemade fresh cheese, fennel and radicchio – 95         

(V) Buffalo mozzarella, fennel and radicchio – 95

SurPie

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

(VE) Siccagno pelato, Sicilian capers, oregano – 105

Housemade fresh cheese, coppa di Parma, ramson – 105

Dessert

(V) Poached quince  – 75

mascarpone, lemon cream, oat & almonds