Lunch
Menu #16
12.00 – 14.30
Sourdough focaccia
(VE) with Sicilian extra virgin olive oil – 55
(VE) with Sicilian Nocellara olives – 75
with terrine made on pork & charcuterie and rhubarb mustard – 85
Drinks
Negroni – 115
Gin & tonic – 115
Glass of wine – 100
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, truffle emulsion, Jerusalem artichokes, hazelnuts – 145*
(V) Kale salad, cabbage, fennel, tarocco orange, Sicilian almonds – 125
Surtsandwich
Mortadella, housemade fresh cheese, seasonal salad – 115
(V) Buffalo mozzarella, pickles, seasonal salad – 115
SurPie
# Particularly (!) sour dough baked in trays, over charchoal #
(VE) Siccagno pelato, Sicilian capers, oregano – 125
Housemade fresh cheese, coppa, ramson capers – 125
Dessert
(V) TiramiSurt – 80
sourdough bread, 80% Mayan Red chocolate