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