Lunch

Menu #10

12.00 – 14.30

Sourdough focaccia

(VE) with Sicilian extra virgin olive oil – 50

(VE) with Sicilian Nocellara olives – 60

with pork rillette and rhubarb mustard – 65

Drinks

Negroni – 109  

Gin & botanical tonic – 109

Glass of wine – 100

Dishes

Selection of italian charcuterie, pickled seasonal vegetables – 135

(V) Selection of italian cheeses, Sicilian honey  – 115

(V) Tomatoes, red onion, black olives, herbs – 95

Radicchio, housemade fresh cheese, plum and garum vinaigrette, almonds – 95

Surtsandwich

Mortadella, housemade fresh cheese, fennel salad, tomatoes – 95         

(V) Buffalo mozzarella, cucumber, fennel salad, tomatoes – 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) Semifreddo  – 75

mascarpone, Jacobsen’s caramel, caramelized almonds