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