welcome to our table

The menus of the restaurant i TIGLI in THEORIA are designed to offer guests both an experience of contemporary high cuisine and an unexpected path of balanced and refined tastes, featuring local and seasonal products.

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Menu à la Carte

Our service is thought to ensure to the Dear Guests a complete and quality experience, from Your welcoming to Your leaving, of high contemporary cuisine, for this reason we invite You to compose Your “A‘ la Carte” menu with a minimum of 2, 3 or more courses.


STARTERS

Seafood salad of raw Fish*, Cuttlefishes* and Caviar (2 – 4 – 5 – 14)

Claws of Blue Lobster* from Celtic Sea, Coral mushroom, thyme oil powder, Tuna “bottarga” (2 – 4 – 5)

Cod* and Squid* lasagne, peas, Squid ink velvety, italian Caviar (4 – 5 – 7 – 14)

Toast of Goose Foie Gras extra, red onion jam, Madagascar vanilla, dried apricots, black truffle (1 – 3 – 5 – 7 – 12)

Crispy zucchini flower, borage, black garlic from Voghera, mousse of “burrata” cheese from Molfetta (1 – 5 – 7)

Bluefin Tuna* tartare, datterini tomatoes water, “panzanella”, tapioca caviar, leakage of Anchovies from Cetara (1 – 4)

FIRST COURSES

Baby Squid* from Adriatic Sea, Charcoal “Tagliolini”, glasswort, tomato water, origan (1 – 2 – 3 – 4 – 14)

“Carnaroli Acquerello Risotto”, Cuttlefish* in white, grey and black (4 – 7 – 14)

“Felicetti Spaghettone”, “burrata” cheese from Molfetta, Scampi* tartare, pepper from Senise (1 – 2 – 7)

Filled “Pappardelle” with Peter’s Farm Veal, brown stock, summer black truffle, rosemary oil (1 – 3 – 6 – 7 – 9)

Lobster* from Tristan da Cunha, soup of yellow tomatoes from Capaccio, basil seeds, crispy lovage (2 – 9)

MAIN COURSES

Bluefin Tuna* crusted with Panko, white asparagus from Bassano, Ube velvety, vegetable Caviar beads (1 – 4 – 8)

Fillet of Sea Bream* from Orbetello, fennel and Pastis, passion fruit mayonnaise, Salty Fingers seaweed (4 – 8)

Tail of Blue Lobster* from Celtic Sea, cauliflower, saffron and Madagascar vanilla oil (2)

Breast of “Canette de Barberie” Duck, honey lacquered, apricots and chanterelle mushrooms (7)

Loin and Rib of Presalè Lamb, burned spring onion, beer foam, baby turnip (12)

Rib of Peter’s Farm Veal, potatoes, oriental salad, datterini tomatoes (1 – 3 – 8)

DESSERTS

Lorenzini watermelon, greek yogurt, yasmin (1 – 3 – 7)

“Milleveli” with coffee and currant (1 – 3 – 7)

Seasonal “Absolute” (3 – 7 – 8)

Crispy chocolate soufflè (Guanaja 70%), Madagascar vanilla ice-cream (1 – 3 – 7)

Chocolate mousse (Illanka 63% Perù), cocoa biscuit, caramelized cocoa beans, vanilla and tobacco ice-cream (1 – 3 – 7 – 8)

Home-made ice-cream and sorbets (7 – 8)

Cheese and jams selection

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Fish Tasting

Welcome by the Chef
Seared Oyster*, sorrel, borage foam, italian Caviar (14)
Tartare of Sea Bream* from Orbetello, tapioca and “datterini” tomatoes beads, seaweed (4)
Mediterranean Sea Bass* Tataki crusted with gomasio, bread and tomato soup, ginger (1 – 4)
British Palinurus Lobster*, Tajarin, velvety of datterini tomatoes in sous vide cooking, tomatoes water (1 – 2)
Roasted Surmullet*, Granaglia potato in edible clay, “Caciucco” sauce and baby pak choi (1 – 2 – 4)
Pre-dessert
Lorenzini watermelon, greek yogurt, yasmin (1 – 3 – 7)
Water, “Gran Espresso“ coffee, our home-made pastry

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Meat Tasting

Welcome by the Chef
Crispy zucchini flower, borage, black garlic from Voghera, mousse of “burrata” cheese from Molfetta (1 – 5 – 7)
Skirt Steak of Angus from Maremma smoked with Beech wood, spinach, raspberries chutney (7)
Foie Gras, Bronte’s pistachio powder, agar of Vin Du Preve wine, black truffle, cherries from Puglia (1 – 3 – 5 – 7 – 12)
Filled “Pappardelle” with Peter’s Farm Veal, brown stock, summer black truffle, rosemary oil (1 – 3 – 6 – 7 – 9)
Greppi Pigeon in two cooking, gel of Amarone wine from Valpolicella, fondant carrot, liver patè, pistachio from Bronte (1 – 3 – 7 – 8 – 12)
Pre-dessert
“Milleveli” with coffee and currant (1 – 3 – 7)
Water, “Gran Espresso“ coffee, our home-made pastry

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Tasting menus are proposed for whole table

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Lunch Menu

(FROM TUESDAY TO FRIDAY FOR THE LUNCH)

Welcome by the Chef
Scallops, Senise pepper, pepper sheet and vegetable caviar (14)
“Carnaroli Acquerello Risotto” cooked in ligurian “pesto”, datterini tomatoes powder, “stracchino” cheese (7 – 8)
Ice cream sandwich, creamy chocolate (Guanaja 70%), raspberry (1 – 3 – 7)
Water

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*Due to the HACCP law and to safeguard our guests our raw fresh fish have to be frozen in short time to guarantee the maximum and total safety.
The numbers next to the course refers to food intolerance and allergies.