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.

menu icon

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, nectarine tartare, 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

Durum wheat “Linguine”, black garlic, pepper from Senise, maltodextrin chili pepper (1 – 4 – 5)

“Carnaroli Acquerello Risotto” aged 7 years, “Caciucco”, Surmullet*, Fitoplancton (2 – 4 – 7 – 14)

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

Filled “Pappardelle” with Peter’s Farm Veal, brown stock, summer black truffle, rosemary oil (1 – 3 – 5 – 6 – 7 – 9)

Lobster* from Tristan da Cunha, velvety of datterini tomatoes in sous vide cooking, tomatoes water (1 – 2 – 3 – 7)

MAIN COURSES

Bluefin Tuna* crusted with Panko, cream of burrata cheese from Molfetta, sauce of Anchovies from Cantabrian Sea, terrine of baked tomatoes (1 – 4 – 5 – 7 – 8)

Roasted Surmullet*, Granaglia potato in edible clay, “Caciucco” sauce and baby pak choi (1 – 2 – 4 – 7 – 14)

Tail of Blue Lobster* from Celtic Sea, cauliflower, saffron and Madagascar vanilla oil (2 – 5 – 7)

Breast of “Canette de Barberie” Duck, honey lacquered, apricots and chanterelle mushrooms (7 – 9)

Sweetbreads of Peter’s Farm Veal, its broth, porcini mushroom, green apple beads (7 – 9)

Pluma of Iberian Pig, rhubarb reduction, “friggitelli” peppers, “ricotta” of Sardinian Sheep, puffed Pork rinds (5 – 7 – 12)

DESSERTS

“Pears and chocolate” (1 – 3 – 7 – 8 – 10)

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

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

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

* * *

menu icon

Fish Tasting

Welcome by the Chef
Seared Oyster*, sorrel, borage foam, italian Caviar (14)
“Mazzancolle” from Manfredonia, rosemary and raspberry ice cream, red sesame with Mirin and crystalline ice plant (2 – 7 – 11 – 12)
Salad of Baby Squid* from Adriatic Sea, tomato leakage, edamame, ginger Caviar (6 – 14)
Lobster* from Tristan da Cunha, Tajarin, velvety of datterini tomatoes in sous vide cooking, tomatoes water (1 – 2 – 3 – 7)
Slice of Mediterranean Sea Bass*, fennel consommè, trumpet zucchini (4)
Pre-dessert
Lorenzini watermelon, greek yogurt, yasmin (1 – 3 – 7)
Water, “Gran Espresso“ coffee, our home-made pastry

 * * *

menu icon

Meat Tasting

Welcome by the Chef
Crispy zucchini flower, borage, black garlic from Voghera, mousse of “burrata” cheese from Molfetta (1 – 5 – 7)
Sweetbreads of Peter’s Farm Veal, its broth, porcini mushroom, green apple beads (7 – 9)
Foie Gras … like a fig (1 – 3 – 7 – 12)
Filled “Pappardelle” with Peter’s Farm Veal, brown stock, summer black truffle, rosemary oil (1 – 3 – 5 – 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
“Pears and ciocholate” (1 – 3 – 7 – 8 – 10)
Water, “Gran Espresso“ coffee, our home-made pastry

* * *

Tasting menus are proposed for whole table

* * *

Senza titolo-1

Lunch Menu

(FROM TUESDAY TO FRIDAY FOR THE LUNCH)

Welcome by the Chef
Bluefin Tuna* belly fillets, sauce of Anchovies from Cantabrian Sea, ginger beads, Salty Fingers seaweed (4 – 7)
“Carnaroli Acquerello Risotto” aged 7 years, chanterelle mushrooms, “Robiola” cheese with goat, sheep and vaccine milk (7)
Water, “Gran Espresso“ coffee, our home-made pastry

* * *

*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.