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)

Crustaceans* tasting in three services (2)

Cod* and Squid* lasagne, Roman broccoli, Squid ink velvety, Italian Caviar (4 – 5 – 7 – 14)

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

Scottish Deer tartare, cardoon from Monferrato, Aspersia Snail Caviar, dehydrated raspberries (1 – 3 – 7)

Bluefin Tuna* tartare, vervain gel, water of crystalline ice plant to drink, hazelnuts cracker (3 – 4 – 8)

FIRST COURSES

“Tagliatelle” with calamint, Cardoncello mushrooms, white onion from Montoro, parmesan foam (1 – 3 – 7)

“Carnaroli Acquerello Risotto” aged 7 years in white, grey and black shadings, Katsuobushi gel (7 – 14)

Breton Lobster* “Ravioli”, suprême sauce, chanterelle mushrooms, pink grapefruit (1 – 2 – 3 – 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, parmentier of potatoes and Lobster Coral, sour butter, vanil (2 – 7)

MAIN COURSES

Bluefin Tuna* crusted with Panko, sauce of Anchovies from Cantabrian Sea, velvety of egg yolk and saffron, artichokes from Valledoria, baked lemon (1 – 3 – 4 – 5)

Roasted Black Cod*, crispy “polenta”, Surmullet leakage, parsley (4)

Mediterranean Swordfish* fillet… “alla Rossini” (4 – 9)

“Ficatum” Chicken, parmantine potatoes foam, glazed endive, consommè to drink (1 – 7 – 9)

Deer Loin, it’s broth with juniper berries, blackcurrant, fennel in sous vide cooking with mustard (7 – 10)

Partridge in two cooking, it’s Liver, Amarone wine reduction, smoked pear (3 – 7 – 12)

DESSERTS

Autumn walk (1 – 7 – 8)

“Red & chocolate”
Raspberry and chocolate (3 – 7 – 8)

Solid of milk cream, ginger and chestnuts (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

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Fish Tasting

Welcome by the Chef
Seared Oyster*, sorrel, borage foam, Baerii Italian Caviar (14)
“Mazzancolle” from Manfredonia, rosemary and raspberry ice cream, red sesame with Mirin and crystalline ice plant (2 – 7 – 11 – 12)
Bluefin Tuna* tartare, vervain gel, water of crystalline ice plant to drink, hazelnuts cracker (3 – 4 – 8)
Breton Lobster* “Ravioli”, suprême sauce, chanterelle mushrooms, pink grapefruit (1 – 2 – 3 – 7)
Slice of Mediterranean Sea Bass*, fennel consommè, zucchini (4)
Pre-dessert
Mousse of milk, Autumn flavour, Italian Baerii Caviar (7 – 8)
Water, “Gran Espresso“ coffee, our home-made pastry

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Meat Tasting

Welcome by the Chef
Autumn vegetable garden (1 – 3 – 7)
Glazed Sweetbreads of Peter’s Farm Veal, green apple, Cardoncello mushrooms, roasted aroma (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)
Deer Loin, it’s broth with juniper berries, blackcurrant, fennel in sous vide cooking with mustard (7 – 10)
Pre-dessert
“Red & chocolate” – Raspberry and chocolate (3 – 7 – 8)
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

(Proposal not valid on public holidays)

Welcome by the Chef
Selva egg pochèe, porcini mushrooms velvety, mashed potatoes (3 – 7)
“Carnaroli Acquerello Risotto” aged 7 years, Sweetbreads Veal, Delica pumpkin, coffee powder (7)
Water, “Gran Espresso“ coffee, our home-made pastry

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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.