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)

Goose Foie Gras, “Équatoriale” chocolate, Piedmont hazelnut, mandarin (1 – 3 – 7 – 8)

Tartare of valuable Fassona from Piedmont, cardoon from Monferrato, Aspersia Snail Caviar, dehydrated raspberries (1 – 3 – 7)

Mediterranean Sea Bass* tartare, Fiolaro broccoli, almonds from Noto, ginger (4 – 6 – 8)

FIRST COURSES

“Felicetti” grain “spaghettone”, beetroots water, cress, Aspersia Snail Caviar (1 – 7)

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

Breton Lobster* “Ravioli”, suprême sauce, Black Trumpet mushrooms, pink grapefruit (1 – 2 – 3 – 7)

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

“Tagliolini”, Lobster* from Tristan da Cunha, datterini tomatoes leakage, parsley (1 – 2 – 3 – 7)

MAIN COURSES

Lacquered Mediterranean Sea Bass*, tomato, capers from Pantelleria, olives, potatoes (4 – 6)

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

Turbot*, tomato and basil “moka”, Oyster leaf (4)

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

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

Partridge in three cooking, it’s Liver, Amarone wine reduction, pear, red chicory with black tea (3 – 7 – 12)

DESSERTS

 Vegetable garden in a cup (3 – 7)

Gingerbread like a “panettone” (1 – 3 – 7 – 12)

Classic…chocolate (Guanaja 70%) soufflè and selva egg (3 – 7 – 8)

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

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)
Mediterranean Sea Bass* tartare, Fiolaro broccoli, almonds from Noto, ginger (4 – 6 – 8)
“Tagliolini”, Lobster* from Tristan da Cunha, datterini tomatoes leakage, parsley (1 – 2 – 3 – 7)
Turbot*, tomato and basil “moka”, Oyster leaf (4)
Pre-dessert
Vegetable garden in a cup (3 – 7)
Water, “Gran Espresso“ coffee, our home-made pastry

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Meat Tasting

Welcome by the Chef
Scottish Venison tartare, cardoon from Monferrato, Aspersia Snail Caviar, dehydrated raspberries (1 – 3 – 7)
Selva egg pochèe, Jerusalem artichokes, parmesan foam, potato pop corn (3 – 5 – 7)
Goose Foie Gras torchon, fig and raspbery, Vin du Preve, “pan brioche” (1 – 3 – 7 – 12)
Filled “Pappardelle” with Peter’s Farm Veal, brown stock, rosemary oil (1 – 3 – 5 – 6 – 7 – 9)
Valuable Fassona from Piedmont, Anchovy sauce, chicory hearts, fried Bone Marrow, Veal reduction (1 – 3 – 4 – 6 – 7)
Pre-dessert
“Red & chocolate” – Raspberry and chocolate (3 – 7 – 8)
Water, “Gran Espresso“ coffee, our home-made pastry

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Fish and Meat Tasting

Aperitif with finger foods
Welcome by the Chef
Scallops*, “Stracchino” cheese, black Coral, Baerii Italian Caviar (3 – 4 – 7)
Tartare of valuable Fassona from Piedmont, selva egg yolk 70° C, salted hazelnuts ice cream (7 – 8)
Salted Codfish* “cappuccino”, salted brioche, coffee chocolate powder (1 – 3 – 4 – 7)
Veal Tail “Ravioli”…like a “vaccinara” (1 – 3 – 7)
Lacquered Mediterranean Sea Bass*, tomato, capers from Pantelleria, olives, potatoes (4 – 6)
Breast of Greppi Pigeon, vegetables aspic, Pigeon Liver salted ice cream, fried Pigeon Thigh (1 – 3 – 5 – 7 – 12)
Pre-dessert
Gingerbread like a “panettone” (1 – 3 – 7 – 12)
Water, “Giamaica“ 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 pochée, foam of parmesan 24 months, potatoes crumble, crispy parmesan (3 – 5 – 7)
Capon from Morozzo, Fiolaro broccoli, vegetables aspic (1 – 7 – 9)
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.