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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A’ la Carte Menu

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)

Extra Scampi from Sicily, Chicken consommè, pak choi, red onion from Tropea in sous vide cooking (2 – 3)

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

Goose Foie Gras Escallope marinated in Amarone from Valpolicella wine and bitter oranges, pears, baked onions (7 – 12)

Tartare of Fassona from Piedmont, selva egg yolk 70°C, vegetables with umeboshi, salted hazelnuts ice cream (3 – 7 – 8)

Roasted Scallops*, oriental sauce, cauliflower, Italian Caviar (4 – 6 – 14)

FIRST COURSES

“Felicetti” grain “spaghettoni” cooked with Clams* from Bretagne, sea water, fitoplancton (1 – 14)

“Carnaroli Acquerello Risotto”, sweet onion water, powder of Anchovies from Cantabrian Sea, capers, gold powder (7 – 4)

Ravioli with denatured flour of peas, consommè of raw Ham, ricotta cheese (3 – 7 – 9)

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

Tempura Lobster* Tail, nori seaweed and beets (1 – 2 – 5)

Monkfish*, peppers pulp and powder, black olives, bladder campion (4)

Turbot*, Murici*, Roman broccoli and lime (4 – 14)

Venison in two services (1 – 3 – 5 – 9):
“Alla milanese” Chops, potatoes and “mayonnaise” · Fillet with smoked mountain pepper, turnip tops and vegetables with umeboshi

Suckling Pig, white asparagus from Bassano, Pork rinds “pop corn”, beer gel (7 – 9 – 12)

Breast of Greppi Duck, broad beans, Morchelle mushrooms (13)

DESSERTS

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

Like an apple pie and… cinnamon (1 – 3 – 7 – 12)

Vegetable garden in a cup (3 – 7)

“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)
Warty Venus Clams* soup, tomatoes water, spinach, citrus fruits foam (14)
Ora King Salmon*, daikon fermented in miso, yuzu gel (4 – 6)
“Tagliolini”, Lobster* from Tristan da Cunha, datterini tomatoes leakage, parsley (1 – 2 – 3 – 7)
Turbot*, Murici*, Roman broccoli and lime (4 – 14)
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, Jerusalem artichokes, Aspersia Snail Caviar, juniper berries foam, parsley oil (5 – 8)
Selva egg pochèe, green asparagus velvety, parmigiano cheese foam, potato pop corn (3 – 5 – 7)
Goose Foie Gras torchon, nori seaweed, “pan brioche”, pistachio powder, Vin du Preve (1 – 3 – 7 – 12)
Filled “Pappardelle” with Peter’s Farm Veal, brown stock, rosemary oil (1 – 3 – 5 – 6 – 7 – 9)
Lamb from Lazio in pistachios from Bronte crust, celeriac, black garlic, its broth (7 – 9)
Pre-dessert
Hazelnut, pistachio, coffee (1 – 3 – 7 – 8)
Water, “Gran Espresso“ coffee, our home-made pastry

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Free Hand Tasting

This is a Tasting path composed by seven courses of Seafood, concieved by the Chef to enhance with the technique and with simplicity the precious and sought-after products resulting from the daily catch
  • Welcome by the Chef
  • Seven courses of Seafood chosen by the Chef
  • Pre-dessert
  • Dessert chosen by the Pastry Chef
  • 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
Pochèe egg, asparagus, Parmigiano Cheese foam (3 – 7)
Turbot* “Ravioli”, datterini tomatoes velvety, citrus fruits foam (1 – 3 – 4)
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.