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* and Cuttlefishes* (2 – 4 – 5 – 14)

Raw Lobster*, roman chicory, Lobster* mayonnaise, our Sea Bass “bottarga” (2 – 4 – 5)

Octopus* from S. Spirito slowly cooked, vitelotte potatoes, rice vinegar, emulsion and “granita” of Octopus* water (4 – 5 – 6)

Toast of Goose Foie Gras extra, red onion jam, Madagascar vanilla, dried apricots (1 – 3 – 4 – 7 – 12)

Egg and asparagus…like a cappuccino, macis salted meringue (3 – 7)

Raw Fish* selection

FIRST COURSES

Charcoal Tagliolini, raw red Shrimps* from Marsala, sour cream, Baerii Caviar (1 – 2 – 3 – 4 – 7)

Gray and white “Carnaroli Acquerello Risotto”, candied orange, ginger beads (4 – 7 – 14)

British Palinurus Lobster*, “Tajarin” cooked in “datterino” tomatoes cremy, “water” tomatoes (1 – 2 – 3)

Ravioli “cream, Ham, peas”, embers aroma and salted caramel (1 – 3 – 7)

“Felicetti” grain “Spaghetti”, marinated Scallops*, salted lemon, parmesan English cream, sea lettuce (1 – 3 – 4 – 7 – 14)

MAIN COURSES

Scalded Bluefin Tuna*, white asparagus from Bassano, ube velvety, balsamic vinegar beads (4)

Salted Codfish*, red onion from Tropea and laurel, black garlic, pil pil sauce, tapioca chips (4)

Roasted Lobster*, Puy lentils, opposite-leaved saltwort and Lobster* coulis (2 – 7 – 9)

Breast of “Canette de Barberie” Duck, honey lacquered, rhubarb, “friarielli” (7 – 9)

Loin and Rib of Presalè Lamb, candied artichoke, beer foam, liquorice gel (12)

Iberian suckling Pig, cabbage, potatoes, mustard foam (1 – 7 – 9 – 10)

DESSERTS

Strüdel remembrance (1 – 3 – 7 – 8)

Crispy chocolate soufflè (Illanka 63% from Perù), Madagascar vanilla ice-cream (1 – 3 – 7)

“Spring garden” (1 – 3 – 7 – 8)

Light mousse of Sorrento lemon (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
Chopped Snapper* smoked with beech wood, Baerii italian Caviar, sauce of Cannellini beans from Sorana, tapioca chip (4)
Raw Scallops*, spring firstfruits, mayonnaises, vegetable Caviar (4 – 5 – 14)
Veal tongue roasted in Scampi butter, sicilian Scampi*, Veal broth emulsion, green sauce (1 – 2 – 7 – 9)
Sardinian Scorpionfish* Ravioli, Warty Venus*, Crustaceans* broth (1 – 2 – 3 – 4 – 7 – 9 – 14)
Turbot*, egg yolk sauce, asparagus, lemon peel puree, caramelized shallot (3 – 4)
Pre-dessert
Strudel remembrance (1 – 3 – 7 – 8)
Water, “Gran Espresso“ coffee, our home-made pastry

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Meat Tasting

Welcome by the Chef
Tartare of Black Angus from Maremma fillet, swede, smoked tomato, toasted corn, egg marinated in coffee, slice of bread (1 – 3 – 7)
Egg and asparagus…like a cappuccino, macis salted meringue (3 – 7)
Toast of Goose Foie Gras extra, red onion jam, Madagascar vanilla, dried apricots (1 – 3 – 4 – 7 – 12)
Filled Ravioli with necks of suckling Veal from “Peter’s Farm” in Parma Ham consommé (1 – 3 – 7)
Greppi Pigeon in two cooking, colored carrots terrine, chocolate powder (1 – 3 – 7 – 9)
Pre-dessert
Crispy chocolate soufflè (Illanka 63% from Perù), Madagascar vanilla ice-cream (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
White Shrimp Tails* in tempura cooking, white strawberry chutney and glasswort (1 – 2 – 10)
“Carnaroli Acquerello Risotto” with saffron pistils and grilled Marrow (7)
“Milleveli” with coffee and currant (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.