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, Sea Urchins* mayonnaise, our Sea Bass “bottarga” (2 – 4 – 5)

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

Toast of Goose Foie Gras extra, red onion jam, Madagascar vanilla, dried apricots (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

Charcoal “Tagliolini”, raw Red Shrimps* from Marsala, Baerii Caviar (1 – 2 – 3 – 4)

“Carnaroli Acquerello Risotto”, Cuttlefish* in white, grey and black (4 – 7 – 14)

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

Ravioli like an eggplant “parmigiana” (1 – 3 – 7)

Beetroot “Garganelli”, Fitoplancton, oil in Orsino garlic powder, rice vinegar gel, glasswort (1 – 3)

MAIN COURSES

Bluefin Tuna* crusted with Panko, white asparagus from Bassano, Ube velvety, vegetable Caviar beads (1 – 4 – 8)

Roasted Swordfish*, fava beans “pesto”, raw Red Shrimp*, raspberry crispy powder (2 – 4 – 13)

Roasted Lobster*, cauliflower, saffron and Madagascar vanilla oil (2)

Breast of “Canette de Barberie” Duck, honey lacquered, medlar and morchelle mushrooms (7)

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

National suckling Pig, burnt spring onion, tomatoes in cooking oil, Pork rinds “pop corn” (9)

DESSERTS

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

Spring “Absolute” (3 – 7 – 8)

Crispy chocolate soufflè (Guanaja 70%), Madagascar vanilla ice-cream (1 – 3 – 7)

“Spring garden” (1 – 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, italian Caviar (14)
Mediterranean Sea Bass* Tataki crusted with gomasio, bread and tomato soup, ginger (1 – 4)
Octopus* from S. Spirito slowly cooked, vitelotte potatoes, rice vinegar, emulsion of Octopus water (4 – 5 – 14)
British Palinurus Lobster*, Tajarin, velvety of datterini tomatoes in sous vide cooking, tomatoes water (1 – 2)
Roasted Surmullet*, Granaglia potato in edible clay, “Caciucco” sauce and baby pak choi (1 – 2 – 4)
Pre-dessert
“Milleveli” with coffee and currant (1 – 3 – 7)
Water, “Gran Espresso“ coffee, our home-made pastry

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Meat Tasting

Welcome by the Chef
Crispy zucchini flower, borage, black garlic from Voghera, mousse of “burrata” cheese from Molfetta (1 – 5 – 7)
Skirt Steak of Angus from Maremma smoked with Beech wood, spinach, raspberries chutney (7)
Foie Gras, Bronte’s pistachio powder, agar of Vin Du Preve wine, black truffle, cherries from Puglia (1 – 3 – 5 – 7 – 12)
Ravioli like an eggplant “parmigiana” (1 – 3 – 7)
Greppi Pigeon in two cooking, sauce of Amarone wine from Valpolicella, roasted baby leek, liver patè, pistachio from Bronte (1 – 3 – 7 – 8 – 12)
Pre-dessert
Crispy chocolate soufflè (Guanaja 70%), 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
“Spaghetti Monograno Felicetti” cooked in tomatoes water, datterini tomatoes sauce, basil seeds (1)
Turbot*, fava beans “pesto”, Red Shrimp*, raspberry crispy powder, fava bean pod (2 – 4 – 13)
Apricot variation (3 – 7 – 8)
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.