Home made traditional “colomba” available

logoMenuSabato

Dear Guests

The Restaurant I Tigli in Theoria, via Bianchi Giovini 41 in Como,
offers “LUNCH MENU”.
We look forward to welcome You in our prestigious location “Palazzetto del Vescovo”
and offer a menu exclusively from Tuesday to Friday for the Lunch

MENU

Welcome by the Chef

Lobster* claws, Coral mushroom, Lobster* mayonnaise (2 – 8)

Braised Vicciola Beef Stewing Steak, soft polenta and Bone Marrow (7 – 12)

“Gran Espresso“ coffee, our home-made pastry

Euro 50,00

ombra

For information and reservations, tel. +39 031 305272 – +39 031 301334 or send us an e-mail
Proposal not valid on public holidays.
The numbers next to the course refers to food intollerance and allergies.
*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.

Lunch Menu November, 2018

logoMenuSabato

Dear Guests

The Restaurant I Tigli in Theoria, via Bianchi Giovini 41 in Como,
offers “LUNCH MENU”.
We look forward to welcome You in our prestigious location “Palazzetto del Vescovo”
and offer a menu exclusively from Tuesday to Friday for the Lunch

MENU

Welcome by the Chef

Lobster* claws, Coral mushroom, Lobster* mayonnaise (2 – 8)

Braised Vicciola Beef Stewing Steak, soft polenta and Bone Marrow (7 – 12)

“Gran Espresso“ coffee, our home-made pastry

Euro 50,00

ombra

For information and reservations, tel. +39 031 305272 – +39 031 301334 or send us an e-mail
Proposal not valid on public holidays.
The numbers next to the course refers to food intollerance and allergies.
*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.

Easter Menu, Sunday April 21st, 2019

Easter Menu

Dear Guests,
The Restaurant I Tigli in Theoria, via Bianchi Giovini 41 in Como,
offers “EASTER MENU”.
We look forward to welcome You in our prestigious location “Palazzetto del Vescovo”
on Sunday April 21st, 2019 for the lunch.

MENU

Aperitif with finger food

Welcome by the Chef

Egg of forest cooked at 63° C, celeriac, salted meringue (3 – 7)

Scallops*, ponzu veil, daikon, potatoes fondue with katsuobushi, Siberian Caviar (1 – 4 – 6 – 14)

Duck Foie Gras torchon flavored in Hypocras wine, Chilean raisins, pan brioche (1 – 3 – 7 – 12)

Ravioli with denatured flour of peas, asparagus, tarragon, tosted hazelnuts maionnayse (1 – 3 – 7 – 8)

Borbonese Lamb Loin, “Barigoule” artichokes, Morels, mint (9 – 12)

Pre-dessert

The egg
Vanilla mousse, passion fruit creamy (3 – 7)

“Gran Espresso” coffee, our home made pastry

Traditional “Colomba”

 

€ 160

ombra

The Easter Menu is proposed for whole table.
For information and reservations, tel. +39 031 305272 – +39 031 301334 or send us an e-mail
The numbers next to the course refers to food intollerance and allergies.
*Due to the HACCP law and to safeguard our Guests, raw fresh fish is frozen in short time to ensure maximum and total safety.