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

Raw Ligurian “Cappon Magro”

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

Octopus from Santo Spirito* “alla Luciana” cooked at low temperature (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 “Linguine” in “white”, basil oil powder, confit tomatoes (1 – 5 – 8)

“Carnaroli Acquerello Risotto”, green asparagus velvety, selva egg yolk marinated in tarragon (3 – 7)

Red Scorpion Fish* Ravioli, its broth (1 – 4 – 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

Breton Lobster* Tail, clarified butter, bladder campion, pepper from Senise (2 – 7)

Bluefin Tuna*, carrots, beet water, apple vinegar (4)

Red Mullet*, Red Prawn* from Mazara, “Panzanella”, “blue” sea water (1 – 2 – 4)

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

Lamb from Lazio in pistachios and parsley crust, celeriac, black garlic, its broth (1 – 2 – 3 – 6 – 7)

Breast of “Canette de Barberie” Duck, broad beans, Coral mushroom (6 – 13)

DESSERTS

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

Hazelnut, pistachio, coffee (1 – 3 – 7 – 8)

Lemon and strawberry (1 – 3 – 7 – 8)

“Zen”
Pineapple, passion fruit, vanilla (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
Seared Oyster*, sorrel, borage foam, Baerii Italian Caviar (14)
Purple Prawn* from Porto Santo Spirito, peach variation, basil (2)
Bluefin Tuna* tartare, datterini tomatoes water, “pappa al pomodoro” (1 – 4)
Red Scorpion Fish* Ravioli, its broth (1 – 3 – 4 – 9)
Red Scorpion Fish*, “Panzanella”, sea water (1 – 4 – 9)
Pre-dessert
Lemon and strawberry (1 – 3 – 7 – 8)
“Gran Espresso“ coffee, our home-made pastry

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Meat Tasting

Welcome by the Chef
Vicciola Beef tartare, Jerusalem artichokes, Aspersia Snail Caviar, juniper berries foam, parsley oil (5 – 8)
Selva egg, “cacciatora” sauce, chanterelle mushrooms (3 – 7)
Goose Foie Gras torchon, nori seaweed, “pan brioche”, pistachio powder, Vin du Preve (1 – 3 – 7 – 12)
“Carnaroli Acquerello Risotto”, green asparagus velvety, selva egg yolk marinated in tarragon (3 – 7)
Greppi Pigeon, celeriac, caramelized shallot, Pigeon Liver (1 – 3 – 5 – 7 – 12)
Pre-dessert
Hazelnut, pistachio, coffee (1 – 3 – 7 – 8)
“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
  • “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
Tempura White Prawns* Fry (1 – 2 – 8)
“Carnaroli Acquerello Risotto”, “gallinacci“ mushrooms, brown stock, saffron (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.