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

Piedmontese Vicciola Beef tartare, crispy vegetables, hazelnut ice-cream (5 – 7 – 8)
Scallops*, ponzu sauce, daikon, potatoes fondue with katsuobushi, Siberian Caviar (1 – 4 – 6 – 14)
Duck Foie Gras torchon, coffee, pan brioche, Vin du Preve (1 – 3 – 7 – 12)
Red Prawns* in raw, orange, paprika tuille, Prawns* ice cream, glasswort (1 – 2 – 3 – 5 – 7 – 12)

FIRST COURSES

Tagliatelle with Fitoplancton, raw Palinurus Lobster*, sorrel, tomatoes oil (1 – 2 – 3 – 12)
Ravioli filled with Pheasant, parmantine potatoes foam, Black Truffle (1 – 3 – 7)
Carnaroli Acquerello Risotto, creamy of “Gobbo” cardoon, fennel, licorice gel, artichoke cooked at low temperature, glasswort powder (4 – 7 – 9)
“Senatore Cappelli” Bavette, tomatoes in white, Spillo Squid* from Adriatic Sea, our Sea Bass Roe (1 – 4 – 14)

MAIN COURSES

Roasted Suckling Pig Pluma, Kintoki and Parisian carrots, wine reduction, its sauce (9 – 12)
Greppi Pigeon, celeriac, caramelized shallot, Pigeon Liver (1 – 3 – 5 – 7 – 12)
Lacquered Black Cod*, organic nettle sauce, toasted almonds (4 – 6 – 8)
Tuna*, tuberin, pistachios, black garlic, citrus fruits (4 – 6 – 8 – 9)
Veal Fillet “alla milanese”, potatoes and hazelnut salted mayonnaise (1 – 3 – 7 – 8)

DESSERTS

Snow White apple (3 – 7)
Classic…chocolate (Guanaja 70%) soufflè and raspberry sorbet (3 – 7 – 8)
Rhum Babà (1 – 3 – 7 – 12)
Sweet vegetable garden (1 – 3 – 7 – 8 – 9)
Chocolate mousse (Illanka 63% Perù), wild strawberries, hazelnuts, smoked of lapsang souchong (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
Regal Golden Oyster*, apple, Vin du Preve (12 – 14)
Sea Bass* tartare, its consommè, daikon, sea lettuce (4 – 9)
Octopus from Santo Spirito* cooked at low temperature, its cooking water mayonnaise, risina beans velvety, parsley oil (4 – 5 – 7 – 14)
Tagliatelle with Fitoplancton, raw Palinurus Lobster*, sorrel, tomatoes oil (1 – 2 – 3 – 12)
Monkfish*, Beluga lentils, Bacon powder, pak choi, Bordolese sauce (4 – 9 – 12)
Pre-dessert
Rhum Babà (1 – 3 – 7 – 12)
“Gran Espresso” coffee, our home-made pastry

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Meat Tasting

Welcome by the Chef
Venison warm tartare, Shimeji mushrooms, Puntina capers, Wild Mushrooms powder, crispy bread (1)
“Golden Egg”, leeks velvety, potatoes and charcoal, raspberries, Keta Salmon Roe (3 – 4)
Goose Foie Gras Escallope marinated in Amarone wine from Valpolicella, bitter oranges, nashi apple (7 – 12)
Ravioli filled with Pheasant, parmantine potatoes foam, Black Truffle (1 – 3 – 7)
Greppi Pigeon, celeriac, caramelized shallot, Pigeon Liver (1 – 3 – 5 – 7 – 12)
Pre-dessert
Sweet vegetable garden (1 – 3 – 7 – 8 – 9)
“Gran Espresso” coffee, our home-made pastry

Tasting Menus are proposed for the entire table

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Lunch Menu

FROM TUESDAY TO FRIDAY FOR THE LUNCH

(Proposal not valid on public holidays)

Welcome by the Chef
Smoked duck breast, misticanza, mustard dressing “à l’ancienne” (10)
Risotto with Iranian saffron pistils (7 – 9)
“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.