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

Crispy zucchini flower, 63° C egg yolk, Sheep Ricotta cheese, Jerusalem artichokes,
black garlic, Trumpet courgettes (1 – 3 – 7 – 8)
€ 26
Scallops*, Veal Sweetbread, capers, candied tomatoes, Oyster leaf (1 – 4 – 6)
€ 39
Duck Foie Gras escalope, grapes dressing, green apple, radishes with umeboshi (1 – 8 – 12)
€ 36
Cod* “lasagne”, peas purée, Squid ink, pil pil sauce (1 – 4 – 5 – 7 – 14)
€ 38

FIRST COURSES

Homemade “Small Ribbed Tubes Pasta”, Palinurus Lobster*, sorrel, tomatoes emulsion (1 – 2 – 3 – 12)
€ 65
“Pappardelle“ stuffed with Veal fillet, thyme olive oil, Black Truffle (1 – 3 – 7 – 9)
€ 34
Carnaroli Acquerello Risotto, Oyster leaf, sour butter, Oman black lemon (7 – 9 – 12)
€ 35
“Senatore Cappelli” Bavette, Clams*, Sea fennel, candied lemon, toasted panko (1 – 14)
€ 34

MAIN COURSES

Roasted Iberian Pork “Pluma”, carrots variation, wine reduction (9 – 12)
€ 42
“Barbaria” Duck Brest and its sauce, Cardoncelli and Shimeji mushrooms (6 – 7 – 9 – 12)
€ 45
Yellowfin Tuna* in a panko and nori seaweed crust, fennel consistencies, mustard (1 – 4 – 10 – 12)
€ 41
Turbot fillet, red “Tropea” onion fondue, asparagus, clams and Furikake (2 – 3 – 4 – 6 – 7 – 11 – 14)
€ 46
Borbonese Lamb Loin, artichokes, Chanterelles, mint, sweet and sour gel (9 – 12)
€ 42

DESSERTS

White (1 – 3 – 7)
Yogurt, exotic fruits, meringue, milk ice-cream
€ 16

Chocolate soufflè, fragola grapes sorbet (Gluten and lactose free)
€ 17

Acid… sour… red (1 – 3 – 7)
Red fruits sphere, apple sorbet
€ 16

Sweet vegetable garden (1 – 3 – 7 – 8 – 9)
€ 15

Lemon (3 – 7)
Oman lemon, cooked lemon, lime
€ 17

Home-made ice-cream and sorbets (7 – 8)
€ 12

Our cheese selection with sweet contrast
€ 15

The numbers next to the course refers to food intolerance and allergies.

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“The Sea” Tasting Menu

Welcome by the Chef

“Mazara del Vallo” Red Prawns*, yellow cauliflower creamy, raspberry, Salty Finger (2 – 4)

“Morro” Cod* carpaccio, smoked olive oil, yellow tomato gazpacho, daikon (1 – 4 – 6)

Scallops*, Veal Sweetbread, capers, candied tomatoes, Oyster leaf (1 – 4 – 6)

Carnaroli Acquerello Risotto, Oyster leaf, sour butter, Oman black lemon (7 – 9 – 12)

Turbot* fillet, red “Tropea” onion fondue, asparagus, Furikake, Clams* (2 – 3 – 4 – 6 – 7 – 11 – 14)

Pre-dessert

White – Yogurt, exotic fruits, meringue, milk ice-cream (1 – 3 – 7)

“Gran Espresso” coffee, our home-made pastry

€ 147

Wine pairing (six different glasses of wine) € 100

Tasting Menus are proposed for the entire table – The numbers next to the course refers to food intolerance and allergies.

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“The Earth” Tasting Menu

Welcome by the Chef

Crispy zucchini flower, Sheep Ricotta cheese, Jerusalem artichokes, black garlic, Trumpet courgettes (1 – 3 – 7 – 8)

Interpretation of our Porcini mushroom (1 – 3 – 5 – 7)

Duck Foie Gras torchon, Chilean raisins, sweet wine, Timut pepper, walnuts and raisins pan brioche (1 – 3 – 7 – 8 – 12)

“Pappardelle” stuffed with Veal fillet, thyme olive oil, Black Truffle (1 – 3 – 7 – 9)

“Barbaria” Duck Brest and its sauce, Cardoncelli and Shimeji mushrooms (6 – 7 – 9 – 12)

Pre-dessert

Acid… sour… red (1 – 3 – 7)

“Gran Espresso” coffee, our home-made pastry

€ 134

Wine pairing (six different glasses of wine) € 100

Tasting Menus are proposed for the entire table – The numbers next to the course refers to food intolerance and allergies.

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Lunch Menu

FROM TUESDAY TO FRIDAY FOR THE LUNCH

(Proposal not valid on public holidays)

Two dishes of Your choice, dessert, coffee and cover charge

€ 50

Smoked Duck Ham, fresh salad leaves
Salmon* tartare, dill, Greek yogurt (1 – 4 – 7)
“Parmigiana” style Risotto, Shimeji mushrooms, Veal reduction (7 – 9 – 12)
Tagliolini with tomatoes emulsion, Parmesan water, basil oil powder (1 – 3 – 5 – 7)
Poached egg of forest with asparagus (3)
Sea Bass*, peas puree, pak choi, pomme de terre fondant (4 – 7 – 9)
Dessert: home made Italian Gelato
“Gran Espresso” coffee, our home made pastry

The numbers next to the course refers to food intolerance and allergies.

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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.