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.

menu icon

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

Sea Bass* tartare, daikon, Sea Bass* and sea lettuce consommè (4 – 9)

Octopus from Santo Spirito* cooked at low temperature, risina beans velvety, cooking water mayonnaise, parsley oil (4 – 5 – 7 – 14)

Goose Foie Gras Escallope marinated in Amarone from Valpolicella wine and bitter oranges, pears, baked onions (7 – 12)

Piedmontese Vicciola Beef tartare, crispy vegetables, hazelnuts ice-cream (5 – 7 – 8)

Our interpretation of a Wild mushroom (1 – 3 – 5 – 7)

FIRST COURSES

“Tagliatella” with tarragon water, seasonal mushrooms (1 – 3 – 7)

Carnaroli Acquerello Risotto, Chicken Livers, Amarone wine reduction, foam of sage and green apple (7 – 9 – 12)

Eggplant Ravioli like a “Parmigiana” (1 – 3 – 7)

Home made “Tortellone” filled with Veal Fillet, spinach, vervain, egg yolk (1 – 3 – 7)

“Tagliolini”, Lobster* from Tristan da Cunha, datterini tomatoes oil, parsley (1 – 2 – 3 – 7)

MAIN COURSES

Sicilian Scampi*, glaced Veal Sweetbread, Scampi* mayonnaise, artichoke (2)

Codfish Morro*, organic nettle sauce, toasted almonds (4 – 8)

Sea Bass*, Jerusalem artichokes, Wild mushrooms and parsley (4 – 7)

Veal Fillet “alla milanese”, potatoes and hazelnut salted mayonnaise (1 – 3 – 8)

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

Greppi Pigeon, celeriac, caramelized shallot, Pigeon Liver (1 – 3 – 5 – 7 – 12)

DESSERTS

The Lime…Tribute to Cedric Grolet (7)

Classic…chocolate (Guanaja 70%) soufflè and concord grape sorbet (3 – 7 – 8)

“Belle Helene” (1 – 3 – 7 – 8)

“Zen”
Pineapple, passion fruit, vanilla (3 – 7)

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

* * *

menu icon

Fish Tasting

Welcome by the Chef
Oyster*, green apple, Sauternes wine, Baerii Italian Caviar (12 – 14)
Purple Prawn* from Porto Santo Spirito, nori seaweed and Oyster water (2 – 7 – 14)
Sea Bass* tartare, daikon, Sea Bass* and sea lettuce consommè (4 – 9)
Tagliolini, Lobster* from Tristan Da Cunha, datterini tomatoes oil, parsley (1 – 2 – 3)
Sea Bass*, Jerusalem artichokes, Wild mushrooms and parsley (4 – 7)
Pre-dessert
“Belle Helene” (1 – 3 – 7 – 8)
“Gran Espresso“ coffee, our home-made pastry

 * * *

menu icon

Meat Tasting

Welcome by the Chef
Our interpretation of a Wild mushroom (1 – 3 – 5 – 7)
Egg yolk, Castelmagno cheese, White Truffle (3 – 7 – 13)
Duck Foie Gras terrine, “pan brioche”, coffee powder (1 – 3 – 7 – 12)
Eggplant Ravioli like a “Parmigiana” (1 – 3 – 7)
Greppi Pigeon, celeriac, caramelized shallot, Pigeon Liver (1 – 3 – 5 – 7 – 12)
Pre-dessert
Chocolate mousse (Illanka 63% Perù), wild strawberries, hazelnuts, smoked of lapsang souchong (1 – 3 – 7 – 8)
“Gran Espresso“ coffee, our home-made pastry

* * *

menu icon

Free Hand Tasting

Menu composed by seven courses, conceived by the creativity of the Chef to involve the Guests in a surprising tasting path
  • Welcome by the Chef
  • Seven courses chosen by the Chef
  • Pre-dessert
  • Dessert chosen by the Pastry Chef
  • “Giamaica“ coffee, our home-made pastry

* * *

Tasting menus are proposed for whole table

* * *

Senza titolo-1

Lunch Menu

FROM TUESDAY TO FRIDAY FOR THE LUNCH

(Proposal not valid on public holidays)

Welcome by the Chef
Lobster* claws, Coral mushroom, Lobster* mayonnaise (2 – 8)
“Carnaroli Acquerello Risotto” with saffron, “Gallinacci” mushrooms, brown stock (7 – 9)
“Gran Espresso“ coffee, our home-made pastry

* * *

*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.