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

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

Felicetti grain Spaghettone, black cabbage water, freeze-drying raspberry, blak garlic from Voghera (1)

Carnaroli Acquerello Risotto, “culiflower”, capers from Pantelleria, vervain and saffron, White Truffle (3g) (7)

Ravioli filled with Thighs of Pheasant, parmantine potatoes foam (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)

Lacquered Black Cod*, organic nettle sauce, toasted almonds (4 – 6 – 8)

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

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

Venison Loin, “violino” pumpkin, baked onion jam, Venison civet (7 – 12)

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)

Autumnal Babà (1 – 3 – 7)

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
Purple Prawn* from Porto Santo Spirito, nori seaweed and Oyster water (2 – 7 – 14)
Scallops*, cauliflower velvety, capers, Caviar, Vervain (2)
Octopus from Santo Spirito* cooked at low temperature, risina beans velvety, cooking water mayonnaise, parsley oil (4 – 5 – 7 – 14)
Tagliolini, Lobster* from Tristan Da Cunha, datterini tomatoes oil, parsley (1 – 2 – 3)
Lacquered Black Cod*, organic nettle sauce, toasted almonds (4 – 6 – 8)
Pre-dessert
Autumnal Babà (1 – 3 – 7 – 12)
“Gran Espresso“ coffee, our home-made pastry

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Meat Tasting

Welcome by the Chef
Our interpretation of a Wild mushroom (1 – 3 – 5 – 7)
Glazed Veal Sweetbread, Sea Urchins* mayonnaise, potatoes (4 – 5 – 9)
Duck Foie Gras torchon, coffee, “pan brioches” and Vin du Preve (1 – 3 – 7 – 12)
Ravioli filled with Thighs of Pheasant, parmantine potatoes foam (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

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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

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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
Selva egg cooked at 63° C, potatoes foam, castelmagno cheese, puffed potatoes (1 – 3 – 5 – 7)
Paccheri, tomatoes from Piennolo, Mussels from Brest (1 – 14)
“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.