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 Veal tartare, flavored umeboshi 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 flavored in Hypocras wine, Chilean raisins, pan brioche (1 – 3 – 7 – 12)
Red Prawns* in raw, orange, paprika tuile, 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 with denatured flour of peas, asparagus, tarragon, tosted hazelnuts mayonnaise (1 – 3 – 7 – 8)
Carnaroli Acquerello Risotto, creamy of “Gobbo” cardoon, fennel, licorice gel, artichoke cooked at low temperature, glasswort powder (4 – 7 – 9)
“Senatore Cappelli” Bavette, tomatoes water, “Spillo” Squid* from Adriatic Sea, Tuna Roe, candied lemon (1 – 4 – 14)

MAIN COURSES

Roasted Suckling Pig Pluma, carrots variation, wine reduction (9 – 12)
“Barbaria” Duck Brest, Foie Gras, sweet and sour turnips, “red onion” (3 – 7)
Lacquered Black Cod*, organic nettle puree, toasted almonds (4 – 6 – 8)
Tuna*, crones, pistachios, black garlic, citrus (4 – 6 – 8 – 9)
Borbonese Lamb Loin, “Barigoule” artichokes, Morel, mint (9 – 12)

DESSERTS

Tarte tatin with custard ice-cream (1 – 3 – 7)
Classic…chocolate (Guanaja 70%) soufflè and passion fruit sorbet (3 – 7 – 8)
Walking on Langhe hills (1 – 7 – 8)
Sweet vegetable garden (1 – 3 – 7 – 8 – 9)
Chocolate mousse (Illanka 63% Perù), cherries in syrup, tobacco ice-cream (1 – 3 – 7 – 8)
Home-made ice-cream and sorbets (7 – 8)
Our cheese selection with sweet contrast

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

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Fish Tasting

Welcome by the Chef
Regal Golden Oyster*, apple, Vin du Preve, Siberian Caviar, passion fruit foam (4 – 12 – 14)
Yellowfin Tuna* tartare, Sea Bass consommè, daikon, sea lettuce (4 – 9)
Scallops*, ponzu veil, daikon, potatoes fondue with katsuobushi, Siberian Caviar (1 – 4 – 6 – 14)
Tagliatelle with Fitoplancton, raw Palinurus Lobster*, sorrel, tomatoes emulsion (1 – 2 – 3 – 12)
Monkfish*, Beluga lentils, Bacon powder, pak choi, Fish Bordelaise (4 – 9 – 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 – The numbers next to the course refers to food intolerance and allergies.

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Meat Tasting

Welcome by the Chef
Venison warm tartare, Shimeji mushrooms, Puntina capers, Wild Mushrooms powder, crispy bread (1)
Egg of forest cooked at 63° C, celeriac, salted meringue (3 – 7)
Duck Foie Gras torchon flavored in Hypocras wine, Chilean raisins, pan brioche (1 – 3 – 7 – 12)
Ravioli with denatured flour of peas, asparagus, tarragon, tosted hazelnuts mayonnaise (1 – 3 – 7 – 8)
Greppi Pigeon, celeriac, caramelized shallot, Pigeon Liver (1 – 3 – 5 – 7 – 12)
Pre-dessert
Chocolate mousse (Illanka 63% Perù), cherries in syrup, tobacco ice-cream (1 – 3 – 7 – 8)
“Gran Espresso” coffee, our home-made pastry

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

 

Smoked Duck Ham, salad of oriental leaves
Salmon* tartare, dill, Greek yogurt (1 – 4 – 7)
Risotto with Iranian saffron pistils creamed with grana cheese 36 months (7 – 9)
Tagliolini with tomatoes emulsion, parmigiano water, basil oil powder (1 – 3 – 5 – 7)
Poached selva egg with asparagus (3)
Roasted Pheasant, potatoes foam, vegetables with umeboshi, herbs (7)
Dessert: ice-cream
“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.