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

Warm Fillet Beef tartare, Shimeji mushrooms, Porcini mushrooms powder, crispy bread (1 – 7)
€ 39
Scallops*, Veal Sweetbread, capers, candied tomatoes, braised spring onion (4 – 6)
€ 39
Duck Foie Gras torchon, grapes dressing, green apple, radishes with umeboshi (1 – 8 – 12)
€ 38
Creamed Cod* “Lasagne”, peas purée, Squid ink, pil pil sauce (1 – 4 – 5 – 7 – 14)
€ 38

FIRST COURSES

My Oyster Risotto…vegetable and Oman black lime (7 – 9 – 12)
€ 35
Homemade Tajarin pasta, Sicilian Red Prawns* Bisque and Tartare, pickled ginger gel (1 – 2 – 3 – 7)
€ 36
“Spaghettoni” pasta, turnip tops purèe, marinated Anchovies*, bread crumble (1 – 4 – 5)
€ 31
Homemade Pheasant Ravioli and its reduction, dried mushrooms and pine needles consommè (1 – 3 – 7)
€ 38

MAIN COURSES

Black Angus Flank Steak, lingonberries, Brussels sprouts, roasted Cardoncelli mushrooms (7 – 9 – 12)
€ 42
Partridge, its reduction with Truffle, “Fiolaro” broccoli, fondant potatoes and carrots (7 – 9 – 12)
€ 45
Lamb Loin, soft and wafer polenta (7)
€ 42
Snapper fillet, fennel consistencies, mustard (1 – 4 – 10 – 12)
€ 43
Striped Red Mullet*, Napoletan style endive, Livornese sauce reduction and parsley bread (2 – 7 – 8 – 9 – 10 – 12)
€ 45

DESSERTS

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

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

Tiramisù (1 – 3 – 7 – 8)
€ 16

Mont Blanc (1 – 3 – 7)
€ 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

Snapper* tartare, hard boiled Quail egg, green beans, olive and tomatoes powder (3 – 4)

Scampo*, Vitelotte potatoes purée, Scampo Claws croquette and mayonnaise (2 – 3 – 5 – 7)

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

My Oyster Risotto…vegetable and Oman black lime (7 – 9 – 12)

Striped Red Mullet*, Napoletan style endive, Livornese sauce reduction and parsley bread (2 – 7 – 8 – 9 – 10 – 12)

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

Warm Fillet Beef tartare, Shimeji mushrooms, Porcini mushrooms powder, crispy bread (1 – 7)

Egg cooked at 63° C, celeriac variation, meringue, Black Truffle (1 – 3 – 5 – 7)

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

Homemade Pheasant Ravioli and its reduction, dried mushrooms and pine needles consommè (1 – 3 – 7)

Black Angus Flank Steak, lingonberries, Brussels sprouts, roasted Cardoncelli mushrooms (7 – 9 – 12)

Pre-dessert

Mont Blanc (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 and from December 8th to December 31st)

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

€ 50

Egg cooked at 63° C, celeriac variation (3 – 7)
Veal Fillet Tartare, endine, “tonnata” sauce (1 – 3 – 4)
Risotto with Iranian saffron and Parmigiano 36 months (7 – 9 – 12)
Homemade Tagliolini pasta cooked in tomato water, Parmigiano crisp, basil gel (1 – 3 – 7)
Black Angus Skirt Steak, lingonberries, Brussels sprouts (5 – 9)
Salmon*, Belgian endive, pink pepper sauce, fondant potato (4 – 7)
Dessert: homemade 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.