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, Sheep Ricotta cheese, Jerusalem artichokes, black garlic, Trumpet courgettes (1 – 3 – 7 – 8)
Scallops*, Veal Sweetbread, capers, candied tomatoes, Oyster leaf (4 – 6 – 7)
Duck Foie Gras torchon, sweet wine, Timut pepper, cherry compote (1 – 3 – 7 – 12)
“Seafood* salad” (2 – 4 – 12)

FIRST COURSES

Homemade “Small Ribbed Tubes Pasta”, Palinurus Lobster*, sorrel, tomatoes emulsion (1 – 2 – 3 – 12)
“Pappardelle“ stuffed with Veal fillet, Thyme oil, Black Truffle (1 – 3 – 7 – 8)
Carnaroli Acquerello Risotto cooked with cress, ash coated Goat cheese, glazed Rabbit Loin (7 – 9)
“Senatore Cappelli” Bavette, tomatoes water, Baby Squid* from Adriatic Sea, Turbot Roe, candied lemon, oregano flowers (1 – 4 – 14)

MAIN COURSES

Roasted Iberian Pork “Pluma”, carrots variation, wine reduction (9 – 12)
“Barbaria” Duck Brest and its sauce, Cardoncelli and Shimeji mushrooms (6 – 7 – 9 – 12)
Black Cod*, Cuttlefish* broth reduction, pickled ginger, late radicchio, tomato bread (3 – 4 – 8 – 14)
Turbot fillet, red “Tropea” onion fondue, asparagus, clums and Furikake (2 – 3 – 4 – 6 – 7 – 11 – 14)
Borbonese Lamb Loin, artichokes, Morels, mint, sweet and sour gel (9 – 12)

DESSERTS

White (1 – 3 – 7)
Lemon soufflè and cassis sorbet (3 – 7)
Acid… sour… red (1 – 3 – 7)
Sweet vegetable garden (1 – 3 – 7 – 8 – 9)
Apricot (1 – 3 – 7)
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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“The Sea” Tasting Menu

Welcome by the Chef
“Mazara del Vallo“ Red Prawns, yellow cauliflower creamy,
rasberry, 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 (4 – 6 – 1)
Spaghetti coocked in Squid emulsion and Squid ink, Siberian Caviar, tamarillo (1 – 4 – 14)
Turbot fillet, red “Tropea” onion fondue, asparagus, clums and Furikake (2 – 3 – 4 – 6 – 7 – 11 – 14)
Pre-dessert
The Apricot (1 – 3 – 7)
“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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“The Earth” Tasting Menu

Welcome by the Chef
Crispy zucchini flower, Sheep Ricotta cheese, Jerusalem artichokes, black garlic, Trumpet courgettes (1 – 3 – 7 – 8)
Egg of forest cooked at 63° C, Benedict Style (1 – 3 – 7)
Duck Foie Gras torchon, sweet wine, Timut pepper, cherry compote (1 – 3 – 7 – 12)
“Pappardelle“ stuffed with Veal fillet, Thyme 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

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

ombra

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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, 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.