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, crones, black garlic (1 – 7 – 8)
Scallops*, Veal Marrow, caramelized spring onion (4 – 6)
Duck Foie Gras torchon flavored in Hypocras wine, Chilean raisins, pan brioche (1 – 3 – 7 – 12)
“Seafood* salad” (2 – 4 – 12)

FIRST COURSES

Homemade Egg Tagliolino, Fitoplancton, Palinurus Lobster*, sorrel, tomatoes emulsion (1 – 2 – 3 – 12)
Ravioli with denatured flour of peas, asparagus, tarragon, hazelnuts mayonnaise (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, Tuna Roe, candied lemon, oregano flowers (1 – 4 – 14)

MAIN COURSES

Roasted Suckling Pig Pluma, carrots variation, wine reduction (9 – 12)
“Barbaria” Duck Brest, Porcini mushrooms, Foie Gras sauce (3 – 7)
Black Cod*, Cuttlefish* broth reduction, pickled ginger, late radicchio, tomato bread (3 – 4 – 8 – 14)
Monkfish*, Clams* emulsion, saffron, chicory hearts (4 – 6 – 9 – 12 – 14)
Borbonese Lamb Loin, “Barigoule” artichokes, Morel, mint (9 – 12)

DESSERTS

“Chicco” with candied lemon from Sorrento (1 – 3 – 7) – minimum for 2 persons
Classic…chocolate (Guanaja 70%) soufflè and passion fruit sorbet (3 – 7 – 8)
Acid… sour… red (1 – 3 – 7)
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
Red Shrimps* from Mazara, orange, paprika, Shrimp* coulis (2 – 4)
Yellowfin Tuna* tartare, Sea Bass consommè, daikon, sea lettuce (4 – 9)
Scallops*, Veal Marrow, caramelized spring onion (4 – 6)
Spaghetti coocked in Squid emulsion and Squid ink, Siberian Caviar, tamarillo (1 – 4 – 14)
Monkfish*, Clams* emulsion, saffron, chicory hearts (4 – 6 – 9 – 12 – 14)
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
Crispy zucchini flower, Sheep Ricotta, crones, black garlic (1 – 7 – 8)
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, hazelnuts mayonnaise (1 – 3 – 7 – 8)
“Barbaria” Duck Brest, Porcini mushrooms, Foie Gras sauce (3 – 7)
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.

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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.