Tasting Menu
Smoked eel, sur cream and beetroots
Sweetbread, pumpkin, orange and turmeric
Spaghettini with pomegranate, rose and rue
Risotto, fennel, orange and sea urchins
Sole, Champagne and black truffle
Pumpkin and truffle
Lamb, black cabbage and Jerusalem artichoke
Hay, nori seaweed and caramelized buttermilk
Sweetbread, pumpkin, orange and turmeric
Spaghettini with pomegranate, rose and rue
Risotto, fennel, orange and sea urchins
Sole, Champagne and black truffle
Pumpkin and truffle
Lamb, black cabbage and Jerusalem artichoke
Hay, nori seaweed and caramelized buttermilk
100
In both menus you can add:
Spaghetti vin Jaune and Comté 15
Spaghetti vin Jaune and Comté 15
A'la carte
STARTERS
-
Vegetables tourtière 20
-
Biroldo with chestnut bread and pickles 25
-
Sweetbread, pumpkin, orange and turmeric 25
-
Beef carpaccio with fries 30
-
Smoked eel, sur cream and beetroots 30
FIRST COURSES
-
Trottole pasta with rabbit offal ragout 26
-
Spaghetti with crab 30
-
Pasta mista in cacciucco broth 30
-
Risotto, fennel, orange and sea urchins 32
-
Hare and chestnuts ravioli with white truffle 50
MAIN COURSES
-
Stewed snails with polenta and oxalis pesto 35
-
Lamb, cavolo nero and topinambur 38
-
Deer and cabbage 40
-
Sole, Champagne and black truffle 40
-
St. Peter fish and nettle leaf 42
DESSERT / CHEESES
-
Meringue, chestnuts, saffron, and maple 14
-
Lemon and wild fennel 14
-
Choux, milk, coffee and caramel 14
-
Taleggio with truffle 20
© 2018 Ristorante Giglio.
All rights reserved.
DESIGN BY PIPERITA STUDIO
PHOTOGRAPHY BY FRANCESCO TOMMASI STUDIO
All rights reserved.
DESIGN BY PIPERITA STUDIO
PHOTOGRAPHY BY FRANCESCO TOMMASI STUDIO