Six-course Tasting Menu
Pasta salad
Sweet and sour Sweetbred
Spaghetti vin Jaune and Comté
Burnt ice-cream, strawberries and matcha tea
Sautèed pigeon
Millefeuille
80
Eight-course Tasting Menu
Pasta salad
Sweet and sour Sweetbred
Rabbit dumplings
Spaghetti vin Jaune and Comté
Burnt ice-cream, strawberries and matcha tea
Sautéed pigeon
Kidney “à la moutarde”
Millefeuille
100
A'la carte
STARTERS
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Steamed shrimps, lime, pink pepper and honey 30
-
Egg, porcini and bottarga 25
-
“Bolognese” Sweetbred 25
-
Vegetable tourtière 20
FIRST COURSES
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Sea urchin spaghetti 30
-
Crab soup 30
-
Sea snails and oxalis risotto 25
-
Rabbit dumplings 22
MAIN COURSES
-
Sole meuniere 38
-
Sautèed pigeon 38
-
Lamb and artichokes 38
-
Monkfish with seafood 35
DESSERT / CHEESES
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Millefeuille, vanilla cream and pomegranate 12
-
Meringue, chestnuts and chocolate 12
-
Apple tarte, vanilla and 5 Chinese spices 12
-
Cheese selection 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