A' la carte
STARTERS
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Biroldo with chestnut bread and pickles 20
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Vegetables tourtière 22
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Chicken liver paté, hazelnuts and pan brioche 18
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Beef tartare, confit egg and spicy salad 24
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Tuna carpaccio with fries 24
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Boiled shrimps, green fried tomato, lemon and saffron 24
FIRST COURSES
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Trottole pasta with rabbit offal ragout (since 1979) 20
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Ravioli with rocket, goat cheese and bouillon zezette 22
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Spaghetti "scoglio" 24
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Risotto alla puttanesca 22
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Razorcalms with spelt and cacciucco sauce 22
MAIN COURSES
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Tripolate kidney 28
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Squid in ink sauce with seasonal veg 32
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Catch of the day with seasonal veg, pesto and nutmeg 32
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Chicken with black truffle 35
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Grilled ribeye with sides (min. 2) 80
DESSERT / CHEESES
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Meringue,sour cherries, chocolate and almond 14
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Tarragon, blackberries and juniper 14
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Choux, milk, coffee and caramel 14
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Comté 60 month 15
8 courses Tasting Menu
Grilled yster porcini and pine nuts
Sweetbread “tagliata”
Ravioli with rocket, goat cheese and bouillon zezette
Vin Jaune and Comté spaghetti
Squid in ink sauce
Burnt ice-cream and figs
Beef, lard, blueberries and black truffle
Choux, salted caramel, milk and coffee
110
4 courses Tasting Menu
Chicken liver paté, hazelnuts and brioche
Puttanesca risotto
Chicken with blacj truffle
Choux, salted caramel, milk and cofee
60
© 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