Tasting Menu
Parsley salad and oyster
Sweetbread, rocket, cherry tomato and parmesan
Ravioli with rocket and bouillon zezette
Vin Jaune and Comté spaghetti
St. Peter fish and nettle leaf
Whipped cream and strawberries
Ajillo beef
Hay, nori seaweed and caramelized buttermilk
110
Vegetarian Menu
Parsley salad, grapefruit and yogurt
Ravioli with rocket and bouillon zezette
Vin Jaune and Comté spaghetti
Whipped cream and strawberries
Vegetable tourtiere
Hay, nori seaweed and caramelized buttermilk
80
A'la carte
STARTERS
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Biroldo with chestnut bread and pickles 20
-
Vegetables tourtière 22
-
Sweetbread, rocket, cherry tomato and parmesan 30
-
Warm fish soup 32
-
Boiled shrimps, lime, pink pepper and honey 32
FIRST COURSES
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Trottole pasta with rabbit offal ragout 26
-
Ravioli with rocket and bouillon zezette 28
-
Garmugia soup 30
-
Risotto, asparagus and bottarga 32
-
Spaghetti with sea urchins 32
MAIN COURSES
-
Tripolate kidney 38
-
Sole, white asparagus and crab 40
-
St. Peter fish and nettle leaf 42
-
Ajillo beef 45
-
Stuffed pigeon 45
DESSERT / CHEESES
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Meringue,sour cherries, chocolate and almond 14
-
Tarragon, blackberries and juniper 14
-
Choux, milk, coffee and caramel 14
-
Comté 60 month 15
© 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