Hunter’s Menu at Jourbon Restaurant

Chef Roman Bunov uses berry sauces and herbal spices to give dishes from Hunter’s menu an additional aroma and to disclose their rich taste. So, the reindeer medallions are served with juniper sauce, boar sirloin is served with red bilberry jam and duck breast is served with caramel pear and black currants sauce. Mushrooms are also a kind of hunter’s trophy, so they perfectly complement baked rabbit and boar sirloin dishes.