main course

• Beef carpaccio
• Vegan plate
• Mediterranean chicken salad
• Duck confit sandwich on nut bread
• Grilled salmon and caramelized walnuts
• Steak tartare
• Tuna tartare and tiradito
• Grilled buffalo sirloin served cold
• Stack of guinea fowl, mushrooms and red paper
•  
• Black pudding on apple compote
• Goat cheese, tomato confit and artichoke fazzoletti
• Boris ribs (honey and Oaxaca pepper)
• Duck risotto with oyester mushrooms, sage and orange
• Creamy saffron scallops
• Grilled beef filet, morel sauce
• Red tuna Boris style
• Mahi-mahi on crispy vegetables
• Roasted sea bass on basil and citrus risotto
• Val's rabbitt

• 16.00
• 17.00
• 17.50
• 18.00
• 18.00
• 21.00
• 22.00
• 22.00
• 22.00
•  
• 18.00
• 19.00
• 21.00
• 22.00
• 22.00
• 23.00
• 23.00
• 23.00
• 24.00
• 24.00

desserts

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