Manden bag

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Fakta om Bistro Boheme

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Stemning & atmosfærer

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Lunch

Lunch

30 G GOLD CAVIAR GOLD SELECTION Served with crème double, brioche & red onions	600
4 VARIATIONS OF PERLE BLANCHE OYSTERS Friterede, verdens bedste med Rossini Caviar Gold Selection, rød grape & peanut olie & peberrodsketchup	255
PERLE BLANCHE OYSTERS 3 pcs. or 6 pcs. served au naturelles with American horseradish ketchup & red wine vinaigrette	85/170
CURRY HERRING Served on carpaccio of apples, egg salad, capers & red onions	105
RED SPICED HERRING Served with horseradish cream & potato salad	115
CHICKEN SALAD ON TOAST Served with bacon & mushroom	135
CRAB TURNED WITH DILL-LIME MAONNAISE Served with avocado cream, pickled tomatoes, capers, garden cress, grapefruit & cucumbers in white balsamic	195
DEEP-FRIED FILLET OF PLAICE WITH SHRIMP SALAD Served on the toast topped with herbs tossed in lemon	175
LIGHTLY SALTED TARTARE OF SALMON Served with lemon-herb mayonnaise, cucumber, quail egg, shallots and chips of rye bread	168
BALI CARPACCIO Tuna carpaccio with wasabi peas & wasabi-lime mayonnaise, daikon turned with sesame & soya	155
CARPACCIO OF BEEF TENDERLOIN Served with truffle-lemon mayonnaise, grated havgus & rucola salad	155
TERRINE OF FOIE GRAS WITH CONFIT OF DUCK & PISTACHIO, FLAVOURED WITH CALVADOS Served with prunes marinated 1 year in Armagnac	195
MOULES FRITES Á LA BISTRO BOHEME Served with bacon, aioli & pastis	215
BOHEMES FISH MEATBALLS Served on stewed spinach a la creme, mushrooms & raw marinated carrot	175
WARM ROAST PORK ON RYE BREAD Served with red cabbage & cucumber salad	155
CONFIT OF DUCK With beetroot, apples & onions, mustard/honey sauce & herbs	275
MEDALLION OF BEEF TENDERLOIN Served with fries, béarnaise & green salad	275
HASH À LA BISTRO BOHEME Served with beetroots, cornichons, fried egg & mashed potatoes	175
OMELETTE WITH HAM & COMTÉ Served with root vegetable salad turned in dijonnaise	125
PARISIAN STEAK Minced and grilled beef served on fried toast with capers, pickles, onions & egg yolk	215
PIQUANT TARTARE OF BEEF TENDERLOIN Spiced with chili, tabasco, crème fraîche, truffle oil, red onions, capers, tarragon & cognac. Served with green salad, cornichons, toasted rye bread & homemade potato chips	255
SUPPLEMENT FRIES & SUPPLEMENT BÉARNAISE A PIECE	40

Information about the content of allergenic ingredients can be obtained by restaurant staff
A sur charge up to 3,75% will be added to the total bill, by paying with credit cards

EVENING

Evening

STARTERS

30 GRAM ROSSINI CAVIAR GOLD SELECTION Served with crème double, brioche & red onions	600
4 VARIATIONS OF PERLE BLANCHE OYSTERS Fried, the world’s best with Rossini Caviar Gold Selection, red grapefruit, peanut oil & horseradish ketchup	255
PERLE BLANCHE OYSTERS 3 pcs. or 6 pcs. served au naturelles with American horseradish ketchup & red wine vinaigrette	85 / 170
3 FRIED OYSTERS Served with sautéed spinach, tartare sauce & lemon	115
CARPACCIO OF SCALLOPS Served with Rossini Caviar Gold Selection, apple, raw jerusalem artichokes & beurre blanc with apples	225
CRAB TURNED WITH WITH DILL-LIME MAYONNAISE Served with avocado cream, pickled tomatoes, capers, garden cress, grapefruit & cucumbers in white balsamic	195
LIGHTLY SALTED TARTARE OF SALMON Served with a lemon-herb mayonnaise, cucumber, quail egg, shallots & chips of rye bread	168
BALI CARPACCIO Tuna carpaccio with wasabi peas & wasabi-lime mayonnaise, daikon turned with sesame & soy	155
CARPACCIO OF BEEF TENDERLOIN Served with a truffle-lemon mayonnaise, rucola salad & havgus	155
TERRINE OF FOIE GRAS WITH CONFIT OF DUCK & PISTACHIO, FLAVOURED WITH CALVADOS Served with prunes marinated 1 year in armagnac	195
JERUSALEM ARTICHOKE SOUP Served with pepper bacon, apples, croutons, & Jerusalem artichoke chips	105
SNAILS IN BROWN BUTTER Served with tomatoes, almonds, parsley, basil, croutons & abundant garlic	135

MAIN COURSES

BAKED COD & LEMON SOLE Served on a fricassee with hand-picked skagen shrimps, spinach, tomato & pickled cucumber	375
MOULES FRITES À LA BISTRO BOHEME Served with bacon, aiôli & pastis	215
FRIED TURBOT Served with champagne beurre blanc & Gold Rossini Caviar and puree on Jerusalem artichoke	395
BAKED TRUFFLE SOUP À LA PAUL BOCUSE’S VGE – 1975 Consommé, Noilly Prat, truffle, foie gras, ox brisket, country rooster & herbs	395
CANNELONI Stuffed with guinea fowl, foie gras, truffle & morels served on salsify roots, potato puree with lemon & leeks, accompanied with morel à la crème topped with grated truffle	395
BOULANGERÉ French classic dish on roast pork served with dijon mustard, lettuce & gherkins	275
CONFIT OF DUCK With beetroot, apples & onions, mustard/honey sauce & herbs	275
GRILLED TOURNEDOS OF BEEF Served with haricots verts, red wine sauce, fries & béarnaise – As pepper steak if requested Topped with pan-fried foie gras or topped with freshly grated truffle +125	365
PIQUANT TARTARE OF BEEF TENDERLOIN Spiced with chili, Tabasco, crème fraîche, truffle oil, red onions, capers, tarragon & cognac. Served with green salad, cornichons, toasted rye bread & homemade potato chips	255
SUPPLEMENT FRIES & SUPPLEMENT BÉARNAISE a piece	40

Information about the content of allergenic ingredients can be obtained by restaurant staff
A sur charge up to 3,75% will be added to the total bill, by paying with credit cards

Selskab

Selskab

Menu III

Letsaltet laksetatar serveret med citron & krydderurte mayonnaise, agurk, vagtelæg,
skalotteløg & rugbrøds chips

Foie Gras terrine a la Bistro Boheme

Skiver af oksemørbrad serveret med haricot vertes, trøffel puré, rødvins sauce & bearnaise
– toppet med stegt foie gras eller frisk trøffel + kr. 85,-

Bohemes københavner stang
ananassorbet & vanilje is, tern af ananas & ristede hasselnødder

Menu kr. 795,- pr. person

Vi assisterer gerne med vine til menuerne.

Ved grupper over 10 personer skal der bestilles samme
menu til hele selskabet

Menuerne skal være meddelt Bistro Boheme senest
1 uge for inden for inden.

Christmas Menus 2017

Julemenuer 2017

Menu I – ”Traditional Christmas lunch”

Curry herring & shrimp salad with garnish

Smoked salmon from Daniel Letz

Chicken salad with bacon & mushrooms

Fishcakes with remoulade & pickled cucumber

Pork roast with red cabbage & gherkins

Confit of duck with beetroot, apple & onion served with mustard honey & herbs

3 european cheeses with garnish

Chocolate ganache with cherry sorbet & pickled berries

DDK 685,-

Additional courses menu 1 for DDK 125, – per course

Crab touched with dill / lime mayonnaise loaded with avocado cream and pickled tomato
served with capers, grapefruit, cress and cucumber in white balsamic vinegar

Rice pudding – ordered at least 2 days before.

Menu II – “Den Franske Jul”

Jerusalem artichoke soup scented with truffles served with apple & bacon

Terrine of foie gras with duck confit & pistachio nuts flavored with calvados, prunes marinated
1 year in Armagnac

Confit of duck with beetroot, apple & onion served with mustard honey & herbs

3 european cheeses with garnish

Armagnac marinated prunes served with vanilla ice cream

DDK 695,-

Additional courses menu 2 DDK 125, – per course

Smoked salmon from Daniel Letz

Crab touched with dill / lime mayonnaise loaded with acokado cream and pickled tomato
served with capers, grapefruit, cress and cucumber in white balsamic vinegar

Menu III – ”Christmas Extravaganza”

Crab served with avocado cream & Rossini golden caviar

Smoked salmon from Daniel Letz on brioche with salmon mousse, trout roe & cucumber

Truffles soup á la VGE 1975

Jerusalem artichoke soup scented with truffles served with apple & bacon

Slices of tenderloin served with bourgogne sauce, truffle & topped with fresh peeled truffles

Comet served with crisp bread, truffles honey & fresh peeled truffles

Vanilla ice cream, amarena cherries, chocolate & gold
3 french cheese with garnish

DDK 1.250,-

Additional courses menu 3 DDK 125, –

Terrine of foie gras with andeconfit & pistachio nuts flavored with calvados &
prunes marinated 1 year in Armagnac
DDK 125,-
Our menus & beverages has to be ordered at least 14 days upon arrival
From 8 persons