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 dill-lime mayonnaise

Served with guacamole, 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

Tomato salad with buffalo mozzarella

Variety of tomatoes, green pesto & pine nuts

145

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 & brioche

195

Tomat Consommé

Servered with baked tomato, olive, peas, crouton & tomat concassè

145

Main courses


Moules frites à la Bistro Boheme served with bacon, aiôli & pastis

215

Fried turbot with Rossini Caviar Gold Selection

Served with a fricassee of white & green asparagus, dill, & apples served with champagne beurre blanc

395

Fried lemon sole

Stuffed with scallop soufflé touched up with crab, lemon sole fume & summer vegetables

325

Pork chop

Served with chanterelles, corn, pickled red onions, tarragone blanquette & new potatoes

275

Grilled tournedos of beef

Served with haricots verts, red wine sauce, fries & béarnaise - As pepper steak if requested

365

Topped with pan-fried foie gras

+85

Topped with freshly grated truffle

+100

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

40

Supplement béarnaise

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


Dessert

2 Petit Fours

40

​Tahiti vanilla creme brulee served with lemon sorbet

135

​Nougatine served with almond / mocha cream & passion fruit sorbet

135

​White chocolate mousse with licorice toffee chocolate vermicelli & sorbet of blood orange

145

​Bohème chocolate dream served with cantaloupe melon and pear / melon sorbet

155

Prunes marinated 1 year in Armagnac served with vanilla ice cream, licorice tuille & english licorice

125

​Pineapple braised in cognac & hot spices served with nougat ice cream, marzipan & chocolate

135

​Havgus & white lady on grilled toast, topped with tomato tartare served with pear poached in red wine & port wine

Havgus – cow milk / The white lady – white mold cheese – cow milk

95

​Comte stored for 36 months served with crisp bread, truffle honey & freshly grated truffle

125

​Cheese board European cheeses with olives & crackers · 3 pcs / 6 pcs

80/160

​Jacobs French coffee

105

Espresso Martini

125

​​

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

Social

Bistro Bohéme supports


Contact

​Phone.: +45 3393 9844
info@bistroboheme.dk