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 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

Today’s Catch - daily price

Classic Dish of the evening - daily price

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

LOBSTER RAVIOLI WITH MINCED SCALLOP SOUFFLE

Served with lobster, pine nuts, pears, pumpkin & lobster bisque

385

FALLOW DEER SERVED WITH CHANTERELLEs à LA CRèME

Fresh hazelnuts & grapes on rösti potato, celery & plum gestrik

355

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 or topped with freshly grated truffle +125

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 and supplement béarnaise

a piece 40

DESSERT

2 pcs. of petits fours

40

Tahiti vanilla crème brûlée

Served with lemon sorbet

135

Classic French tarte tatin

Served with cinnamon ice cream

115

White chocolate mousse with caramel flavored licorice

Chocolate crunchy & sorbet on blood orange

145

Bohemes variation of “Københavner Stang”

Pineapple sorbet & vanilla ice cream, pineapple “cubes” & roasted hazel nuts

125

Poached peach in vol-au-vent with remonce

Served with peach sorbet, coulis & peach liqueur

135

Prunes marinated 1 year in armagnac

Served with vanilla ice cream, liquorice tuille & liquorice

125

autumn fruits: pear, plum & apple

Served with vanilla ice cream & hazelnuts

135

3 kind of sorbet

85

Farmers cheese stirred with truffle served with crisp malt bread

Olive oil, apricot chutney, “Havgus” (firm cow milk cheese from Arla), truffle honey & dried parsley

145

Comté matured for 36 months

Served with crisp bread, truffle honey & freshly grated truffle

125

Cheese board

3 pcs. or 6 pcs. of European cheese served with proper garnish

80 / 160

Jacob’s French Coffee

105

Espresso Martini

125

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Contact

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