Bistro Boheme
Evening
The head chef’s 5-course menu is created using seasonal ingredients.
Our kitchen is open for à la carte service Monday to Saturday from 5:30 PM to 9:30 PM.
Starters
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Variation of Perle Blanche oysters 450,-
Fried with tartar sauce · Passion fruit & pepper coulis · Horseradish ketchup – Raspberry vinegar · Orange ponzu – “World’s best” with almond oil & Rossini Caviar
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Oysters nature – Perle Blanche 175,- / 350,-
3 pcs or 6 pcs served au naturel with horseradish ketchup & red wine vinaigrette
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3 deep-fried oysters 175,-
served with sautéed spinach, tartar sauce & lemon
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30 grams of Rossini Caviar 750,-
served with whipped lemon crème fraîche, quail egg, red onion & brioche
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Very green salad 155,-
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Smoked salmon from Royal Nyborg Smokehouse 295,-
served with potato purée, fermented kefir cream, chives, red onion & Rossini caviar
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Crab turned with dill & lime mayonnaise 265,-
served with avocado cream, pickled tomatoes, capers, cress, cashew nuts, red grapefruit & cucumbers in white balsamic vinegar
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Lobster salad 350,-
served with vanilla pickled pumpkin & seeds pink grape coulis & marinated salads
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Lobster bisque 175,-
served with leek, crème double, chives & croutons
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Baked scallop 295,-
served with herbs in julienne, cauliflower purée, Noilly Prat sauce & truffle
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‘Hommage à Eric Ripert’ 295,-
tuna carpaccio & foie gras terrine served with grilled brioche & chives
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Beef carpaccio 165,-
served with truffle-lemon mayonnaise, arugula & Efterglød cheese
The head chef’s 5-course menu
(presented on the day)
Dessert
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2 pc. petits fours 50,-
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3 kinds of sorbet 135,-
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Vanilla crème brûlée 160,-
served with sorbet
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Hazelnut ice cream 175,-
served with rum caramel & truffle
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Prunes marinated for 1 year in armagnac 155,-
Served with vanilla ice cream
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Crêpes Suzette 165,-
with vanilla ice cream
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Chocolate-caramel pie 165,-
served with vanilla poached pear & cinnamon ice cream
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Comté & truffle comté aged 32 mths. 175,-
served with truffle honey, nut crackers & grated truffle
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Selection of 4 European cheeses 175,-
served with proper garnish
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Blue cheese 165,-
grated comté aged 32 mths. 100% chocolate, hazelnuts from Piedmont & pickled plums
*Information about allergens & ingredients is available upon request by contacting the restaurant staff.
A fee of up to 3.75% will be added to the bill when paying by credit card.
Main courses
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Steamed halibut 345,-
served with fennel/orange puree, soy/ginger broth saturated with chilli, cashews & pomegranate
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Cod in crispy kataifi 355,-
served on risotto with seasonal mushrooms & baked tomatoes, accompanied by lobster sauce
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Fried monkfish served with french rösti & sautéed leek 425,-
with mussel bacon sauce saturated with chives, trout roe and Rossini Caviar
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Baked truffle soup VGE - 1975 495,-
consommé, noilly prat, truffle, foie gras, veal brisket, rooster & herbs
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Confit duck leg 295,-
served with fig red cabbage, potato puree & spicy duck sauce
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Neck chop of Bigorre pig 395,-
served with yellow beets, winter cabbage & aromatic pig gravy flavoured with red curry
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Thøstesen’s fried egg 365,-
served on purée of potato & truffle, duck confit, truffle sausage, hazelnuts, croutons & grated truffle
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Spicy tartare of beef tenderloin à la “Bloody Mary” 295,-
served with almond oil, vodka, egg yolk & a green salad
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Grilled steak of Danish beef tenderloin (210 g.) 565,-
served with green beans, red wine sauce, fries & béarnaise. Also made as pepper steak on request