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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Cantaloupe melon 295,-
served with hazelnut vinaigrette, hazelnuts from Piemonte
& Black Label Rossini caviar -
Very green salad 165,-
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Crab mixed with dill & lime mayonnaise 265,-
layered with avocado crème & pickled tomatoes, served with capers, cress, cashew nuts, blood grapefruit & cucumber pickled in white balsamic vinegar
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Lobster salad with Danish black lobster 295,-
served with pink grapefruit coulis & marinated salads
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Lobster bisque 175,-
served with leek, crème double, chives & croutons
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Beef carpaccio 165,-
served with truffle-lemon mayonnaise, arugula & Efterglød cheese
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Foie gras terrine 295,-
served with unripe black walnuts, apple & endive
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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Stewed plums 155,-
served with licorice ice cream, burnt white chocolate with lemon cream
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Dark chocolate mousse 155,-
served with blackberry sorbet, caramel tuille & mocha crunch
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Sorbet of cantaloupe melon 95,-
with 12 year old balsamic vinegar
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Cheese board 175,-
4 European cheeses served with proper garnish
*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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Skin-fried pike perch a la provencal 325,-
Fried squid, artichoke, sauce vierge with tomato & olives
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Steamed monkfish au vin rouge 365,-
Served with bacon, beet leaves, onions & lobster sauce with red wine
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Fried scallops in puff pastry vol au vent 295,-
served with fricassee of chanterelles, leek & souffle buns in creamy turbot sauce
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Foie gras stuffed quail 315,-
with spinach, plums, pickled raddichio, Seasonal mushrooms & spicy quail sauce
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Cutlet of Iberico pig 435,-
served with corn, chanterelles, potato puree & tarragon with pork sauce with red curry
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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