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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Tuna carpaccio 165,-
With passion fruit/pepper coulis, wasabi dressing & winter salads
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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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Beef carpaccio 165,-
served with truffle-lemon mayonnaise, arugula & Efterglød cheese
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Baked onion soup 155,-
Flavoured with sherry, served with garlic confit, crouton with Gruyère and Dijon mustard
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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Seasonal oranges 155,-
served with vanilla ice cream & champagne/bergamot foam
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Coconut frangipane 155,-
with rum-braised pineapple, coconut ice cream & passion fruit caramel
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Pie 155,-
with almonds & raisins soaked in rum served with sour cream 38%
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Crêpes Suzette 165,-
with vanilla 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
*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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Cod in cabbage 315,-
served with mussel cassoulet with bacon, tomato, haricots verts & mussel sauce with Dijon mustard
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Skin-fried zander 355,-
with artichoke in vadouvan, sautéed spinach, baked tomatoes & butter-whipped artichoke sauce
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Pigeon breast roasted on the carcass & confit legs as crepinette 425,-
Served with clementine puree, cabbage fried in smoked marrow fat, celery puree with browned butter and sauce with black trumpet mushrooms
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Bigorre pork neck chop 395,-
with yellow beets in passion fruit, gooseberry BBQ, Italian winter salads &aromatic pork sauce 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