Evening

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The chef's 5 course menu made from seasonal ingredients

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Starters

30 gram Rossini Black Label Caviar​

served with kefir-fermented cream, quail egg, brioche & red onions

850,-​​

Variations of Perle Blanche oysters

Deep-fried with tartare sauce · Passion/pepper coulis · Pink grape, peanut oil, apple - Ponzu · "World's Best" with Almond Oil & Rossini Caviar - Horseradish Ketchup

450,-​

Oysters naturel - Perle Blanche

3 pcs. or 6 pcs. served au naturelle’s with Horseradish ketchup & red wine vinaigrette

175 / 350,-​​

3 deep-fried oysters

served with sautéed spinach, tartare sauce & lemon

175,-​

Crab turned with dill & lime mayonnaise

served with avocado cream, pickled tomatoes, capers, cress, cashew nuts, red grapefruit & cucumbers in white balsamic vinegar

265,-

Danish smoked salmon from Royal Nyborg Smokehouse

served with honey, orange & mustard vinaigrette, arugula & radicchio

195,-​​

Scallop carpaccio

served with Rossini Gold Selection Caviar, raw apples & Jerusalem artichokes & apple beurre blanc

260,-​​

Beef carpaccio

served with truffle & lemon mayonnaise, grated Havgus-cheese & rocket

165,-​

Old fashioned terrine of foie gras

with duck confit & pistachios, served with madeira/duck gravy & haricot verts turned on Dijon vinaigrette & pickled cucumber

275,-​

Boheme tartare

Beef tenderloin stirred with cognac, almond oil, green tabasco served with

wasabi whipped cream & salad turned in dijonnaise

250,-

Moules frites

Mussels steamed in pastis, served with bacon, herbs, saffron aioli & french fries

140,-​

White asparagus

served with hollandaise & lemon marinated shrimps 

195,-

Snails à la Provence

Served with garlic/almond puree & tomato salsa

165,-​

Onion soup

served with au gratin cheese bread

165,-

Rabbit rillette

Served with riso & green asparagus

250,-​

Miso-baked celery

Served with celery mayonnaise, bitter salads & hazelnuts from Piemonte - (vegetarian)

175,-

Artichokes a la Boheme

Whole cooked artichoke served with foie gras parfait, hazelnut vinaigrette & grilled bread

195,-​

Main courses

Skin fried pike perch

Served with miso baked celery, tomato coulis, hazelnuts & langoustine sauce

295,-

Butter-fried halibut

served with new leeks, potato puree & sauce nage & Rossini Caviar

495,-​

Moules frites

Mussels steamed in pastis, served with bacon, herbs, saffron aioli & french fries

235,-

Lamb cutlet

with dijon mustard & parsley, served with garlic-almond cream, ratatouille, pommes fondant & lamb/rosemary sauce with herbs

385,-​

Grilled steak of Danish beef tenderloin (210g.)

served with green beans, red wine sauce, fries and béarnaise

  • Also made as pepper steak on request

  • Topped with pan-fried foie gras + 150, -

  • Topped with fresh truffle + 150,-

495,-​

Supplement - price per piece

French fries or Béarnaise

60,-​

Desserts

2 pcs. of petits fours

50,-​

Lemon sorbet 

with roasted pistachios & olive oil

85,-​

Tahiti vanilla crème brûlée 

served with sorbet

155,-​

Ice bomb

Flame in ancient Caribbean rum

served with chocolate, vanilla ice cream, mango/passion fruit coulis & meringue

175,-​

Dark chocolate mousse

served with sorbet & cocoa fruit topped with mocha crunch

165,-​

Boheme’s Copenhagen ice bar

with vanilla ice cream, pineapple sorbet, pineapple in rum & roasted hazelnuts 

160,-​

Crepe Suzette

​served with vanilla ice cream

175,-​

3 kinds of sorbet

135,-​

Cheese board

4 European cheeses served with proper garnish

175,-

Espresso Martini​

135,-​

Contact and online booking

We look forward to receiving your reservation. Use the booking link below or call us on +45 3393 9844. If you have any changes or questions about your booking, you can also contact us by phone or e-mail: info@bistroboheme.dk.

Opening hours

​Monday - Saturday

Kitchen: Lunch

​11.30 – 24.0

Sunday & public holidays

Closed

Kitchen: 11.30 - 15.00 / 17.30 - 21.30

We reserve the right to make any changes.

Bistro Boheme supports

© 2022 Bistro Boheme. Alle rettigheder forbeholdes.​