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

700,-​​

Variations of Perle Blanche oysters

Deep-fried with tartare sauce · Passion/pepper coulis · Bloody Mary - Ponzu · "World's Best" with Almond Oil & Rossini Black Label Caviar - Horseradish Ketchup

400,-​

Oysters naturel - Perle Blanche

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

150 / 300,-​​

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 pear, vinaigrette with cocoa fruit juice & capers

195,-​​

Leeks in vinaigrette

served with quail eggs, apple, crouton & french dressing

145,-​​

”Vitello tonnato”

Boheme style

195,-​

Beef carpaccio

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

165,-​

Boheme tartare

Beef tenderloin stirred with cognac, almond oil, green tabasco served with wasabi whipped cream & salad turned in dijonnaise

250,-​​

Creamy Jerusalem artichoke soup

flavored with truffle oil, apple & pepper bacon

165,-​​

Baked scallop

Served with herbs in julienne, cauliflower puree, noilly prat sauce & truffle

285,-​​

Main courses

Today's selected fish from Fisketorvet

Todays price

Crispy cod in katafi

Served with horseradish, beetroot, bacon, parsley & mashed potatoes

295,-

Butter-fried halibut

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

495,-​

Confit de canard

With beetroot, apple & onions, mustard honey & herbs

295,-

Pasta stuffed with Danish chicken

Oxtail ragout with foie gras, truffle sauce, sage, tomatoes & truffle

350,-

Thøstesen's fried eggs

Served on purée of potatoes & truffle, duck confit, truffle sausage,

hazelnuts, croutons & grated truffle

325,-

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 +135, -

495,-​

Fries or Béarnaise

60,-​

Desserts

2 pcs. petits fours​

50,-​

Lemon sorbet​

with roasted pistachios & olive oil

75,-​

Tahiti vanilla crème brûlée​

served with sorbet

155,-​

Dark chocolate mousse

served with sorbet & cocoa fruit topped with mocha crunch

155,-​

Boheme’s Copenhagen ice bar

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

155,-​

Crepe Suzette

served with vanilla ice cream

155,-​

3 kinds of sorbet

125,-​

Cheese board

4 European cheeses served with proper garnish

155,-

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 summer

10th of July - 2nd of August (Weeks 28, 29, 30 & 31)

​Wednesday - Saturday

​11.30 – 24.00

Sunday - Tuesday

Closed

Opening hours

​Monday - Saturday

​11.30 – 24.00

Sunday & public holidays

Closed

We reserve the right to make any changes.

Bistro Boheme supports

© 2022 Bistro Boheme. Alle rettigheder forbeholdes.​