Evening

Starters

Variations of Perle Blanche oysters

Deep-fried with tartare sauce · Passion/pepper coulis · Orange Boody Mary - 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,-

30 gram Rossini Caviar

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

750,-

Marinated white asparagus

served with quail eggs, french dressing, toast melba, asparagus vinaigrette saturated with capers, shallots & peas

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,-

Smoked salmon from Royal Nyborg Smokehouse

served with potato pure, fermented kefir cream Chives, Red Onion & Rossini Caviar

265,-

Beef carpaccio

served with truffle & lemon mayonnaise, Efterglød cheese & rucola

165,-

Grilled tuna served cold

with tomato salsa, ramson mayo, Soya-ginger boullion & spring greens in tempura

215,-

Old fashioned foie gras terrine with duck confit &pistachio

served with prunes in armagnac & brioche

325,-

Roasted veal sweetbread with snails in garlic

Roasted veal sweetbread with snails in garlic, gnocchi, green asparagus, capers, olives & ramson

195,-

Main courses

Moules frites

Served with saffron aioli

195,-

Steamed cod

mussel fricassee, asparagus, peas & pickled fennel with brandade on cod & piment oil

395,-

Norway lobster ravioli

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

395,-

Roast lamb back

served with Bohemes mergeuz sausage, green asparagus, artichoke puree, dried olives, pickled kumquats & lamb sauce

365,-

Baked pigeon

with bacon, foie gras & savoy cabbage, madeira sauce & creamy asparagus fricass in albufera sauce

395,-

Tatar on beef tenderloin

tenderloin stirred with almond oil, cognac & green tabasco served with avocado, pickled onions & french pailles

295,-

Grilled steak of Danish beef tenderloin (210 g.)

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

Also made as pepper steak on request

495,-

Extras

Fried foie gras

155

Supplement:

French fries

Béarnaise

60 apiece

Desserts

2 pcs. of petits fours

50,-

3 kinds of sorbet

135,-

Pistachio ice cream

served with figs, Pernod syrup & balsamic vinegar

125,-

Lemon sorbet

with roasted pistachios & olive oil

85,-

Tahiti vanilla crème brûlée

served with sorbet

160,-

Boheme’s Copenhagen ice bar

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

160,-

Dark chocolate mousse

with mandarin sorbet, orange coulis & sesame tuille

155,-

Warm chocolate cake

served with coconut ice cream, passion caramel & hazelnut croquet

155,-

Cheese board

4 European cheeses served with proper garnish

175,-

Cheese cream on Halland sky & Guldklimp from Arla Unika

served with prunes in armagnac, hazelnuts from piedmont, grated comté & 100% dark chocolate

155,-

Evening

The chef's 5 course menu made from seasonal ingredients