Evening

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The chef's 5 course menu made from seasonal ingredients

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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

850,-​​

Crab turned with dill & lime mayonnaise

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

265,-

Beef carpaccio

served with truffle & lemon mayonnaise, Efterglød cheese & rucola

165,-​

Red wine poached foie gras terin 

Served with pickled figs & brioche 

325,-

Gratin lobster brandade​

Served with salads & grilled bread 

265,-

Red wine glazed sweetbread

served with mushrooms, bacon & sweetbread a la crème, crispy potato & parsnip

195,-​​

Main courses

Moules frites

Served with saffron aioli

195,-

Skin-fried sea bass

Served with sauce vierge saturated with olives, celery, capers and olives, tomatoes & tomato coulis

335,-

Lobster raviolI

Served with fried lobster, sautéed spinach, deep-fried leek & lobster bisque flavoured with blood orange

395,-

Stuffed poussin breast with confit thigh, spinach, foie gras & stuffed morel with rooster comb

Served with seasonal greens served with foie gras & truffle sauce

395,-

Thøstesen’s fried egg

served on purée of potato & truffle, duck confit, truffle sausage, hazelnuts, croutons & grated truffle

365,-​

Tartar of beef tenderloin stirred with cognac, almond oil, green tabasco & truffle

Served with salads, French pailles, grated parmesan & truffle

325,-

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

or

Truffle

155​

​Supplement:

French fries

or

Béarnaise

60 apiece

Desserts

2 pcs. of petits fours

50,-​

3 kinds of sorbet

135,-​

Lemon sorbet 

with roasted pistachios & olive oil

85,-​

Tahiti vanilla crème brûlée 

served with sorbet

160,-​

Pistachio ice cream

served with truffle, pistachio oil & salt 

195,-

Boheme’s Copenhagen ice bar

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

160,-​

Dark chocolate mousse

with mandarin sorbet, blood orange coulis & sesame tuille

155,-

Warm Caneles

Served with cinnamon ice cream/rum raisin ice cream

155,-

Braised pineapple in rum

Served with coconut ice, pickled ginger & caramelized nuts

155,-

Cheese board

4 European cheeses served with proper garnish

175,-

32-month aged Comte

Served with truffle honey, crispbread & grated truffle 

235,-

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 – 24.00

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.​