Monday – Saturday: 11.30 – 24.00
DK / UK
Book bord
Starters
Variations of Perle Blanche oysters
Deep-fried with tartare sauce - Passion/pepper coulis - Horseradish ketchup - Raspberry vinegar - Orange Ponzu “World’s Best” with almond oil & Rossini Caviar
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, red onions & brioche
750,-
Very green salad
155,-
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,-
Carpaccio of scallop, Jerusalem artichokes and apples, apple beurre blanc Rossini Caviar
285,-
Lobster salad with Danish black lobster
served with white asparagus, pink grape coulis & marinated salads
295,-
Squid provencale served with pimento nage
Beef carpaccio
served with truffle & lemon mayonnaise, Efterglød cheese & rucola
165,-
Fried Foie Gras
served with mushrooms a la crème, apricots stewed in passion fruit coulis
accompanied with brioche
325,-
Snails with peas francaise & comté toast
185,-
Lobster bisque
served with asparagus, crème double, chives & croutons
Menu
The chef's 5 course menu made from seasonal ingredients
1.500,-
Main courses
Steamed turbot
served with asparagus, peas, potato purée, turbot blanquette & Kalix bleek
395,-
Pan fried zander
served with zucchini stuffed with scallop, green asparagus
& saffron-mussel sauce
325,-
Moules frites
blue mussels steamed with Pernod & herbs, served with aioli & french fries
195,-
Lamb chop
stuffed with sweetbread & sage served with eggplant caviar & lamb sauce
Summer venison & venison sausage
served with onions, new cabbage, cherries & venison sauceflavoured with Chartreuse
425,-
Beef tartare
served with Kalix bleek, marinated white asparagus & pickled shallots with asparagus salad
Grilled steak of Danish beef tenderloin (210 g.)
served with green beans, red wine sauce, fries & béarnaise
Also made as pepper steak on request
565,-
Additional purchases
Fried foie gras
155
Supplement
French fries
or
Béarnaise
60 apiece
Desserts
2 pcs. of petits fours
50,-
3 kinds of sorbet
135,-
Blood orange sorbet
served with Campari
125,-
Coconut frangipane
with rum braised pineapple served with yogurt sorbet
Gateau de Crepes au chocolate
served with passion fruit sorbet
165,-
Høgelundsgaard blue cheese with Agen prunes aged 2 years on Armagnac
served with Comté & 100% chocolate
Cheese board
4 European cheeses served with proper garnish
175,-
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.
Book table online
Esplanaden 8, 1263 København K
Find us on Google Maps
+45 3393 9844
info@bistroboheme.dk
The Danish Ministry of Food insepction rapport
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.