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 · 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,-

Danish smoked salmon from Royal Nyborg Smokehouse

on brioche, salmon mousse, served with rocket salad & lemon-pepper coulis

195,-​​

Beef carpaccio

served with truffle & lemon mayonnaise, Efterglød & rucola

165,-​

Fried scallops

served in its own shell with cauliflower cream, julienne herbs & aromatic soy ginger boullion

195,-​

Turbot bisque

served with cauliflower, leeks, crème double & croutons

175,-​

Main courses

Chanterel toast a la crème

served with port pickled cherry & deep-fried sage (With fried foie gras kr. 300,-)

185,-​

Steamed sole

served with spinach, seasonak greens & lobster sauce

325,-​

Butter-fried turbot

served with leek, potato purée, sauce nage & Rossini Caviar

495,-​

Agnolotti

with scallop & lobster farce, fried lobster, baked tomatoes & lobster sauce

375,-

Breast of pigeon & quail

Stuffed with foie gras, confit leg, served with seasonal greens & creamy fricassee sauce

385,-

Beef tenderloin tartare

with capers, cornichons, shallots, leeks, parsley, cognac & almond oil served with wasabi whipped cream & pommes pailles, with salad turned in Dijon vinaigrette & toasted rye bread

255,-​

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

495,-​

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,-​

Crepes Suzette

served with vanilla ice cream

175,-​

Chocolate mousse & cherries

served with vanilla cream & cherry sorbet

160,-​

Boheme’s Copenhagen ice bar

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

160,-​

Vacharin

with licorice parfait & raspberry sorbet, crispy meringue & fresh raspberries

160,-​

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 – 24.00

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.​