Evening

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, brioche & red onions

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,-

Cooked 1/2 Danish black lobster

served with salad of pomelo, beans & lobster vinaigrette

250,-

Beef carpaccio

served with truffle & lemon mayonnaise, Efterglød cheese & rucola

165,-

Old-fashioned foie gras terrine with duck confit & pistachio.

served with prunes in armagnac & brioche

195,-

Lobster bisque

175,-

served with, leek, pickled fennel, crouton & crème double

Main courses

Steak of grilled tuna

served with fennel/orange puree Soy-Ginger Boullion & Autumn Greens in Tempura

295,-

Quenelle of scallop

served with lobster sauce, spinach, baked tomatos and Rossini Caviar

375,-

Skin-fried pike perch

served with white bean puree, artichokes, chorizo & mussel sauce with curry

325,-

Veal cutlet

served with mushrooms a la crème, potato puree & glazed onions

395,-

Thøstesens fried egg

served on puree of potatos & truffles, duck confit, truffle sausage, hazelnuts, croutons & grated truffle

365,-

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,-

Additional purchases

Fried foie gras

truffle

155

Supplement

French fries

Béarnaise

60 apiece

Desserts

2 pcs. of petits fours

50,-

3 kinds of sorbet

135,-

Lemon sorbet

with roasted pistachios & olive oil

85,-

Port wine roasted figs

served with pistachio ice, balsamic syrup & champagne foam

155,-

White chocolate mousse with liquorice caramel & blood orange sorbet

155,-

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,-

Cheese board

4 European cheeses served with proper garnish

175,-

The chef's 5 course menu made from seasonal ingredients

Evening