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,-

Carpaccio of scallop, Jerusalem artichokes and apples, champagne sauce Rossini Caviar

285,-

Lobster salad

served with white aspargus, pink grape coulis & marinated salads

285,-

Octopus provencale served with pimento nage

175,-

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

325,-

Snails with peas francaise & comté toast

185,-

Baked onion soup flavoured with sherry, thyme and confit of garlic

175,-

The chef's 5 course menu made from seasonal ingredients

1.500,-

Main courses

Fried turbot

with asparagus, potato puree & turbot blanquette served with bleak roe

395,-

Bouillabaisse a la Bistro Boheme

served with grilled bread & rouille

450,-

Lamb chop

stuffed with sweetbread, sage, eggplant caviar & lamb gravy

395,-

Canneloni with guinea fowl, foies gras, artichokes, sage & lemon verbena

served with albufera sauce & truffle gravy

355,-

Tatar on beef

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

565,-

Additional purchases

Fried foie gras

155

Supplement

French fries

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

165,-

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

195,-

Cheese board

4 European cheeses served with proper garnish

175,-