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Evening

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The chef's 5 course menu made from seasonal ingredients

Starters

Variations of Perle Blanche oysters

Deep-fried with tartare sauce - Passion/pepper coulis - Horseradish ketchup - Strawberry dashi - 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,-​​

Bohemes tomato salad

served with burrata, olives & onions

165,-​​

Marinated white asparagus

served with quail eggs, french dressing, toast melba, asparagus vinaigrette saturated with capers, shallots & peas

175,-

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,-​

Beef carpaccio

served with truffle & lemon mayonnaise, Efterglød cheese & rucola

165,-​

Grilled tuna served cold

with tomato salsa, herb mayo, Soya-ginger boullion & spring greens in tempura

215,-​

Old fashioned foie gras terrine with duck confit &pistachio

served with prunes in armagnac & brioche

325,-​

Fried foie gras

served with stewed apricots in passion fruit coulis, fried sage & brioche

195,-​

Baked onion soup

flavoured with sherry served with onion compote with thyme & confit garlic

175,-​

Main courses

Stir-fried Faroese salmon

served with sorrel sauce saturated with new potatoes, pickled white asparagus & trout roe

325,-

Fried monkfish

with clam sauce, new potatoes, peas, asparagus & pimento oil

345,-​

Stuffed quail

served with fricassee of asparagus, peas, morels & verbena

355,-​

Agnolotti with blackfoot pork from Bigorre

served with peas, pistachios & pork sauce

275,-​

Roast lamb back

served with Bohemes mergeuz sausage, green asparagus, artichoke puree, dried olives, pickled kumquats & lamb sauce

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,-​

Extras

Fried foie gras

155​

​Supplement:

French fries

or

Béarnaise

60 apiece

Desserts

2 pcs. of petits fours

50,-​

3 kinds of sorbet

135,-​

Strawberries in balsamic caramel

served with pistachio ice cream & cold champagne foam

155,-​

Pavlova

with chantilly cream, peach, raspberries & raspberry sorbet

155,-​

Lemon sorbet 

with roasted pistachios & olive oil

85,-​

Rhubarb Tart

served with crème fraîche ice cream

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,-

Cheese cream on Halland sky & Guldklimp from Arla Unika

served with prunes in armagnac, hazelnuts from piedmont, grated comté & 100% dark chocolate

155,-

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.​