Evening

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,-

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,-

Fried foie gras

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

195,-

Lobster bisque

175,-

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

Main courses

Stir-fried Faroese salmon

served with sorrel sauce saturated with new potatoes & trout roe

325,-

Stuffed quail

served with fricassee of asparagus, peas, morels & verbena

355,-

Roast lamb back

served with Bohemes mergeuz sausage, 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

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,-

Evening

The chef's 5 course menu made from seasonal ingredients