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,-

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,-

Lobster bisque

175,-

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

Main courses

Fried monkfish

served with french rösti, sautéed leek with mussel-bacon sauce

saturated with chives, trout roe and caviar

395,-

Moules frites

225,-

Confit of duck

with beetroot, apples & onions, mustard honey & herbs

295,-

Veal cutlet

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

425,-

Thøstesens fried egg

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

365,-

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

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,-

Blood orange sorbet

served with Campari

125,-

Prunes marinated for 1 year on armagnac

served with vanilla ice cream

145,-

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,-

Crepe Suzette

served with vanilla ice cream

155,-

Comté aged for 32 months

Served with truffle honey & grated truffle

195,-

Cheese board

4 European cheeses served with proper garnish

175,-

The chef's 5 course menu made from seasonal ingredients

Evening