Bistro Boheme
Evening
The head chef’s 5-course menu is created using seasonal ingredients.
Our kitchen is open for à la carte service Monday to Saturday from 5:30 PM to 9:30 PM.
Starters
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Variation af Gillardeau oysters 450,-
Deep-fried with tartare sauce · Passion & pepper coulis · Horseradish ketchup Raspberry vinegar · Gooseberry juice with coriander seeds “World’s best” with almond oil & Rossini Caviar
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Oysters naturel - Perle Blanche 175,- / 350,-
3 pcs or 6 pcs served au naturelles with horseradish ketchup & red wine vinaigrette
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3 deep-fried oysters 175,-
served with sautéed spinach, tartare sauce & lemon
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30 gr. Rossini Caviar 750,-
served with crème double, quail egg, red onions & brioche
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Smoked salmon from Royal Nyborg Smokehouse 285,-
served with potato purée, fermented kefir cream, red onion, chives & Rossini caviar
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Salad of raw artichokes, rocket, mushrooms & parmesan 195,-
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Tuna carpaccio 165,-
with passion fruit/pepper coulis, wasabi dressing & winter salads
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Crab turned with dill & lime mayonnaise 285,-
served with avocado cream, pickled tomatoes, capers, cress, cashew nuts, red grapefruit & cucumbers in white balsamic vinegar
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Beef carpaccio 165,-
served with truffle & lemon mayonnaise, rucola & Efterglød cheese
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Lobster Salad 325,-
Served with mandarin coulis, grapefruit segments, pickled pumpkin & broccolini
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Mushroom consommé 225,-
served with egg yolk & stuffed morels
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Snails, 6 pcs., baked with puff pastry and parsley & garlic butter 195,-
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Pan-Seared Foie Gras 225,-
Served with apricot preserved in passion fruit syrup & brioche
The head chef’s 5-course menu
(presented on the day)
Dessert
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2 pc. petits fours 50,-
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3 kinds of sorbet 135,-
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Lemon sorbet 125,-
served with pistachios, sea salt and olive oil
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Vanilla crème brûlée 160,-
served with sorbet
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Peach melba 155,-
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Blueberry clafoutis 155,-
served with crème fraîche ice cream
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Tarte tatin 160,-
served with Calvados ice cream
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Selection of 4 European cheeses 175,-
served with proper garnish
*Information about allergens & ingredients is available upon request by contacting the restaurant staff.
A fee of up to 3.75% will be added to the bill when paying by credit card.
Main courses
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Pan-seared zander 375,-
served with tomato tartare, tempura-fried courgette flower, and sauce vierge with coriander seeds
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Vol-au-vent 395,-
with pan-seared scallops, served with chanterelles and leeks in a turbot cream sauce
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Classic Beef Tartare 295,-
Served with seasonal salads & French fries
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Wild duck wrapped in savoy cabbage 425,-
served with jerusalem artichoke purée, pickled grapes, cabbage & pepper sauce. Served with foie gras terrine with confit legs
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Bigorre pork neck chop 395,-
served with corn, bacon, chanterelles, BBQ sauce, and a coarse mustard sauce
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Grilled steak of Danish beef tenderloin (210 g.) 565,-
served with green beans, red wine sauce, fries & béarnaise (Also made as pepper steak on request)