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 of Perle Blanche oysters 450,-
Fried with tartar sauce · Passion fruit & pepper coulis · Horseradish ketchup – Rhubarb vinegar & green chili · Kiwi vinaigrette with white balsamic vinegar · “World’s best” with almond oil & Rossini Caviar
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Oysters nature – Perle Blanche 175,- / 350,-
3 pcs or 6 pcs served au naturel with horseradish ketchup & red wine vinaigrette
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3 deep-fried oysters 175,-
served with sautéed spinach, tartar sauce & lemon
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30 grams of Rossini Caviar 750,-
served with whipped lemon crème fraîche, quail egg, red onion & brioche
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Very green salad 155,-
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Smoked salmon from Royal Nyborg Smokehouse 295,-
served with potato purée, fermented kefir cream, chives, red onion & Rossini caviar
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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 265,-
served with avocado cream, pickled tomatoes, capers, cress, cashew nuts, red grapefruit & cucumbers in white balsamic vinegar
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Turbot consommé 235,-
with sherry, scallop quenelle, julienne herbs, confit egg yolk & crouton with saffron aioli
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Beef carpaccio 165,-
served with truffle-lemon mayonnaise, arugula & Efterglød cheese
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Old-fashioned terrine 275,-
with foie gras, duck confit & pistachio served with prunes aged for 1 year in armagnac, haricot verts in nut vinaigrette & brioche
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Vol au vent 195,-
with snails in ramson sauce, green asparagus, peas & fried frog legs in tempura
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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Vanilla crème brûlée 160,-
served with sorbet
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Kiwi sorbet 135,-
with green grapes, buttermilk fromage with kaffir lime & olive oil
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Preserved rhubarb 155,-
served with ginger ice, champagne/bergamot foam & sesame biscuits
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Boheme's banana "doughnut" 155,-
with dark chocolate cream, salted peanut ice cream & caramel sauce with chili
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Høgelundgaard from Arla Unika 135,-
served with prunes aged 1 year in armagnac, hazelnuts from Piedmont grated 32 months comte & chocolate 100%
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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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Linguine with octopus 295,-
tagliatelle, cockles, chili & oyster cream. Additional of 30 g caviar 750,-
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Fried monkfish 395,-
served with white & green asparagus, leek/potato cream, sauce nage with trout roe & chives. Additional of 30 g caviar 750,-
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Fried monkfish 395,-
served with white asparagus, leek/potato cream & smoked lobster sauce with chives. Additional of 30 g caviar 750,-
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Quail a crepinette 395,-
served with morel stuffed thighs served with cassoulet with peas, asparagus, courgettes, ramson & morel sauce
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Neck chop of Bigorre pig 325,-
served with peas francaise, grilled lettuce, ramson, rhubarb ketchup with sherry vinegar & pork sauce with black pepper
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Spicy tartare of beef tenderloin à la “Bloody Mary” 295,-
served with almond oil, vodka, egg yolk & a green salad
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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