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 Gillardeau oysters oysters 450,-
Fried with tartar sauce · Passion fruit & pepper coulis · Strawberry dashi – Rhubarb vinegar & green chili · Kiwi vinaigrette with white balsamic vinegar · “World’s best” with almond oil & Rossini Caviar
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Oysters nature – Gillardeau 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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Cantaloupe melon 295,-
served with hazelnut vinaigrette & Rossini Black Label Caviar
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Seasonal salad 255,-
served with smoked cheese cream, radishes & grated truffle
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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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Hand-peeled fjord shripms 50 gr. 395,-
served with new Danish potatoes, marinated white asparagus, parsley/lovage pure & mussel foam
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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
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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Pistachio ice cream 165,-
served with truffle, sea salt, and olive oil
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Vanilla crème brûlée 160,-
served with sorbet
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Preserved rhubarb 155,-
served with ginger ice, champagne/bergamot foam & sesame biscuits
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"Rødgrød" 145,-
served with caramelized mascarpone ice cream & Dutch waffle
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32 months aged Comte 185,-
served with truffle honey, crispbread & grated truffle
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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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Lobster linguine 425,-
served with truffle, peas & cognac
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Roasted turbot 495,-
served with asparagus & peas with sauce nage
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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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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
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Beef tenderloin tartare stirred with asparagus & tomato 295,-
served with bleak roe, confit egg yolk, salads
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Lamb chop 395,-
served with smoked aubergine puree, grilled bell pepper coulis, green asparagus, confit garlic & lamb gravy with olives