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 Strawberry dashi · Kiwi vinaigrette with white balsamic vinegar “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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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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Beef carpaccio 165,-
served with truffle & lemon mayonnaise, rucola & Efterglød cheese
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Lobster Salad 325,-
Served with mandarin coulis, grapefruit segments & broccolini
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Lobster Bisque 195,-
Served with leek, cauliflower, croutons & double cream
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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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Pistachio ice cream 135,-
served with truffle, sea salt & olive oil
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Vanilla crème brûlée 160,-
served with sorbet
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Strawberry strawberry strawberry 155,-
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32 months aged Comté 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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Roasted turbot 495,-
served with peas & chanterelles with sauce nage
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Stuffed Courgette Flower 375,-
Filled with scallop mousse, served with peas, olives, tomato coulis, mussel sauce & a tempura-fried scallop
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Classic Beef Tartare 295,-
Served with seasonal salads & French fries
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Neck chop of Bigorre pig 325,-
served with peas francaise, grilled lettuce, 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)