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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A Selection of Gillardeau Oysters 450,-
Deep-fried with tartare sauce · Passion Fruit & Pepper Coulis · Raspberry Vinegar Horseradish Ketchup · Gooseberry Juice with Coriander Seeds “The 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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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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Traditional foie gras terrine 325,-
with duck confit & pistachio served with pickled walnuts & brioche
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Lobster bisque 195,-
Served with leek, cauliflower, croutons & crème double
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Scallops en croûte 345,-
Served with julienne herbs, cauliflower purée, Noilly Prat sauce & truffle
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Snails, 6 pcs., baked with puff pastry and parsley & garlic butter 195,-
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VGE truffle soup en croûte – 1975 425,-
Consommé, Noilly Prat, truffle, foie gras, beef brisket, chicken & herbs
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-fried monkfish 475,-
Served with pommes rösti & sautéed leek Accompanied by mussel & bacon sauce, enriched with chives, trout roe & Rossini Caviar
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Steamed halibut 385,-
Served with artichoke purée and sautéed spinach. Squid & celeriac tagliatelle poached in beurre blanc & turbot red wine sauce
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Steak tartare of beef tenderloin 295,-
Served with winter salads & French fries
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Thøstesens fried egg 365,-
Served on potato & truffle purée, with duck confit, truffle sausage, hazelnuts, croutons & freshly grated truffle
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Duck leg confit 295,-
Served with fig and red cabbage, potato purée & spiced duck sauce
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Neck chop of Bigorre pork 395,-
Served with golden beetroot, winter cabbage & aromatic pork jus. Seasoned with red curry
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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)