Lunch

Variations of Pearl Blanche oysters

Deep-fried with tartare sauce - Passion/pepper coulis - Bloody Mary - Orange Ponzu, "World's Best" with Almond Oil & Rossini Caviar - Horseradish Ketchup

450,-​

Oysters' naturel - Perle Blanche​

3 pcs. or 6 pcs. served au naturelles with horseradish ketchup & red wine vinaigrette​

3 deep-fried oysters

served with sautéed spinach, tartare sauce & lemon

175,-​

30 grams Rossini Caviar​

served with kefir-fermented cream, quail egg, brioche & red onions

850,-​

Curry herring

served with egg salad, apple, red onion, capers, rye bread & fat

115,-​

Crab turned with dill & lime mayonnaise

served with avocado cream, pickled tomatoes, capers, cress, cashew nuts, red grapefruit & cucumbers in white balsamic vinegar

265,-​

Smoked salmon from Royal Nyborg

served on toast with spinach a la crème

195,-​

Beef carpaccio

served with truffle & lemon mayonnaise, rucola & Efterglød

165,-​

Beef tenderloin tartare

with capers, cornichons, shallots, leeks, parsley, cognac & almond oil served with wasabi whipped cream & pommes pailles
​with salad turned in Dijon vinaigrette & toasted rye bread

285,-​

Pâté en croute

with pheasant, confit of duck, foie gras, deer, pistachio served with celery remoulade & asier

195,-​

Creamy Jerusalem artichoke soup

flavored with truffle oil, apple & pepper bacon

175,-​

Baked truffle soup VGE - 1975

consommé, noilly prat, truffle, foie gras, veal brisket, rooster & herbs

325,-​

Boheme's fish cakes

served on stewed spinach & mushrooms à la crème & raw-marinated carrots

185,-​

Deep-fried plaice

served with lemon, remoulade & rye bread

195,-​

Confit duck

served with beetroot, apples & onions, mustard honey & herbs

295,-​

Thøstesens fried egg

served on puree of potatoes & truffles, duck confit, truffle sausage, Hazelnuts, croutons & grated truffle

365,-​

Lunch steak of beef tenderloin

served with fries, béarnaise & green salad

285,-​

Classic Danish hash

Served with beets, cornichons, fried eggs & mashed potatoes

185,-​

Toast a la Boheme 

Boiled ham, Efterglød, tomato & mustard, served with piquant ham salad

185,-​

Traditional steak haché  of minched beef tenderloin

served with proper garnish

265,-​

Omelette

with ham & comté served with green salad

155,-​

Supplement - price per piece

​Fries or Béarnaise​

60,-​

Lemon sorbet 

with roasted pistachios & olive oil

85,-​

Tahiti vanilla crème brûlée 

served with sorbet

160,-​

Crepes Suzette

served with vanilla ice cream

175,-​

Caramel baked apple

served with calvados ice cream & nut basket

160,-​

Boheme’s Copenhagen ice bar

with vanilla ice cream, pineapple sorbet, pineapple in rum & roasted hazelnuts 

160,-​

Prunes

marinated for 2 years on armagnac served with vanilla ice cream & raw liquorice

150,-​

Cheese board

4 European cheeses served with proper garnish

175,-

Espresso Martini​

135,-​