Bistro Boheme
Classic French lunch
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Today’s “smørrebrød” Daily price
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A Selection of Gillardeau Oysters 450,-
Deep-fried with tartare sauce · Passion & pepper coulis · Horseradish ketchup Raspberry vinegar · Gooseberry juice with coriander seeds “World’s best” with almond oil & Rossini Caviar
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Gillardeau oysters – Natural 175,- / 350,-
3 or 6 pcs. served au naturelle 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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Curried herring 125,-
Served with egg salad, apples, capers, red onion, rye bread & spiced rendered fat
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Raw artichoke salad 195,-
Rocket, mushrooms & Parmesan
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Salade chèvre chaud 175,-
served with pickled walnuts, niçoise olives, poached pear, croutons & salads
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Traditional foie gras terrine 265,-
With duck confit and pistachio served with pickled walnuts & brioche
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Lobster bisque 195,-
Served with leek, cauliflower, croutons & crème double
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Boheme’s fish cakes 185,-
served on stewed spinach, mushrooms à la crème & raw-marinated carrots
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Deep-Fried fish fillet 195,-
Served with shrimp salad on toast, lemon & herb salad
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Omelette with ham & Comté 155,-
Served with green salad
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VGE truffle soup en croûte – 1975 425,-
Consommé, Noilly Prat, truffle, foie gras, beef brisket, chicken & herbs
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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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Classic Danish hash 225,-
A traditional course served with pickled beetroot, cornichons, fried egg & mashed potatoes
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Steak tartare of beef tenderloin 295,-
served with winter salads & French fries
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"Pariserbøf" 285,-
Ground beef tenderloin & served with traditional garnish
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Beef tenderloin 325,-
served with French fries, béarnaise sauce & green salad
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Additional 155,-
Fried foie gras or truffle
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Supplement 60,- a piece
French fries or béarnaise
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.