Pre dinner drinks

Charles Pelletier, Grande Réserve Brut

Gentle bubbles, alluring aroma in classic style – produced with traditional method like in Champagne.
Beaune, France. 78.

Arensbak Effervescent (Alcohol-free)

Wuniuzao Longjing Green Tea. Peach, gooseberry and lemongrass. Velvety soft, crisp with a round, long aftertaste. 68.

Caipirinha

The traditional drink from Brazil. Freshly squeezed lime juice with Cachaca. 98.

Bossa’s GT

Gin from Braunstein Brewery and FeverTree Indian Tonic, topped with orange peel. 98.

Rhubarb Cosmopolitan

Braunstein vodka, Rhubarb juice from Mon, mint and lots of ice. 98.

Gin Hass

Braunstein gin, Mango sirup, toppet with lemonsoda. 98.

Espresso Martini

Espresso, Vodka from Braunstein shaket with Kahlua. 98.

Lunch Dishes

Bread and butter are served with all lunch dishes except dishes with French fries.

Lunch Platter

Bossa’s creamy orange herring with pickled oranges, onion, and capers.
Pan-fried plaice fillet with remoulade and lemon.
Seafood salad with crayfish and hand-peeled shrimp.
Crispy pork belly topped with fennel/grape compote and dill.
For dessert, you can choose between:
A little sweet treat or creamy Taleggio with olive tapenade.

278 per person

Fish and Seafood Platter

• Seafood salad with crayfish tails and shrimp
• Flambéed tiger prawn, tarragon mayonnaise
• Tuna tartare with samphire, cucumber, ponzu, and toasted sesame
• Bacalhau with aioli
• Lobster croquette with citrus cream
• Barbecue squid arm, banana chutney

Caviar Black Label 15 g

Served with blinis. Accompanied by crème fraîche, red onion, and lemon. 248.

Small Herring Open Sandwich

Bossa’s creamy orange herring with pickled oranges, red onion, and capers. 68.

Bossa’s Shooting Star

Fried plaice fillet, hand-peeled shrimp, cold-smoked salmon, caviar, asparagus, dill, and dressing. 218.

Plaice Fillet

Breaded and pan-fried in butter. Served with Bossa’s coarse remoulade and lemon. 148.

Plaice Fillet with Shrimp

Breaded and pan-fried in butter. Served with hand-peeled shrimp, mayonnaise, and lemon. 178.

Wagyu Beef Parisian Steak

Buttered toast, homemade pickled beetroot, egg yolk, and all the proper accompaniments. 198.

Vegetarian Lunch Dishes

Bossa’s Vegetarian Burger

Mushroom patty, chili mayo, pickled red onions, tomatoes, and deep-fried crispy cheddar. Served in a brioche bun.

Served with fries and Bossa’s tarragon mayonnaise. 178.

Butterbean Masala

Served with wild rice, fried plantains, salad, mint cream, and piri-piri. 238.

Lunch Dishes à la Bossa Nova

Fish’n’Chips

Cod fillet in crispy batter. Fries, marinated salad, sauce tartare, and malt vinegar. 188.

Pasteis de Bacalhau

Fried salted cod mixed with potato. Fresh salad with beans and mustard vinaigrette. Served with fries, aioli, and grilled lime. 188.

Freshly minced Tartare of Danish Organic Beef

Pickled beech mushrooms, cornichons, and crispy capers. Topped with Comté cream and porcini dust.
Fries, marinated salad, and tarragon mayonnaise. 198.

Wagyu Burger

200 g flavorful Wagyu beef patty. Chili mayo, pickled red onions, and deep-fried crispy cheddar. Served in a brioche bun. Fries and Bossa’s tarragon mayonnaise. 198.

Steamed Mussels

In a creamy curry sauce with herbs and lemongrass. Served with fries and chili mayonnaise. 218.

Feijoada à la Bossa

A flavorful bean stew. Cooked with smoked pork and beef. Grilled chorizo, wild rice, fried plantains, mixed salad, and piri-piri. 238.

Served from 5.30 p.m

Starters

Fish and Seafood Platter

• Seafood salad with crayfish tails and shrimp
• Flambéed tiger prawn, tarragon mayonnaise
• Tuna tartare with samphire, cucumber, ponzu, and toasted sesame
• Bacalhau with aioli
• Lobster croquette with citrus mayonnaise
• Barbecue squid arm, banana chutney.

Steamed Mussels

In a creamy curry sauce with fresh herbs and lemongrass. 108.

Tuna Tartare

Samphire, cucumber, and ponzu, topped with toasted sesame. 138.

Caviar Black Label 15 g

Served with homemade blinis. Accompanied by crème fraîche, red onion, and lemon. 248.

Pasteis de Bacalhau

Fried salted cod mixed with potato. Served with tomato and bean salsa, homemade aioli, and grilled lime. 138.

Beef Tartare of Danish Organic Beef

Pickled beech mushrooms, cornichons, and crispy capers, topped with Comté cream and porcini dust. 158.

Bossa’s Vegetarian Dishes

Asparagus Soup

Topped with herb oil and crispy croutons. 138.

Burrata

Baked tomatoes, pickled fennel, toasted almonds, and basil oil. 138.

Tasting Menu

500 DKK per person.
The whole table must choose this menu.

• Asparagus soup. Topped with herb oil and crispy croutons
• Fanø ham with grilled asparagus & lemon zest
• Supreme chicken breast from Rokkedahl, pommes purée, glazed spring onions, tarragon sauce, and crispy chicken skin
• Buttermilk lemon mousse topped with pickled rhubarb and crunchy kammerjunker with white chocolate.

Main Courses

Steamed Mussels

In a creamy curry sauce with fresh herbs and lemongrass. Served with fries and chili mayonnaise. 228.

Pan-Fried Plaice

Rye flour-breaded boneless fillets. Topped with hand-peeled shrimp.
Served with cucumber salad and Hollandaise sauce. Accompanied by small potatoes tossed in herbs and grilled lemon. 298.

Feijoada à la Bossa

A flavorful bean stew (Brazil’s national dish). Cooked with smoked pork and beef.
Grilled chorizo, wild rice, fried plantains, mixed salad, and piri-piri. 238.

Supreme Chicken Breast from Rokkedahl

Pommes purée, glazed spring onions, tarragon sauce, and crispy chicken skin. 278.

Flambéed Pepper Steak

Danish organic beef tenderloin flambéed in Cognac. Served with glazed onions, butter-fried pointed cabbage, and pickled mushrooms. Accompanied by fries and pepper sauce.

150 g. 298. Double the meat! 300 g. 398.

Steak Béarnaise

Grilled Danish organic beef tenderloin. Served with glazed onions, butter-fried pointed cabbage, and pickled mushrooms. Accompanied by fries and Béarnaise sauce.

150 g. 298. Double the meat! 300 g. 398.

Today’s Blackboard Special

Please see the board or ask your waiter. Market price.

Fish of the Day

Every day we offer a delicious creation with fish from our local fishmonger as the centerpiece.
See the board or ask your waiter. 298.

Vegetarian Main Courses

Butterbean Masala

Served with wild rice, fried plantains, salad, mint cream, and piri-piri. 238.

Crispy Mushroom Patty

Served with carrot purée and roasted root vegetables. Accompanied by fries and Béarnaise sauce. 248.

Cheese and Dessert

Crème Brûlée

Classic with vanilla. 78.

Chocolate Cake

Bossa’s 3-layer chocolate cake with salted caramel. Served with vanilla ice cream, Cointreau sauce, and crispy tuile. 128.

Buttermilk Lemon Mousse

Topped with pickled rhubarb and crunchy kammerjunker with white chocolate. 128.

The Cheese

Served with toasted rosemary bread, pickled apricot, lavender honey, and celery. 2 pcs. 98 / 3 pcs. 128.

A Little Sweet Temptation

Homemade cream puff, or another delicious treat. 48.

Beer and schnapps

Draft beer 0.4 l.
Krenkerup 1367 Pilsner. 62.
Krenkerup Classic. 62.
Krenkerup Christmas. 62.

Bottled beer 0.33 l.

Bryghuset Møns Juicy IPA 48

Bryghuset Møns wheatbeer 48

Bryghuset Møns liquorice Stout 48

Grøn Tuborg 38

Non-Alcoholic Beer 0.33 L

Svaneke Bryghus, Don’t Worry Pale Ale (0.5%) – 48 DKK
Svaneke Bryghus, Don’t Worry Brown Ale (0.5%) – 48 DKK
Svaneke Bryghus Christmas Ale (0.5%) – 48 DKK
Heineken 0.0% – 48 DKK

Schnapps 4 cl.

Bossa’s homemade schnapps. 58. (0.5 – 650.)
Braunstein Schnapps. (Gylden, Beer, Apple and Porse). 58. (0.5 – 650.) Various schnapps (Linje Aquavit and Rød Aalborg). 48. (0.7 – 750.)

Wineproxies

Arensback
Tasty and complex drinking experience without alcohol based on kombucha added with other natural flavourings.

Arensbak Effervescent
Wuniuzao Longjing Green Tea. Peach, gooseberry and lemongrass. Velvety soft, crisp with a round, long aftertaste. 68/298.

Arensbak White
Oolong tea. Flowers, quince, lemon thyme and melon. Dry with a velvety mouthfeel. 298.

Water

Soft drink
Soda (0.25) 36.
FeverTree Indian Tonic or Gingerbeer (0.20) 36. Møn elderflower juice (0.27) 44.
Møn apple juice (0.27) 44.
Møn rhubarb juice (0.27) 44.

Water
Moen spring water with or without bubbles. (0.33) 34 / (0.75) 48.
Tap water without the purchase of other beverages 0.75. 30.

Sparkling

Charles Pelletier, Blanc de Blancs, Brut, Beaune, France

Elegant and dry with fine bubbles and fresh citrus notes. A classic Blanc de Blancs with crisp acidity and a hint of green apple.
90 / 395

Bonnaire, Blanc de Blancs Brut, Grand Cru, Champagne, France

Pure and mineral-driven style with lively acidity and chalky finesse. Delicate notes of lemon, brioche, and an elegant, persistent finish.
895

Jacquesson, Cuvée 747, Grand Cru Dizy, Champagne, France

Complex and structured Champagne with depth and vibrancy. Stony minerality, ripe citrus, and nutty autolysis in perfect harmony.
1295

Rosé

Tenuta Corte Giacobbe, Pinot Grigio Ramato, Veneto, Italy

Elegant rosé with a copper hue. Juicy stone fruits, gentle spice, and soft structure. A classic ramato with charm and character.
88 / 395

Brennfleck, Spätburgunder Rosé, Franken, Germany

Fresh aromas of rhubarb and strawberry define this German rosé. Light, elegant palate with delightful fresh fruit notes.
475

Domaine Brochard, Pinot Noir Rosé, Sancerre, Loire, France

Crisp and mineral rosé with finesse. Red currants, citrus, and a flinty undertone give a delicate, fresh expression with long finish.
495

White Wines

Joseph Castan, Chardonnay/Viognier, Languedoc, France

Full-bodied and smooth with exotic fruit and floral notes. A round, charming wine with low acidity and plenty of fruit.
88 / 395

Weingut Gysler, Riesling, Rheinhessen, Germany

Crisp and juicy with firm acidity and citrus notes. Subtle mineral character and fine balance of freshness and ripe fruit.
395

Portal do Fidalgo, Alvarinho, Vinho Verde, Portugal

Fresh and aromatic with lime, peach, and a touch of salty minerality. A lively Alvarinho with bright acidity and freshness.
95 / 415

Italo Cescon, Pinot Grigio, Veneto, Italy

Light and fruity with pear, citrus, and floral notes. An elegant, uncomplicated wine with a fresh finish and great drinkability.
435

Domäne Krems, Grüner Veltliner, Niederösterreich, Austria

Elegant and dry with notes of white pepper, citrus, and fresh stone fruit. Classic, crisp style with mineral tension and good length.
450

Weingut von Hövel, Riesling Feinherb, Mosel, Germany

Lively Riesling with juicy citrus, green apple, and a mineral edge. Elegant balance with a hint of sweetness on the finish.
110 / 475

DONS Solaris Classic 2022 (BOB), Kolding, Denmark

Danish white wine with ripe fruit, floral tones, and a rounded mouthfeel. An exciting local wine with character and freshness.
500

Domaine Brochard, Sauvignon Blanc, Sancerre, Loire, France

Classic Sancerre with crisp acidity and citrus freshness. Notes of green apple, gooseberry, and chalky minerality on the finish.
135 / 595

Domaine Hubert Brochard, Sauvignon Blanc, Pouilly-Fumé, Loire, France

Elegant, smoky style with citrus, white flowers, and a flinty edge. A refined Sauvignon with length and complexity.
625

Domaine Chavy-Chouet, Bourgogne Blanc “Les Femelottes,” Chardonnay, Burgundy, France

Silky Burgundy with citrus, butter, and discreet oak. Balanced between freshness and finesse – classic charm.
165 / 650

Pico – Frei Gigante, Arinto, Verdelho/Terrantez, Azores, Portugal

Portuguese island wine with salinity and tension. Fresh citrus, herbal spice, and volcanic minerality in beautiful harmony. Distinct and captivating.
675

Quinta dos Roques, Reserva Branco, Encruzado, Dão, Portugal

Structured Portuguese white with depth and spice. Citrus, herbs, and oak notes in balanced interplay. Complex and characterful.
695

William Fèvre, Beauroy, Chardonnay, Chablis 1er Cru, France

Elegant Premier Cru with stony minerality, ripe citrus, and subtle richness. Complex and refined Chablis with a long finish.
995

Domaine Zind-Humbrecht, Riesling, Grand Cru Brand, Alsace, France

Intense and concentrated Riesling with ripe fruit, deep minerality, and vibrant acidity. A great wine with longevity and character.
1095

Domaine Chavy-Chouet, Meursault Casse-Têtes, Burgundy, France

Full and creamy Meursault with toasted nuts, butter, and ripe citrus. A rich, elegant wine with depth and finesse.
1295

Domaine Chavy-Chouet, Puligny-Montrachet “Les Enseignères,” Chardonnay, Burgundy, France

Puligny with finesse and precision. Citrus, flowers, and subtle oak interplay. A wine of tension, length, and mineral elegance.
1350

William Fèvre, Chablis Grand Cru “Les Preuses,” Chardonnay, France

Great wine with chalky complexity, citrus oil, and salty minerality. Intense, age-worthy Grand Cru with depth and structure.
1500

Red Wines

Pierre Amadieu, Grande Réserve, Grenache/Syrah, Côtes du Rhône, France

Full-bodied and spicy with dark berries, pepper, and herbs. Classic Rhône with warmth and soft texture. Juicy and balanced.
88 / 395

Bodegas Obalo, San Roque, Tempranillo, Rioja, Spain

Mature and soft Tempranillo with blackberry, vanilla, and toast. A modern Rioja with intense fruit and silky texture.
100 / 450

Maison Rousseau, Pinot Noir “Terra Evéna,” Loire, France

Light and elegant Pinot with red cherries, earth, and gentle spice. Fresh acidity and juicy Loire style with charm.
450

Menhir Calamuri, Primitivo, Puglia, Italy

Rich and sun-ripened Primitivo with dark berries, chocolate, and vanilla. Warm, spicy wine with round body and soft finish.
110 / 475

Camparo, Barbera d’Alba Superiore, Piedmont, Italy

Fresh, fruity Barbera with sour cherries, spice, and light oak. Structured wine with lively acidity.
495

Parada de Atauta, Tempranillo, Ribera del Duero, Spain

Elegant Ribera with dark fruit, graphite, and spice depth. Firm structure and mineral edge for balance and length.
550

Tony Sasa, Brunello di Montalcino, Sangiovese, Tuscany, Italy

Hints of cherry and cedar on the nose. Light palate with high acidity, low tannins, and a cool, precise finish.
145 / 625

Montepeloso, Sangiovese/Cabernet Sauvignon, Supertuscan, Italy

Intense and complex with dark fruit, cedar, and spice. Structured yet elegant with both power and finesse.
700

Rocche di Castiglione, Nebbiolo, Barolo, Piedmont, Italy
Restrained and spicy. Parma violet and delicate dried cherry aromas – a very classic, fresh Barolo.
775

Aldgheri, Amarone della Valpolicella, Veneto, Italy

Rich and concentrated with dried fruit, chocolate, and spice. Silky, intense style with long, warm finish.
800

Marchand-Tawse, Pinot Noir, Nuits-Saint-Georges, Burgundy, France

Deep and elegant Burgundy with red berries, earth, and spice. Perfect balance of intensity and finesse.
1100

Gaja, Brunello di Montalcino, Sangiovese, Tuscany, Italy

Magnificent Brunello with layers of dark fruit, tobacco, and spice. Powerful and complex with long finish.
1200

Dominio de Atauta, Tempranillo “Valdegatiles,” Ribera del Duero, Spain

Single-vineyard wine with depth, minerality, and ageing potential. Dark fruit, graphite, and structure in a refined, intense style.
1450

Vinha do Oratorio, Boa Vista, Douro, Portugal

Harmonious with silky tannins woven through rich fruit and spicy oak notes. Balanced by fine acidity.
1600

Gaja Sperss 2008, Nebbiolo, Piedmont, Italy

Incredibly complex and elegant with black cherry, mint, licorice, cedar, and forest floor. Firm, structured tannins and a long, polished finish.
3700

Dessert Wines

Pacherench, Saint Albert (75 cl), Languedoc, France

Sweet dessert wine with apricot, honey, and floral notes. Lively acidity balances the intense fruit and sweetness.
88 / 650

Skærsøgaard Æbleau (50 cl.)DONS, Jutland, Denmark

A fortified wine made from Danish apples, with a delicate aroma of ripe apples and quince.
90 / 600

Quinta da Devesa White Port – 20 Year Old (50 cl), Portugal

Elegant white port with nuts, orange peel, and vanilla. Fine complexity and acidity lifting the mature sweetness.
115 / 1000

Quinta da Devesa Tawny Port – 20 Year Old (75 cl), Portugal

Mature and complex with caramel, dried fruit, and spice. Soft and intense style with long, warm finish.
115 / 1250