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, Mangi sirup, toppet with lemonsoda. 98.
Aperol Spritz
Aperol, bubbles from Charles Pelletier, orange and lots of ice. 98.
Espresso Martini
Espresso, Vodka from Braunstein shaket with Kahlua. 98.
Served from 12 to 3 p.m
Classic lunch dishes
The lunch plate.
Bossa’s creamy orange herring with pickled oranges and onions and capers
Seashell salat with prawns and crayfish
Butter-fried plaice fillet with remoulade
Pan-fried, lightly smoked chicken breast with mango/curry cream and deep-fried onion rings
Danish firm cheese with pickled pear
Or
Todays sweet
268.
Caviar, Royal Baeri 15g
Served with blinis. Served with creme fraiche 50%, chopped red onion and lemon. 248.
Seafood platter
Lobster croquette with lemon mayonnaise
Seafood salad with mayonnaise, crayfish and shrimps
Flambéed tiger prawns, tarragon mayonnaise, pickled onions
Seared tuna with mangosalsa
Cold smoked tuna with horseradish cream
Barbecue octupus, banana chutney
1 person 248.
Plaice fillet
Breaded and butter fried. Served with Bossa’s coarse remoulade and lemon. 138.
Plaice fillet with shrimps
Breaded and butter fried. Served with hand-peeled shrimp, mayonnaise and lemon. 158.
Bossa’s shooting star
Fried plaice fillet, hand-peeled shrimp, cold-smoked salmon, caviart, asparagus, dill and dressing. 188.
Parisian steak of Wagyuo beef
Butter-fried toast, home-pickled beets, egg yolk and whatever else belongs to it. 168.
Lunch dishes a la Bossa Nova
Fish of the day
See the board. 298.
Fish’n’Chips
Cod fillet in crispy dough. Chips, marinated salad and sauce tartare and malt vinegar. 178.
Steamed mussels
In creamy curry sauce with herbs and lemongrass. Chips and chili mayonnaise. 218.
Pasteis de bacalhau
Fried salted cod stirred with potato. Fresh salad with beans and mustard vinaigrette. Chips, aïoli and grilled lime. 178.
Seasoned tartare steak
Danish tenderloin. Stirred with coarse mustard, egg yolk. pickled and dehydrated mushrooms and porcini mayo. Served with salad, chips and Bossa’s tarragon mayonnaise. 178.
Wagyu burger
200 g. Tasty steak of Wagyu beef. Chilimayo, pickled red onions, and deep-fried crispy cheddar. Served in brioche bun.
Chips and Bossa’s tarragon mayonnaise. 188.
Feijoada à la Bossa
Tasty bean dish. Cooked on smoked pork and beef. Grilled Chorizo, wild rice, fried bananas, salad and piri-piri. 238.
Salad & Vegetarian
Bossa’s vegetarian burger
Mushroom steak, chilimayo, pickled red onions, tomatoes and deep-fried crispy cheddar. Served in brioche bun.
Home-cooked fritters and Bossa’s tarragon mayonnaise. 178.
Grilled pointed cabbage
Baked with miso cream, topped with Gammel Knas (Danish hard cheese) . Served with corn puree, marinated salad. Home-cooked fritters and Bossa’s tarragon mayonnaise. 198.
Served from 5.30 p.m
Starters
Seasoned tartare steak
Danish organic top round beef. Stirred with coarse mustard & egg yolk. Toppet with miso cream, radish, Jerusalem artichoke chips and wasabi herb 148.
Pasteis de bacalhau
Deep-fried salted cod mixed with potato. Tomato/bean salsa.
Homemade aïoli and grilled lime. 108.
Seafood platter
Lobster croquette with lemon mayonnaise
Seafood salad with mayonnaise, crayfish and shrimps
Barbecue octupus, banana chutney
Flambéed black tiger prawn with tarragon mayonnaise
Seared tuna with mangosalsa
Au gratin Norwegian lobster
1 person 248.
Caviar, Royal Baeri 15g
Served with blinis. Sour creme, dill and lemon. 248.
Steamed mussels
In creamy curry sauce, wonderful herbs and lemongrass. 98.
Grilled white asparagus
Served with hollandaise sauce. 98.
Main courses
Steamed mussels
In creamy curry sauce, wonderful herbs and lemongrass.
Served with fritters and chili mayonnaise. 218.
Fish of the day
We always offer freshly caught fish.
See the board or ask your waiter. 298.
Butter-fried plaice
Breaded clean fillets, boneless. Topped with hand-peeled prawns.
Served with asparagus, cucumber salad, Hollandaise sauce, parsley potatoes and grilled lemon. 298.
Grilled pork breast
Braised, lightly smoked, barbecue marinated. Corn puree and grilled scallions baked with miso cream. Served with new Danish potatoes with herbs. 278.
Steak with Béarnaise sauce
Grilled, Danish organic beef tenderloin. sautéed cabbage, grilled carrot and tomato/pepper puree. Served with French fries and Béarnaise sauce.
150g. 298. Double the meat! 300g. 398.
Steak with pebersauce
Flambéed, Danish organic beef tenderloin. sautéed cabbage, grilled carrot and tomato/pepper puree. Served with French fries and Béarnaise sauce.
150g. 298. Double the meat! 300g. 398.
Feijoada à la Bossa
Tasty bean dish. (National dish of Brazil). Cooked on smoked pork and beef.
Grilled chorizo, wild rice, fried plantains, salad and piri-piri. 238.
Grilled scallions
Baked with miso cream, topped with Gammel Knas(Danish cheese). Served with corn puree and new danish potatoes with herbs. 178.
Desserts
Creme Brûlée
Classic with vanilla. 78.
Pina Colada
Coconut panna cotta with vanilla from São Tomé topped with rum jelly. Served with pineapple sorbet and coconut tuille. 138.
Bossa’s red porridge
Topped with burnt white chocolate and orange tagetes. Served with double cream. 128.
Today’s sweet
A small piece of sweet for the coffee. 38.
The cheese
Served with toasted rosmarybread and pickled pear, lavendelhoney and celeriac.
2 pcs. 98 / 3 pcs. 128
Beer and schnapps
Draft beer 0.4 l.
Krenkerup 1367 Pilsner. 62.
Krenkerup Classic. 62. Krenkerup Brown Ale. 62.
Bottled beer 0.33 l.
Krenkerup IPA. 48.
Krenkerup Wheat beer. 48.
Green Tuborg. 38.
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. 68/298.
Arensbak Ed
Black Shu Puerh Tea. Late summer berries, licorice, rose pepper and earthy notes. Dry with a deep, long aftertaste. 68/298.
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, Grande Réserve Brut
Gentle bubbles, inviting fragrance and classic touch. Made in the méthode traditionelle. Chardonnay. Beaune, France. 78/328.
Champagne Bonnaire, Terroirs, Blanc de Blancs Brut, Grand Cru Cramant
The wine is fresh, straight, with mineral complexity and a slight hint of salt in the aftertaste
harmonious with floral notes on the nose. Chardonnay. Champagne, France. 698.
Champagne Bonnaire, Vintage, Blanc de Blancs Brut, Grand Cru Cramant
Classic vintage champagne. Lively citrus acidity and nice minerality.
Some fresh flowers, almond, a touch of bread crust and butter and a hint of umami.
Chardonnay. Champagne, France. 798.
DONS Cuvée BRUT 2019 (BOB)
Regional dry and crisp sparkling wine. Made by bottle fermentation for a minimum of 12 months (Méthode traditionale).Solaris, Zalas Perle, Cabernet Cortis & Madelaine Angevine. Kolding, Denmark. 798.
Rose
Euphoria
Red fruits such as strawberries and raspberries as well as floral notes. Good presence in the mouth, well balanced, with nice acidity nice fruity aftertaste. Touriga Nacional, Castelão, Aragonês. Algarve, Portugal 88/398.
Sancerre Rosé Les Collines Blanches
Light red fruit dominated by strawberries and gooseberries with fine fruit intensity.
Pinot Noir. Sancerre, France. 498.
White wines
Provam Portal do Fidalgo
Vinho Verde when it’s really good. Exotic fruits, light and fresh dryness, high minerality. Touch of sweetness and classic Vinho Verde acidity.
Alvarinho. Vinho Verde, Portugal. 88/398.
Domaine Hubert Brochard, Sancerre Collines Blanches
The crisp, drier style is nicely balanced by ripe fruit with cool gooseberry notes
white flowers and freshly cut grass. Sauvignon Blanc. Sancerre, France. 118/498.
Joseph Castan
Delicious fatness in the fruit. There are tones from stone fruits in the fragrance and good subdued acidity keeps the wine in balance and ensures that it retains an inviting freshness. Chardonnay, Viognier. Languedoc, Roussillon, France. 88/398.
Les costiéres de Pomerols Le Moellux
A sweet wine. Melon, abricot and peach.
The wine’s fruit acidity adds a really nice counterpoint to the wine’s sweetness.
Here there is both complexity, harmony and well-balanced taste. Colombard, Picpoul blanc, Côtes de Thau, France. 88/398.
DONS Solaris Classic 2022 (BOB)
Regional wine from Jutland. Beautiful, dry and fruity wine with floral notes of elderflower. Solaris. Kolding, Denmark. 498.
Weingut Stadt Krems, Ried Weinzierlberg
Dry, straightforward and juicy. Citrus and mild currants on the nose.
A touch of pineapple, flowers, crisp herbs and white pepper and good body. <
Grüner Veltliner. Kremstal, Austria. 468.
Lichtenberg Riesling, Bruker
Barrel-aged Riesling in a dry style with plenty of depth combined with freshness and classic Riesling acidity.
Riesling. Württemberg, Germany
468.
Italo Cescon
Full-bodied, with aromas of yellow stone fruit, rose, citrus and fine minerality.
Pinot Grigio. Veneto, Italy. 398.
Boeri Bevión Selezione
Butter, vanilla, overripe yellow apples and lots of creaminess.
Chardonnay. Piedmont, Italy. 598.
Soave Superiore Vigneto Runcata
A generous wine in perfect balance. A bouquet of flowers, peach, apricot, chamomile, vanilla and nice
minerality from the volcanic soil. Garganega. Veneto, Italy. 598.
Vistamare bianco, Ca´Marcanda, Angelo GAJA
Dryness and minerality combined with very fruity characters.
Very aromatic, complex and appetizing
Vermentino, Viognier, Tuscany, Italy. 868.
Domaine Hubert Brochard, Pouilly Fumé
Mineral with notes of acacia flower, broom and a small hint of honey.
Clean, with lively acidity. Sauvignon Blanc. Pouilly Fumé, France. 548.
Domaine Chavy-Chouet Bourgogne Blanc “Les Femelottes”
Ripe scent of tropical fruit, citrus and a little spice from the dish.
Freshness in the mouth, which plays together with the fatness, completes the experience.
Chardonnay. Burgundy, France. 598.
2019 Meursault les Clous, Domaine Bouchard Père et Fils
An extremely well-balanced wine, intense in the bouquet, rich and crisp in taste, almost meaty.
With both very ripe fruit, flowers and mineral notes. Chardonnay. Meursault, France. 748.Riesling Zind Humbrecht
A quite intense and really dry wine from a field so steep that no one could bear to cultivate it for 70 years, before Leonard and Olivier Humbrecht replanted it. Citrus fruit, intense notes of calcium, smoke and complex minerality in the nose. Riesling. Alsace, Frankrig. 898.
Quinta dos Roques Reserva Branco
Full-bodied and at the same time elegant with great intensity and a long, delicious aftertaste.
A wine with great gastronomic potential. Encruzado. Dao, Portugal. 598.
Red wine
Rousseau Fréres
Timeless Pinot Noir, as you expect in. Fresh, mature fruit and soft tannins.
Pinot Noir, Loire. Frankrig. 88/398.
Olivier Rivière “Rayos Uva”
Young wine, but neither green nor bitter – on the contrary. It is gentle and friendly, rounded berry taste, small, fine grape sweetness. Graciano, Garnacha, Tempranillo. Rioja, Spain. 88/398.
Menhir, Calamuri
Powerful, spicy and fruity wine with notes of ripe blackcurrants, licorice, blackberries and pickled plums.
Primitivo. Puglia, Italy. 88/398.
Tony Sasa, Martina Brunello.
Elegance, fragrance and complexity. rigorous fruit, wrapped in fine tannins.
Sangiovese. Tuscany, Italy. 128/648.
DONS Leon Millot Nordic 2019 (BGB)
Dry, mild and fruity red wine. Single-grape wine from the most promising Danish red wine grape. Aged in new Danish, Swedish, French and American barriques for one year. Leon Millot. Kolding, Denmark. 598.
Barolo Rocche di Castiglione
Powerful, classic Barolo with dark notes of cherry, licorice, tobacco and camphor. Aged 30 months in Slovenian oak. Nebbiolo. Piedmont, Italy. 698.
Amarone Aldgheri
A young, fresh Amarone where drying and barrel aging takes place in a shorter time and that makes it not so heavy. The wine appears complex and with classic notes from dried grapes and warm spices. Dark cherries, blackberries and a twist of licorice. Corvina, Rondinella, Molinara. Italy. 748.
Pieve di Santa, GAJA, Brunello di Montalcino
Notes of dried rose petals and hawthorn, blackberry and white pepper on the nose.
Aroma of black cherry and quince. Juicy with velvety tannins and lively acidity.
The red wine is elegant with a long-lasting finish
Sangiovese. Tuscany, Italy. 998.
Vinha do Oratório, Boa Vista 2014.
Silky, sun-ripened blackberries, fresh wild cherries,
blue plums, spicy, smoky resin and herbs.
Field blend, Douro, Portugal. 1600.
Domaine Marc Kreydenweiss, Pinot Boir
Fresh and light red wine with fermented notes and mouth-watering finish.
Natural wine, unfiltered. Pinot Noir. Alsace, France. 428.
Château Kirwan, 3rd Cru Classé, Margaux
Ripe tannins and lots of ripe red fruit with plums, blackcurrants, blackberries and are followed by coffee, chocolate and cedar – an impressively long aftertaste. Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Carmenere. Bordeaux, France. 848
Bouchard Pere & Fils Gevrey Chambertin
Delicate wine with aromas of roses and red berries and a refreshing acidity.
Pinot Noir. Gevrey Chambertin, France. 848.
Pédesclaux 5.Cru Classé, Pauillac
Dense, serious fruit with a fresh and almost lively style.
Baked plum, cassis, blueberry, mint, notes of fresh earth and herbs.
Pauilliac, Bordeaux, France. 748.
Clos Monileo 2011
Huge Priorat at its best. Ruby red color, flowers and dark fruit. On the palate dark ripe berries, spices, undertones of forest floor and slate stone. The wine has a light acidity and a long creamy aftertaste. Garnacha, Cariñena, Priorat, Spain. 998.
Parada de Atauta
Moderate but noticeable tannins, dark berries, herbs, mocha, violet, black pepper and vanilla from the barrels.
Fresh acidity, which so nicely balances the dense fruit.
Tempranillo. Ribera del Duero, Spain. 548.
Dominio de Atauta, Valdegatiles
It is pure finesse that lies silky smooth in the mouth and lingers almost indefinitely. The wine reflects the essence of the terroir. A monument of a wine. Tempranillo. Ribera del Duero, Spanien. 1500.
Dessert wine
d’Arenb erg, The Noble Mud Pie
Thick syrup with an exotic aroma of sweet pickled peaches and dried apricots. The notes are repeated in the syrupy sweet taste in addition to bitter notes of citrus peel and fresh acidity. Viognier, Marsanne,
Pinot Gris.McLaren Vale, Australia. 58/298 (½).
Quinta da Devesa white port – 10 years old
The wine has notes of apricot, both fresh and dried, almonds and honey. The sweetness is balanced by a really nice acidity. 78/698.
Quinta da Devesa white port – 20 years old
Dried apricots, cinnamon, honey and orange peel, while on the tongue you are presented with
the same orange peel and burnt caramel and a fine sandy sensation. 98/998.
Quinta da Devesa Tawny Port – 20 year old
Immense softness with notes of walnut and caramel. 88/998. (75 cl.)
Pacheca Tawny Port – 30 year old
Beautiful dark orange-golden color and notes of burnt almonds and cardamom. Classy long aftertaste. 958. (50cl)
Pacheca Tawny Port – 40 year old
Amber golden with around mas of raisins and caramel. In the mouth, chocolate, raisin and toffee.
Long velvety aftertaste. For the port connoisseur. 1348. (50cl)
H.M. Borges Madeira Medium dry – 10-year-old
The wine is amber in color with darker shades and clear tears.
The mouth is surprisingly fresh and rich, notes of dried Pomeranian peel as well as dried lemon peel emerge
with a long and refreshing aftertaste of precious wood and a touch of good vanilla. 78/798.