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 accompanied by French fries.
Bossa’s Lunch Platter
- Bossa’s creamy orange-marinated herring with pickled orange, onion and capers.
- Butter-fried plaice fillet with remoulade and lemon.
- Shellfish salad with crayfish tails and hand-peeled prawns.
- Vol-au-vent with chicken, chanterelles, hazelnuts and tarragon.
- A little sweet treat or creamy Taleggio with olive tapenade.
278 per person.
Fish and Shellfish Platter
- Shellfish salad with crayfish tails and prawns.
- Smoked tiger prawn with lobster mayonnaise.
- Tuna tartare with miso and capers.
- Bacalhau with aioli.
- Lobster croquette with citrus cream.
- Barbecued octopus tentacle with banana chutney.
- per person.
Black Label Caviar – 15 g
Served with blinis, crème fraîche, red onion and lemon. 248.
Open-Faced Herring Sandwich
Bossa’s creamy orange-marinated herring with pickled orange, red onion and capers. 68.
Bossa’s “Stjerneskud”
Fried plaice fillet, hand-peeled prawns, cold-smoked salmon, caviar, asparagus, dill and dressing. 218.
Plaice Fillet
Breaded and butter-fried. Served with Bossa’s chunky remoulade and lemon. 148.
Plaice Fillet with Prawns
Breaded and butter-fried. Served with hand-peeled prawns, mayonnaise and lemon. 178.
Wagyu “Pariserbøf”
Wagyu beef on butter-fried toast with homemade pickled beetroot, egg yolk and traditional garnishes. 208.
Vegetarian Lunch Dishes
Bossa’s Vegetarian Burger
Mushroom patty, chilli mayonnaise, pickled red onion, tomatoes and crispy deep-fried cheddar. Served in a brioche bun.
Accompanied by French fries and Bossa’s tarragon mayonnaise. 188.
Vol-au-Vent with Creamed Chanterelles
Topped with pickled chanterelles, tarragon and porcini dust. Served with a crisp salad, apple
toasted hazelnuts and mustard vinaigrette. 178.
Lunch Dishes à la Bossa Nova
Fish & Chips
Cod fillet in crispy batter. Served with French fries, marinated salad
tartare sauce and malt vinegar. 188.
Pastéis de Bacalhau
Crispy croquettes of salted cod and potato. Served with a fresh bean salad and mustard vinaigrette
French fries, aioli and grilled lime. 188.
Hand-Cut Tartare of Organic Danish Beef
Pickled chanterelles, cornichons, crispy capers, chanterelle mayonnaise and porcini dust.
Served with French fries, salad and tarragon mayonnaise. 198.
Wagyu Burger
200 g flavourful Wagyu beef patty with chilli mayonnaise, pickled red onion and crispy deep-fried cheddar.
Served in a brioche bun with French fries and Bossa’s tarragon mayonnaise. 208.
Steamed Mussels
Served in a creamy curry sauce with herbs and lemongrass.
Accompanied by French fries and chilli mayonnaise. 228.
Feijoada à la Bossa
A flavourful bean stew with smoked pork and beef. Served with grilled chorizo, wild rice
fried plantain, mixed salad and piri-piri. 238.
Starters
Fish and Shellfish Platter
- Smoked tiger prawn with lobster mayonnaise.
- Tuna tartare with miso and capers.
- Bacalhau with aioli.
- Lobster croquette with citrus cream.
- Shellfish salad with crayfish tails and prawns.
- Barbecued octopus with banana chutney.
Steamed Mussels
Steamed in a curry sauce with herbs and lemongrass. 108.
Tuna Carpaccio
Topped with tomato sorbet made from dehydrated tomatoes, basil oil, olives and capers. 158.
Black Label Caviar – 15 g
Served with blinis, crème fraîche, red onion and lemon. 258.
Pastéis de Bacalhau
Crispy croquettes of salted cod and potato. Served with tomato and bean salsa, homemade aioli and grilled lime. 138.
Tartare of Organic Danish Beef
Pickled chanterelles, cornichons, crispy capers, chanterelle mayonnaise and porcini dust. 158.
Bossa’s Vegetarian Starters
Fresh Salad
Salad with dehydrated San Marzano tomatoes, olives, cucumber and red onion. Topped with pumpkin seeds, basil oil and balsamic vinegar. 98.
Vol-au-Vent with Creamed Chanterelles
Topped with pickled chanterelles, hazelnuts, tarragon and porcini dust. 148.
Tasting Menu
500,- per person. The entire table must choose this menu.
Tuna Carpaccio
Tomato sorbet – olives – capers
Vol-au-Vent
Creamed chanterelles – hazelnuts
Braised Veal Cheek
Peas – pearl onions – leek – carrot
Danish Red Berry Pudding
Crème double – caramelised white chocolate
Wine Pairing – Four Glasses
300,- per person.
Mano a Mano
Bergerac – Sauvignon Blanc
Joseph Castan
Languedoc – Chardonnay
Maison Rousseau
Loire – Pinot Noir
Vite Colte
Piedmont – Brachetto
Main Courses
Steamed Mussels
Steamed in a curry sauce with herbs and lemongrass. Served with French fries and chilli mayonnaise. 228.
Rye-Flour-Breaded Plaice Fillets
Served with prawns, cucumber salad and hollandaise sauce. Accompanied by herb potatoes and grilled lemon. 298.
Grilled Tuna and Tiger Prawns
Served with saffron risotto, grilled courgette and Bossa’s tomato salsa with capers and olives. 298.
Feijoada à la Bossa
Beans with smoked pork and beef. Served with chorizo, wild rice, plantain, salad and piri-piri. 238.
Flambéed Pepper Steak
Organic Danish beef tenderloin flambéed with cognac. Served with pointed cabbage, mushrooms, French fries and pepper sauce.
150 g 298 / 300 g 398.
Steak Béarnaise
Grilled organic Danish beef tenderloin with pointed cabbage, mushrooms, French fries and béarnaise sauce.
150 g 298 / 300 g 398.
Today’s Special
Please see the board or ask your waiter. Market price.
Fish of the Day
Today’s fresh fish from our local fishmonger. Please see the board or ask your waiter. 298.
Vegetarian Main Courses
Warm Vegetable Tart
Warm vegetable tart with a crisp salad, apple, toasted hazelnuts and mustard vinaigrette. Served with French fries and tarragon mayonnaise. 248.
Crispy Mushroom Patty
Mushroom patty with pointed cabbage and grilled courgette. Served with French fries and béarnaise sauce. 248.
Cheese and desserts
Crème Brûlée
Classic crème brûlée with vanilla. 88.
Bossa’s Chocolate Cake
Brownie, fudge, salted caramel and pickled cherries. Served with vanilla ice cream. 128.
Bossa’s Danish Red Berry Pudding
Served with 48% cream, caramelised white chocolate and orange marigold. 128.
Cheese
Served with rosemary bread, pickled apricot, lavender honey and celery.
2 cheeses 108 / 3 cheeses 148.
A Little Sweet Treat
Homemade chocolate-coated marshmallow or today’s little sweet treat. 48.
Beer and Aquavit
Draught Beer – 0.4 l
Krenkerup 1367 Pilsner 62
Krenkerup Classic 62
Krenkerup Brown Ale 62
Bottled Beer – 0.33 l
Bryghuset Møn IPA 48
Bryghuset Møn Blanc 48
Grøn Tuborg 38
Alcohol-Free Beer – 0.33 l
Svaneke Bryghus Don’t Worry Pale Ale (0.5%) 48
Svaneke Bryghus Don’t Worry Brown Ale (0.5%) 48
Heineken (0.0%) 38
Aquavit – 4 cl
Bossa’s homemade aquavit 58
Bottle: 0.5 l – 650
Braunstein aquavit – Golden, Beer, Apple or Bog Myrtle 58
Bottle: 0.5 l – 650
Selection of aquavits – Linje Aquavit and Rød Aalborg 48
Bottle: 0.7 l – 750
Soft Drinks and Water
Coca-Cola, Coca-Cola Zero, Faxe Kondi, Schweppes Lemon or Tuborg Squash – 0.25 l 36
Fever-Tree Indian Tonic or Ginger Beer – 0.20 l 36
Møn elderflower, apple or rhubarb juice – 0.33 l 44
Møn spring water, still or sparkling:
0.33 l 34 / 0.75 l 48
Unlimited tap water 20
*Unlimited tap water is complimentary when purchasing other drinks.
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