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.
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.
Butter-fried plaice fillet with hand-peeled prawns and dill mayonnaise.
Smoked mackerel, herb sour cream, radish.
Beef tenderloin, cold Béarnaise cream sauce, crispy Jerusalem artichokes.
Chocolate Mallow Biscuit
Or
Comté (firm cow’s milk cheese) served with pickled apricot.
278.
Caviar, Royal Baeri 15g
Served with blinis. Served with creme fraiche 50%, chopped red onion and lemon. 248.
Seafood plate
Shellfish salad with crayfish and prawns.
Flambéed tiger prawns, tarragon mayonnaise, pickled onions.
Sered tuna and mangosalsa
Lobster croquette with citrus mayonnaise.
Bacalhau with aioli
Barbecue squid arm, banana chutney. 1 pers. 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.
Beef tartare from Danish, organic beef.
Topped with pickled greens, horseradish mayonnaise, tuille and cress.
Marinated salad. Served with fries and Bossa’s tarragon mayonnaise. 188.
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.
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.
Swedish cheese pie with North Sea cheese
Topped with pickled white asparagus, pumpkin and dill mayonnaise. Served with
fresh salad with beans, olives and mustard vinaigrette. 178.
Served from 5.30 p.m
Starters
Seasoned tartare steak
Danish organic beef. Stirred with coarse mustard. Topped with pickled greens,
horseradish mayonnaise, tuille and cress. 158.
Pasteis de bacalhau
Deep-fried salted cod mixed with potato. Tomato/bean salsa.
Homemade aïoli and grilled lime. 118.
Swedish cheese pie with North Sea cheese
Filled with dill-marinated crayfish tails
and pickled pumpkin, topped with dill
mayonnaise. 148.
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 and mangosalsa
Pasteis de Bacalhau with aioli
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.
Vegetarian
Burrata
On tasty tomato-/ olive salsa. Topped with balsamico, olive oil and fried parsnip. 148.
Swedish cheese pie with North Sea cheese
Topped with pickled white asparagus and
pumpkin and dill mayonnaise. 108.
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.
Dish if the day
See the board or ask your waiter.
Butter-fried plaice
Breaded clean fillets, boneless. Topped with hand-peeled prawns.
Served with cucumber salad, Hollandaise sauce, parsley potatoes and grilled lemon. 298.
Steak with Béarnaise sauce
Grilled, Danish organic beef tenderloin. summer greens and onion puree. Served with French fries and Béarnaise sauce.
150g. 298. Double the meat! 300g. 398.
Steak with pebersauce
Flambéed, Danish organic beef tenderloin. summer greens and onion puree. Served with French fries and Béarnaise sauce.
150g. 298. Double the meat! 300g. 398.
Grilled pork breast
Braised and lightly smoked. Served with corn puree and grilled cabbage baked with miso cream. Served with new Danish potatoes tossed in herbs and barbecue sauce. 278.
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.
Vegetarian
Grilled pointed cabbage
Baked with miso cream, topped with comté. Served with corn puree and new Danish potatoes tossed in herbs. Served with barbecue sauce 228.
Mushroom patty
Onion purèe and spring vegetables. Served with fries and sauce Béarnaise. 238.
Desserts
Creme Brûlée
Classic with vanilla. 78.
Red porridge with cream 48%.
Topped with burnt white chocolate and orange tagetes. 98.
Piña Colada
Coconut panna cotta with vanilla from São Tomé topped with rum jelly. Served with pineapple sorbet and coconut tuille. 138.
Today’s sweet
A small piece of sweet for the coffee. 48.
The cheese
Served with toasted rosmary bread 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. 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. 88/398.
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.
Jacquesson, Cuvée 747, Grand Cru Dizy, Champagne, France
A complex and elegant Champagne with depth and nerve. Rocky minerality, ripe citrus and nutty autolysis in beautiful harmony. 1295
Rose
Pinot Grigio Ramato. Tenuta Corte Giacobbe
Crisp and crystal clear rosé with a special copper hue. The peach dominates the fragrance, complemented by impressions of tropical fruit such as pineapple and discreet notes of spring flowers. Pinot Grigio, Veneto, Italy. 88/398.
Brennfleck, Spätburgunder, Franken, Tyskland
En fin og ren duft af rabarber og jordbær præger denne tyske rosé.Smagen er let og elegant og med dejlige noter af frisk frugt. 448.
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.
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.
Saar Riesling, Feinherb, Weingut Von Hövel, Mosel
Aromatic fragrance with a slightly exotic fruit note and minerals. Lively taste with apple and lemon. “Feinherb” is the winemaker’s assessment of semi-sweet.
Riesling, Moselle, Germany. 468
Weingut Gysler, Riesling, Rheinhessen, Germany
Crisp and juicy with crisp acidity and citrus notes. Light mineral character and
fine balance between freshness and ripe fruit. 395.
Weingut von Hövel, Riesling Feinherb, Mosel, Germany
Semi-sweet white wine with fresh acidity. Full-bodied taste of sun-ripened citrus fruits, green apples and an elegant mineral note. 108 475
Italo Cescon
Full-bodied, with aromas of yellow stone fruit, rose, citrus and fine minerality.
Pinot Grigio. Veneto, Italy. 398.
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. 158. / 650.
Pico – Frei Gigante, Arinto, Verdelho/Terrantez, Azores, Portugal
Portuguese island wine with salinity and nerve. Fresh citrus, spicy herbs
and volcanic minerality in beautiful harmony. Distinct and alluring. 675.
Quinta dos Roques Reserva Branco,Encruzado. Dao, Portugal
Full-bodied and at the same time elegant with great intensity and a long, delicious aftertaste.
A wine with great gastronomic potential. . 695.
William Fevre, Beauroy, Chardonnay, Chablis 1st Cru, France
Elegant Premier Cru with stony minerality, ripe citrus and a slight fatness.
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 and elegant wine with depth and finesse. 1295.
Domaine Chavy-Chouet, Chardonnay, Puligny-Montrachet, Les Ensiegnères, Burgundy, France
Puligny with finesse and precision. Citrus, flowers and subtle barrel play.
A wine with both nerve, length and mineral elegance. 1350
William Fevre, Chardonnay, Chablis Grand Cru, Les Preuses, France
Great wine with chalky complexity, citrus oil and salty minerality.
Intense and age-worthy Grand Cru with great depth and structure. 1500.
Red wine
Pierre Amadieu, Grande Reserve, Grenache/Syrah, Côtes du Rhône, France
Full-bodied and spicy with dark berries, pepper and herbs. Classic Rhône with
a warm and soft structure. A juicy and balanced southern French wine. 88 395
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.
Maison Rousseau, Pinot Noir, Terra Evéna, Loire, France
Light and elegant Pinot with red cherries, earth and a touch of spice. Fresh acidity
and juicy style from the Loire with charm and finesse. 450.
Menhir, Calamuri
Powerful, spicy and fruity wine with notes of ripe blackcurrants, licorice, blackberries and pickled plums.
Primitivo. Puglia, Italy. 108/475.
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. 550.
Tony Sasa, Martina Brunello.
Elegance, fragrance and complexity. rigorous fruit, wrapped in fine tannins.
Sangiovese. Tuscany, Italy. 138/595.
Domaine Didier Amiot, Pinot Noir, Morey St. Denis, Burgundy, France
Light, but with good depth. A juicy and intense Burgundy with lots of
red berries, a touch of oak and silky tannins. Pinot with charm and character. 168 750
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. 775.
Montepeloso, Sangiovese/Cab.Sauvignon, Super Tuscan, Italy
Intense and complex with dark fruit, cedar and spice. A structured wine with power and elegance in beautiful union. 695
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. 1195.
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.
Marchand-Tawse, Pinot Noir, Nuits-Saint-Georges, Burgundy, France
Deep and elegant Burgundy with red berries, earth and spices.
Nice balance between intensity and finesse. 1095.
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. 1450.
Gaja Sperss 2008, Nebbiolo, Piedmont, Italy
An incredibly complex and elegant wine with deep notes of black cherries,
mint, licorice, cedar and forest floor, supported by firm, structured
tannins and a long, polished finish. 3700.
Dessert wine
Pacherench, Saint Albert, (75 cl.) Languedoc, France
A sweet dessert wine with fresh apricot, honey and flowers. Lively acidity balances the intense fruit and sweetness. 88 650
D’Arenberg, Rare Tawny, (37.5 cl.), McLaren Vale, Australia
An Australian Tawny with notes of fig, raisins and burnt sugar. Intense, mature style with a long finish and silky structure. 98 550
Quinta da Devesa white port – (50 cl.) 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 – (50 cl.) 20 years old
Immense softness with notes of walnut and caramel. 98/998.