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.
seafood salad with pickled aspargus
pork tenderloin steak with stewed mushrooms.
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.
Lobster bisque with whipped cream.
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.
Seasoned tartare steak
Danish tenderloin. Stirred with coarse mustard, horseradish ant capers. Served with fried Jerusalem artichokes, confit egg yolk and truffle mayonnaise. 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.
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.
Creamy Jerusalem artichoke soup
Cooked with vegetables, topped with cream. To this, pickled and fried Jerusalem artichokes 138.
Served from 5.30 p.m
Starters
Seasoned tartare steak
Danish tenderloin. Stirred with coarse mustard, horseradish ant capers. Served with fried Jerusalem artichokes, confit egg yolk and truffle mayonnaise. 158.
Pasteis de bacalhau
Deep-fried salted cod mixed with potato. Tomato/bean salsa.
Homemade aïoli and grilled lime. 118.
Butter-fried smoked cod roe
Served with cauliflower gratin and Hollandaise turned with capers. 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
Lobster bisque with whippet cream
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
Creamy Jerusalem artichoke soup
Cooked with vegetables, topped with cream. To this, pickled and fried Jerusalem artichokes 138.
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. thyme baked shallots, mushrooms, leeks 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. thyme baked shallots, mushrooms, leeks and tomato/pepper puree. Served with French fries and Béarnaise sauce.
150g. 298. Double the meat! 300g. 398.
Lamb shank
Braised and crispy Served on mashed potatoes. Mint pickled beetroot, baked shallots and
lamb sauce. 288.
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
Bean croquettes
Served with tasty bean stew, mixet salad and red pepper mayonnaise. 198.
Desserts
Creme Brûlée
Classic with vanilla. 78.
Rum pickled plums
Arranged on a pumpkin waffle with vanilla ice cream and whipped cream, nut crunch and plumglace.
128.
Chocolate mousse
Chocolate from São Tomé. Topped with caramelized cocoa nibs and pickled oranges. 98.
Today’s sweet
A small piece of sweet for the coffee. 48.
The cheese
Served with toasted rosmarybread and pickled pear, lavendelhoney and celeriac.
2 pcs. 98 / 3 pcs. 128.
The sheep’s cheese, Simões Azeitão DOP
Portuguese handmade gourmet cheese. Medium strength and slightly acidic. Super creamy consistency. Served with guava jam and toasted rosmarybread. 118.
Beer and schnapps
Draft beer 0.4 l.
Krenkerup 1367 Pilsner. 62.
Krenkerup Classic. 62.
Krenkerup christmas beer. 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.
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
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.
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
Riesling, Schloss Reinhartshausen
intense fruit aromas: ripe white vineyard peaches, apricots and yellow citrus fruits.
Riesling. Eltville. 398.
Schlossberg Riesling Monopoly
Aromas of peach and apricot flow into the nose with some cassis and orange peel. On the palate there are compact, juicy Riesling aromas along with a mineral presence and herbal-spicy notes. Riesling. Eltville, Germany. 898.
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.
Domaine Bouchard Pére&Fils, Chambolle-Musigny
Delicate wine with aromas of roses and red berries and a refreshing acidity. Pinot Noir.
Burgundy, 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.
Coranya 2015
Priorat when it’s really good. 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, Syrah, Cariñena. Priorat, Spain. 898.
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
Muscat de Rivesaltes, Collection
Frisk og elegant med aromaer af eksotisk frugt og citrongræs. I smagen fremstår den let og frisk med vedvarende noter af mere eksotiske frugter og friskplukkede druer. Muscat Petit Grains,Muscat d’Alexandrie. 68/348 (50 cl).
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.