| Cold Apetizers | LVL |
|---|
| Christmas liver terrine with nuts and plum sauce | 7.20 |
| Beef carpaccio with capers and Perigord-truffle sauce | 8.00 |
| "La Boheme" beef filet tartar with quail egg | 8.00 |
| Mixed salad with avocado and shrimps in garlic sauce | 7.00 |
| Caesar salad with grilled tiger prawns | 9.50 |
| Hot Apetizers | LVL |
|---|
| Coquilles Saint-Jacques with green pea mash | 10.00 |
| Chef's style tiger prawns with spiny-lobster butter | 11.00 |
| Goat cheese with pumpkin seeds and field greens (v) | 7.20 |
| Sous Vide quai with chocolate in cherrie beurre blanc sauce | 9.00 |
| Soups | LVL |
|---|
| Pumpkin cappuccino cream soup (v) | 4.00 |
| French onion soup with Raclette cheese | 5.00 |
| Chicken coconut soup with shrimp-wonton dumplings | 5.00 |
| NEW Spicy lobster soup | 4.50 |
| Fish Courses | LVL |
|---|
| NEW Seared tuna stteak with caponata sauce | 14.50 |
| Sous vide cooked cat fish or lancet fish with potato mash and veloute sauce | 10.00 |
| Dorada served with fried potato and caponata sauce | 12.00 |
| Roasted salmon with grilled vegetables and boiled potatoes | 11.00 |
| Meat Courses | LVL |
|---|
| La Boheme hot lava stone with beef meat and BBQ sauce and baked potatoes | 15.00 |
| NEW Beef fillet Tournedos with foie gras potato gratin | 17.00 |
| Entrecote La Boheme” with wine-cognac sauce, served with baked potatoes and seasonal vegetables | 13.00 |
| Pork carbonade on bone with stewed red cabbage cooked by the Danish cuisine recipes | 12.00 |
| La Boheme beef strogonov with mushrooms, served with potato mash | 9.90 |
| Sous vide cooked lamb rump steak with seasoned beluga lentils and veal-stock sauce | 15.00 |
| Sous vide cooked duck breast with ginger-red wine sauce and potato mash | 14.50 |
| Corn feed chicken breast served with escargot and velouté sauce | 11.00 |
| Latvian cuisine: Duck leg with caramelized onion and peas mash, served with plum jam | 11.80 |
