The Boheme Restaurant
Cuisine: Modern American
325 South Orange Avenue
Orlando, FL 32801
P: 407-313-9000
Price range: $25+
The Boheme Restaurant is a restaurant inside the AAA Four Diamond Grand Bohemian Hotel located in the heart of Downtown Orlando. On Valentine’s Day only, they are offering a special prix fixe menu called the “Art of Valentine’s Day”, a 4-course dinner for $79 per person which includes a glass of champagne.
But if you are planning to have Valentine’s Day early, you can order from the menu à la carte between February 10th to February 13th, check out the menu below.
Guests enjoy luxurious fare in a casual setting at the AAA Four-Diamond Boheme Restaurant. The delectable cuisines, including favorites and new menu items, range from the Kessler signature calamari, cognac lobster bisque and cashew crusted salmon to mascarpone cream cheese cake and Florida mixed berries in French vanilla sauce. Fine wines from the restaurant’s extensive wine cellar, including Kessler signature vintages created exclusively by Napa Valley winemakers, provide offerings from all over the world to pair with a memorable meal. The Boheme also introduced the Kessler Chophouse Menu, featuring the highest quality premium Black Angus select cuts.
$79/pp only on February 14th
À la carte from February 10th – February 13th
-First Date-
OYSTERS AND CHAMPAGNE 14
Freshly shucked oysters with a tasting of champagne
VENUS CRAB CAKES 15
arugula, basil oil, rémoulade, grilled lemon
ORIENTAL MUSSELS 12
Curry coconut broth, cilantro and kaffir lime leaves
SMOKED DEVILED EGGS 10
Smoked salmon, jalapeño, mustard, cumin and cilantro mayo
TEMPTING SHRIMP TEMPURA ROLL 13
avocado, fruit salsa, sriracha, honey and ginger aioli
WAGYU BEEF CARPACCIO 14
arugula, crispy capers, mustard aioli, shaved parmesan and crostini
GIANT ASPARAGUS SPEARS 15
Prosciutto ham, pecorino and spicy hollandaise
-Second Date-
APHRODITE SALAD 8
Organic mix greens with almonds, feta, grape tomatoes and almond extract vinagrette
ROASTED PEAR SALAD 9
Half roasted pear, candied wallnuts, goat cheese and berry orange vinagrette
LOBSTER BISQUE 10
Remy martin, cilantro and cumin
LOVE POSSION ELESIR 8
Clear tomato broth soup with provence liquor made from botanicals and shaved fennel
-Third Date-
COFFEE RUBBED BONE-IN RIBEYE 38
Mushroom and truffle butter and sour cream chive mash
PAN-SEARED CHILEAN SEA BASS 36
Beet reduction and sweet yam and Yukon mash
KISS ME TENDER FILET MIGNON 34
Brie blue cheese crusted, almond, carrot and potato mash, zinfandel reduction demi
SEAFOOD STRUDLE 28
shrimp, scallops and salmon baked in philo served with lobster sauce
NEW ZEALAND RACK OF LAMB 42
Goat cheese crusted, asparagus risotto, port wine reduction
OPEN FACE RAVIOLI 22
Mushrooms and vegetable lasagna with ricotta and tomato béchamel
-Dessert for Two-
TOBLERONE CHOCOLATE FONDUET 18
Melted swiss chocolate accompanied with biscotti, cookies and fruits
STRAWBERRY DIP & ROLL 24
Fresh strawberries served with melted chocolate, white and brown sugar
CARAMELIZED BANANAS 16
Bananas with brandy, orange and lemon juice sauce and vanilla bean ice cream
PASSIONATE PUFFS 14
Cream puffs filled with white, dark and milk chocolate mouse
Content and photos provided by Mycah Bullard | mbullard@zimmerman.com | 850-668-2222
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