Orlando’s Magical Dining Month is right around the corner. That means it is time to sample three course prix fixe dinners for just $33. We had the pleasure of tasting the menu for the Boheme Restaurant located in the Grand Bohemian Hotel in heart of Downtown Orlando- a stone’s throw away from the Doctor Phillips Center. We were welcomed in with attentive service, but not overwhelming- just right. That has to explain the experience at Boheme Restaurant- just right. Walking amidst the sophistication that exudes wherever you wander in the Grand Bohemian Hotel and the Grand Boheme Restaurant doesn’t diminish the friendliness of the staff or the ambrosial food. As our lovely and attentive server Jill stated about the food, (or something along the lines of), “I don’t like anything here, I love everything”.
Firstly, we were provided all three starters: Jumbo Crab Cake, Roasted Anjou Pear Salad, and Kleiner 1313 Nurnberger “Panizza”.
The Jumbo Crab Cake was scrumptious with Organic Arugula, Basil Oil, Remoulade and Grilled Lemon.
The Roasted Anjou Pear Salad was the perfect variation of flavor- sweet yet robust- with Field Greens, Buttered Pecans, Blue Cheese, Raspberries, Cornbread Croutons, Fig and Sherry Vinaigrette.
The Kleiner 1313 Nurnberger “Panizza” stole the show for our favorite starter. The “Panizza” is traditional Bavarian Sausage, with Sauerkraut, Gruyere, Caraway Seeds on Crusty Baguette with a side of Sweet and Spicy Mustard. Kleiner means “little one” in German, and 1313 is the year the sausage was created in the German city of Nurnberg.
Four mains are featured on the Magical Dining Menu: Berkshire Pork Tenderloin, Corn-Fed Beef Ternderloin, Mediterranean Baked Salmon, and Ginger Honey Roasted Chicken. We ordered two mains: the Corn-Fed Beef Tenderloin and Mediterranean Baked Salmon. The Chef ensured that we also received the Berkshire Pork Tenderloin, the signature dish on the menu.
The Berkshire Pork Tenderloin is the signature dish for a reason. The Pork Tenderloin was succulent with Dijon sauce, French Lentils with Carrots, Squash and Currant-Mustard Chutney.
The Corn-Fed Beef Tenderloin accompanied by pureed Butternut Squash, Brussels Sprouts, and Blackberry Reduction is a must as well.
The Mediterranean Baked Salmon was fun, perfect for someone who likes their Salmon with a zing. The dish consists of Baked Salmon with Tomatoes, Feta, Olives, Jalapeños, Banana Peppers, Cilantro Chardonnay, Extra Virgin Olive Oil, and Spinach on a bed of Jasmine Rice topped with Tzatiki Sauce.
The dessert options include Marsala Gelato Raisin, “Crack Pie”, and Nutella Lava Cake. We tried the “Crack Pie” and Nutella Lava Cake.
The “Crack Pie” is aptly named; a Cream Pie with Oatmeal Crust that once you take a bite- you’re hooked. You simply can’t stop.
The Nutella Lava Cake is a gorgeous Chocolate and Hazelnut Molten Cake that oozes with Chocolate and is lightly sprinkled with nuts.
Spoiled for choice with the Magical Dining Menu at the Boheme Restaurant, we highly recommend that you dine here.
To make reservations, please call: 407.313.9000
Address: Grand Bohemian Hotel Orlando, 325 South Orange Avenue
Monday – Friday: 6:30am – 11:00am
Saturday: 7:00am – 11:00am
Sunday: 7:00am – 10:00am
10:00am – 2:00pm
Monday – Saturday: 11:00am – 2:00pm
Sunday – Thursday: 5:30pm – 10:00pm
Friday: 5:30pm – 11:00pm
Saturday: 5:00pm – 11:00pm
Sunday – Thursday: 11:00am – 12:30am
Friday – Saturday: 11:00am – 1:30am
Magical Dining Menu:
Organic arugula, basil oil, rémoulade & grilled lemon
ROASTED ANJOU PEAR SALAD
Field greens, butter pecans, Blue cheese, raspberries cornbread croutons,
fig & sherry vinaigrette
CREAM OF SUNCHOKE
Jerusalem artichoke & Yukon potato rye croutons, salmon pastrami, micro greens
1313 NǘRNBERGER PANIZZA
Traditional Bavarian sausage, sauerkraut, caraway seeds,
sweet & spicy mustard, Gruyere on farmhouse baguette
Dijon sauce, French lentils with carrots and squash currant mustard chutney
CORN FEED BEEF TENDERLOIN
Pureed butternut squash, Brussel sprouts, black berry reduction
MEDITERRANEAN BAKED SALMON
Tomatoes, feta, olives, jalapenos, banana peppers, cilantro chardonnay,
extra virgin olive oil, spinach, jasmine rice & Tzatziki sauce
GINGER HONEY ROASTED CHICKEN
Roasted beets, green beans, butternut squash fingerling potato, Brussel sprouts, walnut vinaigrette
Served with Kahlua liquor, Chantilly cream shaved Belgian chocolate
KUMQUAT & PISTACHIO CHEESECAKE
Citrus sauce & pistachio croutons
NUTELLA LAVA CAKE
Chocolate & hazelnut molten cake