Banquets

At Basso you have the opportunity to have banquets and events. We have two special banquets menus and we can also provide rooms and skilled staff. You can always send an inquiry and we will find the solution that best suits your company.

We have banqueting rooms in the basement where we are able to accommodate up to 65 dining guests in their own room, or 130 divided into 2 floors. So whether you are going to celebrate a birthday party, a football match or the like, we have the perfect solution. We also offer a smaller room which you can rent for yourself. The stable where you can sit alone up to 20 people.

Get an qoute

  • Date Format: DD slash MM slash YYYY

Menu

Everything you see on the different banquet menus is part of the menu. Therefore, you can not choose between the different dishes. Everything is served and pre decided.

We promise that there is plenty of food and a lot of different flavours. There is something in everyones taste.

Banquet menu 1

348,- per person

Snacks

  • Snack serving

    Cone – Parmesan – Dehydrated tomato
    Crispy cone of parmesan, sprinkled with dehydrated acidic tomato

    Duck – Blood orange – Freeze-dried yoghurt
    Smoked and salted duck served on crispy chicken skin with gel from blood orange juice. The acid from freeze-dried yoghurt rounds off the snack.

    Crispy pasta – Tuna – Lemon balm
    Fried fresh pasta dough with tartare on tuna stirred with olive oil, freshly grated lemon zest & fermented pepper. The snack is rounded off with acid as well as freshness from the leaves of lemon balm.

Starter

  • Scallop – Browned butter – Thyme

    Fried scallop tossed in Tipo 00 wheat flour and served in its own shell with browned butter and beef broth. The dish is topped with fresh thyme.

  • Snow crab – Jerusalem artichokes – Purée

    Snow crab stirred with pickled Jerusalem artichokes, creamy purée on Jerusalem artichokes together with crispy chips.

  • Radicchio – Truffle cream – Broken gel

    Radicchio blanched with butter, dry Italian white wine & sugar. Served with truffle cream and broken gel made from pickling brine to break the richness of the dish. The dish is garnished with herb sprouts from garlic.

Main

  • Casarecce pasta – Cauliflower – Mascarpone

    Homemade pasta cooked al dente and served with a rich sauce on mascarpone & fresh cauliflower. Croutons on focaccia & parsley adds crispiness to the dish.

  • Beef – Grappa – Sage

    Slow-cooked beef (Tri-Tip) with sauce on grappa & herbs – rounded of with cold butter. Served with herbal salad with vinaigrette on blood orange & fried sage.

  • Fresh buffalo mozzarella – Pickled tomatoes – Smoked salt

    Fresh, soft buffalo mozzarella on Italian buffalo milk & salt. Served on a bed of pickled and riped San Marzano tomatoes. Basil oil, smoked salt & fresh basil round off the dish, which appears green, white and red similar to the colors of the Italian flag, Il Tricolore.

Dessert

  • Pie – Raspberry – Ganache

    Deconstructed crispy pie with acidic raspberry and creamy white chocolate ganache. Served with crispy tuile

Banquet menu  2

468,- per person

Snacks

  • Snack serving

    Cone – Parmesan – Dehydrated tomato
    Crispy cone of parmesan, sprinkled with dehydrated acidic tomato

    Duck – Blood orange – Freeze-dried yoghurt
    Smoked and salted duck served on crispy chicken skin with gel from blood orange juice. The acid from freeze-dried yoghurt rounds off the snack.

    Crispy pasta – Tuna – Lemon balm
    Fried fresh pasta dough with tartare on tuna stirred with olive oil, freshly grated lemon zest & fermented pepper. The snack is rounded off with acid as well as freshness from the leaves of lemon balm.

Starter

  • Broccolini – Charred garlic – Parmesan

    Lightly fried broccolini with mild cream on fresh as well as grated, charred garlic. The dish is rounded off with matured parmesan & smoked salt.

  • Creamy risotto – Truffle – Mascarpone

    Silky risotto made with Italian cream cheese, black pepper, white wine & truffle. The dish is a classic on our menu and is an absolute must try!

  • Veal tartare – Dehydrated tuna – Leek oil

    Tartare on veal stirred with matured parmesan, capers, mustard seeds & citrus. The dish is topped with a variety of both dried and creamy tuna and finally sprinkled with herbal oil on charred leeks.

Entrée

  • Scallop – Browned butter – Thyme

    Fried scallop tossed in Tipo 00 wheat flour and served in its own shell with browned butter and beef broth. The dish is topped with fresh thyme.

  • Snow crab – Jerusalem artichokes – Purée

    Snow crab stirred with pickled Jerusalem artichokes, creamy purée on Jerusalem artichokes together with crispy chips.

  • Radicchio – Truffle cream – Broken gel

    Radicchio blanched with butter, dry Italian white wine & sugar. Served with truffle cream and broken gel made from pickling brine to break the richness of the dish. The dish is garnished with herb sprouts from garlic.

Main

  • Casarecce pasta – Cauliflower – Mascarpone

    Homemade pasta cooked al dente and served with a rich sauce on mascarpone & fresh cauliflower. Croutons on focaccia & parsley adds crispiness to the dish.

  • Beef – Grappa – Sage

    Slow-cooked beef (Tri-Tip) with sauce on grappa & herbs – rounded of with cold butter. Served with herbal salad with vinaigrette on blood orange & fried sage.

  • Fresh buffalo mozzarella – Pickled tomatoes – Smoked salt

    Fresh, soft buffalo mozzarella on Italian buffalo milk & salt. Served on a bed of pickled and riped San Marzano tomatoes. Basil oil, smoked salt & fresh basil round off the dish, which appears green, white and red similar to the colors of the Italian flag, Il Tricolore.

Dessert

  • Pie – Raspberry – Ganache

    Deconstructed crispy pie with acidic raspberry and creamy white chocolate ganache. Served with crispy tuile

Banquet menu 3

588,- per person

Incl. free water and coffee for dessert

Welcome cocktail & Snacks

  • Welcome cocktail

    Adult Limonata

  • Snack serving

    Cone – Parmesan – Dehydrated tomato
    Crispy cone of parmesan, sprinkled with dehydrated acidic tomato

    Duck – Blood orange – Freeze-dried yoghurt
    Smoked and salted duck served on crispy chicken skin with gel from blood orange juice. The acid from freeze-dried yoghurt rounds off the snack.

    Crispy pasta – Tuna – Lemon balm
    Fried fresh pasta dough with tartare on tuna stirred with olive oil, freshly grated lemon zest & fermented pepper. The snack is rounded off with acid as well as freshness from the leaves of lemon balm.

Starter

  • Scallop – Browned butter – Thyme

    Fried scallop tossed in Tipo 00 wheat flour and served in its own shell with browned butter and beef broth. The dish is topped with fresh thyme.

  • Snow crab – Jerusalem artichokes – Purée

    Snow crab stirred with pickled Jerusalem artichokes, creamy purée on Jerusalem artichokes together with crispy chips.

  • Radicchio – Truffle cream – Broken gel

    Radicchio blanched with butter, dry Italian white wine & sugar. Served with truffle cream and broken gel made from pickling brine to break the richness of the dish. The dish is garnished with herb sprouts from garlic.

Entrée

  • Broccolini – Charred garlic – Parmesan

    Lightly fried broccolini with mild cream on fresh as well as grated, charred garlic. The dish is rounded off with matured parmesan & smoked salt.

  • Creamy risotto – Truffle – Mascarpone

    Silky risotto made with Italian cream cheese, black pepper, white wine & truffle. The dish is a classic on our menu and is an absolute must try!

  • Veal tartare – Dehydrated tuna – Leek oil

    Tartare on veal stirred with matured parmesan, capers, mustard seeds & citrus. The dish is topped with a variety of both dried and creamy tuna and finally sprinkled with herbal oil on charred leeks.

Main

  • Casarecce pasta – Cauliflower – Mascarpone

    Homemade pasta cooked al dente and served with a rich sauce on mascarpone & fresh cauliflower. Croutons on focaccia & parsley adds crispiness to the dish.

  • Beef – Grappa – Sage

    Slow-cooked beef (Tri-Tip) with sauce on grappa & herbs – rounded of with cold butter. Served with herbal salad with vinaigrette on blood orange & fried sage.

  • Fresh buffalo mozzarella – Pickled tomatoes – Smoked salt

    Fresh, soft buffalo mozzarella on Italian buffalo milk & salt. Served on a bed of pickled and riped San Marzano tomatoes. Basil oil, smoked salt & fresh basil round off the dish, which appears green, white and red similar to the colors of the Italian flag, Il Tricolore.

Dessert

  • Pie – Raspberry – Ganache

    Deconstructed crispy pie with acidic raspberry and creamy white chocolate ganache. Served with crispy tuile

Allergens
We are of course flexible and take into account various allergens as well as religion and other beliefs according to the menu. Just write us an E-mail and we will help you. All our banquet menus can be made vegetarian and vegan friendly

Wine and drinks

All add-ons must be selected by the entire party
  • Welcome cocktail

    Fx.

    Basso Orange Fizz – 68,-
    Martini Fiero – Æggehvider – Citron – Hvidvin – Appelsin

    Adult Limonata – 68,-
    Stolichnaya Vodka – Citron – Vanilje – Soda

    Gin & Tonic – from 75,-

  • 4 glasses for our 10 servings menu

    348,-
  • 5 glasses for our 13 servings menu

    438,-
  • Open bar: Beer, wine & water (Standard)

    3 hours
    Soave Classico Pietra Antica, Monteforte, 2019
    Negroamaro Alese, Schola Sarmento, 2018

    278,-
  • Open bar: Beer, wine & water (Luxury)

    3 hours
    Pinot Grigio, Lungarotti, 2018
    Valpolicella Ripasso Pietra Antica, Monteforte, 2016

    398,,-
  • Open bar: Beer, wine & water (Premium)

    3 hours
    Terlaner Classico, Cantina Terlan, 2016
    Brunello di Montalcino, Altesino, Tuscany, 2013

    728,-
  • Coffee & Tea

    Freshly brewed coffee & tea in different varieties

    25,-
  • Coffee, Tea & Avec

    Freshly brewed coffee & tea in different varieties
    Your choice of avec

    85,-
  • Free cocktails (during your beer and wine package)

    3 hours
    Basso Orange Fizz, Adult Limonata, Espresso Martini, Gin/Tonic

    198,-
  • Free cocktails (in continuation of your beer and wine package)

    3 hours
    Basso Orange Fizz, Adult Limonat, Espresso Martini, Gin/Tonic

    398,-

VI ÅBNER 6. MAJ 2021

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