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

    Mini pie – Snow crab – Lemon
    Crispy pie crust filled with sweet snow crab, stirred with garlic cream and herbs, topped with dill.

    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 dish.

    Waffle – Pancetta – Ricotta
    Crispy waffle with cream cheese, smoked and salted pancetta & fresh italian herbs.

Cold dishes

  • 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

  • Fried scallop – Fermented garlic cream – Browned butter

    Fried scallop served in its own shell, on a bed of fermented garlic cream & egg yolks. The scallops are poured with browned butter & shiso cress.

  • Veal tartare – Fermented garlic – Dehydrated tomatoes

    Tenderloin on veal stirred up with fermented pepper and flower honey. Garnished with Parmesan Reggiano, dehydrated sweet San Marzano tomatoes and fresh and mild oregano

Hot dishes

  • Casarecce pasta – Fried mushrooms – Mushroom sauce

    Homemade al dente pasta in mushroom sauce, served with roasted aromatic mushrooms. The pasta is combined with the acidity from pickled mushrooms and crispy sage.

  • Pink-roasted duck – Pickled lingonberries – Glace

    Pink-roasted duck with golden skin served with glace with port wine & brown sugar. Topped with pickled, sweet lingonberries and sorrel.

  • Winter kale – Buttermilk – Roasted hazelnuts

    Baked spring cabbage with honey and olive oil, poured with buttermilk sauce, basil oil & lemon. Roasted hazelnuts give the dish a great round and crispy touch.

Desserts

  • Chocolate – Yoghurt – Nougatine

    Spongy chocolate cake with white chocolate cream. The raspberry coulis brings balance to the dessert. The cake is topped with almond nougatine.

Banquet menu  2

468,- per person

Snacks

  • Snack serving

    Mini pie – Snow crab – Lemon
    Crispy pie crust filled with sweet snow crab, stirred with garlic cream and herbs, topped with dill.

    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 dish.

    Waffle – Pancetta – Ricotta
    Crispy waffle with cream cheese, smoked and salted pancetta & fresh italian herbs.

Cold dishes

  • Mushrooms – Anchovies – Cream cheese

    Baked mushrooms with olive oil, salt & oregano. Filled with cool cream cheese w. anchovies and fresh herbs. Dried tomato, crisp cress and lots of parmesan to round off the dish.

  • Creamy risotto – Truffle – Mascarpone

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

  • Glazed celery – Smoked mascarpone – Crispy tuile

    Baked celeriac w. butter, granulated sugar & apple cider vinegar. Roasted in browned butter, topped with smoked mascarpone, herbs & crispy tuile. 

Entrées

  • 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

  • Fried scallop – Fermented garlic cream – Browned butter

    Fried scallop served in its own shell, on a bed of fermented garlic cream & egg yolks. The scallops are poured with browned butter & shiso cress.

  • Veal tartare – Fermented garlic – Dehydrated tomatoes

    Tenderloin on veal stirred up with fermented pepper and flower honey. Garnished with Parmesan Reggiano, dehydrated sweet San Marzano tomatoes and fresh and mild oregano

Hot dishes

  • Casarecce pasta – Fried mushrooms – Mushroom sauce

    Homemade al dente pasta in mushroom sauce, served with roasted aromatic mushrooms. The pasta is combined with the acidity from pickled mushrooms and crispy sage.

  • Pink-roasted duck – Pickled lingonberries – Glace

    Pink-roasted duck with golden skin served with glace with port wine & brown sugar. Topped with pickled, sweet lingonberries and sorrel.

  • Winter kale – Buttermilk – Roasted hazelnuts

    Baked spring cabbage with honey and olive oil, poured with buttermilk sauce, basil oil & lemon. Roasted hazelnuts give the dish a great round and crispy touch.

Desserts

  • Chocolate – Yoghurt – Nougatine

    Spongy chocolate cake with white chocolate cream. The raspberry coulis brings balance to the dessert. The cake is topped with almond nougatine.

Banquet menu 3

588,- per person

Incl. free water and coffee for dessert

Welcome cocktail & Snacks

  • Welcome cocktail

    Adult Limonata

  • Snack serving

    Mini pie – Snow crab – Lemon
    Crispy pie crust filled with sweet snow crab, stirred with garlic cream and herbs, topped with dill.

    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 dish.

    Waffle – Pancetta – Ricotta
    Crispy waffle with cream cheese, smoked and salted pancetta & fresh italian herbs.

Cold dishes

  • 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

  • Fried scallop – Fermented garlic cream – Browned butter

    Fried scallop served in its own shell, on a bed of fermented garlic cream & egg yolks. The scallops are poured with browned butter & shiso cress.

  • Veal tartare – Fermented garlic – Dehydrated tomatoes

    Tenderloin on veal stirred up with fermented pepper and flower honey. Garnished with Parmesan Reggiano, dehydrated sweet San Marzano tomatoes and fresh and mild oregano

Entrées

  • Mushrooms – Anchovies – Cream cheese

    Baked mushrooms with olive oil, salt & oregano. Filled with cool cream cheese w. anchovies and fresh herbs. Dried tomato, crisp cress and lots of parmesan to round off the dish.

  • Creamy risotto – Truffle – Mascarpone

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

  • Glazed celery – Smoked mascarpone – Crispy tuile

    Baked celeriac w. butter, granulated sugar & apple cider vinegar. Roasted in browned butter, topped with smoked mascarpone, herbs & crispy tuile. 

Hot dishes

  • Casarecce pasta – Fried mushrooms – Mushroom sauce

    Homemade al dente pasta in mushroom sauce, served with roasted aromatic mushrooms. The pasta is combined with the acidity from pickled mushrooms and crispy sage.

  • Pink-roasted duck – Pickled lingonberries – Glace

    Pink-roasted duck with golden skin served with glace with port wine & brown sugar. Topped with pickled, sweet lingonberries and sorrel.

  • Winter kale – Buttermilk – Roasted hazelnuts

    Baked spring cabbage with honey and olive oil, poured with buttermilk sauce, basil oil & lemon. Roasted hazelnuts give the dish a great round and crispy touch.

Desserts

  • Chocolate – Yoghurt – Nougatine

    Spongy chocolate cake with white chocolate cream. The raspberry coulis brings balance to the dessert. The cake is topped with almond nougatine.

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,-