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

    Parmesan chip – Ricotta – Lemon peel
    Long-aged parmesan melted to crispy chip with creamy Italian ricotta, stirred with copious amounts of fresh herbs & lemon peel

    14 month dry-cured Parma ham
    The carefully selected Italian pork thighs are seasoned with only sea salt, carefully measured to ensure the unmistakable sweetness of the raw ham. After 14 months of natural ripening with direct exposure to air, the ham develops into a product of undisputed quality and incomparable taste

    Mini pie – Snow crab – Caviar
    Crispy pie crust filled with sweet snow crab, stirred with strong garlic cream, herbs and topped with real caviar that complements the snow crab with its richness

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

  • Salted scallop – cream – Green lentils

    Delicate, fresh scallop salted in sea salt, sugar & lemon, served in its own shell. Poured with sour cream with lemons and drizzled with herbal oil. Crispy green Italian lentils crunched on top along with radish sprouts

  • Veal tartare – Fermented garlic – Artichoke

    Tartare made from veal tenderloin, which is stirred with copious amounts of parmesan, fermented garlic, citrus fibers & fresh Italian herbs. Acidic artichoke cream helps to break the fattiness in the dish but is overpowered by extra freshly grated parmesan

Hot dishes

  • Fresh young corn – Garlic cream – Parmesan

    Completely fresh and young corn, picked after only 40 days after flowering. Fried and brushed with garlic cream and rolled in 12 months old parmesan. Served warm with charred garlic

  • Striploin – Butternut squash – Late summer sauce

    Striploin, grain-fed and matured for at least 45 days. Served medium with silky butternut squash purée, Danish butter, acidic apple cider vinegar & sea salt. Sweet sauce on port wine & beef rounds off the dish

  • Homemade pasta – Pistachios – Fermented black pepper

    Al dente casarecce pasta, made on own pasta machine combined with sauce made on cream & fermented pepper with aged parmesan. The dish is garnished with chopped pistachios & fresh sorrel

Desserts

  • Olive oil cake – Lemon sorbet – Blackberries

    A fresh dessert, perfect for the late hours. Spongy olive oil cake topped with acidic lemon sorbet from GROM gelato company in northern Italy. White chocolate chips and fresh blackberries round off the dessert

Banquet menu  2

468,- per person

Snacks

  • Snack serving

    Parmesan chip – Ricotta – Lemon peel
    Long-aged parmesan melted to crispy chip with creamy Italian ricotta, stirred with copious amounts of fresh herbs & lemon peel

    14 month dry-cured Parma ham
    The carefully selected Italian pork thighs are seasoned with only sea salt, carefully measured to ensure the unmistakable sweetness of the raw ham. After 14 months of natural ripening with direct exposure to air, the ham develops into a product of undisputed quality and incomparable taste

    Mini pie – Snow crab – Caviar
    Crispy pie crust filled with sweet snow crab, stirred with strong garlic cream, herbs and topped with real caviar that complements the snow crab with its richness

Cold dishes

  • Artichoke – Orange – Chickpeas

    Pickled and grilled artichoke hearts with fillets of sweet oranges mixed with fresh, flat-leaf parsley. This fresh late summer salad is topped with baked chickpeas, seasoned with smoked paprika & oregano

  • Carpaccio – Truffle cream – Pine nuts

    Thin fillets of beef with fresh rocket salad and basil salad mixed with our own olive oil with grilled lemon. Mild truffle cream and toasted pine nuts round off the otherwise classic Italian dish

  • Basso risotto – Summer 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, especially as the summer truffle is in season. A symbiosis of garlic sprouts & grated summer truffle decorates the dish

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

  • Salted scallop – cream – Green lentils

    Delicate, fresh scallop salted in sea salt, sugar & lemon, served in its own shell. Poured with sour cream with lemons and drizzled with herbal oil. Crispy green Italian lentils crunched on top along with radish sprouts

  • Veal tartare – Fermented garlic – Artichoke

    Tartare made from veal tenderloin, which is stirred with copious amounts of parmesan, fermented garlic, citrus fibers & fresh Italian herbs. Acidic artichoke cream helps to break the fattiness in the dish but is overpowered by extra freshly grated parmesan

Hot dishes

  • Fresh young corn – Garlic cream – Parmesan

    Completely fresh and young corn, picked after only 40 days after flowering. Fried and brushed with garlic cream and rolled in 12 months old parmesan. Served warm with charred garlic

  • Striploin – Butternut squash – Late summer sauce

    Striploin, grain-fed and matured for at least 45 days. Served medium with silky butternut squash purée, Danish butter, acidic apple cider vinegar & sea salt. Sweet sauce on port wine & beef rounds off the dish

  • Homemade pasta – Pistachios – Fermented black pepper

    Al dente casarecce pasta, made on own pasta machine combined with sauce made on cream & fermented pepper with aged parmesan. The dish is garnished with chopped pistachios & fresh sorrel

Desserts

  • Olive oil cake – Lemon sorbet – Blackberries

    A fresh dessert, perfect for the late hours. Spongy olive oil cake topped with acidic lemon sorbet from GROM gelato company in northern Italy. White chocolate chips and fresh blackberries round off the dessert

Banquet menu 3

588,- per person

Incl. free water and coffee for dessert

Welcome cocktail & Snacks

  • Welcome cocktail

    Adult Limonata

  • Snack serving

    Parmesan chip – Ricotta – Lemon peel
    Long-aged parmesan melted to crispy chip with creamy Italian ricotta, stirred with copious amounts of fresh herbs & lemon peel

    14 month dry-cured Parma ham
    The carefully selected Italian pork thighs are seasoned with only sea salt, carefully measured to ensure the unmistakable sweetness of the raw ham. After 14 months of natural ripening with direct exposure to air, the ham develops into a product of undisputed quality and incomparable taste

    Mini pie – Snow crab – Caviar
    Crispy pie crust filled with sweet snow crab, stirred with strong garlic cream, herbs and topped with real caviar that complements the snow crab with its richness

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

  • Salted scallop – cream – Green lentils

    Delicate, fresh scallop salted in sea salt, sugar & lemon, served in its own shell. Poured with sour cream with lemons and drizzled with herbal oil. Crispy green Italian lentils crunched on top along with radish sprouts

  • Veal tartare – Fermented garlic – Artichoke

    Tartare made from veal tenderloin, which is stirred with copious amounts of parmesan, fermented garlic, citrus fibers & fresh Italian herbs. Acidic artichoke cream helps to break the fattiness in the dish but is overpowered by extra freshly grated parmesan

Entrées

  • Artichoke – Orange – Chickpeas

    Pickled and grilled artichoke hearts with fillets of sweet oranges mixed with fresh, flat-leaf parsley. This fresh late summer salad is topped with baked chickpeas, seasoned with smoked paprika & oregano

  • Carpaccio – Truffle cream – Pine nuts

    Thin fillets of beef with fresh rocket salad and basil salad mixed with our own olive oil with grilled lemon. Mild truffle cream and toasted pine nuts round off the otherwise classic Italian dish

  • Basso risotto – Summer 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, especially as the summer truffle is in season. A symbiosis of garlic sprouts & grated summer truffle decorates the dish

Hot dishes

  • Fresh young corn – Garlic cream – Parmesan

    Completely fresh and young corn, picked after only 40 days after flowering. Fried and brushed with garlic cream and rolled in 12 months old parmesan. Served warm with charred garlic

  • Striploin – Butternut squash – Late summer sauce

    Striploin, grain-fed and matured for at least 45 days. Served medium with silky butternut squash purée, Danish butter, acidic apple cider vinegar & sea salt. Sweet sauce on port wine & beef rounds off the dish

  • Homemade pasta – Pistachios – Fermented black pepper

    Al dente casarecce pasta, made on own pasta machine combined with sauce made on cream & fermented pepper with aged parmesan. The dish is garnished with chopped pistachios & fresh sorrel

Desserts

  • Olive oil cake – Lemon sorbet – Blackberries

    A fresh dessert, perfect for the late hours. Spongy olive oil cake topped with acidic lemon sorbet from GROM gelato company in northern Italy. White chocolate chips and fresh blackberries round off the dessert

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,-