Menu

Banquet menu 1

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 3

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

Wine and drinks

• 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,-