Banquets

At Basso you have the opportunity to have banquets and events. We have two special banquet menus and we 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 a non-obligation offer

  • DD slash MM slash YYYY

From 1st November we serve our Christmas Menu when you and your banquet visit us

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.

Important! The whole banquet must choose the same menu.

Banquet menu 1

348,- per person

Snacks

  • Fried pasta – Snow crab – Lemon

    Fried pasta filled with sweet snow crab, stirred with garlic & fresh herbs. Topped with dill.

    Duck – Blood orange – Freeze-dried yoghurt

    Smoked and salted duck served on crispy chicken skin. Served with gel from blood orange juice. The dish is bound together by the acid from the freeze-dried yoghurt.

    Parma ham – Squid – Charred garlic

    Breaded squid with black garlic cream, air-dried parma ham & watercress sprouts. 

Starter

  • Tuna carpaccio – Basil – Pistachio

    Seared tuna with gremolata made with Italian olive oil, chili, basil, lemon & sea salt. Sprinkled with pistachios for crispiness.

  • 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 rounds off the dish, which appears green, white and red similar to the colors of the Italian flag, Il Tricolore.

  • Fried scallop – Fermented garlic – Mandarin glace

    Fried scallops served in its own shell, on a bed of fermented garlic cream & egg yolks. The scallops are poured with citrus, glace & herbs.

Main

  • Casarecce pasta – Fried mushrooms – Mushroom sauce

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

  • Pink-roasted duck – Pickled berries – Glaze

    Pink-roasted duck with golden skin served with glaze & brown sugar. Topped with pickled, sweet lingonberries & 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.

Dessert

  • Chocolate – Amarena – Nougatine

    Soft dark chocolate cake and white chocolate cream with a twist of yoghurt. Acidic ice cream made with amarena cherries compliments the rich chocolate cake, while the almond nougatine gives the dish a crispy element.

Banquet menu  2

468,- per person

Snacks

  • Fried pasta – Snow crab – Lemon

    Fried pasta filled with sweet snow crab, stirred with garlic & fresh herbs. Topped with dill.

    Duck – Blood orange – Freeze-dried yoghurt

    Smoked and salted duck served on crispy chicken skin. Served with gel from blood orange juice. The dish is bound together by the acid from the freeze-dried yoghurt.

    Parma ham – Squid – Charred garlic

    Breaded squid with black garlic cream, air-dried parma ham & watercress sprouts. 

Starter

  • Tuna carpaccio – Basil – Pistachio

    Seared tuna with gremolata made with Italian olive oil, chili, basil, lemon & sea salt. Sprinkled with pistachios for crispiness.

  • 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 rounds off the dish, which appears green, white and red similar to the colors of the Italian flag, Il Tricolore.

  • Fried scallop – Fermented garlic – Mandarin glace

    Fried scallops served in its own shell, on a bed of fermented garlic cream & egg yolks. The scallops are poured with citrus, glace & herbs.

Entrée

  • Veal tartare – Fermented peber – Dehydrated tomatoes

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

  • 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 celeriac – Smoked mascarpone – Crispy tuile

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

Main

  • 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.

  • Casarecce pasta – Fried mushrooms – Mushroom sauce

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

  • Pink-roasted duck – Pickled berries – Glaze

    Pink-roasted duck with golden skin served with glaze & brown sugar. Topped with pickled, sweet lingonberries & sorrel.

Dessert

  • Chocolate – Amarena – Nougatine

    Soft dark chocolate cake and white chocolate cream with a twist of yoghurt. Acidic ice cream made with amarena cherries compliments the rich chocolate cake, while the almond nougatine gives the dish a crispy element.

Banquet menu 3

588,- per person

Incl. free water and coffee for dessert

Welcome cocktail & Snacks

  • Welcome cocktail

    Adult Limonata

  • Snacks

  • Fried pasta – Snow crab – Lemon

    Fried pasta filled with sweet snow crab, stirred with garlic & fresh herbs. Topped with dill.

    Duck – Blood orange – Freeze-dried yoghurt

    Smoked and salted duck served on crispy chicken skin. Served with gel from blood orange juice. The dish is bound together by the acid from the freeze-dried yoghurt.

    Parma ham – Squid – Charred garlic

    Breaded squid with black garlic cream, air-dried parma ham & watercress sprouts. 

Starter

  • 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 rounds off the dish, which appears green, white and red similar to the colors of the Italian flag, Il Tricolore.

  • Fried scallop – Fermented garlic – Mandarin glace

    Fried scallops served in its own shell, on a bed of fermented garlic cream & egg yolks. The scallops are poured with citrus, glace & herbs.

  • Tuna carpaccio – Basil – Pistachio

    Seared tuna with gremolata made with Italian olive oil, chili, basil, lemon & sea salt. Sprinkled with pistachios for crispiness.

Entrée

  • Glazed celeriac – Smoked mascarpone – Crispy tuile

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

  • Veal tartare – Fermented peber – Dehydrated tomatoes

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

  • 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”.

Main

  • Casarecce pasta – Fried mushrooms – Mushroom sauce

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

  • Pink-roasted duck – Pickled berries – Glaze

    Pink-roasted duck with golden skin served with glaze & brown sugar. Topped with pickled, sweet lingonberries & 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.

Dessert

  • Chocolate – Amarena – Nougatine

    Soft dark chocolate cake and white chocolate cream with a twist of yoghurt. Acidic ice cream made with amarena cherries compliments the rich chocolate cake, while the almond nougatine gives the dish a crispy element.

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 – 88,-
    Martini Fiero – Æggehvider – Citron – Hvidvin – Appelsin

    Adult Limonata – 88,-
    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, 2020
    Negroamaro Alese, Schola Sarmento, 2019

    298,-
  • Open bar: Beer, wine & water (Luxury)

    3 hours
    Pinot Grigio, Lungarotti, 2019
    Valpolicella Ripasso Pietra Antica, Monteforte, 2017

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

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

    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,-