Menu

Banquet menu 1

Snacks

• Snack serving

  Cone – Dehydrated tomato – Lemon thyme
  Crispy cone of parmesan, sprinkled with dehydrated acidic tomato and decorated with leaves of lemon thyme.

  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.

  Cannelloni – Tuna – Lemon balm 
  Pasta tube on fresh pasta dough, fried and filled with tartare on tuna, fermented pepper, capers & shallots. The snack is rounded off with leaves of lemon balm which adss freshness.

Starter

• Radicchio – Truffle cream – Broken gel

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

• Squid – Maraschino – Almonds

  Carpaccio on fresh squid with vinaigrette, maraschino & agave. Topped with roasted almond flakes, thyme, copious amounts of grated lemon peel & Basso’s own olive oil.

• Pommes frittata – Parma ham – Sun-dried

  Italian crispy omelette with potatoes & herbs. Served with parma ham matured at least 12 months, which gives salt and sweetness to the dish. Dried cherry tomatoes and oil on sun-dried San Marzano tomatoes.

Main

• 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

• Angus ox – Grappa – Sage

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

• Casarecce pasta – Cauliflower – Mascarpone

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

Dessert

• Lemon pie – Italian merinque – Passion fruit dust

  A fresh dessert, perfect for the late hours. Acidic lemon pie on shortcrust, crispy meringue, lemon curd & powdered passion fruit.

Banquet menu 3

Welcome cocktail & Snacks

• Welcome cocktail

  Adult Limonata

• Snack serving

  Cone – Dehydrated tomato – Lemon thyme
  Crispy cone of parmesan, sprinkled with dehydrated acidic tomato and decorated with leaves of lemon thyme.

  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.

  Cannelloni – Tuna – Lemon balm 
  Pasta tube on fresh pasta dough, fried and filled with tartare on tuna, fermented pepper, capers & shallots. The snack is rounded off with leaves of lemon balm which adss freshness.

Starter

• Radicchio – Truffle cream – Broken gel

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

• Squid – Maraschino – Almonds

  Carpaccio on fresh squid with vinaigrette, maraschino & agave. Topped with roasted almond flakes, thyme, copious amounts of grated lemon peel & Basso’s own olive oil.

• Pommes frittata – Parma ham – Sun-dried

  Italian crispy omelette with potatoes & herbs. Served with parma ham matured at least 12 months, which gives salt and sweetness to the dish. Dried cherry tomatoes and oil on sun-dried San Marzano tomatoes.

Entrée

• 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.

• 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.

• 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.

Main

• 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

• Angus ox – Grappa – Sage

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

• Casarecce pasta – Cauliflower – Mascarpone

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

Dessert

• Lemon pie – Italian merinque – Passion fruit dust

  A fresh dessert, perfect for the late hours. Acidic lemon pie on shortcrust, crispy meringue, lemon curd & powdered passion fruit.

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,-