Christmas at Basso

Christmas Menu 1

Snacks

• Snack serving

  Fried pasta – Snow crab – Lemon
  Fried pasta filled with sweet snow crab, stirred with garlic and 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

Starters

• 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 galce

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

• Tuna carpaccio – Basil – Picacho

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

Main Courses

• 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 – Glace

  Pink-roasted duck with golden skin served with glaze with glace & 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.

Dessert

• Chocolate – Amarena – Nougatine

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

Christmas Menu 2

Snacks

• Snack serving

  Fried pasta – Snow crab – Lemon
  Fried pasta filled with sweet snow crab, stirred with garlic and 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

Starters

• 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 – Mandarin galce

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

• Tuna carpaccio – Basil – Picacho

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

Entrées

• Veal tartare – Fermented garlic – Dehydrated tomatoes

  Tenderloin on veal stirred up with olive oil and flower honey. Garnished with Parmesan Reggiano, fermented peber 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 celery – 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 Courses

• 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 – Glace

  Pink-roasted duck with golden skin served with glaze with glace & 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.

Dessert

• Chocolate – Amarena – Nougatine

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

Christmas Menu 3

Snacks

• Snack servings

  Fried pasta – Snow crab – Lemon
  Fried pasta filled with sweet snow crab, stirred with garlic and 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

Starters

• 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 galce

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

• Tuna carpaccio – Basil – Picacho

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

Entrées

• Veal tartare – Fermented garlic – Dehydrated tomatoes

  Tenderloin on veal stirred up with olive oil and flower honey. Garnished with Parmesan Reggiano, fermented peber 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 celery – 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 Courses

• 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 – Glace

  Pink-roasted duck with golden skin served with glaze with glace & 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.

Dessert

• Chocolate – Amarena – Nougatine

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

Wine and drinks

• Open bar: Beer, wine & water (Standard)

  3 hours
  Soave Classico Pietra Antica, Monteforte, 2020
  Negroamaro Alese, Schola Sarmento, 2018

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

  3 hours
  Pinot Grigio, Lungarotti, 2019
  Valpolicella Ripasso Pietra Antica, Monteforte, 2020

  +120,,-

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

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

  +450,-

• –

• 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 Limonata, Espresso Martini, Gin/Tonic

  398,-