Christmas at Basso 2021

From 1/11 we offer our popular Christmas menus

Christmas Menu 1

678,- per person
Including open bar Beer, wine & water for 3 hours

10 servings

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

778,- per person
Including open bar Beer, wine & water for 3 hours

13 servings

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

878,- per person
Including open bar Beer, wine & water for 3 hours
and a glass of welcome bubbles, sparkling/still water ad libitum as well as coffee & tea for dessert

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.

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
  • 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,-