Event Menus for Your Celebration

Event Menu from January to March 2026

Starters

• Tartare of baked, raw and pickled beetroot with goat’s cheese, crisp veggie and herbs (vegetarian)
• Cod soufflé with apples, parsnip, steamed mussels and mussel broth
• Baked ling with onions, cabbage, citrus fruits and white miso

Main Courses

• Baked and roasted celeriac with crisp croutons, pickled onions and Vesterhavsost (vegetarian). Served with buttermilk sauce
• North Sea cod with pommes purée, creamed leeks, apples and hazelnuts. Served with smoked fish fumet
• Salt-cured veal brisket with carrots and cabbage, broccoli purée and citronelle sauce

Desserts

• White chocolate mousse with coconut and lime, mango and passionfruit sorbet
• Caramelized brioche with baked apples, salted miso caramel, almond crumble and apple sorbet
• Baked pineapple in rum with airy vanilla, meringue and Københavnerstang ice cream

Event Menu from April to June 2026

Starters

• Steamed white asparagus with sautéed spinach, crisp croutons and aromatic sauce (vegetarian)
• Lightly grilled scallops with caramelized cauliflower purée, pistachio and ginger–soy sauce
• Pike-perch ceviche with pomelo, rhubarb and citrus, wood sorrel and fermented gooseberry

Main Courses

• Vol-au-vent with spring vegetables, grilled little gem lettuce and vadouvan sauce (vegetarian)
• Halibut on a crouton with new onions, herb shoots and sorrel sauce
• Roasted veal fillet with ragout of braised veal, carrots, baby pointed cabbage and nasturtium. Served with veal jus with pepper

Desserts

• Rhubarb and strawberry soup with white chocolate parfait, baked rhubarb and strawberries, Mazarin crumble and caramelized nuts
• Short crust tart with dark chocolate, praline cream, nuts, chocolate ice cream and caramel
• Marinated raspberries with crisp almonds, raspberry purée and yoghurt ice cream

Event Menu from July to September 2026

Starters

• Baked, raw and pickled tomatoes with tomato consommé, peach and verbena (vegetarian)
• Lightly baked mackerel with smoked emulsion, pickled tomatoes, basil and Marcona almonds
• Tartare of salted beef tenderloin with garlic cream, pickled onions, crispy potato and cress

Main Courses

• Fried morels and king oyster mushrooms with pickled beech mushrooms and parsley–spinach sauce (vegetarian)
• Roasted monkfish with late-summer vegetables and dill. Served with robust shore-crab bisque and buttermilk whey
• Iberico presa with potato purée, artichokes, cabbage and pepper sauce with olive oil

Desserts

• Choux pastries with pistachio ice cream, crisp meringue, olive oil and caramel sauce
• Mazarin cake with fresh cheese cream, marinated strawberries and strawberry sorbet with rosehip
• Short crust tart with caramelized plums, vanilla panna cotta, baked white chocolate and blackcurrant sorbet

Event Menu from October to December 2026

Starters

• Creamy mushroom soup with vadouvan, fried morels and parsley oil (vegetarian)
• Baked salmon with chicory, citrus, red mustard and herbs
• Vol-au-vent with sautéed sweetbread, mushroom sauce and pickled onions

Main Courses

• Roasted cod with cabbage and carrots, garlic purée and mussel sauce
• Duck breast with beetroot, potato purée, fermented berries and long pepper sauce
• Roasted beef fillet with seasonal garnishes, garlic purée, port wine sauce and cress

Desserts

• Pear tart with dark chocolate and vanilla ice cream
• Tiramisu à la Nimb
• October only: Short crust tart with caramelized plums, vanilla panna cotta, baked white chocolate and blackcurrant sorbet
• November and December: Risalamande with warm cherry sauce

Christmas Menu from November to December 2026

• Organic sourdough bread and rye bread from the Nimb bakery
• Organic butter and pork dripping
• White, marinated herring with curried salad
• Gravlax with house-made mustard cream
• Fried breaded fillet of plaice with house-made remoulade and lemon
• Poached shrimps with organic eggs and mayonnaise
• Confit duck leg
• Roast pork with crispy crackling
• Warm, house-made pickled red cabbage
• Traditional Christmas gravy
• Chicory salad with citrus and walnuts
• Boiled Danish potatoes
• Risalamande with cherry sauce
• Danish Christmas butter cookies from the Nimb patisserie

Brunch from January to December 2026

• A selection of bread, pastries and croissants from Nimb’s organic bakery
• Assorted jams, hazelnut cream and honey
• Yoghurt with fresh berries and muesli
• Smoked Funen salmon with smoked fresh cheese and radishes
• Nimb’s chicken nuggets with tarragon mayonnaise
• House-made shrimp salad with dill
• A selection of charcuterie and cheeses
• Fried chistorra–chorizo sausages with house-made ketchup
• Scrambled eggs and crispy free-range bacon
• Marinated fruit
• Assorted small patisserie cakes from Nimb’s own bakery

Buffet & Canapés from January to December 2026

Standing buffet

• Salad of grilled Argentinian prawns with Mediterranean flavours
• Haddock ceviche with seasonal flavours and ponzu
• Grilled carrots with sumac and sesame
• A selection of cheese and charcuterie
• Bikini toast with Serrano ham and aged cheese
• Pork belly skewer, lightly smoked and spiced with warm, aromatic seasonings
• Potato croquette with saffron mayonnaise
• A selection of small cakes from our own patisserie

Canapés

• Cucumber with avocado and aromatic herbs
• Potato croquette with saffron mayonnaise
• Gougères with truffle cream
• Oysters with apple, chilli and sesame
• Cod and potato croquette with wasabi
• Lightly pickled cucumber with scallop, yuzu and pear
• Crisp puff pastry with salmon rillettes and dill
• Beef tartare with Madagascar pepper and salted cucumber
• Bikini toast with Serrano ham, aged Comté and truffle cream
• Macarons

Grill Buffet available from May to October 2026

• Focaccia with rosemary and olives, served with ricotta and olive oil
• Grilled wild-caught shrimps
• Lightly cooked pike-perch with tomato and seaweed
• Octopus salad with courgette, mint and piment d’Espelette
• Selection of pickled vegetables
• Aged ribeye steak
• Deboned confit chicken leg from Hopballe Mølle
• Pointed cabbage salad with feta, citrus and nuts
• Grilled Danish corn with spiced flavours
• Salad of boiled new potatoes with little gem lettuce, beans, Dijon mustard and pickled onions
• Maître d’Hôtel butter
• Romesco
• Peppercorn sauce
• Red berry compote with crème double and white chocolate

Can be added on request: Grilled sausages with wild garlic.

Served in the Balanchine Lounge and on Nimb Roof.