Event Menus for Your Celebration

Event Menu from April to June 2025

Starters

• White asparagus with prawns, hollandaise and dill
• Salt-cured beef tartare with herb emulsion, pickled onions, and crisps
• Grilled spring vegetables with creamy cheese sauce, Gammel Knas, and garden cress (vegetarian)

Mains

• Monkfish with baby onions, green asparagus, and nage sauce
• Medium-rare beef sirloin with seasonal greens, rich sauce, and wild watercress
• Green asparagus with morels and aromatic sauce (vegetarian)

All main courses are served with crushed potatoes and herbs

Desserts

• Rhubarb with white chocolate and meringue
• Almond cake with blueberries, fresh cheese frosting, and sorbet
• Dark chocolate gold bar with salted peanuts and caramel

Event Menu from July to September 2025

Starters

• Lightly baked sea bass with tomatoes, basil, and bouillon
• Seared veal sweetbreads with cabbage, salad, and smoked sauce
• Vol-au-vent with summer vegetables, morels, aromatic sauce, and pea shoots (vegetarian)

Mains

• Butter toasted bread with creamy mushrooms and wild watercress (Vegetarian)
• Pan-seared halibut with leeks, onions, and sauce nage
• Stuffed quail with sautéed corn, chanterelles, tarragon, and crispy chicken skin jus
• Medium-rare beef sirloin with late-summer greens, garlic purée, and sauce Bordelaise

All main courses are served with crushed potatoes and herbs

Desserts

• Blackcurrant, dark chocolate, and vanilla ice cream
• Peach Melba à la Nimb
• Chocolate tart with summer berries and sorbet

Event Menu from October to December 2025

Starters

• Salt and sugar cured scallop with cabbage, dill, kohlrabi, and mussel sauce
• Lightly baked salmon with pickled onion relish, garden cress, cucumber, and cream of smoked fresh cheese
• Sunchoke soup with roasted chestnuts, crisps, and pickled onions (vegetarian)

Mains

• Roasted duck breast with cabbage, sunchokes, apples, and spiced sauce
• Pumpkin raviolo with browned butter and sage (Vegetarian)
• Baked cod with Hokkaido pumpkin, fennel, and Noilly Prat sauce
• Medium-rare beef sirloin with salt-baked celeriac, sautéed king oyster mushrooms, and red wine sauce

All main courses are served with crushed potatoes and herbs

Desserts

• Dark chocolate gold bar with salted peanuts and caramel
• Shortcrust tart with poached pear, pear sorbet, and vanilla cream
• October only: Blackcurrant, dark chocolate, and vanilla ice cream
• November and December only: Danish risalamande with warm cherry sauce

Brunch from January to December 2025

Sweet

• Selection of Bread, Pastries, and Croissants from Nimb's Organic Bakery
• Jams, hazelnut cream, and honey
• Small cakes from Nimb’s own pâtisserie

Cold dishes

• Whole milk yogurt with fresh berries and muesli
• Smoked Funen salmon with smoked fresh cheese and radishes
• House-made shrimp salad with dill
• Selection of charcuterie and cheese
• Marinated fruit

Warm dishes

• Nimb’s chicken nugget with tarragon mayonnaise
• Grilled Chistorra sausages with house-made ketchup
• Scrambled eggs and crispy bacon from free-range pork

Buffet & Canapés from January to December 2025

Standing buffet

• Argentinian prawns on skewers with garlic
• Serrano ham and aged Comté
• Cured and baked cod with seasonal greens
• Selection of pickled vegetables
• Croquette of confit duck leg
• Skewered pork cheeks, crispy pork crackling, and tarragon
• Crispy toast with cured duck breast, horseradish, and garden cress
• Macarons and flødeboller (Danish marshmallow puffs)

Canapés

• Crispy croustade with hand-peeled prawns and lemon
• Buckwheat blinis with cold-smoked salmon, herb emulsion, and chervil
• Oysters with cream and wasabi
• Tartare of salted beef with roasted tomatoes and pepper
• Cured duck breast with horseradish and garden cress
• Terrine of crispy potato with fermented garlic cream (Vegetarian)
• Bikini toast with Serrano ham, aged cheese, and truffle cream
• Gougères with Manchego cheese and dried olives (Vegetarian)
• Croustade with duck liver mousse and figs
• Croquette with creamy potato and cod, served with saffron mayonnaise
• Cucumber with avocado and herbs (Vegetarian)
• Macarons

Grill Buffet available from May to October 2025

• Focaccia with rosemary and olives, served with ricotta and olive oil
• Grilled wild-caught prawns
• Lightly baked salmon with onion relish, garden cress, and smoked fresh cheese
• Salad of octopus with Provençal flavours
• Selection of pickled vegetablesAged ribeye steak
• Confit and deboned chicken thigh from Hopballe Mølle
• Salad of roasted cauliflower with salted lemon and almonds
• Grilled corn with harissa
• Salad of boiled new potatoes with beans, Dijon mustard, and pickled onionsMaître d’Hôtel butter
• Sauce Vierge
• Pepper sauce
• Danish cold buttermilk dessert with berries and crispy biscuits  

Option to add grilled sausages and sliders by arrangement.

Served in the Balanchine Lounge and on Nimb Roof.