Spoil your guests with an unforgettable experience

Invite your guests to a festive event where they know something special awaits them as soon as they read the address on the invitation. If you want to create an outstanding and unique experience for your guests, the setup and the atmosphere must be similarly special and intimate. Every detail requires attention and dedication.

We always use the best ingredients of the seasons for our buffets, brunches and menus.

Please contact us so we can help you create your special event.

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Brunch: January - December

  • A selection of bread, pastries and croissants from Nimb's organic bakery
  • Jams, hazelnut cream and Tivoli's own honey
  • Whole milk yoghurt with fresh berries and muesli
  • Onion tart with Grube extra and tomatoes
  • Smoked salmon from Funen, smoked cheese and radishes
  • Ceviche of cod, lime, yuzu, coriander and tomatoes
  • Organic beef tartare with tarragon and horseradish
  • Charcuterie selection from Grand Fromage
  • Fried organic sausages with home-made ketchup
  • Scrambled eggs and crispy bacon made with free-range pork
  • Fresh chopped fruit
  • Fresh berries and waffles
  • Danish organic cheeses and caramelised nuts
  • Sweet treats from Nimb's patisserie
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Buffet, Canapés & Late-night snacks: January - December

Standing buffet

  • Cold cuts and cheeses with house-made compotes and pickles
  • Cod brandade with olives, cress and rye bread
  • Little gem lettuce with grandma’s dressing and horseradish
  • Deep-fried chicken with miso cream
  • Spicy lamb meatballs with teriyaki sauce
  • House-baked bread
  • Selection of cakes

Seated buffet

  • Cold cuts and cheeses with house-made compote and pickles
  • Cod brandade with olives, cress and rye bread
  • Potato salad with ymer sour cream and chives
  • Little gem lettuce with grandma’s dressing and horseradish
  • Rump steak of veal with rosemary and anise
  • Roast cockerel with lemon and thyme
  • Hummus and salsa verde
  • Food bread and organic butter
  • Selection of cakes

Canapés

  • Scallop with cucumber and roe
  • Toast with quail eggs, shrimp and dill
  • Puff pastry with salmon rillettes and herbs
  • Croustade with crab and lemon
  • Oyster with horseradish and dill
  • Tartare of veal with tarragon and pimento
  • Croustade with chicken liver mousse and cress
  • Macarons

Late night snack

  • Luxury hotdog with house-made garnish and Nimb’s Vienna sausage
  • Smorgasbord
  • Cold cuts, cheeses and house-made garnish
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Grill buffet: May - October

From the grill

  • Grilled skewers with shrimp, salmon and tuna
  • Seabass  with spiced oil
  • Mini burger with house-made ketchup and onions
  • Beef tenderloin grilled in thyme
  • Seasonal vegetables from the grill

Side dishes

  • Watermelon with feta cheese and balsamic vinegar
  • Potato salad with ymer sour cream and chives
  • Little gem lettuce with grandma’s dressing and horseradish
  • Hummus and salsa verde
  • Food bread and organic butter

Dessert

  • Rødgrød (strawberry and rhubarb porridge) with cream

 

Barbecue sausage with garnish: + DKK 55 per guest.

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July - September

Event menu

Nimb classics

  • Salmon with smoked creamy fresh cheese, cucumber relish, rye bread crumble and cress
  • Pan-fried tenderloin of beef with the season’s greens and bordelaise sauce - served with crushed potatoes, sea salt and herbs
  • Dark chocolate with nougat, berries and hazelnut ice cream

Starters

  • Green gazpacho with crispy bread, scallops and basil
  • Lobster terrine with small lettuce, fennel and herb cream
  • Salmon with smoked creamy fresh cheese, cucumber relish, rye bread crumble and cress (+ DKK 25)

Mains

  • Halibut  with summer cabbage, mussel sauce and herbs
  • Stuffed quail with mushrooms, maize and truffle sauce
  • Pan-fried tenderloin of beef with the season’s vegetables and bordelaise sauce (+ DKK 75)

Main courses are served with crushed potatoes, sea salt and herbs

Desserts

  • Three cheeses with crispbread and compote
  • Strawberry and rhubarb soup with cardamom ice cream
  • Blueberries with yogurt, salted caramel and sorrel
  • Dark chocolate with nougat, berries and hazelnut ice cream (+ DKK 25)
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October - December

Event menu

Nimb classics

  • Salmon with smoked creamy fresh cheese, cucumber relish, rye bread crumble and cress
  • Pan-fried tenderloin of beef with the season’s greens and bordelaise sauce - served with crushed potatoes, sea salt and herbs
  • Dark chocolate with nougat, berries and hazelnut ice cream

Starters

  • Pan-fried Norway lobster with a variation of pumpkin and lobster bisque
  • Cured cod with oyster cream, cabbage and apple
  • Salmon  with creamy smoked fresh cheese, cucumber relish, rye bread crumble and cress (+ DKK 25)

Mains

  • Braised cheek of veal with sweetbread, celeriac, mushrooms and parsley
  • Duck breast  with a variation of beetroot, cherry and spicy duck sauce
  • Pan-fried beef tenderloin with season's green and bordelaise sauce (+ DKK 75)

Main courses are served with crushed potatoes, sea salt and herbs

Desserts

  • Three cheeses with crispbread and compote
  • Poached pear with caramel and vanilla ice cream
  • Tart with yuzu, lemon and roasted meringue
  • Dark chocolate with nougat, berries and hazelnut ice cream (+ DKK 25)
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Christmas buffet: November - December

  • Marinated white herring with mayo curry salad
  • Gravlax with house-made mustard cream
  • Pan-fried fillet of plaice with house-made remoulade
  • Shrimps boiled at sea served with organic egg and mayonnaise
  • Organic food bread and rye bread from Nimb’s bakery
  • Organic butter and dripping
  • Confit leg of duck
  • Pork roast with crackling
  • Fried medister sausage from Slagter Lampe
  • House-made red cabbage
  • Kale salad with apple and mustard
  • Boiled Danish potatoes
  • Risalamande with cherry sauce
  • Christmas cookies from Nimb’s pastry shop
Can be served as shared dishes or as a buffet
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