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.

Menues coming soon

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Brunch: January - December 2020

  • Selection of breads, pastries and croissants from Nimb’s organic bakery 
  • Marmalade, hazelnut cream and Tivoli Gardens honey 
  • Whole milk yogurt with fresh berries and muesli 
  • Onion tart with cave-aged cheese from Thise and tomato 
  • Smoked Funen salmon with smoked fresh cheese and radishes 
  • Nimb’s chicken nuggets with tarragon mayonnaise 
  • House-made shrimp salad with dill 
  • Selection of charcuterie 
  • Fried organic sausages and house-made ketchup 
  • Scrambled eggs and crispy bacon from free-range pork 
  • Marinated fruit 
  • Fresh berries and waffles 
  • Danish organic cheeses and pickled nuts 
  • Small cakes by Nimb’s own pastry chef 
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Please contact us with your questions and requests.

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January - March

Event menu

Nimb’s classics year-round

  • Salmon with radishes, malt and herb cream 
  • Roast tenderloin of beef with seasonal vegetables and madeira sauce - served with crushed potatoes seasoned with herbs and sea salt
  • Dark chocolate with yogurt and seasonal berries 

Starters

  • Sunchoke soup with chervil and crispy sunchokes 
  • Salt and sugar cured scallop with lemon cream, fennel and black olives

Mains

  • Pink-roasted rack of lamb with celery, cranberries and rosemary sauce. 
  • Stuffed breast of cockerel, salsify and sauce blanquette 
  • Baked cod, apple, cabbage and hazelnuts 
     

All main courses are served with crushed potatoes seasoned with herbs and sea salt  

Desserts

  • Pineapple with rum and caramel 
  • Florentine biscuits with vanilla and blood orange 
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Please contact us with your questions and requests.

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April - June 2020

Event menu

Nimb’s classics year-round

  • Salmon with radishes, malt and herb cream 
  • Roast tenderloin of beef with seasonal vegetables and madeira sauce - served with crushed potatoes seasoned with herbs and sea salt
  • Dark chocolate with yogurt and seasonal berries 

Starters

  • White asparagus, hand-shelled shrimps and hollandaise sauce 
  • Vol-au-vent with veal sweetbread, morels and velouté sauce 
     

Mains

  • Pan-fried brill with spinach, green asparagus and beurre blanc 
  • Pork tenderloin with spring fricassee and aromatic sauce 
  • All main courses are served with crushed potatoes seasoned with herbs and sea salt.

All main courses are served with crushed potatoes seasoned with herbs and sea salt

Desserts

  • Rhubarb soup, vanilla parfait and lemon verbena 
  • Strawberries, marzipan and cream 
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Please contact us with your questions and requests.

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July - September 2020

Event menu

Nimb’s classics year-round

  • Salmon with radishes, malt and herb cream 
  • Roast beef tenderloin with seasonal vegetables and madeira sauce
  • Dark chocolate with yogurt and seasonal berries 

Starters

  • Lemon soul with green peas and lemon 
  • Vol-au-vent with langoustine and summer greens 

Mains

  • Fillet of veal with carrots, cabbage and horseradish 
  • Guinea fowl, chanterelles, maize and tarragon 
  • All main courses are served with crushed potatoes seasoned with herbs and sea salt

All main courses are served with crushed potatoes seasoned with herbs and sea salt

Desserts

  • Toffee, raspberry and pistachio 
  • Chocolate mousse with hazelnut and blackberries 
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Contact us

Please contact us with your questions and requests.

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October - December 2020

Event menu

Nimb’s classics year-round  

  • Salmon with radishes, malt and herb cream 
  • Roast beef tenderloin with seasonal vegetables and madeira sauce - served with crushed potatoes seasoned with herbs and sea salt
  • Dark chocolate with yogurt and seasonal berries 

Starters

  • Lobster terrine with daikon, fermented garlic mayonnaise and herb shoots 
  • Terrine of veal with grapes, brioche and walnuts 

Mains

  • Fried duck breast, spicy sauce and pan-fried parsley root 
  • North Sea cod, salt-baked celeriac, fried cabbage and clam sauce

All main courses are served with crushed potatoes seasoned with herbs and sea salt

Desserts

  • Pear tart with hazelnut and browned butter ice cream 
  • Apple, salted caramel and crumble
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Please contact us with your questions and requests.

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Buffet, Canapés & Late-night snacks: January - December 2020

Standing buffet

  • Grilled prawns with sesame and chili 
  • Cockerel, pickled mushrooms and truffle cream 
  • Gazpacho verde 
  • Fried toast with serrano and tarragon 
  • Beef tartare with tomato and black pepper 
  • Deep-fried cured North Sea cod with tartare sauce 
  • Oysters with cucumber and hazelnuts 
  • Lemon tart with toasted meringue

Canapés

  • Oysters with cucumber and hazelnut 
  • Kohlrabi with apple and lemon (vegetarian) 
  • Deep-fried chickpeas with miso cream 
  • Scallop tartare stirred with dill 
  • Terrine of veal shank with mustard and tarragon 
  • Hand-shelled shrimps with egg cream and trout roe 
  • Cold-smoked salmon with cucumber and dill mayonnaise 
  • Beef tartare with truffle cream

Late night snack

  • Nimb’s gourmet hotdog with garnish 
  • Mixed charcuterie and cheese with house-made bread and compote 
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Grill buffet: May - October 2020

From the grill

  • Grilled Argentine prawns 
  • Grilled tuna with sesame and lime 
  • Fish of the season 
  • Fillet of beef  
  • Roast rack of lamb 

Sliders can be served at an additional cost of DKK 50 per person 

Side dishes

  • Potato salad with mustard and chives 
  • Mixed tomatoes with feta cheese and olives 
  • Grilled seasonal greens  
  • Dips and dressings 

Dessert

  • Selection of Nimb’s desserts

Served in the Balanchine Lounge and on Nimb Roof 

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Christmas buffet: November - December 2020

  • White marinated herring with curry mayonnaise salad 
  • Gravlax with house-made mustard cream 
  • Fried fillet of plaice with house-made remoulade 
  • Boiled shrimps with organic eggs and mayonnaise 
  • Organic food bread and rye bread from Nimb’s bakery 
  • Organic butter and dripping 
  • Duck leg confit 
  • Pork roast with crackling 
  • Fried medister sausage from Slagter Lampe 
  • House-made warm pickled red cabbage 
  • Christmas gravy 
  • Kale salad with apple and mustard 
  • Boiled Danish potatoes 
  • Risalamande with cherry sauce 
  • Christmas cookies from Nimb’s pastry shop

Available as shared food served on trays and as a buffet

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