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
Brunch: January - December 2024
- Selection of bread, pastries and croissants from Nimb’s in-house organic bakery
- Jams/jellies, hazelnut spread and Tivoli Gardens' own honey
- Full-milk yoghurt with fresh berries and muesli
- Smoked Funen salmon with smoked fresh cheese and radishes
- Nimb’s chicken nugget with tarragon mayonnaise
- House-made shrimp salad with dill
- Selection of charcuterie and cheese
- Fried organic sausages and house-made ketchup
- Scrambled eggs and crispy bacon from free-range pigs
- Marinated fruit
- Small cakes from Nimb’s own patisserie
January - March 2024
Event menu
Starters
- Fried scallops, lobster bisque, baked and pickled fennel
2022 Macon Uchizy Village, Earl Gerald Talmard, Bourgogne - Crab served on crisp bread with herb salad and saffron cream
2022 Macon Uchizy Village, Earl Gerald Talmard, Bourgogne - Baked celeriac with apple, walnuts, goat's cheese and celery
2022 Macon Uchizy Village, Earl Gerald Talmard, Bourgogne
Mains
- Fried halibut with croutons, leeks and mussel sauce
2022 Chardonnay, Panamera, Rutherford Wine Company, California - Steak of veal tenderloin with savoy cabbage, sunchokes and sauce with smoked marrow
2021 Saint Esprit Rouge, Maison Delas Freres, Rhône - Grilled leeks, sunchokes and parsley cream
2021 Saint Esprit Rouge, Maison Delas Freres, Rhône
All main courses are served with crushed potatoes and herbs
Desserts
- Blood orange with Italian meringue, olive oil and milk chocolate
2019 Château Martillac, Monbazillac - Dark chocolate in shortcrust pastry with cocoa sorbet and salted caramel
NV Fine Tawny port, Graham's, Portugal - Mango and passion fruit parfait with coconut and lime
2019 Château Martillac, Monbazillac
Buffet, Canapés & Late-night snacks: January - December 2024
Standing buffet
- Grilled shrimps, garlic and pimento
- Seasonal salad with cream and crunch
- Ceviche of white fish with soy and coriander
- Carrot tartare with ginger
- Arancini
- Slow-roasted pork breast served with hoisin sauce and lime
- Duck terrine with crispy potato and cornichons
- Small cakes from Nimb's own patisserie
Seated buffet
- Smoked salmon with dill and cucumber
- Ceviche of seasonal fish
- Duck breast with hot spices
- Beef fillet with thyme and garlic
- Potato purée with smoked fresh cheese and truffles
- Pepper sauce
- Mixed salad with mustard vinaigrette and nuts
- Greens of the season
- Selection of desserts
Canapés
- Croquette with eggplant and garlic
- Smoked duck breast with horseradish and rye bread
- Falafel with edamame beans
- Blinis with smoked salmon and cream
- Croustade with beef tartare and truffle cream
- Celeriac with lemon and black olives
- Oysters with ponzu and melon
- Gougères with Comté cheese and truffle (+DKK 15 per person)
- Cucumber with scallops and yuzu
- Macarons
Grill buffet: May - October 2024
From the grill
- Grilled sea shrimps
- Variety of raw and grilled fish
- Beef fillet with pepper and pimento
- Grilled pork breast with Nimb’s barbecue sauce
- Boneless marinated chicken thigh from Rokkedahl
Grilled sausages and sliders can be served at an additional cost of DKK 95 per person
Side dishes
- Selection of salads
- Seasonal greens from the grill
- Dips and dressing
Dessert
- Selection of desserts
Served in the Balanchine Lounge and on Nimb Roof
Christmas buffet: November - December 2024
- Organic bread and rye bread from Nimb’s in-house bakery
- Organic butter and dripping
- Marinated white herring with curry salad
- Gravlax with house-made mustard cream
- Fried fillet of plaice with house-made remoulade
- Shrimps with boiled organic eggs and mayonnaise
- Confit duck leg
- Roast pork with crackling
- Fried Medister (pork and suet) sausage from Slagter Lampe
- Warm house-made pickled red cabbage
- Christmas sauce
- Kale salad with apple and mustard
- Boiled Danish potatoes
- Risalamande (almond rice pudding) with cherry sauce
- Christmas butter cookies from Nimb’s pastry shop
Can be served both as shared food on trays and as a buffet
