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
April - June 2023
Event menu
Starters
- White asparagus with shrimps, hollandaise sauce and dill
2022 Macon Uchizy Village, Earl Gerald Talmard, Bourgogne - Salted tartare with wild garlic, artichoke crisps and watercress
2021 Beaujolais-Villages, Maison Stephane-Aviron, Bourgogne - Fried carrots with little gem salad and peas
2022 Macon Uchizy Village, Earl Gerald Talmard, Bourgogne
Mains
- Iberico tenderloin with green asparagus, almonds and sherry sauce
2022 Saint Esprit Rouge, Maison Delas Freres, Rhône - Steamed lemon sole with spinach, grilled new onions and champagne beurre blanc
2022 Chardonnay, Panamera, Rutherford Wine Company, California - White asparagus with smoked fresh cheese and chives
2022 Chardonnay, Panamera, Rutherford Wine Company, California
All main courses are served with crushed potatoes with herbs
Desserts
- Poached rhubarb with liquorice and sour cream
2019 Château Martillac, Monbazillac - Shell of dark chocolate with raspberry mousse and raspberry ice cream
NV Fine Tawny port, Graham's, Portugal - Buttermilk panna cotta with almonds and elderflower sorbet
2019 Château Martillac, Monbazillac
July - September 2023
Event menu
Starters
- Cod with oysters, kohlrabi and dill
2022 Macon Uchizy Village, Earl Gerald Talmard, Bourgogne - Langoustine with tomatoes, garlic and basil
2022 Macon Uchizy Village, Earl Gerald Talmard, Bourgogne - Variation of carrots with lemongrass and ginger
2022 Macon Uchizy Village, Earl Gerald Talmard, Bourgogne
Mains
- Lamb culotte steak, artichokes, peas served with sauce of olives, mint and rosemary
2021 Saint Esprit Rouge, Maison Delas Freres, Rhône - Monkfish with new onions, cabbage and sauce Nage
2022 Chardonnay, Panamera, Rutherford Wine Company, California - Fried king oyster mushrooms with croutons, parmesan and pickled onions
2021 Saint Esprit Rouge, Maison Delas Freres, Rhône
All main courses are served with crushed potatoes with herbs
Desserts
- Strawberry with elderflower and white chocolate
2019 Château Martillac, Monbazillac - Marzipan mazarin cake with blueberry and sorrel
2019 Château Martillac, Monbazillac - Peach with honey and lemon verbena
2019 Château Martillac, Monbazillac
October - December 2023
Event menu
Starters
- Gravlax with mustard, endive and radicchio
2022 Macon Uchizy Village, Earl Gerald Talmard, Bourgogne - Veal terrine with pistachio, apples and bitter salads
2022 Macon Uchizy Village, Earl Gerald Talmard, Bourgogne - Beetroot tartare with goat cheese and pickled berries
2022 Macon Uchizy Village, Earl Gerald Talmard, Bourgogne
Mains
- Duck breast with sunchokes, cabbage and sauce with warm spices
2022 Saint Esprit Rouge, Maison Delas Freres, Rhône - Fillet of beef with salt-baked celeriac, mushrooms and port wine sauce
2022 Saint Esprit Rouge, Maison Delas Freres, Rhône - Baked Hokkaido pumpkin with cabbage and purée
2022 Saint Esprit Rouge, Maison Delas Freres, Rhône
All main courses are served with crushed potatoes with herbs
Desserts
- Shell of dark chocolate with parfait and pickled pear
NV Fine Tawny port, Graham’s, Portugal - Apples with caramel and vanilla
2019 Château Martillac, Monbazillac - Risalamande (vanilla rice pudding) with warm cherry sauce
NV Fine Tawny port, Graham’s, Portugal
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
