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 2025
- Selection of Bread, Pastries, and Croissants from Nimb's Organic Bakery
- Jams, hazelnut cream, and honey
- Whole milk yogurt 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
- Grilled Chistorra sausages with house-made ketchup
- Scrambled eggs and crispy bacon from free-range pork
- Marinated fruit
- Small cakes from Nimb’s own pâtisserie
January - March 2025
Event menu
Starters
- Lightly baked cod with kohlrabi and vinaigrette of oysters and dill
- Haddock soufflé with rehydrated Jerusalem artichokes, onions, and dill, served with lobster bisque
- Mushroom bouillon with sunchoke textures and egg yolk (Vegetarian)
Mains
- Braised veal breast with horseradish, carrots, and wild watercress
- Morel-stuffed chicken breast from Hopballe Mølle with baked onions, cabbage, and rich chicken jus
- Salt-baked celeriac with sautéed mushrooms and creamy Parmesan sauce (Vegetarian)
All main courses are served with crushed potatoes and herbs
Desserts
- "Carrot Cake" with fresh cheese frosting and ginger
- Mango, passionfruit, and coconut
- Dark chocolate gold bar with salted peanuts and caramel
April - June 2025
Event menu
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
July - September 2025
Event menu
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
October - December 2025
Event menu
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
Buffet & Canapéss: January - 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: May - 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 vegetables
- Aged 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 onions
- Maître 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.
