Dinner buffets/Standing

DKK per person

Reception buffet (No. 1)

275,-

Cold dishes

Homemade hummus with crisp bread (7)
Hot smoked salmon with sour cream and herbs (4,7)
Vured ham with tomato pesto (3,7)
Salad of pickled sweet potatoes with quinoa and toasted pumpkin seeds

Hot dishes

Pulled pork with naan and cucumber raita (1,3,6,7)
Tarte flambé with marinated chicken, lemon cream and grilled piment (1,3,7)
Chicken skewers with mixed bean fricassee
Salt-baked beets with spring onions, flat leaf parsley and lemon oil

Cheese/Dessert

White chocolate mousse with peach puré and praline (7,8)
Panna cotta with cherry gelé

Reception buffet (No. 2)

275,-

Cold dishes

Spicy guacamole with corn tortilla (1,3,6,7)
Smoked halibut with tomato concassé and dill crème (4,7)
Game paté with cornichons and crispy rye (1,3,6,7,8)
Grilled artichokes with courgettes, sundried tomatoes and smoked mayonnaise (3)

Hot dishes

Falafel with spring onion, tomato salad and mint yogurt (1,3,7)
Baked salmon with parsley, feta and capers (4,7)
BBQ chicken wings
Stir fried pearl barley with kale, piment and small tomatoes

Cheese/Dessert

Forest berry trifle with mascarpone crème (1,3,7)
Fruit salad with cinnamon Chantilly (7)

Reception buffet (No. 3)

195,-

Cold dishes

Cauliflower panna cotta with trout roe and crispy kataifi (1,3,4,7)
Hummus with spicy chickpeas and grissini (1,3,7)

Hot dishes

Mini pita bread with pulled pork and kim chi (1,3,6,7)
Chicken wings with lemon and honey (6)

Dessert

A selection from our conditor

Danish reception buffet

375,-

Cold dishes

Small blinis with caviar and red onion marmalade (1,3,4,7)
Mushroom toast with pickled brown beech mushrooms (1,3,6,7)
Vol au vent with smoked cheese and sweet drops (1,3,7)
Smoked tenderloin of pork with prunes in red wine and cardamom
Game paté on freshly baked rye with cornichons (1,3,7,10)
Boeuf tatar with baked beetroot and horseradish

Hot dishes

Baked salmon with feta and pine nuts (4,7,8)
Chicken skewers with salsa verde
Lamb meatballs with cucumber raita (1,3,7)

Cheese/Dessert

Manchego with olive tapenade (7,8)
Selection of cakes (1,3,6,7)
Plum trifle (1,3,6,7)

International reception buffet

395,-

Cold dishes

Homemade hummus with crisp bread (7)
Cured salmon with small potatoes in dill créme (4,7)
Pastrami with pickle and a horseradish mayonnaise (3,7)
Salad of pickled sweet potatoes with quinoa and toasted pumpkin seeds
Cos lettuce with marinated tiger prawns and garlic-parmesan dressing (2,3,7)

Hot dishes

Small pita bread with pulled pork and spicy cabbage (1,3,6,7)
Pasta penne in a mushroom cream sauce
Tarte flambeé with marinated chicken, lemon cream and grilled piment (1,3,7)
Tart with grilled artichokes and green olives (1,3,7)
Chicken skewers with cassoulet
Salt-baked beets with spring onions, flat leaf parsley and lemon oil

Cheese/Dessert

White chocolate mousse with peach puré and praline (7,8)
Fruit salad
Apple pie with vanilla cream (1,3,6,7)
Panna cotta with cherry gelé (3,7)

Asian reception buffet

375,-

Cold dishes

Cauliflower panna cotta with trout roe and crispy kataifi (1,3,4,7)
Tiger prawns and wild rice in lemongrass-ginger vinaigrette (1,2)
Mini spring rolls with mango dip (1,3,7)
Smoked duck breast with Madagascar pepper and dates
Tuna in sesame with wakami and lime (4,6,11)
Salmon tartar with wasabi mayonnaise (1,3,4,6,7)

Hot dishes

Teriyaki beef with kim chi (6,11)
Crispy Ebi with chili emulsion (1,2,3,7)
Yuzu chicken wings (6)

Cheese/Dessert

Comté with fig chutney (7)
Mini chocolate fondant with lime mousse (1,3,7)
Wild berry compote with coconut crème (3,7)

Tapas reception buffet

395,-

“Gambas al ajillo” marinated prawns in pepper and lemon with aioli (2,3,7)
”Barracca” brandade of smoked cod with capers on crostini (1,3,4,7)
Tortilla Espanola with grilled piment (1,3,7)
Baked figs with balsamic and honey.Goat cheese crème (7)
Tarte flambeé with mascarpone, sun-dried tomatoes, olive tapenade and basil (1,3,7,8)
Paella (2,4)
Gazpacho with roasted chorizo and rosemary oil
Patatas bravas with harrissa
Bruschetta with cured ham and melon salsa (1,3)
Manchego with marinated olives (7)
Churros with chocolate sauce (1,3,7)
Crema catalana (3,7)
Sliced fruit with sweet queso fresco (7)

ALLERGENS are noted at each dish. References to allergen codes are to be found at www.tivolibrasserie.com/restaurant/allergens.
The reception buffet is offered for parties of minimum 20 people and must be booked in advance.