Menu Nim Amsterdam
Private Lunch
Private Dinner
High tea menu
Petit fours
Scone with jam and cream cheese
Sandwich
Piece of quiche
Soup
Tea (unlimited)
Deluxe high tea menu
Petit fours
Scone with jam and cream cheese
Sandwich
Piece of quiche
Soup
Smoothie
Mimosa
Tea (unlimited)
Three course lunch
Starters
Celeriac trio (vegan)
served with crispy tortilla, parsley cream, and shallot
Salmon rouleaux
in a curry cream, with samphire, cherry tomato, crispy leek, and borage
Pâté Royal
terrine of veal liver, chicken thigh, pork tenderloin, and bacon with pistachio, served with toast, cornichons, and fig compote
Main courses
Pumpkin risotto (vegan)
with textures of pumpkin, white onion, savory tuile, mixed nuts, and sprout salad
Poulet Truffé Pressé
crispy truffle chicken thigh toast with celeriac mousseline, Brussels sprouts, beech mushrooms, and a morel sauce
Pan-Seared Cod
with pommes fondant, cauliflower cream, fried kale, and a garlic-pepper oil emulsion
Desserts
Chocolate Mousse (vegan)
with textures of banana and a hint of caramel
Douceur de Nim
vanilla sponge cake with speculoos mascarpone and white chocolate velouté
Cheeses from KEF
four varieties of cheese, grapes, kletzen bread and cranberry jam
Four course lunch
Starters
Celeriac trio (vegan)
served with crispy tortilla, parsley cream, and shallot
Salmon rouleaux
in a curry cream, with samphire, cherry tomato, crispy leek, and borage
Pâté Royal
terrine of veal liver, chicken thigh, pork tenderloin, and bacon with pistachio, served with toast, cornichons, and fig compote
Intermediates
King bolete scallop (vegan)
with vegan beurre noisette, sliced almonds, and parsnip cream
Pan-seared scallop
with beurre noisette, sliced almonds, and parsnip cream
Main courses
Pumpkin risotto (vegan)
with textures of pumpkin, white onion, savory tuile, mixed nuts, and sprout salad
Poulet Truffé Pressé
crispy truffle chicken thigh toast with celeriac mousseline, Brussels sprouts, beech mushrooms, and a morel sauce
Pan-Seared Cod
with pommes fondant, cauliflower cream, fried kale, and a garlic-pepper oil emulsion
Desserts
Chocolate Mousse (vegan)
with textures of banana and a hint of caramel
Douceur de Nim
vanilla sponge cake with speculoos mascarpone and white chocolate velouté
Cheeses from KEF
four varieties of cheese, grapes, kletzen bread and cranberry jam
Five course lunch
Starters
Celeriac trio (vegan)
served with crispy tortilla, parsley cream, and shallot
Salmon rouleaux
in a curry cream, with samphire, cherry tomato, crispy leek, and borage
Pâté Royal
terrine of veal liver, chicken thigh, pork tenderloin, and bacon with pistachio, served with toast, cornichons, and fig compote
Intermediates
King bolete scallop (vegan)
with vegan beurre noisette, sliced almonds, and parsnip cream
Pan-seared scallop
with beurre noisette, sliced almonds, and parsnip cream
Entremets
Pan-Seared Salsify (vegan)
with cranberries and a red fruit coulis
Pan-Fried Sweetbreads
with cranberries and a red fruit coulis
Main courses
Pumpkin risotto (vegan)
with textures of pumpkin, white onion, savory tuile, mixed nuts, and sprout salad
Poulet Truffé Pressé
crispy truffle chicken thigh toast with celeriac mousseline, Brussels sprouts, beech mushrooms, and a morel sauce
Pan-Seared Cod
with pommes fondant, cauliflower cream, fried kale, and a garlic-pepper oil emulsion
Desserts
Chocolate Mousse (vegan)
with textures of banana and a hint of caramel
Douceur de Nim
vanilla sponge cake with speculoos mascarpone and white chocolate velouté
Cheeses from KEF
four varieties of cheese, grapes, kletzen bread and cranberry jam
Wine pairing
Three courses
€37, - (including a glass of bubbles upon arrival)
Four courses
€45, - (including a glass of bubbles upon arrival)
Five courses
€51, - (including a glass of bubbles upon arrival)
Beverage package
Unlimited house wine, beer and soft drinks
Three course menu
Starters
Celeriac trio (vegan)
served with crispy tortilla, parsley cream, and shallot
Salmon rouleaux
in a curry cream, with samphire, cherry tomato, crispy leek, and borage
Pâté Royal
terrine of veal liver, chicken thigh, pork tenderloin, and bacon with pistachio, served with toast, cornichons, and fig compote
Main courses
Pumpkin risotto (vegan)
with textures of pumpkin, white onion, savory tuile, mixed nuts, and sprout salad
Poulet Truffé Pressé
crispy truffle chicken thigh toast with celeriac mousseline, Brussels sprouts, beech mushrooms, and a morel sauce
Pan-Seared Cod
with pommes fondant, cauliflower cream, fried kale, and a garlic-pepper oil emulsion
Desserts
Chocolate Mousse (vegan)
with textures of banana and a hint of caramel
Douceur de Nim
vanilla sponge cake with speculoos mascarpone and white chocolate velouté
Cheeses from KEF
four varieties of cheese, grapes, kletzen bread and cranberry jam
Four course menu
Starters
Celeriac trio (vegan)
served with crispy tortilla, parsley cream, and shallot
Salmon rouleaux
in a curry cream, with samphire, cherry tomato, crispy leek, and borage
Pâté Royal
terrine of veal liver, chicken thigh, pork tenderloin, and bacon with pistachio, served with toast, cornichons, and fig compote
Intermediates
King bolete scallop (vegan)
with vegan beurre noisette, sliced almonds, and parsnip cream
Pan-seared scallop
with beurre noisette, sliced almonds, and parsnip cream
Main courses
Pumpkin risotto (vegan)
with textures of pumpkin, white onion, savory tuile, mixed nuts, and sprout salad
Poulet Truffé Pressé
crispy truffle chicken thigh toast with celeriac mousseline, Brussels sprouts, beech mushrooms, and a morel sauce
Pan-Seared Cod
with pommes fondant, cauliflower cream, fried kale, and a garlic-pepper oil emulsion
Desserts
Chocolate Mousse (vegan)
with textures of banana and a hint of caramel
Douceur de Nim
vanilla sponge cake with speculoos mascarpone and white chocolate velouté
Cheeses from KEF
four varieties of cheese, grapes, kletzen bread and cranberry jam
Five course menu
Starters
Celeriac trio (vegan)
served with crispy tortilla, parsley cream, and shallot
Salmon rouleaux
in a curry cream, with samphire, cherry tomato, crispy leek, and borage
Pâté Royal
terrine of veal liver, chicken thigh, pork tenderloin, and bacon with pistachio, served with toast, cornichons, and fig compote
Intermediates
King bolete scallop (vegan)
with vegan beurre noisette, sliced almonds, and parsnip cream
Pan-seared scallop
with beurre noisette, sliced almonds, and parsnip cream
Entremets
Pan-Seared Salsify (vegan)
with cranberries and a red fruit coulis
Pan-Fried Sweetbreads
with cranberries and a red fruit coulis
Main courses
Pumpkin risotto (vegan)
with textures of pumpkin, white onion, savory tuile, mixed nuts, and sprout salad
Poulet Truffé Pressé
crispy truffle chicken thigh toast with celeriac mousseline, Brussels sprouts, beech mushrooms, and a morel sauce
Pan-Seared Cod
with pommes fondant, cauliflower cream, fried kale, and a garlic-pepper oil emulsion
Desserts
Chocolate Mousse (vegan)
with textures of banana and a hint of caramel
Douceur de Nim
vanilla sponge cake with speculoos mascarpone and white chocolate velouté
Cheeses from KEF
four varieties of cheese, grapes, kletzen bread and cranberry jam
Wine pairing
Three courses
€37, - (including a glass of bubbles upon arrival)
Four courses
€45, - (including a glass of bubbles upon arrival)
Five courses
€51, - (including a glass of bubbles upon arrival)
Beverage package
Unlimited house wine, beer and soft drinks
Culinary experience
You can choose between a multi-course lunch or dinner. We are also happy to create a shared dining tasting menu. If this is your preference, then please let us know. In addition, you can choose for wine and/or drinks pairing. We take into account any dietary needs and/or allergies you might have. Feel free to check out our diverse menu. Our chef will create a tasteful experience for you and your guests.
Reserve your private dining
Reserve your very own private dining space where we will take care of you and your company. Do you have specific wishes? Then request a quote and we will respond as soon as possible.