How To Eat At Brasserie Normandie
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- Hannah Dickerson
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1 Hjertelig velkommen til oss på! Brasserie Normandie Åpningstider á la Carte: Mandag lørdag: Søndag: kontakt resepsjonen
2 Forretter Starters Grillet asparges Med kongekrabbe og beurre blanc saus Grilled asparagus with king crab and beurre blanc sauce Kr 145,- Fisk- og blåskjellsuppe Servert med sesongens grønnsaker og butterdeigslokk Fish and blue mussel soup with seasonable vegetables and puff pastry lid Kr 145,- Klippfiskmedaljong Servert på en purè av mandelpotet, babyleaf salat og stekt chorizo Klippfish medallion with a purè of almond potatoes, baby leaf salad and fried chorizo Kr 149,- Kamskjell Servert med spinatkrem, ørretrogn og spicy safransjy Scallops served with spinach cream, trout roe and spicy saffron gravy Kr 153,-
3 Hovedretter - Fisk Main courses - Fish Helstekt Hardangerørret Med rucola og babyleaf salat, dillpoteter og rømmesaus Pan fried trout from Hardanger served with rucola and baby leaf salad, dill potatoes and sour cream sauce Kr 327,- Posjert klippfisk Servert med gulrotpurè, pestobrandad og sprøstekt bacon Poached klippfish served with carrot purè, pestobrandad and crunchy bacon Kr 325,- Grillet tørrfisk Med stekt savoykål, chorizo, tørket cherry tomat og aioli med basilikum Grilled stockfish with Savoy cabbage, chorizo, dried cherry tomato and aioli with basil Kr 329,- Pannestekt piggvar Servert med kremet risotto, grønnsaker i filopose og safransaus Pan fried turbot with creamed risotto, vegetables in filo pastry and saffron sauce Kr 330,-
4 Hovedretter - Kjøtt Main courses - Meat Brassert lammeskank Servert med grov potetpurè, rotgrønnsaker og lammesjysaus Braised lamb shank rustic mashed potatoes, root vegetables and lamb gravy Kr 324,- Indrefilet av elg Med sprøstekt skogsopp, søtpotet timbal, smøblanchert rosenkål og sherry saus Tenderloin of moose, forest mushrooms, timbal of sweet potatoes, butter blanched Brussels sprouts and sherry sauce Kr 334,- Oksefilet Le Blue Toppet med mild blåmuggost og servert med sopp og maisstuing, glaserte rotgrønnsaker og okse demi-glacé Filet of ox topped with mild blue cheese, served with a stew of mushrooms and corn, glazed root vegetables and demi-glace Kr 326,- Poteter Potatoes - Råstekte potetbåter med hvitløksolje og maldonsalt - - Roswald poteter stekt med hvitløksolje, timian og maldon salt - - Potato boats made with garlic oil and maldon salt - - Roswald potatoes made with garlic oil, thyme and maldon salt -
5 Desserter Deserts Tykkmelkspudding Servert med rørte bær fra Valldalen Traditional thick milk pudding served with berry sauce made with berries from Valldalen Kr 142,- Multeparfait Servert på oreobunn med friske bær Cloudberry parfait served on oreo crust with fresh berries Kr 146,- Dagens hjemmelagde kake Homemade cake of the day Kr 139,- Sjokoladefondant Tilsmakt med cointreau og servert med hjemmelaget vaniljeis og bærcoulis Chocolate fondant flavored with cointreau and served with homemade vanilla ice cream and berry coulis Kr 147,-
6 5-retters meny 5 course menu Gillet asparges Med kongekrabbe og beurre blanc saus Grilled asparagus with king crab and beurre blanc sauce Fisk- og blåskjellsuppe Servert med sesongens grønnsaker og butterdeigslokk Fish and blue mussel soup with seasonable vegetables and puff pastry lid Hjemmelaget granité Homemade granité Indrefilet av elg Med sprøstekt skogsopp, søtpotet timbal, smøblanchert rosenkål og sherry saus Tenderloin of moose, forest mushrooms, timbal of sweet potatoes, butter blanched Brussels sprouts and sherry sauce Tykkmelkspudding Servert med rørte bær fra Valldalen Traditional thick milk pudding served with berry sauce made with berries from Valldalen Kr 585,-
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