Middagsmeny dinner menu fra 18: 00 / from 6 pm forrettar starters



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MIDDAGSMENY

DINNER MENU

FRA 18:00 / FROM 6 PM

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FORRETTAR STARTERS

Krema sjøkrepssuppe Crayfish soup

med grillet sjøkreps og grønnsaker 2 4 with grilled crayfish and

vegetables 2 4

KR 115.-

Grava fjordørret, Marinated fjord trout,

sylta agurk, røkt majones pickled cucumbers, smoked

eggeplommekrem, rugbrød crumble 1 2 3 5 8 majonaise, eggyoulkcream,

ryebred crumble 1 2 3 5 8

KR 155.-


Paté av norsk gårdsandelever, Paté of Norwegian duckliver,

Hasselnøttbrioche, pærekompott 1 2 3 6 hazelnut brioche, pearcompote

1 2 3 6

KR 175.-


HOVEDRETTAR MAIN COURSES

Steikt kveite frå Sogn, fried halibut from Sogn,

Semulegrynskrem, brokkoli semolina cream, broccoli

cherrytomater 1 2 5 cherry tomatoes 1 2 5

KR 225.-

Dagens fangst, Catch of the day,

Brandade, grønn asparges, brandade, green asparagus,

ramsløkpesto 2 5 6 wild garlic pesto 2 5 6

KR 215.-

Brasert kalvebryst, Braised veal belly,

caramellisert selleripuré, caramelized celeriac pure,

rotgrønnsaker og kalveglaze 2 9 root vegetables and veal glaze 2 9

KR 235.-

Ytrefilet av hjort, Loin of venison,

Savoykål, timianpoteter, savoy cabbage, thymepoteter,

Soppsjy, rørte tyttebær 2 mushroom juice, cranberries 2

KR 295.-

DESSERTAR DESSERTS

Dessertvariasjon av rabarbra Variation of rhubarb and



og bringebær 1 2 6 raspberries 1 2 6

KR 120.-


Kviknes epledessert 1 2 Kviknes apple dessert 1 2

KR 95.-


Assortert iskrem frå Alm Gard Assorted ice cream from Alm

i Fresvik i Sogn 2 Gard in Fresvik in Sogn 2

KR 115.-

Assortert ost frå Tingvoll servert med Assorted cheese from Tingvoll

heimelaga syltetøy 2 served with homemade jam 2

KR 120.-


BARNEMENY CHILDREN’S MENU

Tagliatelle bolognese 1 Tagliatelle bolognese 1

Kr 65,-

Porsjon med pommes frites Portion of french fries



Kr 45,-

Steikt kyllingfilet med Fried chicken fillet with steamed

dampa brokkoli og nypoteter broccoli and new potatoes

Kr 75,-


Fish and chips med remuladesaus Fish and chips with remoulade sauce

1 2 3 5 1 2 3 5

Kr 85,-


ALLERGENE/ALLERGIES: 1 GLUTEN 8 SOYA/SOY

2 LAKTOSE/LACTOSE 9 SELLERI/CELERY

3 EGG 10 SENNEP/MUSTARD 4 SKALLDYR/SHELLFISH 11 SESAMFRØ/SESAME SEEDS 5 FISK/FISH 12 LUPIN 6 NØTTER/NUTS 13 SULFITT/SULFITE 7 PEANØTTER/PEANUTS 14 BLØTDYR/MOLLUSCS

Ole Kvikne kjøpte Holmen Gjestgiveri i 1877. Gradvis vart dette utvida til Kviknes Hotel. Saman med kona Kari og broren Knut, bygde dei allereie i 1880 og seinare i 1884 og 1885 på gjestgiveriet.



Ole Kvikne bought Holmen Guest House in 1877. This was gradually developed into Kviknes Hotel. Together with his wife Kari and brother Knut, he extended the guest house in 1880, 1884 and again in 1885. That was the real beginning of Balestrand as a tourist resort.

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Dei vestlandske fjordane blir på slutten av 1800-talet det nyoppdaga reiselandet, og Ole Kvikne innsåg at han måtte byggje eit "skikkeleg" hotell. Arkitekt Franz W. Schiertz teiknar hotellet, som står ferdig i 1890.



Towards the end of the 1880s Norway, and especially the fjords of western Norway, became the new popular travel destination and Ole Kvikne realised that he had to build a ”proper” hotel. The German born architect and painter Franz W. Schiertz designed the hotel, which was completed in 1890. 
By the early 1890s the flow of tourists from England and Germany was increasing and Ole Kvikne decided once more to increase capacity. This time he decided to build a new, large hotel building 20-30 metres from the first. The new building was finished in 1894 and is actually the oldest part of the present day hotel.

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På byrjinga av 1890-åra auka trafikken med engelske og tyske turistar, og Ole Kvikne bestemte seg for å byggje eit nytt, stort hotellbygg 20-30 meter frå det første. I 1894 står det nye bygget klart.



In the summer seasons up to the First World War, Balestrand settled into the image of a popular resort. Many people, both Norwegians and foreigners, lost their hearts to this verdant parish beside the Sognefjord. Kaiser Wilhelm II was an enthusiastic visitor for many years. To show his gratitude and admiration, he donated the monument at Vangsnes to the legendary King Fridtjov, which was unveiled in 1913. In 1912 the old hotel building on the western side was demolished. A new Swiss style building was erected, joined to the 1894 building, and the completed hotel, which was ready in 1913, now offered 200 beds. Kviknes was the biggest fjord hotel in the country. Its characteristic façade soon became a landmark for visitors to the fjord. 

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I 1912 vart det gamle hotellbygget mot vest rive. Hotellet stod klart i 1913, og fekk no 200 sengeplassar. Den karakteristiske fasaden til det nye hotellet vart raskt eit landemerke for turistar i fjorden.



In 1916 Ole Kvikne’s son Sigurd took over the hotel management. Sigurd is the present manager’s grandfather. The guest books bear witness to increasing numbers of visitors from America and, apart from the years of the First World War and the depression, the hotel’s business grew steadily. In 1935 Sigurd Kvikne died suddenly and his wife Marta took over. The hotel’s reputation grew, both in Norway and abroad, and Balholm became a meeting point for people and boats alike.

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