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Cateringmeny
fra MENY Indre Havn
Navn.............................................................................................................................................
Adresse.................................................................................... Telefon........................................
Tidspunkt................................. Dato/levering.............................................................................
Kjøring
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Bestilling
Telefon: 33 48 27 50
Telefaks: 33 48 27 60
E-post: [email protected]
Åpningstid: Mand. - fred. 08.00 - 22.00
Lørdag 08.00 - 20.00
www.menyindrehavn.no
Indre havn
Indre havn
Unn deg noe godt fra vår
rikholdige cateringmeny
Tapas meny
pr pers
Røkelaksrullade med ruccola..................................................................................39,Kjøttboller i salsa...................... Varmt
Kald..............................................39,Marinerte kyllingklubber.......... Varmt
Kald..............................................39,-
Bruchetta..................................................................................................................39,Marinert scampispyd...............................................................................................39,Asparges med skinkerull.........................................................................................39,Melon med spekeskinke.........................................................................................39,Tortillaomelett..........................................................................................................39,Kyllingspyd...............................................................................................................39,BBQ spareribs............................ Varmt
Kald..............................................39,Tomat og mozzarella...............................................................................................39,Løkringer.................................... Varmt
Kald..............................................39,Mozzarellasticks........................ Varmt
Kald..............................................39,Andalusisk poteter.................... Varmt
Kald..............................................39,Basil tomatoes.........................................................................................................39,Fetafylt pepperoni...................................................................................................39,Marinerte hvitløksbåter...........................................................................................39,Marinerte oliven......................................................................................................39,Gaspacho shot..........................................................................................................39,Røstipoteter............................... Varmt
Kald..............................................39,Tzatziki og aioli........................................................................................................39,Brytebrød..................................................................................................................39,Ost og honning........................................................................................................39,Grillet ananas med nøtter.......................................................................................39,Sjokolade eclaires....................................................................................................39,Vannbakkels med vaniljekrem...............................................................................39,-
Supper pr pers
Klare supper................................................................................................................ 89,Buljong consomme ................................................................................................... 89,Asparges suppe........................................................................................................... 89,Skogsopp suppe.......................................................................................................... 89,Ertesuppe..................................................................................................................... 89,Løk suppe.................................................................................................................... 89,Kremet kyllingsuppe................................................................................................... 89,Kremet fiskesuppe...................................................................................................... 89,Brød og smør medfølger alle supper
Forretter
Innbakt laks med dressingsalsa................................................................................ 74,Fiskepate med urtedressing...................................................................................... 74,Gravlaks med sennepskrem...................................................................................... 74,Speket hvalkjøtt med tyttebærsaus.......................................................................... 74,Scampispyd med zatsiki............................................................................................. 74,-
Hovedretter
Lam,skinke,okse,kalvestek med grønnsaker, saus .............................................. 169,Okse indrefilet med fritt valg av grønnsaker........................................................ 279,Pestobakt ytrefilet, grønnsaker, sopp og løk......................................................... 249,Lammecarre med ratatouille og blomkål............................................................... 249,Svinefilet med sauterte brekkbønner, sølvløk, mais, soppsaus........................... 219,Laksefilet med agurksalat, gulrøtter, sandefjordsmør,.......................................... 189,Bacon surret breiflabb, servert med grillede grønnsaker,
hvitvinssaus, poteter ............................................................................................... 239,-
Desserter
Vaniljeparfait med marinerte bær............................................................................. 69,Sjokolademousse med bær og vaniljesaus.............................................................. 69,Karamellpudding med krem og saus ...................................................................... 69,Pannacotta med pasjonsaus og friske bær.............................................................. 69,Mørk sjokoladekake med kirsebær og vaniljesaus................................................. 69,Riskrem med rød saus............................................................................................... 69,Multekrem med multesaus........................................................................................ 69,-
Gryteretter
Kyllinggryte............................................................................................................... 139,Biff Stroganoff........................................................................................................... 139,Lammegryte.............................................................................................................. 159,Viltgryte..................................................................................................................... 159,Fiskegryte.................................................................................................................. 139,Alle gryter serveres med ris, salat brød og smør
Diverse
pr stk
Dampede blåskjell med brød og smør etter kundens ønske ............................. 109,Husets lasagne med salat og brød smør ............................................................. 109,Huset fisk eller kjøtt pai serveres med salat brød smør...................................... 109,Brun lapskaus med flatbrød og tyttebær............................................................... 109,Spekefat 5 slag, rømme, eggerøre, potetsalat, flatbrød...................................... 189,Koldtallerken: kylling, potetsalat, røkelaks, eggerøre, roastbiff med remulade,
brie, pragerskinke, waldorf salat, brød, smør...................................................... 179,Ost anretning med frukt og kjeks........................................................................... 149,Skalldyranretning: reker, krabbeskjell 1\2, krabbeklør,
blåskjell, kongekrabbe, majones, aioli ,brød, sitron...........................sesongens pris
Med hummer..........................................................................................sesongens pris
Østers på is ferdig åpnet.......................................................................sesongens pris
Salater
pr pers
Pastasalat med skinke og ost................................................................................... 69,Pastasalat med kylling............................................................................................... 69,Gresk salat ................................................................................................................. 69,Tomat og mozzarellasalat.......................................................................................... 69,Blandet salat............................................................................................................... 59,-
Alle salater er med brød smør
Snitter \ smørbrød
Reker...................................................................................................................... 39\49,Røkelaks med eggerøre....................................................................................... 39\49,Roastbiff................................................................................................................. 39\49,Skinke og waldorf................................................................................................. 39\49,Westfaler med eggerøre...................................................................................... 39\49,Brie med marmelade........................................................................................... 39\49,Karbonade med løk.............................................................................................. 39\49,-
Fruktfat
Lite 15 – 20 pers ..................................................................................................... 295,Stort 25 – 30 pers..................................................................................................... 395,-
Koldtbord
pr pers
Karbonade med løk................... Varmt
Kald...................................31,Kylling.......................................... Varmt
Kald...................................31,Posjert laksefilet..........................................................................................34,Gravet laks .................................................................................................31,-
Røket laks.....................................................................................................31,Røkt kveitefilet............................................................................................34,Urtebakt steinbitfilet....................................................................................34,Laksepate.....................................................................................................34,Skalldyraspik................................................................................................31,Roastbiff.......................................................................................................31,Skinkestek....................................................................................................31,Ardenneskinke.............................................................................................31,Pragerskinke.................................................................................................31,Spekemat 4 slag..........................................................................................34,Ost og kjeks.................................................................................................34,Hvitløks pate................................................................................................31,Fransk landpate...........................................................................................34,Sild................................................................................................................31,Potetsalat.....................................................................................................21,Waldorf salat................................................................................................34,Majones........................................................................................................19,Sennepsaus..................................................................................................19,Eggerøre.......................................................................................................22,Dillstuede poteter...................... Varmt
Kald...................................34,Brød..............................................................................................................19,Smør...............................................................................................................9,-