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The restaurant business is fickle. Today’s hot spot where everybody goes can be shuttered the next day.
But every city has its local icons, restaurants that evolve to suit changing public tastes without losing touch with what they do best. Restaurants where you’ll find something new and exciting, and the classics you know and love. They are the restaurants where you go to dine, and not just to eat.
In Edmonton, one of those restaurants is Normand’s, a dining fixture for a quarter century. There really is a Normand of Normand’s downtown restaurant. In fact, on any given night Normand Campbell is likely to greet you at the door. And while he’ll answer to the formal Normand, his longtime customers are more likely to just call him Norm.
Norm has been in the restaurant business since he was 16, and had his sights set on owning his own place since he was 18. The Peace River-country native learned the trade at “the school of hard knocks,” from bus boy on up, working mostly as a waiter at a number of Edmonton’s better-known restaurants over the years. In 1988, he married his life and business partner, Lezlie, and, on March 15, 1989, they opened the doors to Normand’s. Initially a small bistro perfect for a quick bite, it evolved into a true dining room as patrons began to spend hours enjoying his unique menu and extensive wine selection.
Eggs Benedict
your choice 4 varieties: Lox -Back Bacon - Florentine -Sauteed Mushroom & Smoked Gruyere
Alaska Eggs Benedict
king crab meat , asparagus & hollandaise
Bagelk & Cream Cheese
with jam & a fruit cup
Fruit Bowl & Toast
Yogurt & Granola
with jam & a fuit cup
Fruit Bowl & Toast
Yogurt & Granola
with fruit & toast
Oatmeal with Toast
porridge , cereal cream & brown sugar
Oatmeal with Toast
add a fruit cup
Bistro Breakfast Sandwich
english muffin , hard poached egg , back bacon , fresh tomato , smoked gruyere & brandy mayo sauce
Smoked Salmon , Bagel (plain or whole wheat ) & Cream Cheese
Spinach ,Feta & Tomato Omelette
Canadian Omelestte
back bacon , cheddar & mushrooms
Bratwurst , Bell Pepper & Onion Frittata
topped with jalapeno jack cheese
French Toast
with strawberries & maple syrup
Quiche of the Day
Scrambled Eggs , Lox & Onion
Toast
Back Bacon
Potatoes
Fruit cup
Grilled Bratwrst
Hollandaise Sauce
Poached Egg
Scrambled Eggs
Fresh squeezed, Assorted Juices ,Mimosa
11:00 AM-3:00 PM
Select Aged Balsamic Vinegar & Prized white truffle oil 1 oz each
Select Aged Balsamic Vinegar & Prized white truffle oil 1/2 oz each
includes a basket of house breads
Wild Mushroom Cream
mixture of picked western canadian & fresh mushrooms
Baked Fresh Thyme Onion Soup
topped with 3 cheeses & crouton
Soup of the Day
Day Soup and Salad Plate
daily soup & any salad
Salad Add Ons
shrimp , grilled chicken breast or wild salmon
Day Soup and Salad Plate
daily soup & any salad
Caesar
crisp romaine , our own caesar dressing , freshly grated parmesan & dill croutons
Broken Spinach Leaves
fresh spinach leaves tossed with white truffle vinaigrette topped with double smoked bacon, sliced egg & roasted pine nuts
Mesclun Leaves & Crumbled Rosenborg Blue
Mesclun Leaves & Crumbled Rosenborg Blue
Mediterranean
tossed romaine , cucumbers , tomatoes, bell peppers , sliced red onions ,feta cheese ,oregano vinaigrette , kalamata olives
Normand's Lunch Salad
pan seared wild salmon or free range chicken on mixed greens, with dijon-herbed vinaigrette , potato salad & three bean salad
Shrimp & Scallops Pasta
olive oil, garlic , white wine , tomato concasse , spinach , basil sauce
Free Range Chicken Breast Vegetable Curry
sauteed chicken on rice , mango chutney , yogurt , cucumbers & fried banana
Quebec Veal Liver
pan fried , Barrhead double smoked bacon and red onion , demi glace sauce
Sandwich of the day
with salad , soup du jour or potato selection
Bistro Reuben Sandwich
served on fresh black russian rye , choice of soup or salad
Normand's petite New york
chabroiled AAA Alberta striploin with wild mushroom sauce
Fresh P.E.I. Steamed Mussels
shallots garlic , white wine and peppercorns
Fresh P.E.I. Steamed Mussels
1/2 order
Seasonal Curried Vegetables
2 styles , curried cream and curried tomato sauces served with rice or pasta
Grilled Alberta Pork Tenderloin Reduction Dijonnaise
pan seared medallions , maple grainy dijon , white wine dill cream sauce
Alberta Wild Boar Ribs
with a blueberry ancho chili barbecue sauce
HOUSE PATE
MADE IN HOUSE WITH FRESH CHICKEN LIVERS, HERBS AND BRANDY, WITH ORANGE PEPPERCORNS
FRESH P.E.I. STEAMED MUSSELS
GARLIC , WHITE WINE AND PEPPERCORNS
FRESH P.E.I. STEAMED MUSSELS
1/2 ORDER
SMOKED PACIFIC SALMON
NATURAL WOOD-SMOKED COHO SALMON SERVED WITH CAPERS, RED ONIONS AND CREAM CHEESE
FRENCH ESCARGOTS IN MUSHROOM CAPS
FINES HERBES TOMATO CONCASSE BUTTER SAUCE
WILD MUSHROOMS DIP WITH CROSTINIS
SHALLOTS , WHITE WINE AND A TOUCH OF CREAM
CHICKEN & SHRIMP SPRING ROLLS
WITH A GINGER SOYA SAUCE
CHICKEN & SHRIMP SPRING ROLLS
EACH EXTRA
SHRIMP & SCALLOPS
IN A PERNOD TARRAGON CREAM SAUCE
ALBERTA WILD BOAR RIBS
WITH A BLUEBERRY ANCHO CHILI BARBECUE SAUCE
MIPKUZOLA (AIR DRIED WILD ARCTIC MUSK OX)
SPRINKLED WITH WHITE TRUFFLE OIL & CRACKED PEPPER
FROG LEGS PROVENCALE
LIGHT HERB BREADING AND SHALLOT GARLIC BUTTER SAUCE
SELECT AGED BALSAMIC VINEGAR & PRIZED WHITE TRUFFLE OIL
SELECT AGED BALSAMIC VINEGAR & PRIZED WHITE TRUFFLE OIL
INCLUDES A BASKET OF HOUSE BREADS
SCAMPLES RIVIERA STYLE
WHITE WINE , GALIC , TOMATO CONCASSE , CHIVE BUTTER SAUCE
WILD MUSHROOM CREAM
MIXTURE OF PICKED WESTERN CANADIAN & FRESH MUSHROOMS
BAKED FRESH THYME ONION SOUP
TOPPED WITH 3 CHEESES & CROUTON
SOUP OF THE DAY
CAESAR
CRISP ROMAINE , OUR OWN CAESAR DRESSING , FRESHLY GRATED PARMESAN & DILL CROUTONS
CAESAR
CRISP ROMAINE , OUR OWN CAESAR DRESSING , FRESHLY GRATED PARMESAN & DILL CROUTONS
CAESAR
WITH WARM CHARBROILED CHICKEN
CAESAR
OR SAUTEED GARLIC SHRIMP
BROKEN SPINACH LEAVES
FRESH SPINACH LEAVES TOSSED WITH WHITE TRUFFLE VINAIGRETTE TOPPED WITH DOUBLE SMOKED BACON, SLICED EGG & ROASTED PINE NUTS
MESCLUN LEAVES & CRUMBLED ROSENBORG BLUE
GREEN ONION DRESSING & GARNISHED WITH TOMATO WEDGE
MEDITERRANEAN
TOSSED ROMAINE , CUCUMBERS , TOMATOES , BELL PEPPERS, SLICED RED ONIONS , OREGANO VINAIGRETTE, FETA CHEESE , KALAMATA OLIVES
SALAD OF THE DAY
AAA ALBERTA FILET MIGNON 6 OZ & ALASKA KING CRAB
THREE PEPPERCORN BRANDY DEMI-CREAM SAUCE & CITRUS BUTTER
FILET MIGNON
ALBERTA 14 OZ GRILLED VEAL CHOP
MARINATED AND SERVED WITH A GRAINY DIJON GLACE DE VIANDE
FREE RANGE CHICKEN BREAST & SHRIMP VEGETABLE CURRY
SAUTEED IN A MILD CURRY SAUCE WITH FRIED BANANA & CONDIMENTS ON THE SIDE
NORMAND'S PETITE NEW YORK
CHARBROILED AAA STRIPLOIN SERVED WITH WILD MUSHROOM SAUCE
FREE RANGE PESTO CHICKEN BREAST & PASTA
SAUTEED FRESH ALBERTA CHICKEN BREAST , IN A TOMATO PESTO CREAM SAUCE TOPPED WITH PARMESAN CHEESE
SEASONAL CURRIED VEGETABLES
2 STYLES , CURRIED CREAM AND CURRIED TOMATO SAUCE SERVED WITH RICE OR PASTA
FREE RANGE RACK OF LAMB
OVEN ROASTED NEW ZEALAND TOP CUT MARINATED WITH DIJON , GARLIC , FRESH ROSEMARY & OLIVE OIL
FREE RANGE RACK OF LAMB
EXTRA RIBS ON REQUEST
FREE RANGE BREADED CHICKEN A LA ROUSSE
STUFFED WITH SMOKED SALMON AND CREAM CHEESE , SERVED WITH A WHITE WINE SHALLOT DILL CREAM SAUCE
QUEBEC VEAL LIVER
PAN FRIED , BARRHEAD DOUBLE SMOKED BACON AND RED ONIONS , DEMI GLACE SAUCE
ALBERTA ROAST PORK TENDERLOIN DIJONNAISE
MAPLE GRAINY DIJON , WHITE WINE DILL CREAM SAUCE
12 OZ CERTIFIED ANGUS NEW YORK STEAK
CHARBROILED STRIPLOIN IN A THREE PEPPERCORN BRANDY DEMI-CREAM SAUCE
LAC BROME ROAST DUCK
SUN-DRIED CRANBERRY , ORANGE , PORT WINE SAUCE
ALBERTA 10OZ BISON RIB EYE STEAK
CARMEN CREEK , CHARBROILED WITH A BLACK PEPPERCORN, HONEY WHISKEY DEMI-GLACE
ALBERTA WILD BOAR RIBS
WITH A BLUEBERRY ANCHO CHILI BARBECUE SAUCE
SEAFOOD STEW ''BOUILABAISSE''
ROCK SHRIMP , SCALLOPS, MUSSELS , FRESH , FISH, CHOICE OF POTATO OR RICE OF THE DAY
SEAFOOD PASTA (CRAB LEGS , ROCK SHRIMP & SCALLOPS)
OLIVE OIL , GARLIC , WHITE , TOMATO CONCASSE , SPINACH , BASIL SAUCE
LOBSTER , SCALLOPS & JUMBO SHRIMP MORNAY
OVEN BAKED WITH A SHALLOT WHITE WINE CREAM SAUCE REDUCTION & FRESH PARMESAN
SCAMPIES RIVIERA STYLE
WHITE WINE , GARLIC , TOMATO CONCASSE , CHIVE BUTTER SAUCE
Chocolate Raspberry Truffle Torte
Blueberry , Saskatoon , Strawberry , Rhubarb , Apple Crisp
served warm with ice cream whipped cream
Terrine of Sorbets
layered black cherry , lemon , mango served with champangne
Dark Chocolate Mousse
with whipped cream
Chocolate Tri-Nut Pie
pecans , hazelnut and almonds , served warm with ice cream & whipped cream
Sticky Date Pudding
served warm with ice cream whipped cream topped with caramel sauce
Trio Plate
crisp , chocolate mouse , cheese cake , ice cream & whipped cream
Coupe Normand
ice cream surrounded with whipped cream , almonds , callebaut chocolate sauce on the side
Crème Caramel ''Café''
Bananas Flambe
rum , pecans , butter & brown sugar with bourbon vanilla ice cream
Chocolate Fondue for 2
Plate of Stilton or Brie Cheese
an excellent accompaniment to one of our ports
Drinks
Dessert Wines, Ports, Cognac & Eac de vie , Specialty Café's , Red Wine.
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