Reviewer: 
M. H. Perry

Restaurant Normandie Farm—French

 Location 10710 Falls Road
                       Potomac, MD 20854

 Phone:  301.983.8838

 Hours:
  Tuesday-
Saturday:  11:30 am-2:00 pm
                                         5:30-10:00
 
Sunday: 11:00 am-2:00 pm
                    5:00 pm to 9:00

The biggest problem with Normandie Farm is that once you have ordered their Filet Mignon Grillé with Sauce Béarnaise [$28], you won’t want to get anything else, and this is not good because they have an extensive menu with outstanding items.

Normandie Farm has been landmark in the area since the spring of 1931 when Marjory Hendricks, returning from cooking school in Normandy, France, passed by the property one afternoon and noticed a sign reading "For sale by mortgage holders." Within 45 minutes she had negotiated the purchase of what is known to this day as Normandie Farm Restaurant.

In the 1940’s and 50’s, servers were women dressed in the French country style that is part of the restaurant’s logo. Today, the servers are men who serve in a European style who are dressed in black trousers, white shirts, maroon ties and aprons or vests. Half of the tables have white tablecloths over maroon ones with maroon napkins, the other half have the colors reversed.

In 1958 Hendricks sold Normandie Farm to the James Speros family who kept Normandie Farm a thriving restaurant. By 1979 the restaurant and the approximately 50 acres of land were sold. Normandie Farm was closed for two years while the property was upgraded with modern-day utilities and reopened in early 1982.

After a turbulent period, B&B Caterers purchased the restaurant and hired Cary Prokos as the executive chef. Prokos, a graduate of the Culinary Institute of America in Hyde Park, N.Y., had always dreamed of owning the restaurant and continuing the traditions that had been established by both the Hendricks sisters and the Speros family. In June of 1994 he got his chance from the retiring Carl Longley, the former owner of B&B Caterers. With Prokos's ownership came a new commitment to re-establishing Normandie Farm as a leader in the Montgomery County community as well as the drive to guide the restaurant into the next millennium. Prokos, and his wife, Margery, who holds a bachelor's degree in hotel and restaurant management from Virginia Tech, have shown their dedication to these goals.

While the outside design of the building has suffered somewhat from it’s 1950’s appearance [pictured at right], the interior retains all its former charm. One of the changes that the establishment proudly proclaims is their environmental consciousness: Normandie Farm runs on wind power.

All diners at Normandie Farm are served popovers as they order while Vivaldi's Concerto for Two Trumpets or other Baroque music plays softly in the background. Popovers are not ordinary, and these are not ordinary popovers. They are huge and fantastic and are served with butter and raspberry jam. A vegetable dish is served at the table family style with the meal. One recent evening that was a string bean dish with carrot slivers. The preparation was perfect.
 

Soups: French Onion Soup  [$6.00] and Cold Gazpacho a l' Andalouse  [$5].5]0]

 ¨        Spinach and Mushroom Salad  [$6.00] Served with Mandarin Orange and Roasted Pecans, Balsamic Vinaigrette

 ¨        Fresh Seasonal Fruit Plate  [$11.00] Served w/a Wedge of Brie & Walnuts, and your Choice of Sorbet or Cottage Cheese

 ¨        Chicken Waldorf Salad...A Classic!  [$12.95] Boneless Breast of Chicken with Red Grapes, Walnuts and Apple. Served w/Spring Greens

 ¨        And others

Specialties:

 ¨        Chicken Croissant  [$11.5]0] Boneless Breast Topped w/Grilled Portobello's and Gorgonzola, Sauce Béarnaise

 ¨        Fish & Chips Beer  [$13.5]0] Battered Orange Roughy, French Fries & Malt Vinegar

 ¨        London Broil Grillé, Sauce Bordelaise  [$14.00] Grilled Flank Steak Served with Rosemary Potatoes and Fresh Vegetables

 ¨        Rainbow Trout "Belle Meuniere"  [$13.25] Sautéed in Lemon Butter with Mushrooms

 ¨        Filet of Salmon Grillé with Sauce Béarnaise  [$14.00]

 ¨        7.5] oz Filet Mignon Grillé, Sauce Béarnaise [$21.5]0]

Dinner Menu:

There are many Hors d 'Oeuvres in addition to those for lunch, and Lobster Bisque with Cognac [$6.75] is added to the soup menu.

The Grill includes:

¨        Rainbow Trout “Belle Meuniere”  [$19.00] Sautéed with Mushrooms, Citrus Beurre Blanc

¨        Normandie Farm Crab Imperial  [$32.00] Baked Jumbo Lump Crab in Imperial Sauce

Fish:

¨       Rainbow Trout “Belle Meuniere”  [$19.00] Sautéed with Mushrooms, Citrus Beurre Blanc

¨       Normandie Farm Crab Imperial  [$32.00] Baked Jumbo Lump Crab in Imperial Sauce

Viands:

¨       Filet Mignon Grillé, Stuffed with Jumbo Lump Crabmeat [$36.00]

¨       Chateaubriand “Bouquetiere”, For Two  [$75].00] Surrounded by Fresh Garden Vegetables

¨       Roast Rack of Lamb, Garlic Au Jus  [$44.00] Domestic Lamb, Carved Table Side, Surrounded by Garden Vegetables

¨       Escalope of Veal “Oscar”  [$28.5]0] Thin Slices of Milk-fed Veal with Crabmeat Imperial,

¨       Fresh Asparagus. Béarnaise and Madeira Sauces

¨       Roast Wisconsin Duckling  [$20.5]0] Half-Semi Boneless Duck with your Choice of Sauce: Raspberry and Walnut, Green Peppercorn or Bordelaise

¨       Vegetable Lasagna  [$17.5]0] Served with Grilled Portobello and Marinara Sauce

 

In addition there are many daily specials.

MHP    
January 2009  

*Please note! Maryland 20878® has no connection with any of the restaurants reviewed.  Prices and hours are listed as a convenience and are accurate as of the date of review, but may have changed at any time.  Consider the prices to be an indication of roughly what dinner might cost at the establishment.

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