Dinner Menu

TAPAS

KEY WEST SHRIMP CEVICHE 14
“Salsa Of Life” ~ Tequila ~Avocado

FRIED GREEN TOMATOES* 10
Queso Fresco ~ Escabeche Spiced Mayo

DUO OF EMPANADAS 10
Pork Picadillo ~ Beef Guisado

HACKELBACK CAVIER* 1 oz. 65
RUSSIAN OSETRA CAVIAR * 1oz 95
Lemon Crema ~ Cachapas ~ Beluga Vodka

STEAK TATAKI* 14
Alfalfa Sprouts ~ Ginger Soy

BEEF TARTARE* 14
Plantain Chips ~ Cilantro Chimichurri

KUROBUTA PORK BELLY 13
“Very” Black Beans ~ Chicharron

HALF DOZEN LITTLE SKOOKUM OYSTERS* 16
Michelada Granita ~ Fresh Horseradish


Shrimp-Ceviche

FIRST PLATES

YUCA STUFFED CRISPY SHRIMP*  18
Sour Orange Mojo ~ Habanero Tartar Sauce ~ Nicaraguan Slaw

MASA CRUSTED TUNA*  14
Salsa Verde ~ Jicama ~ Salmon Roe

PAN-SEARED ANATTO SEA SCALLOPS  18
Anson Mills White Grits ~ Hen of the Woods Mushrooms ~ Orange-Anatto Butter Sauce

MY ‘DOWN ISLAND” FRENCH TOAST  30/15
Curaçao-Scented Foie Gras ~ Griddled Brioche ~ Savory Passion Fruit Caramel

BRAZILIAN STYLED CREAMY CRACKED CONCH CHOWDER  18
Saffron ~ Orange ~ Star Anise ~ Coconut “Cloud”

“CURRIED” GRANNY SMITH APPLE SALAD  15
Maduro & Vanilla Puree ~ Celery Vinaigrette ~ Candied Walnuts

NORMAN’S HOUSE SALAD  12
Point Reyes Blue Cheese ~ Dried Fruits~ Champagne Vinaigrette

MAIN PLATES

PAN COOKED FILLET OF FLORIDA SNAPPER  37
Asparagus Spears ~ Citrus Butter Sauce ~ “Belly” Of Garlicky Mashed Potatoes

 SERRANO HAM CRUSTED SEA BASS  38
Chorizo-Saffron Risotto ~ Tomato Consommé ~ Lime Foam

YUZU MOJO ROASTED BREAST OF ORGANIC CHICKEN  29
Pad Thai Rice Noodles ~ Snap Peas ~ Ginger Carrot Purée

PORK ‘HAVANA’ 38
Smokey Plantain Crema ~ 21 Century Mole ~ Black Beans-Sweet Corn Salsa ~ Golden Grits

GUAJILLO SPICED FILET MIGNON  58
Charred Shallots ~ Marble Potatoes a la Huancaina ~ Leek Puree

ADOBO MARINATED GRILLED RACK OF LAMB 42
Mole Verde ~ Patty Pan Squash ~ Guava & Tamarind Gastrique

DRY-AGED, BONE-IN, 22 OUNCE RIBEYE STEAK 72
Spanish Potato Torta ~ Thumbelina Roasted Carrots ~ Malbec Essence

*Contains Raw Or Undercooked Food Products

CHEF-FOUNDER: NORMAN VAN AKEN
EXECUTIVE CHEF: ANDRES MENDOZA
GENERAL MANAGER/WINE DIRECTOR: YUSUF YILDIZ
ASSISTANT GENERAL MANAGER/SOMMELIER: JUAN VALENCIA

 

“THE HEART’S MEMORY ELIMINATES THE BAD AND MAGNIFIES THE GOOD; AND THANKS TO THIS ARTIFICE WE MANAGE TO ENDURE THE BURDENS OF THE PAST.”
– GABRIEL GARCIA MARQUEZ