Dinner Menu

TAPAS

FRIED GREEN TOMATOES* 10
Queso Fresco ~ Escabeche Spiced Mayo

SMOKED LAMB EMPANADA 10
Curtido ~ Roasted Tomato Salsa

FLORIDA COBIA “AGUACHILE”* 15
Charred Corn ~ Salsa of Aji Panca

OCTOPUS SALPICÓN  14
Purple Potato Chips ~ Poblano Aioli

KUROBUTA PORK BELLY 13
“Very” Black Beans ~ Chicharron

STEAK TATAKI* 14
Sprouts Salad ~ Ginger Soy

STERLET CAVIAR 1 OZ  75
RUSSIAN OSETRA CAVIAR 1 OZ  95
Lemon Crema ~ Toasted Brioche ~ Beluga Vodka

Shrimp-Ceviche

FIRST PLATES

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

PAN-SEARED ANNATTO SEA SCALLOPS  18
Anson Mills White Grits ~ Huitlacoche ~ Orange-Annatto Butter Sauce

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

BEET SALAD  15
Sunflower Seeds ~ Chamomile Yogurt ~ Pistachio Vinaigrette

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

MAIN PLATES

 PAN-COOKED ATLANTIC WRECKFISH  35
Squash Purée ~ Sweet Potato Gnocchi ~ Maduro

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

GUAVA-PASILLA GRILLED PORK CHOP 38
Malanga-Celeriac Purée ~ Chayote Squash ~ Wild Mushrooms Farro

GUAJILLO SPICED FILET MIGNON  59
Charred Shallots ~ Marble Potatoes a la Huancaina ~ Leek Purée

BLACK TRUMPET “ASHED” AMERICAN WAGYU 88
Bacon-Potatoe Purée ~ Roasted Vegetables “Stew” ~ Pickled Celery

*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
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