Dinner Menu

TAPAS

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

FRIED GREEN TOMATOES* 10
Queso Fresco ~ Escabeche Spiced Mayo

SMOKED LAMB EMPANADA 10
Curtido ~ Roasted Tomato Salsa

STEAK TATAKI* 14
Sprouts Salad ~ Ginger Soy

BEEF TARTARE* 14
Plantain Chips ~ Cilantro Chimichurri

KUROBUTA PORK BELLY 13
“Very” Black Beans ~ Chicharron

HACKLEBACK CAVIAR 1 OZ  65
RUSSIAN OSETRA CAVIAR 1 OZ  95
Lemon Crema ~ Cachapas ~ Beluga Vodka

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 ANNATTO SEA SCALLOPS  18
Anson Mills White Grits ~ Hen of the Woods ~ Orange-Annatto Butter Sauce

MY ‘DOWN ISLAND” FRENCH TOAST  15/30
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

 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

GUAVA-PASILLA GRILLED WILD BOAR CHOP 38
Malanga-Celeriac Puree ~ Chayote Squash ~ Wild Mushrooms Farro

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

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
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