Please note that menus are subject to change based on seasonal & market availability.
Please call Norman's for a current menu.
FIRST COURSES
RAW HAMACHI ‘TIRADITO STYLE’
JICAMA-JALAPEÑO BRUNOISE ~ PINEAPPLE SESAME DRESSING ~ YUZU TOBIKO ROE 16
SHRIMP CEVICHE
“SALSA OF LIFE” ~ TOMATO ~ AVOCADO 14
FRIED GREEN TOMATOES
QUESO FRESCO ~ ESCABECHE SPICED MAYO ~ FRISÉE LETTUCES 11
CREAMY CRACKED CONCH CHOWDER
ORANGE ~ SWEET PEPPERS ~ CORN FLAN ~ POTATOES ~ SAFFRON ~ COCONUT MILK 16
YUCA STUFFED CRISPY SHRIMP
SOUR ORANGE MOJO ~ HABANERO TARTAR SALSA ~ NICARAGUAN SLAW 18
MY “DOWN ISLAND FRENCH TOAST”
CURAÇAO SCENTED FOIE GRAS ~ GRIDDLED BRIOCHE ~ PASSION FRUIT CARAMEL 21
FLORIDA HEIRLOOM TOMATO PANZANELLA SALAD
MEREDITH FARMS FETA ~ OLIVE CROUTON ~ PEPPERS ~ ARTICHOKES ~ ONION CONFIT ~ BALSAMICO 16
IN THE HOUSE SALAD
DRIFTWOOD VINAIGRETTE ~ CHÈVRE ~ MARCONA ALMONDS ~ DRIED FRUITS 14
MAIN COURSES
PAN-COOKED FILLET OF KEY WEST YELLOWTAIL
ASPARAGUS SPEARS ~ “BELLY” OF MASHED POTATOES ~ CITRUS BUTTER SAUCE 36
“KOBE” SALMON
FOIE GRAS MOUSSE STUFFING ~ KOHLRABI ~ SHIITAKES ~ EDAMAME ~ RED WINE ESSENCE 36
THE RHUM AND PEPPER PAINTED GROUPER
MANGO MOJO ~ CUBAN SWEET POTATO MASH EN POBLANO 34
ROASTED BREAST OF CHICKEN MOFONGO
VERY BLACK BEANS ~ PLANTAIN STUFFING ~ MOONSHINE CHUTNEY 32
MONGOLIAN MARINATED AND BARBEQUED VEAL CHOP
CARMELIZED ASIAN EGGPLANT ~ THAI FRIED RICE 49
PORK ‘NUEVO LATINO’
MOJO VERDE ~ AREPA CORN CAKES ~ BLACK BEAN-CORN SALSA ~ SHERRY REDUCTION SAUCE 38
GRILL ROASTED 16 OZ. AGED BLACK ANGUS RIB EYE STEAK
SAUCE BÉARNAISE ~ RED WINE BRAISED MUSHROOMS ~ POTATO AND CUSTARD GRATIN 49
NRV SIGNATURE TASTING MENU
CREAMY CRACKED CONCH CHOWDER
ORANGE ~ SWEET PEPPERS ~ CORN FLAN ~ POTATOES ~ SAFFRON ~ COCONUT MILK
OR
YUCA-STUFFED CRISPY SHRIMP
SOUR ORANGE MOJO ~ HABANERO TARTAR SALSA ~ NICARAGUAN SLAW
MY “DOWN ISLAND” FRENCH TOAST
CURAÇAO SCENTED FOIE GRAS ~ BRIOCHE ~ SAVORY PASSION FRUIT CARAMEL
(OPTIONAL SUPPLEMENT ADD: $15)
PAN-COOKED FILLET OF KEY WEST YELLOWTAIL
ASPARAGUS SPEARS ~ “BELLY” OF MASHED POTATOES ~ CITRUS BUTTER SAUCE
OR
THE RHUM AND PEPPER PAINTED FISH
MANGO MOJO ~ BONIATO EN POBLANO
PORK ‘NUEVO LATINO’
MOJO VERDE ~ AREPA CORN CAKES ~ BLACK BEAN-CORN SALSA ~ SHERRY REDUCTION SAUCE
OR
CHIMMICHURRI MARINATED AND ROASTED MIGNON OF BEEF
BÉARNAISE ~ POTATO TORTA ~ MUSHROOMS ~ RED WINE REDUCTION
ARTISANAL CHEESE SELECTION
VARIOUS ACCOUTREMENTS
HAVANA BANANA SPLIT
RHUM FLAMED BANANAS ~ CHILIES ~ MACADAMIA NUT BRITTLE ICE CREAM
OR
DENSE & CREAMY BITTERSWEET CHOCOLATE CAKE
CANDIED CACAO NIBS ~ ESPRESSO GELATO
DINNER $95.
WINE FLIGHT $60.
PLUS TAX AND GRATUITIES
CHEF NORMAN’S COOKBOOKS
NEW WORLD CUISINE
LIMITED EDITION, AUTOGRAPHED. 50
FEAST OF SUNLIGHT
WRITTEN IN 1988 WHILE CHEF VAN AKEN WAS AT ‘LOUIE’S BACKYARD’ IN KEY WEST. 15
NEW WORLD KITCHEN
JAMES BEARD NOMINATED CLASSIC ON THE FUSION OF LATIN AND CARIBBEAN COOKING. 40
THE EXOTIC FRUIT BOOK
A PICTORIAL HANDBOOK WITH RECIPES ON THE MOST LUSCIOUS FRUITS IN THE WORLD. 15
RAW HAMACHI ‘TIRADITO STYLE’
JICAMA-JALAPEÑO BRUNOISE ~ PINEAPPLE SESAME DRESSING ~ YUZU TOBIKO ROE 16
SHRIMP CEVICHE
“SALSA OF LIFE” ~ TOMATO ~ AVOCADO 14
FRIED GREEN TOMATOES
QUESO FRESCO ~ ESCABECHE SPICED MAYO ~ FRISÉE LETTUCES 11
CREAMY CRACKED CONCH CHOWDER
ORANGE ~ SWEET PEPPERS ~ CORN FLAN ~ POTATOES ~ SAFFRON ~ COCONUT MILK 16
YUCA STUFFED CRISPY SHRIMP
SOUR ORANGE MOJO ~ HABANERO TARTAR SALSA ~ NICARAGUAN SLAW 18
MY “DOWN ISLAND FRENCH TOAST”
CURAÇAO SCENTED FOIE GRAS ~ GRIDDLED BRIOCHE ~ PASSION FRUIT CARAMEL 21
FLORIDA HEIRLOOM TOMATO PANZANELLA SALAD
MEREDITH FARMS FETA ~ OLIVE CROUTON ~ PEPPERS ~ ARTICHOKES ~ ONION CONFIT ~ BALSAMICO 16
IN THE HOUSE SALAD
DRIFTWOOD VINAIGRETTE ~ CHÈVRE ~ MARCONA ALMONDS ~ DRIED FRUITS 14
MAIN COURSES
PAN-COOKED FILLET OF KEY WEST YELLOWTAIL
ASPARAGUS SPEARS ~ “BELLY” OF MASHED POTATOES ~ CITRUS BUTTER SAUCE 36
“KOBE” SALMON
FOIE GRAS MOUSSE STUFFING ~ KOHLRABI ~ SHIITAKES ~ EDAMAME ~ RED WINE ESSENCE 36
THE RHUM AND PEPPER PAINTED GROUPER
MANGO MOJO ~ CUBAN SWEET POTATO MASH EN POBLANO 34
ROASTED BREAST OF CHICKEN MOFONGO
VERY BLACK BEANS ~ PLANTAIN STUFFING ~ MOONSHINE CHUTNEY 32
MONGOLIAN MARINATED AND BARBEQUED VEAL CHOP
CARMELIZED ASIAN EGGPLANT ~ THAI FRIED RICE 49
PORK ‘NUEVO LATINO’
MOJO VERDE ~ AREPA CORN CAKES ~ BLACK BEAN-CORN SALSA ~ SHERRY REDUCTION SAUCE 38
GRILL ROASTED 16 OZ. AGED BLACK ANGUS RIB EYE STEAK
SAUCE BÉARNAISE ~ RED WINE BRAISED MUSHROOMS ~ POTATO AND CUSTARD GRATIN 49
NRV SIGNATURE TASTING MENU
CREAMY CRACKED CONCH CHOWDER
ORANGE ~ SWEET PEPPERS ~ CORN FLAN ~ POTATOES ~ SAFFRON ~ COCONUT MILK
OR
YUCA-STUFFED CRISPY SHRIMP
SOUR ORANGE MOJO ~ HABANERO TARTAR SALSA ~ NICARAGUAN SLAW
MY “DOWN ISLAND” FRENCH TOAST
CURAÇAO SCENTED FOIE GRAS ~ BRIOCHE ~ SAVORY PASSION FRUIT CARAMEL
(OPTIONAL SUPPLEMENT ADD: $15)
PAN-COOKED FILLET OF KEY WEST YELLOWTAIL
ASPARAGUS SPEARS ~ “BELLY” OF MASHED POTATOES ~ CITRUS BUTTER SAUCE
OR
THE RHUM AND PEPPER PAINTED FISH
MANGO MOJO ~ BONIATO EN POBLANO
PORK ‘NUEVO LATINO’
MOJO VERDE ~ AREPA CORN CAKES ~ BLACK BEAN-CORN SALSA ~ SHERRY REDUCTION SAUCE
OR
CHIMMICHURRI MARINATED AND ROASTED MIGNON OF BEEF
BÉARNAISE ~ POTATO TORTA ~ MUSHROOMS ~ RED WINE REDUCTION
ARTISANAL CHEESE SELECTION
VARIOUS ACCOUTREMENTS
HAVANA BANANA SPLIT
RHUM FLAMED BANANAS ~ CHILIES ~ MACADAMIA NUT BRITTLE ICE CREAM
OR
DENSE & CREAMY BITTERSWEET CHOCOLATE CAKE
CANDIED CACAO NIBS ~ ESPRESSO GELATO
DINNER $95.
WINE FLIGHT $60.
PLUS TAX AND GRATUITIES
CHEF NORMAN’S COOKBOOKS
NEW WORLD CUISINE
LIMITED EDITION, AUTOGRAPHED. 50
FEAST OF SUNLIGHT
WRITTEN IN 1988 WHILE CHEF VAN AKEN WAS AT ‘LOUIE’S BACKYARD’ IN KEY WEST. 15
NEW WORLD KITCHEN
JAMES BEARD NOMINATED CLASSIC ON THE FUSION OF LATIN AND CARIBBEAN COOKING. 40
THE EXOTIC FRUIT BOOK
A PICTORIAL HANDBOOK WITH RECIPES ON THE MOST LUSCIOUS FRUITS IN THE WORLD. 15