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TAPAS
FRIED GREEN TOMATOES 10
QUESO FRESCO ~ ESCABECHE SPICED MAYO
BACALAO CROQUETTES 9
SALSA VERDE ~ CILANTRO
KEY WEST SHRIMP CEVICHE 9
“SALSA OF LIFE” ~ LIME ~ AVOCADO
WARM LOBSTER CLAW 12
SMOKED YELLOW PEPPER CREAM ~ SOY BALSAMIC
AMERICAN CAVIAR 1 OZ. 65
LEMON CREMA ~ CACHAPA CAKE ~ CHILLED VODKA
FRIED GREEN TOMATOES 10
QUESO FRESCO ~ ESCABECHE SPICED MAYO
BACALAO CROQUETTES 9
SALSA VERDE ~ CILANTRO
KEY WEST SHRIMP CEVICHE 9
“SALSA OF LIFE” ~ LIME ~ AVOCADO
WARM LOBSTER CLAW 12
SMOKED YELLOW PEPPER CREAM ~ SOY BALSAMIC
AMERICAN CAVIAR 1 OZ. 65
LEMON CREMA ~ CACHAPA CAKE ~ CHILLED VODKA
FIRST PLATES AND SALADS
YUCA STUFFED CRISPY SHRIMP 18
SOUR ORANGE MOJO ~ HABANERO TARTAR SALSA ~ NICARAGUAN SLAW
SOY MARINATED BEEF TATAKI 15
WARM PONZU ~ PICKLED DAIKON ~ SEA FOAM
MY “DOWN ISLAND FRENCH TOAST” 29
CURAÇAO-SCENTED FOIE GRAS ~ GRIDDLED BRIOCHE ~ SAVORY PASSION FRUIT CARAMEL
BRAZILIAN STYLED CREAMY CRACKED CONCH CHOWDER 18
SAFFRON ~ ORANGE ~ STAR ANISE
NORMAN’S HOUSE SALAD 11
POINT REYES CHEESE ~ DRIED FRUITS~ CHAMPAGNE VINAIGRETTE
MAIN PLATES
PAN-COOKED FILLET OF KEY WEST YELLOWTAIL
ASPARAGUS SPEARS ~ “BELLY” OF MASHED POTATOES ~ CITRUS BUTTER SAUCE 36
RHUM AND PEPPER PAINTED GROUPER 36
MANGO MOJO ~ CUBAN SWEET POTATO MASH EN POBLANO
“SERRANO” WRAPPED TUNA 39
BELGIAN ENDIVE ~ SWEET PLANTAIN CREMA ~ WASABI SCALLION OIL
ROASTED BREAST OF ORGANIC CHICKEN ‘MOFONGO’ 28
SWEET PLANTAIN STUFFING ~ ‘VERY’ BLACK BEANS ~ PINEAPPLE-PAPAYA-CACHAÇA CHUTNEY
SHERRY PORK 38
PORK CHEEK “ROPA VIEJA” ~ SHERRY REDUCTION ~ BABY SQUASH
CHIMICHURRI ROJO RUBBED RIBEYE STEAK 49
FINGERLING POTATOES ~ HARICOTS VERTS ~ TRUFFLE MUSHROOM RAGOUT ~ MALBEC ESSENCE
MONGOLIAN MARINATED AND BARBEQUED VEAL CHOP 54
CARAMELIZED GINGER SOY MARINATED ASIAN EGGPLANT ~ THAI FRIED RICE
"TO SEE THINGS IN THE SEED, THAT IS GENIUS."
YUCA STUFFED CRISPY SHRIMP 18
SOUR ORANGE MOJO ~ HABANERO TARTAR SALSA ~ NICARAGUAN SLAW
SOY MARINATED BEEF TATAKI 15
WARM PONZU ~ PICKLED DAIKON ~ SEA FOAM
MY “DOWN ISLAND FRENCH TOAST” 29
CURAÇAO-SCENTED FOIE GRAS ~ GRIDDLED BRIOCHE ~ SAVORY PASSION FRUIT CARAMEL
BRAZILIAN STYLED CREAMY CRACKED CONCH CHOWDER 18
SAFFRON ~ ORANGE ~ STAR ANISE
NORMAN’S HOUSE SALAD 11
POINT REYES CHEESE ~ DRIED FRUITS~ CHAMPAGNE VINAIGRETTE
MAIN PLATES
PAN-COOKED FILLET OF KEY WEST YELLOWTAIL
ASPARAGUS SPEARS ~ “BELLY” OF MASHED POTATOES ~ CITRUS BUTTER SAUCE 36
RHUM AND PEPPER PAINTED GROUPER 36
MANGO MOJO ~ CUBAN SWEET POTATO MASH EN POBLANO
“SERRANO” WRAPPED TUNA 39
BELGIAN ENDIVE ~ SWEET PLANTAIN CREMA ~ WASABI SCALLION OIL
ROASTED BREAST OF ORGANIC CHICKEN ‘MOFONGO’ 28
SWEET PLANTAIN STUFFING ~ ‘VERY’ BLACK BEANS ~ PINEAPPLE-PAPAYA-CACHAÇA CHUTNEY
SHERRY PORK 38
PORK CHEEK “ROPA VIEJA” ~ SHERRY REDUCTION ~ BABY SQUASH
CHIMICHURRI ROJO RUBBED RIBEYE STEAK 49
FINGERLING POTATOES ~ HARICOTS VERTS ~ TRUFFLE MUSHROOM RAGOUT ~ MALBEC ESSENCE
MONGOLIAN MARINATED AND BARBEQUED VEAL CHOP 54
CARAMELIZED GINGER SOY MARINATED ASIAN EGGPLANT ~ THAI FRIED RICE
"TO SEE THINGS IN THE SEED, THAT IS GENIUS."
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
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