Celebrate Valentine's Day at Norman's 2.14.2010
Celebrate “A Reason to Roost” for the Bocuse d’Or
Coming Soon!
Norman's 180
Westin Colonnade Coral Gables
180 Aragon Avenue
Celebrate “A Reason to Roost” for the Bocuse d’Or
February 6 – 13, 2010
This February, Chef Norman Van Aken invites you to celebrate “A Reason to Roost” at a special dinner to support the Bocuse d’Or USA Foundation. As a member of the Foundation’s prestigious Culinary Council, Chef Norman joins restaurants across the country in creating a festive menu featuring American heritage poultry and inspired by the legendary Chef Paul Bocuse, whose 84th birthday occurs this week, on February 11th. A portion of the proceeds will support the Foundation’s mission.
The following is our Menu. We hope you can join us!
Wednesday, February 10th, 2010
Bocuse d’Or Foundation
Black Truffle Soup Élysée En Croute
Free Range Breast of Chicken ~ Noilly Prat
~
Maine Lobster Salad à la Parisienne
White Asparagus ~ Sous Vide Artichokes ~ Caviar Sabayon
~
My "Down Island" French Toast
Curaçao Scented Foie Gras ~ Griddled Brioche ~ Savory Passion Fruit Caramel
~
Painted Hills Roasted Beef Tenderloin
Veal Sweet Breads ~ Wild Mushrooms ~ Dijon ~ Bordeaux Essence
~
Babas Au Barbancourt
Mango Butter ~ Pouring Cream ~ Passion Fruit
“For art, there is no future, it’s the living moment and then it’s dead. That’s wonderful.
Cuisine is like a fireworks display. Nothing remains. It is ‘une fete’, rapid, ephemeral.”
—Paul Bocuse, 1976
Tonight's five course tasting menu and wine pairings $150 all inclusive
Mobil 4 Stars ~ AAA 4 Diamonds ~ One of America’s Top Restaurants, Zagat, 2009
www.normans.com
Norman Van Aken ~ James Beard “Who’s Who of Cooking and Beverage in America”
“One of the Founding Fathers of the New American Cuisine” Spain’s 2006
International Summit of Gastronomy, Madrid Fusion Event
Celebrate Valentine's Day at Norman's
February 14th, 2010
1oz American Caviar
Mini Potato Latkes ~ Lemon Crema 55
First Plates
Two Soups “Spooning”
Sweet Corn ~ Roasted Calabaza
Market Selection Oysters " Fire and Ice"
Yuzu Mignonette ~ Cascabel Chili Foam
Sanford Heirloom Tomato Salad and Tomato Tartare
Picholine Olives ~ Palmetto Farms Bacon ~ Winter Park Dairy Blue Cheese
Yuca Stuffed Crispy Shrimp
Classic Mojo ~ Habanero Tartar Salsa ~ Nicaraguan Slaw
Main Plates
Pan Cooked Fillet of Key West Yellowtail
Grilled Asparagus Spears ~ Citrus Butter ~ “Belly” of Garlicky Mashed Potatoes
Potato Crusted and Roasted Big Eye Tuna Loin
Escabeche Onions ~ Vaca Frita ~ Aigrelette Sabayon
Breast of Duck and Corn Bread Stuffed Ancho Guava Glazed Quail
Water Cress and Vidalia Onion Salad ~ Mango Lychee Chutney
Ellensburg Farms Lamb Two Ways
Grilled Loin and Lamb Shoulder Ravioli
Braised Red Cabbage ~ Pinot Noir Reduction
Grilled Beef Rib Steak with Egg Au Beurre
Crispy Pickled Shallot Rings ~ Sweet Potato Puree ~ Malbec Essence
Desserts
Pecan Caramel Tart
Espresso Gelato
Florida Strawberry Shortcake
“A Hot Hot Honey” ~ Vanilla Chantilly
“A Hot Hot Honey” ~ Vanilla Chantilly
Chocolate and Peanut Butter Soufflé
Butterscotch Ice Cream
“A kiss is worth nothing, until it is divided between two.”
--Gypsy Proverb
Tonight’s Menu $85 Plus Tax & Gratuity
Wine Pairing $35 Plus TAX & Gratuity