first plates and salads my “down island french toast”

TAPAS
FRIED GREEN TOMATOES 10
KUROBUTA PORK BELLY 13
QUESO FRESCO ~ ESCABECHE SPICED MAYO
PRESERVED ARTICHOKE ~ CELERIAC PUREE
KEY WEST SHRIMP CEVICHE 14
BEEF TARTARE 14
“SALSA OF LIFE” ~ TEQUILA ~ AVOCADO
PICADILLO EMPANADAS 10
CAPERS ~ RAISINS ~ SALSA VERDE
PLANTAIN CHIPS ~ CILANTRO CHIMICHURRI
HALF DOZEN WIANNO OYSTERS 16
MICHELADA GRANITA ~ FRESH HORSERADISH
HACKLEBACK CAVIAR 1 OZ 65
RUSSIAN OSETRA CAVIAR 1 OZ 95
LEMON CREMA ~ BLINI ~ CHILLED VODKA
FIRST PLATES AND SALADS
YUCA STUFFED CRISPY SHRIMP 18
SOUR ORANGE MOJO ~ HABANERO TARTAR SALSA ~ NICARAGUAN SLAW
LEMONGRASS SEARED TUNA 14
ROASTED PISTACHIO BUTTER ~ COCONUT-TURNIP PUREE ~ FLORIDA FENNEL
PAN-SEARED SCALLOPS 18
BRAISED CHANTERELLES ~ BRUSSELS SPROUTS ~ LEMON-CAPERS SAUCE
MY “DOWN ISLAND FRENCH TOAST” 30 / 15
CURAÇAO-SCENTED FOIE GRAS ~ GRIDDLED BRIOCHE ~ SAVORY PASSION FRUIT CARAMEL
1.OZ CHÂTEAU D’ YQUEM, SAUTERNES, BORDEAUX, FRANCE 1998 39
BRAZILIAN STYLED CREAMY CRACKED CONCH CHOWDER 18
SAFFRON ~ ORANGE ~ STAR ANISE ~ COCONUT CLOUD
WINTER BEET SALAD 15
ROASTED PUMPKIN PUREE ~ CANDIED WALNUTS ~ GOOSEBERRIES
NORMAN’S HOUSE SALAD 12
POINT REYES BLUE CHEESE ~ ALMONDS ~ CHAMPAGNE VINAIGRETTE
MAIN PLATES
PAN COOKED FILLET OF FLORIDA YELLOWTAIL SNAPPER 37
ASPARAGUS SPEARS ~ CITRUS BUTTER SAUCE ~ “BELLY” OF GARLICKY MASHED POTATOES
SERRANO CRUSTED SEA BASS 38
CHORIZO-SAFFRON RISOTTO ~ TOMATO CONSOMMÉ ~ LIME FOAM
JERK MARINATED CHICKEN BREAST 29
WILD & RED HIMALAYAN RICE ~ RHUM SCENTED PINEAPPLES ~ BLOOD ORANGE SYRUP
PORK ‘HAVANA’ 38
SMOKEY PLANTAIN CREMA ~ “21ST CENTURY MOLE” ~ BLACK BEAN-SWEET CORN SALSA ~ GOLDEN GRITS
ANDERSON RANCH RACK OF LAMB 42
MOLE VERDE ~ PATTY PAN SQUASH ~ GUAVA & TAMARIND GASTRIQUE
CHIMICHURRI ROJO NEW YORK STRIP 54
CONFIT POTATO ~ GLAZED CIPOLLINI ~ SMOKED CAULIFLOWER PUREE
MONGOLIAN MARINATED AND BARBEQUED VEAL CHOP 69
THAI FRIED RICE ~ JAPANESE EGGPLANT ~ ASIAN GREENS
CHEF-FOUNDER: NORMAN VAN AKEN
EXECUTIVE CHEF: ANDRES MENDOZA
GENERAL MANAGER/WINE DIRECTOR: YUSUF YILDIZ