Norman's Orlando Menus
From the land and the sea, Norman’s Orlando offers many dishes made with local and regional ingredients, that immerse you in diverse flavors from all over the globe.
NORMAN'S features “James Beard award-winning Chef Norman Van Aken’s” signature New World Cuisine, as well as his newest culinary creations featuring a variety of fresh seafood, steak, chicken, and pork entrees.
Chef Van Aken and his culinary team, work closely with local farms, vendors, and fish markets, to highlight the season's freshest vegetables, greens and herbs in all the dishes we offer here at our Orlando restaurant.
Our menus change regularly, keeping pace with the seasons. This process ensures your dishes feature only the freshest ingredients.
For lighter bites and specialty cocktails, our bar menu serves a nice variety of shareables, small plates, and tasty libations. Whether you dine with us in our main indoor dining space or outside on The Terrace, complete your evening with our dessert menu. We serve a selection of decadent treats, from sweet bites to dessert cocktails.
Explore Norman’s Orlando menus and glimpse the flavorful selection of food and drinks you can indulge in when you dine with us.
- New Year's Eve Menu
- Chef’s Seasonal Tasting Menu
- Main Dining Menu
- Cocktails and Martinis
- Happy Hour Menu
- Dessert Menu
- Bottle Service
Happy New Year 2025 Prix Fixe Menu $175 🙢🙠 Supplementals Seafood Tower 185 Shrimp Cocktail ~ North Gold Shore Oysters ~ Maine Lobster Norman’s Grand Seafood Tower 260 Shrimp Cocktail ~ North Gold Shore Oysters ~ Stone Crabs ~ Maine Lobster Mignonette ~ Lemon Wedge ~ Norman’s Pique ~ Cocktail Sauce ~ Drawn Butter Caviar Kaluga 1oz. 165 ~ Royal Osetra 1oz. 195 Classic Blini ~ Crème Fraîche 🙢🙠 First Plates Faroe Island Salmon Tartare Roasted Beets ~ Pumpernickel Crumble ~ Compressed Cucumber Lobster Dumplings Mushroom Broth ~ Braised Fava Beans ~ Pickled Fresnos Gaston Chiquet Champagne, Dizy, FR NV 24 Second Plates Miyazaki A5 Wagyu Beef Tiradito Chili Peanut ‘Crunch’ ~ Marinated and Smoked Maitake Mushrooms ~ Glass Potatoes Pulpo al Pastor Blue Corn Tortilla ~ Salsa Verde ~ Crispy Shallots My Down Island French Toast Curaçao Scented Foie Gras ~ Griddled Brioche ~ Passion Fruit Caramel ~ Candied Lime Zest Cave de Vins de Sancerre ‘La Clef du Roy’, Sauvignon Blanc, Sancerre, FR 2022 24 Third Plates Serrano Crusted Fillet of Kodiak Alaskan Halibut Chorizo and Saffron Risotto ~ Cilantro Oil ~ Tomato Consommé Pekin Duck Breast Á L’Orange Braised Root Vegetables ~ Plum and Panela Gastrique ~ Togarashi Lingua Franca ‘AVNI’, Pinot Noir, Willamette Valley, OR 2022 22 Main Plates Slow Cooked ‘High Plains Farms’ Bison Short Ribs Chimichurri Rojo ~ White Bean and Bone Marrow ‘Refrito’ ~ Pomegranate Jus Mole Negro Marinated ‘Co-op Farms’ New Zeland Venison Tenderloin Sunchokes Two Ways ~ ‘Sugar Top Farms’ Field Beans and Sweet Corn Salsita Los Noques Malbec, Uco Valley, Mendoza, AR 2018 18 White Truffles Alba, Italy per Gram MP Black Truffles Périgord, France per Gram MP Dessert Chocolate Cheesecake Brûleé Salted Caramel ~ White Chocolate Soil ~ Hazelnut Chocolate Covered Ice Cream Strawberry Lemon Verbena Tart Macerated Strawberries ~ Blueberry Coulis ~ Toasted Meringue Far Niente ‘Dolce’, Late Harvest, Napa Valley, CA 2017 30 🙢🙠 “Now is the accepted time to make your regular annual good resolution. Next week you can begin paving hell with them as usual” - Mark Twain 🙢🙠 Founder: Norman Van Aken General Manager: Gregory Pierce Chef de Cuisine: Carlos Robles-Molina Sous Chef: Kyle Rhodes Pastry Chef: Gloriann Rivera |
Please Note: Parties of 6 or more will have a 20% Gratuity added to the total bill.
*Consuming Raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. *
**If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked.
If unsure of your risk, consult a physician. **
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