Norman's Orlando Menu
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.
- Chef’s Seasonal Tasting Menu
- Bottle Service
- SIGNATURE Cocktails and Martinis
- Happy Hour Menu
- Main Dining Menu
- Dessert Menu
SIGNATURE COCKTAILS & MARTINIS
My Down Island Old Fashioned
Foie Gras Washed Elijah Craig Bourbon
6-Spice Maple ~ Hella Mexican Chocolate Bitters
Currant Affairs
Clément Rhum Agricole Blanc ~ Giffard Cassis
Yuzuri Yuzu ~ Joto Umeshu ~ Hella Apple Blossom Bitters
Danger Berry
Corazón Blanco Tequila ~ St Germaine Strawberry ~ Black Balsamic ~ 6-Spice Maple Lemon
Sun Dancer
Lemongrass-infused Grey Goose Vodka Italicus ~ Domaine Canton ~ Hibiscus ~ Lemon Sparkling Water
Shiso Lovely
Belvedere Vodka ~ Giffard Lichi Li
Konteki “Pearls of Simplicity”
Junmai Daiginjo Sake
Red Shiso ~ Mint ~ Lemon
Dark Star
Astral Añejo Tequila ~ Unión Mezcal
Amaro Averna ~ Giffard Framboise & Vanille
Cherry Bark Bitters
Herbivore
Nolet’s Gin ~or~ Ketel One Vodka ~ Chareau Aloe ~ Cucumber ~ Basil ~ Lime
Mi Pasión
Corazón Blanco Tequila ~ Unión Mezcal Ancho Reyes Verde ~ Passion Fruit ~ Pineapple Lime ~ Togarashi
Fields of Grass
Empress 1908 Gin ~ Capel Pisco ~ Lavender Lime
Up All Night
Grey Goose ~ Kahlua ~ Espresso ~ Cinnamon
Dirty Sturgeon
Beluga Transatlantic ~ Olive Brine ~Kaluga Caviar ‘Bump’
Join us for our Happy Hour*
Monday-Friday 5:00-7:00pm
Dress is Business Casual
"Happiness is a perfectly poured drink during Happy Hour"!
MENU
Tapas
Gulf Shrimp Ceviche 10
Salsa of Life ~ Tequila ~ Avocado
Market Oysters (3) 10
House Made Caribbean Pique ~ Cocktail Sauce ~ Mignonette
Soyrizo Empanada 10
Guasacaca ~ Pickled Red Onion
Fish & Chips 10
Habanero Tartar Sauce ~ Beer Batter French Fries
Beef Tenderloin Tartare 10
Mojo Ketchup ~ Plantain Chips
Cilantro Chimichurri
Pork Belly Slider 10
Nica Slaw ~ Sour Orange Mojo ~ Ciabatta
Korean BBQ Chicken 10
Charcuterie Board 23
Lady Edison Country Ham ~ Beef Bresaola
Duck Prosciutto
Artisanal Cheese 18
Two Fruits & Two Chilies Jam ~ Seeded Lavash
COCKTAILS
Jack & Jill 10
jack Daniel’s ~ Cocchi Italian Vermouth
Chocolate Bitters
Golden Ticket 10
Elijah Craig Bourbon ~ Romana Amaro
Velvet Falernum ~ Tepache ~ Grapefruit
Chismosa 10
Mi Campo Blanco ~ Passion Fruit
Pineapple-Lime Syrup ~ Tabasco
The Albatross 10
Grainger’s ~ St Germain Elderflower
White Cranberry ~ Ruby Red GrapefruiT
Tito’s Martini 10
Straight up or on the Rocks
WINE
Sommelier’s Selection
Sparkling ~ Chardonnay
~Sauvignon Blanc
Rosé ~ Cabernet Sauvignon
~ Pinot Noir
8
BEER
Stella Artois ~ Hoegaarden ~ Kona Big Wave ~ Michelob Ultra ~
Goose Island IPA
5
*No additional discounts will be applied on our Happy Hour Menu
Main Dining Menu
(Menu Changes Due to Seasonality)
For your convenience a 20% Service Charge will be added to your total bill. Naturally, if you prefer to tip otherwise, that remains at your total discretion as our valued guests.
Tapas and First Plates
-
KALUGA CAVIAR 1 oz.
Blini ~ Crème FraÎche
-
ROYAL OSETRA 1 OZ
BLINI ~ CRÈME FRAICHE
-
BLUE CRAB BEIGNETS
YUZU AÏOLI ~ HEARTS OF PALM SLAW
-
HALF DOZEN MARKET OYSTERS 24
HOUSE MADE CARIBBEAN PIQUE ~ COCKTAIL SAUCE ~ MIGNONETTE
-
GULF SHRIMP CEVICHE
SALSA OF LIFE ~ TEQUILA ~ AVOCADO
-
CHARCUTERIE BOARD
LADY EDISON COUNTRY HAM ~ BEEF BRESAOLA ~ DUCK PROSCIUTTO ~ CHEESE SELECTION
-
TUNA CRUDO
Passionfruit Aji Amarillo Vinaigrette ~ Pickled Ginger ~ Spiced Lotus Root Crisps
-
CHILLED CHARRED BEEF TENDERLOIN TATAKI
GINGER SOY DRESSING ~ CRISPY SUNCHOKES
-
PULPO AL AJILLO
CHARRED OCTOPUS ~ CRISPY MOFONGO ~ CRIOLLA SAUCE ~ SQUID INK CHIPS
-
BRAISED PORK BELLY
CAULIFLOWER THREE WAYS ~ CHICHARRÓNES ~ CALVADOS PORK JUS
-
HOUSE SALAD
MIXED GREENS ~ DRIED FRUITS ~ MAYTAG BLUE CHEESE ~ DRIFTWOOD VINAIGRETTE
-
ACORN SQUASH FALL SEASONAL SALAD
Whipped Burrata ~ Salted Granola ~ Quince Vinaigrette
-
FRIED GREEN TOMATOES
ESCABECHE MAYO ~ BALSAMIC REDUCTION ~ RED PEPPER JAM
-
BRAZILIAN STYLED SHRIMP & MUSSEL CHOWDER
SAFFRON ~ ORANGE ~ STAR ANISE ~ COCONUT MILK
-
MY “DOWN ISLAND” FRENCH TOAST
CURAÇAO SCENTED FOIE GRAS ~ GRIDDLED BRIOCHE ~ PASSION FRUIT CARAMEL ~ CANDIED LIME ZEST
-
YUCA STUFFED CRISPY SHRIMP
SOUR ORANGE MOJO ~ PICKLED HABANERO TARTAR SALSA ~ NICA SLAW
Main Plates
-
PAN-COOKED FILLET OF KEY WEST YELLOWTAIL SNAPPER
Broccoli Rabe ~ Garlicky Mashed Potatoes ~ Citrus butter
-
SEARED DIVER HARVESTED SEA SCALLOPS
Butternut Squash Stuffed Cappellacci Pasta ~ Pickled Granny Smith Apples Fermented Black Bean Butter ~ Pepitas Salsa Macha
-
PAN COOKED YELLOWEDGE GROUPER
Brown Butter and Sweet Potato Purée ~ Black Truffle Crema Pickled Chanterelles
-
CARIBBEAN CHICKEN BREAST AND POLLO GUISADO DUMPLINGS
HOLY TRINITY MARINATED “POULET ROUGE” ~ LEEK ROMESCO ~ PICKLED CARROT JUS
-
MIXED MUSHROOM RISOTTO
Wild Mushrooms ~ Arborio rice ~ Manchego
SEA Scallops
Braised Short Ribs
-
HONEY AND LAVENDER GLAZED GRILLED FAROE ISLAND SALMON
Parsnip Purée ~ Roasted Delicata Squash ~ Herb Salad
-
"SILK ROAD” TOMAHAWK PORK CHOP
THAI FRIED RICE ~ JAPANESE EGGPLANT
-
FOUR PEPPERCORN ROASTED FILET MIGNON 8 OZ
CARROT AU TROIS ~ TRUFFLED LAYERED POTATO PAVÉ ~ SAUCE POIVRE
-
DOUBLE CUT LAMB CHOPS ADOBO
BLISTERED BELL PEPPERS ~ CHIMICHURRI ~ PEARL ONIONS
-
SOFRITO SPICED CREEKSTONE FARMS 16 OZ PRIME RIBEYE A LA PLANCHA*
Sauce Béarnaise
-
SIDES
TRUFFLED LAYERED POTATO PAVÉ COCA COLA COLLARDS GARLICKY MASHED POTATOES MISO BBQ GLAZED MUSHROOMS PARMESAN FRIES LOBSTER MAC AND CHEESE
WINTER TRUFFLE- 1G 30. ~ WHITE TRUFFLE- 1G 60.
Seasonal Dessert Menu
APPLE, APPLE, APPLE
Maple-Pecan Apple Fritters ~ Apple Cider Sabayon ~ Honey Crisp Apple Chip
Blackberry Panna Cotta
Honey Goat Cheese Mousse ~ Citrus Segments ~ Candied Almond and Thyme Crumble
Pumpkin Cheesecake
Biscoff Cake ~ Chai Mousse ~ Spiced Sablé Cookie ~ Pepita Granola ~ Pumpkin Caramel ~ Marshmallow
Chocolate Pâte À Choux
Pistachio-Kataifi Crema ~ Manjari Cremeux ~ Mandarín-Raspberry Coulis
Candied Pistachio ~ Chocolate Disc
Sorbet Trio
Passion Fruit ~ Watermelon ~
Citrus Sorbet ~ Brown Sugar Crumble
Gloriann’s Ice Cream
Vanilla Bean ~ Carïbe Chocolate ~ Caramel Popcorn
Artisanal Cheese Plate
Micro Greens ~ Seasonal Jam ~ Sourdough Crackers