The Restaurant at the Norton Debuts New Fall/Winter Menu With the Launch of “Strike Fast, Dance Lightly: Artists on Boxing”
The Restaurant at The Norton has announced a new menu for fall 2024. Inspired by the Norton Museum of Art’s latest exhibition, “Strike Fast, Dance Lightly: Artists on Boxing,” the menu showcases a new selection of dishes that highlight the flavors of the season.
The dinner menu starts with small plates, such as the Thai Crab Bisque with Florida blue crab, coconut, cilantro, and confit sweet potato; Stone Fruit and Burrata, served with peach, apricot, croissant croutons, lavender honey, and pickled grape; and Venetian Carpaccio, featuring orange, black olive, tonnato, bay leaf, and tomato. Other notable plates include Day Boat Scallop Crudo, with bay scallop, Persian lime, turmeric, kumquat, and pomegranate molasses; Spanish Octopus, featuring Manzanilla olives, piquillo pepper, and bresaola; and Queso Frito, with mango, guava, jerk spice, and dragon fruit.
The soups and salads selection includes the Green Goddess Salad, with local greens, tomato, avocado, cucumber, Mermaid Farm feta, fennel, and toasted hemp seed; Contemporary Chopped Salad, featuring asparagus, grilled sweet pepper, Manchego, giganteus sunflower seeds, and sun-dried tomato vinaigrette; and Gem Caesar Salad, with little gem lettuce, buttery croutons, aged pecorino, and crispy capers.
Large plates include the GO’K Burger, inspired by a piece by artist, Georgia O’Keeffe, with mushrooms from Gratitude Farms, bone marrow butter, crispy enoki, sweet agrodolce, Midnight Moon Gouda, and dry-aged tallow fries; Salmon ($36), featuring avocado, coconut ceviche, heart of palm, tapioca pearls, Fresno chilies, and citrus; Rock Shrimp Cavatelli, with tomato, preserved lemon, caramelized fennel, Calabrian chili, and breadcrumbs; Yellowfin Tuna Sashimi, with sea urchin mayo, Sichuan peppercorn, citrus, smoked shoyu, and bonita beurre blanc; Pork Milanese, with field pea risotto, baby mustard greens, confit sweet potato, and country prosciutto; and Petite Tenderloin, with peach, lemon verbena chimichurri, Camembert dulce, crispy potato, and blackberry demi-glace.
For dessert, guests can indulge in Tres Leches ($12), with rum, berry compote, and whipped cream and White Chocolate Pot De Crème ($12), featuring toasted pistachios and raspberry. Other sweet treats include the Cookie Plate ($12), with sourdough cookie crackle, lemon poppyseed, and pinwheel rugelach. Seasonal Ice Cream and Sorbet ($10) are also available.
The menu was conceptualized by the culinary experts at Constellation Culinary Group, known for food and beverage innovation at celebrity events, weddings and large social functions throughout the region.
