The Restaurant at The Norton has launched a new fall menu showcasing fresh ingredients and cozy autumnal flavors. Conceptualized by the food and beverage masterminds at Constellation Culinary Group, the menu launches in conjunction with the new museum exhibitions A Personal View on High Fashion & Street Style: Photographs from the Nicola Erni Collection and 1930s to Now and Joseph Stella: Visionary Nature.
Marking the first time this renowned collection will be on view to the public, A Personal View on High Fashion & Street Style: Photographs from the Nicola Erni Collection, 1930s to Now includes nearly 300 works by more than 100 artists from across the globe. The exhibition showcases the Nicola Erni Collection’s unparalleled holdings that demonstrate the vibrant history of fashion and street photography. The collection encompasses nearly a century of iconic images, including photographs of jet-setters and celebrities like Lena Horne to Kate Moss and Zendaya, and works by quintessential designers like Schiaparelli, Givenchy and Issey Miyake.
Joseph Stella: Visionary Nature, co-organized by the Brandywine Museum of Art and the High Museum of Art, Atlanta, focuses on an under-examined facet of the pioneering American modernist’s career with approximately 90 paintings and works on paper drawn from major American museums and private collections. As the first major museum exhibition to focus exclusively on Stella’s nature-based subjects, Visionary Nature reveals the breadth of his artistic vision and the complexity and spirituality driving these works.
The Restaurant at The Norton offers beautiful garden views and a casual setting with a lunch menu consisting of flavorful entrées, light bites, creative cocktails, wine and champagne. Starters include the classic Tomato Soup ($11), topped with bacon crumbles and Parmesan crostini; Butternut & Apple Bisque ($11), accented with rosemary pepitas and apple compote; the seasonal Kale and Grain Harvest Bowl ($18), with baby kale, roasted butternut squash, crispy Brussels sprouts, ancient grains, feta cheese, dried cranberries, rosemary maple pepitas and white balsamic vinaigrette; Charred Broccolini Caesar Salad ($18), with baby gem lettuce, charred broccolini, baby heirloom tomato, rosemary croutons, ricotta salata, fried capers and sun-dried tomato Caesar dressing; and Citrus Salad ($17), combining gem lettuce, confit fennel, mandarin, avocado mousse, gigande bean, crispy chickpeas and tomato basil vinaigrette.
The main menu highlights heartier savory favorites such as the Chicken Francese ($28), chicken breast, haricot verts, oven-dried cherry tomatoes, crispy chicken skin and lemon butter sauce; Herb-Crusted Salmon ($34), served with Italian parsley, chickpeas, gigante beans, tomato stew, lime crema, micro-cilantro and celery salad; and Quiche ($20), with ham, Swiss, caramelized onions, mushrooms, Mornay sauce served with a petite salad.
Handheld options are served with a choice of chips or a petite salad and include a classic BLT ($17), with Nueske’s bacon, bibb lettuce, tomatoes, garlic aioli and rosemary loaf; Shrimp Tacos ($22), featuring guacamole, charred poblano, roasted corn, lime crema and flour tortilla; Chicken Club ($22), with grilled chicken breast, tomato, applewood smoked bacon, bibb lettuce, roasted garlic aioli and rosemary loaf; and the Norton Burger ($23), featuring sharp cheddar, bibb lettuce, shaved pickles, shaved red onion and Norfolk sauce on a brioche bun.
Guests feeling a little peckish can choose from the menu’s snack bites like the Mezze Platter ($22), with hummus, slow-roasted tomato, tzatziki, cucumber, pickled pearl onions, marinated feta and naan bread; Fried Brussels Sprouts ($8), with a honey balsamic reduction and toasted almonds; Truffled Maitake Toast ($20), with taleggio cream, maitake mushroom, truffle honey, frisse and sherry vinaigrette on rosemary loaf; Pile High Fries ($12), Parmesan herb fries served with ketchup; and Sweet Potato Wedges ($8), served with saba, pistachio and brown butter.
The dinner menu offers the above in addition to a Beef Carpaccio ($24) with taleggio cream, baby cress, aged balsamic and Parmesan crostini and a Short Rib Lasagna ($30) featuring mozzarella, bechamel, ricotta and fried basil.
The menu also includes a selection of classic cocktails, including the Last Word ($16), with Hendrick’s Gin, Luxardo Maraschino, green Chartreuse and fresh lime juice; Nassau Boulevardier ($15), made with Rough Rider bourbon, Cappelletti Aperitivo and Cocchi Vermouth di Torino; Bloody Mary ($14), comprised of vodka and house-made mix; Jane Daly ($14), with organic Crop Meyer Lemon Vodka, honey lavender iced tea and fresh lemonade; or Seasonal Bellini ($13), a mixture of Charles Lafitte sparkling wine and seasonal nectar. In addition to the creative cocktail menu, The Restaurant also offers a carefully selected wine list featuring Old World and New World wines offered by the glass and bottle.
Diners can sit in the 165-seat indoor and outdoor dining room and enjoy stunning views of the Pamela and Robert B. Goergen Garden. With floor-to-ceiling windows overlooking the garden, the natural light and foliage are seamlessly integrated into the space, as are the garden works, such as Le Tournesol (The Sunflower), 1952, by Fernand Léger. The dining room also showcases a collection of art and mid century-modern decor infused with soothing natural elements. The restaurant also boasts a private dining room that can seat small groups of 12-15 and large groups of up to 50. The room is separated from the main dining room by three large wood panels with two separate entrances.
The Restaurant is open from 11 a.m. to 3 p.m. daily and stays open for dinner on Friday for Art After Dark, with the last seating at 9 p.m. Museum admission is not required to dine at The Restaurant. Norton Members receive a 10% discount at the restaurant; sign up for membership and receive 20% off on your first visit.
For reservations at The Restaurant at the Norton, call 561.268.0500 or reserve a table via Tock. To book a group tour of The Norton Museum of Art, please email colemank@norton.org.
