The Restaurant at The Norton, the premier dining destination inside the Norton Museum of Art in West Palm Beach, has launched its new summer menu. Helmed by Chef Jair Solis Mendoza and operated by the experts at Constellation Culinary Group, The Restaurant offers light, modern American fare with nods to coastal influence complemented by scenic garden views and a casual setting.
The Restaurant’s new menu includes seasonal starters, such as the Summer Chopped Salad ($18), with chopped gem and radicchio lettuce, gigante beans, charred corn, pickled watermelon radish, baby heirloom tomato and feta topped with orange-tarragon vinaigrette; Baby Gem Caesar ($18), a mix of baby gem lettuce, crispy hearts of palm, white anchovies, oven-dried tomato, red watercress, chives and Parmesan cheese with Caesar dressing; and the Soup du Jour ($11), which rotates daily. Guests can add protein to any salad: Chicken ($8), Seared Salmon ($12), Tuna Poke ($10) or Halloumi ($8).
The menu’s new “Snacks” selection includes the Salmon Crudo ($19), featuring citrus-cured salmon with passion fruit and yuzu vinaigrette, pistachio crumble, crème fraîche, basil oil and crispy kataifi; Ahi Tuna Bomb ($17), with pani puri crisp, crème fraîche, tuna tartare, lemon oil, chives and American sturgeon caviar; Caviar & Crème ($21), with house-made kettle chips and crème fraîche; brown-buttered Baby Street Corn ($12), with corn purée, cotija, crème fraîche, roasted corn, chives and marigold leaves; and Parmesan-herb Pile High Fries ($12), served with ketchup.
The menu also features several sandwiches (“Handhelds”) served with chips or a side salad. Options include the Norton Burger ($23) or Impossible Burger ($23), both topped with sharp cheddar, bibb lettuce, shaved pickles, shaved red onion and Norfolk sauce and served on a brioche bun; Chicken Club ($22), with grilled chicken breast, tomato, applewood smoked bacon, bibb lettuce and rosemary aioli on sourdough; and BLT ($17), featuring Nueske’s bacon, tomato, bibb lettuce and garlic aioli on sourdough.
Entrées include Brick Chicken ($28), served with cilantro avocado sauce, red cress and crispy creamer potatoes, and Seared Salmon ($34), with creamy saffron fregola, charred lemon, tzatziki and tomato cucumber salad. For brunch only, additional large plates include French Toast ($17), served with zabaglione, blueberry and tarragon compote, and powdered sugar, and Quiche ($20), with tomato, feta and roasted summer squash. For dinner only, guests can order Beef Onglet ($36), featuring marinated hanger steak, chimichurri, pickled shallots, red cress and yuca fries.
Of course, no meal at The Restaurant is complete without dessert. Options include Berries & Zabaglione ($12); a Cookie Plate ($10) with chocolate chip, apricot rugelach and lemon poppy seed cookies; Olive Oil Cake ($10) with orange compote and zabaglione; and the chef’s daily selection of Ice Cream or Sorbet ($8).
The Restaurant at The Norton includes a 165-seat indoor-outdoor dining room featuring stunning views of the Pamela and Robert B. Goergen Garden and a collection of art and midcentury-modern decor infused with soothing natural elements. Natural light, foliage and garden artworks are seamlessly integrated into the space, thanks to floor-to-ceiling windows. 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 wooden panels with two separate entrances.
The Restaurant at The Norton is located at The Norton Museum of Art, 1450 S. Dixie Highway, West Palm Beach. It 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; sign up for membership and receive 20% off on your first visit.
