Norwood's Restaurant & Treehouse Bar Menu

GFO

GF

Mixed greens, asiago, honey roasted sesame sticks, cucumber, red cabbage, and carrot GFO

Blackened, cashew crusted goat cheese, dried fruit, bell pepper, tomatoes, sunflower seeds, and horseradish louie dressing GF

Grilled chicken, romaine, caesar dressing, and herbed croutons GFO

Spinach ricotta dumplings baked with vodka sauce and mozzarella cheese, served with grilled bread

House pickled pickles served with tiger sauce and ranch

Crab cake stuffed, baked with swiss and mozzarella

Smoked mahi mahi fish dip served with local lavash and pickled jalapeno GFO

Broiled in garlic butter, served with hot rolls

Coconut battered, served with pineapple - mango sweet chili and coconut curry dipping sauces

Housemade spiced zucchini bread, served warm with whipped local honey butter

Lightly breaded and fried, served with pineapple thai chili sauce

Large Shrimp, steamed and served over a smoked corn & avocado salad with a coconut curry sauce and fried tortilla

Vegan Option

GF

GF

GFO

GFO

8oz Handcut filet mignon grilled, to perfection - GFO

Baked with caramelized onions, house, bacon, and gorgonzola cheese - GF, Ask about our surf + turf options!

8oz of ground beef, charbroiled and topped, with goat cheese, caramelized, onion, and arugula

Pan seared Andouille Sausage stuffed pork Loin, topped with our sawmill gravy. Served over roasted garlic mashed potato’s and cornmeal- fried pickled okra.

2 Boneless chicken thighs braised in a savory tomato curry sauce. Served over coconut rice topped with pickled red onions and ground cashews.

Blackened Chicken and house vegetables tossed in a pimento cheese sauce with penne pasta

Fungi Jon mushroom stewed with aromatic vegetables and herbs. Tossed with house made rigatoni and topped with blistered cherry tomatoes and cashew sour cream. Vegan

F.O.D. , shrimp, scallops, and a petite crab, cake broiled with beurre blanc - GFO, [Also available fried]

Broiled with beurre blanc or lightly, fried - GFO,

GF

Shrimp and house andouille sausage tossed in etouffee sauce, served with cheddar cheese grits and cornmeal-fried pickled okra & “bacon rinds” *Rice Grits sourced from Conagree & Penn in Jacksonville

Buttermilk fried or grilled GFO

Seared scallops and shrimp served with, roasted tomatoes and fresh basil, tossed in, alfredo sauce with fettucini pasta

Shrimp, scallops, fresh fish, and blue crab, sauteed in a white wine supreme sauce,, served in puff pastry

Panfried, and served with garlic mashed potatoes, house veg, and citrus beurr blanc

Seared Tuna, served over a yukon gold potato cake and miso lime glazed edamane. Topped with yuzu kosho aioli and fried rice noodles.

Shrimp, scallops, fresh fish, and blue, crab sauteed in a white wine, supreme sauce, served in, puff pastry

Haddock fillet stuffed and baked, with blue crab cake and topped, with citrus beurr blanc

Fresh fish, scallops, and shrimp,, sauteed with mushrooms and, tomato in diane butter sauce

Grilled or fried to perfection - GFO

Panseared mahi topped with a, mediterranean inspired vegetable, saute & feta cheese, served on, roasted garlic mashed - GF

Baked and served with goat cheese, mashed potatoes and citrus, beurr blanc

Citrus braised pork, ham, and, house made bacon & pickles,, swiss, and dijon mayo pressed, on a cuban roll

Blackened chicken salad with smoked corn, avocado buttermilk dressing, and romaine lettuce

Crispy Chicken, masa waffles, salsa verde, agave, cotija

Whipped smoked salmon, lemon caper aioli, red onion, and dill served on grilled bread.

2 eggs and andouille sausage topped with manchego cheese and baked sofrito sauce over roasted potatoes

Cabernet braised mushrooms, roasted garlic ricotta , balsamic glaze and watercress