Aldea has a new fall tasting menu! We stopped by to snoop in the kitchen with George Mendes, and sample all the new dishes…
ALDEA: NINE COURSE CHEF’S TASTING MENU (‘GOA’)
PETISCOS
KNOLL KREST FARM EGG
Bacalhau, Black Olive, Potato
EGGPLANT
Charcoal Grilled, Coconut Vinegar, Garlic, Cilantro
LOBSTER “CURRY”
Tamarind, Coriander, Basmati Rice
LITTLENECK CLAMS
Blood Sausage, Kokum Fruit, Cumin
PORK BELLY
Peekytoe Crab, Charred Potato, Shellfish Sauce
ZIMBRO CHEESE
Sheep’s Milk (Portugal), Wheat Cracker, Strawberry Preserves
PRE-DESSERT
WARM CHOCOLATE STRAWBERRY CAKE
Espelette Pepper Sabayon, Chocolate Streusel, Almond Ice Cream
(Above) PETISCOS
(Above) EGGPLANT: Charcoal Grilled, Coconut Vinegar, Garlic, Cilantro
(Above) LOBSTER “CURRY”: Tamarind, Coriander, Basmati Rice
(Above) LITTLENECK CLAMS: Blood Sausage, Kokum Fruit, Cumin
(Above) PORK BELLY: Peekytoe Crab, Charred Potato, Shellfish Sauce
*Photographed by Danielle Kosann at Aldea
