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