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Home > NOTEWORTHY DINING > New York City Noteworthy Dining > Aldea > Meal
    Foie Gras Terrine

Chef and Owner George Mendes pays homage to his Iberian heritage with Aldea. A first generation American born to Portuguese parents, he has graced the kitchens of some of the world’s best chefs, including David Bouley, Alain Passard, Alain Ducasse, Sandro Gamba, Roger Verge and Martin Berasategui. The minute you taste his cuisine, you’ll see that his inspiration has been elevated every step of the way. His journey started at the Culinary Institute of America in Hyde Park. After graduation he met his mentor, Chef David Bouley, while working at the original Bouley bakery. He completed two one-month stages at Arpege in Paris and when Bouley closed he became executive chef of Le Zoo, a Greenwich Village French bistro. After working at Lespinasse in Washington, D.C., and at stages in France, he returned to Manhattan and opened Wallse. During a staging in San Sebastian, Spain, Basque Chef Martin Berasategui introduced him to the avant-garde movement and his cuisine took off. He returned to New York and assumed the chef de cuisine position at Tocqueville for about four years, after which he left to branch out on his own. It was then that Aldea was born. Here he is able to showcase his unique talents -- including his use of spherification, a process that uses sodium alginate and calcium chloride to gel and contain liquids -- while paying homage to the avante-garde movement of which he’s so fond. To read our dinner conversation with Chef Mendes, please click here. For the lunch menu, please click here. Otherwise, to read Aldea’s dinner menu, please continue reading below. Please note that in addition to its menu, Aldea boasts an extensive wine list that includes wines from Portugal, Spain, France, Austria, Italy, Argentina, Chile, the United States, New Zealand, Australia and Greece. It even includes organic, sustainable and bio-dynamic wines! Not interested in a full bottle? Aldea offer over a dozen sparkling, red and white wines by the glass.

Spring Consomme

Petiscos (small bites): Knollcrest Farm Egg (bacalao, black olive, potato, $6); Sea Urchin Toast (cauliflower cream, sea lettuce, lime, $9); Razor Clams (a la planxa, ginger, bay leaf, $9); Pickled Ramp Bulbs and Tah Soi (crispy pig ears, apple, cumin yogurt, $7).

Charcuterie: Pate de Campagne (rustic pork terrine, white port gelee, $8); Benton's Country Ham (hickory-smoked, $10); Duck Ham (house-cured, membrillo, $9); Foie Gras Terrine (spiced fig tuile, cocoa, fig ice, $15); Jamon Serrano ($10).

Meal Price Ranges: Glass of Wine $10 - $15
Appetizer $6 - $15
Entree $19 - $27
Dessert $8 - $12
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