Anticipation for the opening of Aldea has been building since last year’s fall preview. As of tomorrow, the wait is over. Per Rob Patronite and Robin Raisfeld’s opening report, Portugal “inspired both the restaurant’s sleek, streamlined look, by Corton designer Stephanie Goto, and its food, which reflects the chef-owner’s heritage.” Click through the slideshow to see the muted yet glamorous digs that will host Wallsé alum George Mendes’s vibrant cooking. And see the menu, below.
Aldea Spring Menu
PETISCOS (small bites)
KNOLLCREST FARM EGG 7
bacalao, black olive , potato
BEAU SOLEIL OYSTERS 8
three oysters, three preparations
CHICKEN TENDERLOIN SKEWERS 6
smoked sea salt, shitake, perilla glaze
RAZOR CLAMS 9
a la planxa, ginger, bayleaf
RICK’S CATSKILL MT. RAMPS 7
crisped pig ears, apple, cumin yogurt
CHARCUTERIE
DUCK HAM 8
house-cured, membrillo
PRESUNTO 6
dry-cured Portuguese ham
BENTON’S COUNTRY HAM 11
hickory-smoked
FOIE GRAS TERRINE 15
fig degustation
JAMÓN SERRANO 9
APPETIZERS
SPRING VEGETABLE CONSOMME 10
mushroom “ravioli”, morels, peas, favas
SARDINES 11.
Madeira raisins, bitter almond milk, citrus
SHRIMP ALHINHO 15.
garlic, coriander, pimenton, pressed jus
BABY CALAMARI 10.
coconut-curry, squid ink, herb puree
SEA URCHIN TOAST 14.
cauliflower, seaweed, mustard greens
JARDIN 11.
Spring lettuces, baby vegetables, flowers,
aged country cheese, Port vinaigrette
MEAT
BEV EGGELSTON’S PORK SHOULDER 19
littleneck clams, nugget potatoes, Spring vegetable pickles
ALL-NATURAL CHICKEN 21
foie gras stuffing, braised lettuce, tomato confit
black garlic tuile
WAGYU HANGER STEAK 26
egg sunny side-up, onion-bone marrow marmalade, potato-oxtail terrine
ARROZ DE PATO 20
duck confit, chorizo, olive, duck cracklins’
FISH AND SHELLFISH
HOUSE-CURED SALT-COD 21
ramps, morels, melon-serrano jus
ESCOLAR 22
fresh chickpeas, market vegetables, Arbois wine
DIVER SCALLOPS 27
farro risotto, cucumber, orange
WILD STRIPED BASS 26
crab caldeirada, tomato, saffron
Aldea, 31 W. 17th St., nr. Sixth Ave.; 212-675-7223
