Aldea dinner at FIG

By Stephanie Barna

        
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Aldea's George Mendes took over the kitchen at FIG, providing guests a taste of portugal

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Stephanie Barna

The menu

Stephanie Barna

An amuse bouche of flounder cru with almond milk proved delicate

Stephanie Barna

A smoky seductive sauce perfectly accented the fresh shrimp

Stephanie Barna

The sumptuous golden saffron broth was poured over the salted cod at the table

Stephanie Barna

Dessert was a sublime lump of cold cinnamon ice cream with crispy banana tarte

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Stephanie Barna

The two chefs

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Stephanie Barna

The menu

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