Aldea dinner at FIG 

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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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The menu

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