DavidCzarnecki:
Aldea
DavidCzarnecki:
Champagne
DavidCzarnecki:
Amuse Bouche #1 - Oyster
DavidCzarnecki:
Aldea Interior
DavidCzarnecki:
Amuse Bouche #2 - Coconut Curry and Mussel
DavidCzarnecki:
Amuse Bouche #3 - Portuguese Toro with Black Truffle
DavidCzarnecki:
Amuse Bouche #4 - Cod foam and Cod
DavidCzarnecki:
Amuse Bouche #5 - Anchovy
DavidCzarnecki:
Sea Urchin Toast - cauliflower puree, mustard seed, sea lettuce
DavidCzarnecki:
Lightly-Cured Fluke - cilantro, coconut, almond milk
DavidCzarnecki:
Cured Foie Gras - Bosc pear, Blis maple syrup, white port
DavidCzarnecki:
Toast
DavidCzarnecki:
Octopus with Black Truffle
DavidCzarnecki:
Shrimp Alhinho - garlic, coriander, pimenton, pressed jus
DavidCzarnecki:
New Bedford Diver Scallops - Anson Mill's grits, black truffles, citrus
DavidCzarnecki:
Loup de Mer - stew of clams, leeks, fennel and saffron
DavidCzarnecki:
Arroz de Pato - duck confit, chorizo, olive, clementine
DavidCzarnecki:
Red Denver Venison - sweet carrot mousse, black trumpets, red wine-pepper jus
DavidCzarnecki:
"Pre-Dessert"
DavidCzarnecki:
Banana Custard Brulee - caramelized rice, lemon, chicory ice cream
DavidCzarnecki:
Chocolate Chestnut Parfait - chocolate meringue, red beet, chocolate sorbet
DavidCzarnecki:
Aldea Menu
DavidCzarnecki:
Treats