Harvest Dinner Series
Monday Nights at Aldea
Starting November 13
After 8 ½ wonderful years, and a sustained Michelin star, we are constantly looking for ways to evolve the dining experience at Aldea
So, we’re excited to open our doors again on Monday nights, using this evening as a platform to test and unveil new dishes for Aldea’s menu. The Monday Harvest Dinner Series will be an 8-course tasting menu for $165, that will feature entirely new dishes, with a continued focus on seasonal and modern Portuguese cuisine.
Seating’s for our Monday night dinner series will be limited – starting on Monday, November 13th.
Thursday, November 23
We invite you to join us on Thanksgiving Day with your friends and family, Thursday, November 23rd, as Chef George Mendes prepares a Portuguese expression of classic Thanksgiving dishes. Aldea is featuring a 3-Course Prix Fixe including Autumn squash soup with Concord grape and pumpkin seed, Roast Turkey with Chesnut - brioche stuffing, peas with chorizo, cranberry orange, sage, and Goats cheese parfait , walnut cake and honey for $85 adults and $65 children.
George Mendes Welcomes Chef Daniel Patterson
Special Collaborative Dinner at Aldea
Monday, December 04
For one exclusive evening, Chef George Mendes collaborates with San Francisco based, James Beard Award-winning Chef Daniel Patterson at Aldea.
Patterson is the chef and restaurateur behind the three-Michelin starred Coi and Bay Area-based Alta Group, which includes Alta at Minnesota Street, the forthcoming Alta at The Grant, Alfred's Steakhouse and Plum Bar in Oakland.
On Monday, December 4th, the two chefs and longtime friends, who last cooked together in 2014 to celebrate Aldea’s five-year anniversary, will come together again in celebration of Patterson’s latest cookbook, The Art of Flavor. They will offer a special four-course tasting menu that will highlight seasonal ingredients and reflect each chef’s personal style.
The 4-course dinner will be $109 and includes a copy of The Art of Flavor.
Reservations are available from 6pm-9pm, and can be made on OpenTable.