New Fall Menu At Aldine (With Pictures)

Aldine rolls out their new fall menu with a delivery of homegrown heritage pork

Grilled steak with a bright green chimichurri, ash-roasted fingerling potatoes, and a cippolini onion cream

Grilled steak with a bright green chimichurri, ash-roasted fingerling potatoes, and a cippolini onion cream

At Aldine, chef George Sabatino debuted his new autumn menu this weekend. And yeah, we have a copy for you to check out.

But first, the restaurant’s esoteric, New American style of cuisine featured some very richly flavored meat last year thanks to a generous gift from George’s in-laws–Jennifer Sabatino‘s parents, Steve and Sally Conley. And the Sabatino’s have now received a second delivery of pork from the Conleys’ Alafia River Heritage Farms for the new season. Jennifer’s parents raise heritage bred, Hereford and Mulefoot pigs on their family farm in Valrico, Florida, and send them up to the Sabatino’s as a gift, adding a taste of fresh and rich meat to their menu. Two of Aldine’s meat dishes feature the pork: A crispy pork belly with squid and chili relish, and chicharrones with house dipping sauces.

UPDATE: The pig from Jennifer Sabatino’s family farm was severely damaged during shipping. Sadly the meat was lost in transport. This was the first time they tried shipping pig. Last tim Jennifer’s mom and brother drove up with it. Next time, her father may fly up with the pig. Yes, pigs will fly.

The new board also includes roasted and dehydrated beets (to give them a meaty taste) alongside a concentrated flavor of green chili jam, house-made yogurt and puffed beet crackers. He’s got a creamy celery root custard with black truffle, shaved turnip, and cured egg yolk as a first course, squash tartine as a second (topped with a butternut squash jam, pickled squash ribbons and frisee), then new third courses like grilled steak with a green chimichurri, ash-roasted fingerling potatoes with a cippolini onion cream or a roasted stuffed quail with skittle mushrooms, pickled grapes, and black pepper caramel.

Sous chef Michael Vincent Ferreri is contributing to the menu’s third course by adding pastina – a tiny, fresh pasta in a rich mushroom broth. The healthy pasta is made with durum wheat from Green Meadow Farm.

Aldine Fall Menu, 2015

first

crudo : daily preparation m/p

oysters en gelée : tarragon ice : mignonette : lemon

marinated beets : radish : yogurt : chili purée

celery root custard : turnip : black truffle : hazelnut

chicken liver mousse :mustard :peanut :grilled bread

second

squash tartine : frisée : seeds : brown butter vinaigrette

baby carrots : sour cherry : burnt orange : almonds

sun shrimp : black eyed peas : endive : espelette pepper

crispy pork belly : chili squid relish : rice cracker : ginger

fresh pork sausage : pickles : aioli : crispy beef tendon

third

handmade pastina : wild mushrooms : thyme : brodo

tasmanian sea trout : cauliflower : mustard seed : caviar

stuffed quail : dirty rice : shiitake : pickled grapes

grilled steak : ash baked potato : cipollini : chimichurri

Aldineoysters

Aldinesteak

Aldinepastina

Aldinecustard

Aldinebeets

Aldinetartine

Aldine [f8b8z]