October 16, 2020  

The Alden is open for [socially distanced] dine in and patio service.  See our regularly updated a la carte menu, below.  The a la carte menu is available for takeout – curbside delivery.  The Chef’s 3 course Prefix Menu is no longer available.  We are now taking reservations for our Chef’s 7 course Tasting Menu at the Chef’s kitchen counter.  Please call the restaurant for more information 678-395-6982.   

To make a booking for a la carte dining, please click the Reservations tab above or give us a call at the restaurant 678-395-6982. 

The safety of our team and guests is at the forefront of our day to day operation.  We are confidently adhering to the most up-to-date guidelines from the Georgia Department of Public Health and the Centers for Disease Control and Prevention (CDC).  Our team is Servsafe certified and trained in COVID 19 precautions for dine-in, take-out and delivery services.         

Current Hours of Operations:  Tuesday – Saturday from 5:00 pm – 9:00 pm

A LA CARTE MENU

*For curbside delivery, please allow at least 30 minutes to prepare your order and call the restaurant upon your arrival. 

 

BREAD COURSE ~ 4  (House Bread To-Go $8)

house sourdough ~ whipped local honey butter 

 

A LA CARTE

 

OCTOBER SALAD with CHOICE OF DRESSING ~ 12

artisan lettuces ~ beet root ~ radish ~ chèvre ~ hemp hearts

dressings: sherry vinaigrette, whole grain honey mustard,

buttermilk ranch

 

THE ALDORF SALAD ~ 12

local apples ~ chicories ~ candied pecans ~ blue cheese

 

DAILY SOUP ~ 14

Sichuan shrimp consommé ~ dumplings – swiss chard

 

PAN ASIAN EGG ~ 14

soft coddled farm egg ~ house kimchi ~ popped rice ~ ginger

 

BANGS ISLAND MUSSELS AU GRATIN ~ 15

kaffir lime ~ galangal ~ tom kha aioli

 

LEMONGRASS GLAZED PORK BELLY ~ 16

sticky rice ~ green papaya ~ toasted peanut ~ prik nam pla

 

CRISPY VEAL SWEET BREADS ~ 16

sauce meuniere ~ cipollini onion ~ fingerling potato

 

GNOCCHI POMODORO ~ 18

eggplant escabeche ~ chèvre ~ basil

 

BUTTERNUT SQUASH TORTELLINI ~ 19

spaghetti squash ~ swiss chard ~ sage brown butter

 

SPRINGER MTN CHICKEN ‘KATSU’ (Japanese fried chicken) ~ 17

daikon ~ sesame ~ Jah Joy sweet chili

 

SEA SCALLOPS A LA PLANCHA ~ 21

fennel ~ cabbages ~ preserved orange

 

CAROLINA RAINBOW TROUT ~ 23

cauliflower ‘couscous’ ~ harissa ~ chermoula

 

JERK RED SNAPPER ~ 28

gooseberries ~ capers ~ green beans ~ sorrel

 

STEAMED KING SALMON ~ 23

local mushrooms ~ turnip ~ bourbon glaze

 

SMOKED, BRASSTOWN BEEF BRISKET SLIDERS~ 25

fufu buns ~ onion marmalade ~ b & b pickles ~ spicy mustard

 

SIDES ~ 6                                           

sweet chili brussel sprouts          local mushrooms

green beans                                   mac & three cheese

sesame broccoli                            fingerling potatoes

 

Consuming raw or undercooked meats, poultry, fish, seafood, or eggs may increase your

risk of food borne illness. We respectfully decline modifications or substitutions, except for food allergies – please inform us!  20 % gratuity will be added to parties of 5 or more

 

LOVE IT UP!                                                                        10.14.20

 

[DESSERT] 

 

LEMON TART ~ 9 

tutti frutti sorbet 

 

APPLE CREPES ~ 9 

amla gelato 

 

FLOURLESS CHOCOLATE CAKE ~ 9 

blackberry gelato 

 

SORBET ~ 9 

daily selection