March 5, 2021 

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. 

We are now taking reservations for our Chef’s 7 course Tasting Menu at the Chef’s kitchen counter.  Please book on Resy.com or call the restaurant for more information 678-395-6982.  https://resy.com/cities/atl/the-alden?date=2021-02-15&seats=2   

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 – Thursday: 5:00 pm – 9:00 pm / Friday – Saturday 5:00 pm – 10:00 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 olive oil

 

 

MARCH SALAD ~ 12

artisan lettuces ~ pomegranate ~ aged gouda ~ pecans

dressings: sherry vinaigrette, honey mustard

 

SALAD OF GRILLED ROOTS & GRAINS ~ 13

burdock ~ fennel ~ beet ~ pumpernickel ~ sorrel yogurt

 

DAILY SOUP ~ 12

panache of potato ~ pine nut cheese ~ tarragon

 

SAVAGE BLONDE OYSTERS ~ 12

Buddha hand ~ shiso ~ preserved cucumber

 

PAN ASIAN EGG ~ 15

coddled farm egg ~ kimchi ~ popped rice ~ ginger

 

BANGS ISLAND MUSSELS AU GRATIN ~ 16

tom kha aioli ~ granny smith apple ~ frisee

 

CRISPY VEAL SWEET BREADS ~ 17

sauce persil ~ fried grits ~ cipollini onion

 

LEMONGRASS GLAZED PORK BELLY ~ 17

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

 

BUTTERNUT SQUASH ‘BOLOGNESE’ ~ 19

house fettuccine ~ eggplant ~ basil

 

BEEF CHEEK RAVIOLI ~ 21

foie gras emulsion ~ carrot jus ~ swiss chard

 

SEA SCALLOPS A LA PLANCHA ~ 21

fennel ~ turnip ~ sunchoke

 

LAVENDER-BAKED SPRINGER MOUNTAIN CHICKEN ~ 23

pomme rösti ~ zucchini ~ mushroom supreme

 

SWISS CHARD WRAPPED SALMON ~ 25

fingerling potato ~ kale jus ~ horseradish crème

 

WILD STRIPED BASS ~ 27

leek ~ bok choy ~ red wine reduction

 

JERK RED GROUPER ~ 29

kumquat ~ capers ~ broccoli rabe ~ radicchio

 

KAMA ROASTED WAGYU BEEF ~ 44

harissa ~ poblano ~ scallions ~ chicories

 

BORDER SPRINGS RACK OF LAMB ~ 49

hibiscus ~ celeriac ~ coffee ~ mint

 

 

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!                                                                        03.5.21