Chef Allen's
See What's Happening At Chef Allen's In November!

Chef Allen's Launches New Website to Celebrate 20th Anniversary

Check out the newly designed website featuring Chef Allen's 20th Anniversary. Our updated features will help you get to know us better. Just as in the restaurant where we are dedicated to bringing you great food and service, we hope that you use the new web site to learn more about the restaurant, my staff, or me˝ so that we can serve you better and listen to your feedback.

Information about hosting a private party in the restaurant, new recipe ideas to spice up your holiday entertaining, information about upcoming wine dinners and special events, unique gift ideas like Chef Allen's signature line of sauces that recreate the flavors of the restaurant. These are just some of the features of our new website. All this and more can be found at

5 Fabulous Female Chefs
Wednesday, December 6, 2006
Chef Allen's
7 p.m.
$250 per person

Chef Allen's welcomes the talents of celebrated chefs Michelle Bernstein of Michy's, Jennifer Brown of Chef Allen's, Cindy Hutson of Ortanique on the Mile, Melissa Kelly of Primo in Rockland, Maine and Orlando, and Susan Spicer of Bayona in New Orleans for a amazing night of culinary delight to raise money for Share Our Strength's Operation Frontline.

The evening will begin with a cocktail reception where all of the chefs simultaneously prepare hors d'oeuvres. Guests then sit down for a five-course dining adventure as each chef designs a course representing the signature style which has won her accolades in the culinary world.

Reservations to the 5 FABULOUS FEMALE CHEFS dinner are limited to only 90 guests. Tickets are $250 per person and are available by calling (305) 935 2900, or click the link below.

Click Here To Make A Reservation

Recipe of the Month
Crab and Coconut Dip

This dip can be served with crisp plantain chips dusted with lime zest, salt and cayenne.

Yield: 4 servings
1/3 Cup Coconut milk
3 Small Scallions, chopped
1 Teaspoon Diced jalapeno
½ Cup Freshly chopped cilantro
½ Cup Mayonnaise
3 Tablespoons Freshly squeezed lime juice
1 Pound Jumbo lump crab meat
½ Teaspoon Kosher salt
¼ Teaspoon Cayenne

To Prepare:
Blend the coconut milk, scallions, jalapeno, and half of the cilantro until smooth. Pour into a small bowl, mixing with mayo, lime juice and remaining cilantro until just combined. Stir in crab and season to taste with salt and cayenne.

View More Of Chef Allen's Recipes!

The Chef Allen Top 10 List
Top 10 reasons to come dine at Chef Allen's in November
10.Amaretto - Almond Pumpkin Pie with Coconut Ginger Ice Cream
9.Roasted Veal Chop with Parmesan Brussels Leaves and Apple Riesling Sauce
8.Grilled Lamb Chops with Haricot Verts, Chestnuts, and Fig Vinaigrette
7.Lavender and Fennel Scented Duck Breast with Pinot Noir Sauce
6.Nutty Toffee Date Cake with Espresso Chocolate Chip Ice Cream
5.Green Tea Steamed Yellowtail Snapper with Coconut, Celery Root & Apple Slaw
4.Prime Aged Wood Grilled Sirloin with Organic Saffron Grits
3. Cranberry ˝ Pecan Cornbread Stuffed Quail with Creamy Mustard Greens
2.Cinnamon Roasted Shrimp with Barley Risotto and Curried Pumpkin Seeds
 And the number one reason to come dine at Chef Allen's in November is...
1.In season and on our menu - Truffles, Chanterelles, Organic Caviar

View Archived Top 10s

Host Your Holiday Lunch Party at Chef Allen's!
Available Monday, December 18 Through
Friday, December 22, 2006

The holiday season is just around the corner. What better way to show your employees how valued they are than by celebrating the season than with a party at Chef Allen's during Holiday Luncheon Week? Whether for an office party, entertaining a few business associates or an escape from the shopping frenzy, come and enjoy Chef Allen's delicious holiday lunch!

Holiday Lunch Menu
Small Plates

Stone Crab Chowder
Baby Corn, Butternut Squash, Vermouth

Goat Cheese and Oven Dried Tomato Purse
Shaved Fennel, Romesco, Toasted Pumpkin Seeds

Watercress, Blood Oranges, Stilton
Raisin Pumpernickel Crouton , Champagne Vinaigrette

Large Plates

Grilled Ahi Tuna
Scallop and Sweet Potato Hash, Pineapple Ginger Broth

Curry Scented Roast Chicken
Preserved Lemon Couscous, Zucchini, Pomegranate Syrup

Pistachio Crusted Grouper
Fricassee of Rock Shrimp, Mango, Leeks and Coconut Rum

Coffee and Cumin Rubbed Filet Mignon
Root Vegetable Ragout, Yukon Gold Potato Pancake, Aromatic Red Wine Sauce


Honey and Spice Baked Apple
Dried Fruit Shortcake, Eggnog Ice Cream

Chocolate Truffle Cake
Chocolate Chip and Peppermint Crackle Ice Cream

Cranberry Orange Cheese Cake
Cinnamon Sugar Tortilla, Dulce de Leche Sauce

Prix Fixe Menu $ 36.00

Call Carole Geiger today at 305-935-2900
or email for more information.

Click Here To Make A Reservation

Chef Allen's Thanksgiving Day Menu
Thursday, November 23, 2006

Thanksgiving Day Menu
Crab Bacalaitos
Cracked Corn and Pineapple Mojoito

***** ***** *****
Pumpkin Ravioli

Truffles, Bitter Greens, Tarragon Butter
*** or ***
Lavender and Sage Roasted Shrimp
Spinach Couscous, Dried Apricot, Banyuls Syrup

***** ***** *****

Jicama, Mango and Watercress Salad
Pomegranates and Champagne Vinaigrette
*** or ***
Pistachio Crusted Goat Cheese
Organic Wild Greens, Cara Cara Oranges, Honey - Fig Vinaigrette

***** ***** *****

Key Lime Mojo Roasted Turkey
Bread Fruit and Apple Cider Stuffing, Brussels Sprout Succotash
Cranberry Chutney
*** or ***
Zataar Roasted Black Grouper
Parsnip Whip, Spice Roasted Pear, Carrot Ginger Nage
*** or ***
Shiitake Crusted Chateaubriand
Crushed Saffron Potato, Warm Sicilian Salsa, Caramelized Rutabagas
( $5.00 supplement)

***** ***** *****

Coconut Rice Pudding
Ginger Bread Biscotti, Orange Marshmallow Brulée
Lemon, Rosemary and Pumpkin “Refrigerator Bar”
Pistachio Ice Cream, Spiced McIntosh Compote
Bitter Sweet Chocolate Pecan Tart
Chocolate Sorbet and Candied Kumquats

Adults $65.00 and Children $29.00
Plus tax and gratuity

Click Here To Make A Reservation
305.935.2900 | WWW.CHEFALLENS.COM