Chef Allen's
Chef Allen's November 2007 Newsletter

Chef Allen's Thanksgiving Day Menu
Thursday, November 22, 2007

Thanksgiving Day Menu
Wild Autumn Mushroom Beggar’s Purse
Allspice, Goat Cheese, Cracked Corn Relish, Almond Romesco

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

West Indian Pumpkin Ravioli
Bittersweet Organic Greens, Shaved Parmesan, Tarragon Brown Butter
*** or ***
Lavender and Sage Roasted Wild Florida Shrimp
Spinach Couscous, Plantains, Dried Apricot, Banyuls Syrup

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

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

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

Key Lime Mojo Roasted Turkey
Pear and Celery Stuffing, Brussels Sprout Succotash
Cranberry Chutney
*** or ***
Apple Cider Roasted Local Black Grouper
Parsnip Whip, Spice Roasted Heirloom Apple, Carrot Ginger Nage
*** or ***
Tamarind Chili Brushed Chateaubriand
Crushed Saffron Potato, Warm Sicilian Salsa, Caramelized Rutabagas
( $5.00 supplement)

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

Sugar and Spice Basmati Rice Pudding

Ginger Bread Biscotti, Cracked Coconut, Orange Marshmallow Brulée
*** or ***
Lemon, Rosemary and Pumpkin Cheesecake
White Chocolate Ribbon, Spiced McIntosh Compote
*** or ***
Bitter Sweet Chocolate Pecan Tart
Chocolate Sorbet and Candied Kumquats

Thanksgiving Day Kids Menu
Mozzarella Cheese & Tomato “Stick”

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

Rock & Roll Popcorn Shrimp with Mango Ketchup

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

Caesar Salad with Crispy Garlic Croutons

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

Roasted Turkey
Pear Stuffing, Green Beans, Cranberry Chutney
*** or ***
Grouper Fingers
with Waffle Potato Chips
*** or ***
Sliced Filet Mignon
Mashed Potato and Asparagus
($5.00 supplement)

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

Coconut Rice Pudding

Peanut Butter Cookie, Marshmallow Mountain
*** or ***
Dark Chocolate Brownie
Vanilla Ice Cream, Hot Fudge Sauce

Adults $65.00 and Children $29.00
Plus tax and gratuity

Click Here To Make A Reservation

New Year's Eve 2008 on Abbey Road
Featuring a night of fun with the music of The Beatles

Celebrate 2008 at Chef Allen's with the sounds of The Beatles. Chef Allen's five-course meal will feature dishes with a Beatles twist. Music and entertainment will highlight all of your favorite Beatles tunes. Be sure to brush up on your Beatles trivia as guests will have the opportunity to win exciting prizes throughout the night.

First Seating at 6 pm
$ 125.00 per person excluding beverage, tax and gratuity

Whether Chef Allen's is the first stop in your night of celebration or the quiet end to another great year, your are sure to enjoy the delicious cuisine Chef Allen has created.

Second Seating at 9 p.m.
$195.00 per person excluding beverage, tax and gratuity

Champagne greetings and hors d' oeuvres get the party started. Stay tuned for five fantastic courses and music and entertainment to carry on until midnight.

Reserve a table for eight save!
Reserve a table for eight before December 15 and save $25 per person.

Dinner Menu
Steak Tartare on Rye
Key Largo Stone Crab Empanada
Titusville Rock Shrimp Spanakopita
Scrambled Eggs with Caviar


Golden Chanterelle Flan
Fresh Black Truffles, Organic Rainbow Beet Carpaccio, Pomegranate Syrup


Caribbean Fine Herb Roasted Maine Lobster
Hand Made Macaroni, Manchego, Tarragon Emulsion


Potato Chip Crusted Jumbo Diver Scallop
Brussels Sprout Chimichurri, Pancetta, Shellfish Bordelaise


Organic Arugula and Red Endive Salad
Yellowstone River Trout Caviar "Ranch Dressing"


Hearts of Palm, Black Fig, Feta Salad
Olives, Preserved Lemons, Pickled JalapeĎo Vinaigrette


Lapsong Souchong Tea Grilled Lamb Chops
Forbidden Black Rice, Roasted Turnip and Pear, Green Curry Sauce


Tamarind Braised KOBE Beef Short Ribs
Fennel Seed Roasted Fingerling Potatoes, Walla Walla Onion Marmalade


Bittersweet Chocolate Mousse
Caramel Swirl Ice Cream, Pistachio Anglaise

Click Here To Make A Reservation

Host Your Holiday Party at Chef Allen's

The holiday season is just around the corner. What better way to show your employees how valued they are than by celebrating the season with a party at Chef Allen's? Private dining and group menu pricing is available.

Call Carole Geiger Krady for more information at 305.935.2900 or email to book your holiday event.

Dinner in Paradise
Paradise Farms in Homestead
December 2, 2007

$150 per person

Join Chef Allen Susser for "Dinner in Paradise", a charity-driven multi-course dinner served al fresco at Paradise Farms in Homestead, Florida. Chef Allen will be the featured Chef at the first of a seven dinner series running Sunday, December 2, 2007 - Sunday, April 27, 2008. Limited to a maximum of 60 guests, the evening begins at 5:00 p.m. with a cocktail reception; followed by a farm tour. Dinner begins at 6:00 p.m. Each dinner, priced at $150 per person inclusive, features six courses, made with local, organic products, paired with complementary wines. Dinners in Paradise 2007-2008 will benefit TREEmendous Miami , a volunteer community-based organization committed to building community pride by planting, protecting and preserving trees in Miami-Dade County. Visit for more information about the event or to buy tickets.

"Wine Down" Wednesdays
Wednesday, December 12, 2007
Featuring Bracco Wines with Special Guest Lorraine Bracco

$95 per person

Bracco Wine is a line of nine Italian wines marketed in collaboration with acclaimed actress Lorraine Bracco, known for her role in the hit HBO television series "The Sopranos". Bracco, actress and proprietor of Bracco Wines, will be our special guest while we taste her line of Bracco Italian wines and enjoy a delicious five-course meal prepared by Chef Allen. Lorraine's wines include vintages from acclaimed wine regions across Italy and the portfolio encompasses every day wines such as Pinot Grigio and Montepulciano to the very rare Brunello di Montalcino. Each wine was chosen very carefully to represent the best of that region or variety. Wines within the Bracco selection are: Pinot Grigio, Montepulciano, Rosato, Primitivo, Chianti Classico, Chianti Riserva, Barolo, Amarone Classico, and Brunello di Montalcino.
Visit Bracco Wines to learn more.

Pass Finger Foods
Bahamian Lobster and Risotto Truffles
Florida Stone Crab Tostone
Maytag Blue Pecan "Orioles"
Manchego and Turkey Fig Crostini
Curry Stuffed Madjool Dates

Canella, Prosecco di Conegliano

Dinner Menu
Extra Virgin Olive Oil Poached Wild Florida Shrimp
Coriander Wrinkled Potato, Shaved Garlic, Preserved Lemon

Bracco, Pinot Grigio

Mandarin Roasted Broken Arrow Squab
Couscous Pearls, Shallots, Dried Plums

Bracco, Chianti Classico

Sizzle and Spice Grilled Lamb Chop
Brussels Sprout Succotash, Organic Stone Ground Grits, Rosemary Red Wine Reduction

Bracco, Amarone

Bracco, Brunello di Montelcino

Chocolate Hazelnut Tart
Candied Cara Cara Orange, Coconut Curry Sauce

Braida, "Vigna Senza Nome," Moscato d'Asti 2005

Call 305-935-2900 to reserve your space today!

Recipe of the Month
Jerk Calamari, Mango and Watercress Salad

Ingredients to Serve - 4

2CupsCalamari rings
1RecipeFresh Jerk marinate
4TablespoonsOlive oil
1TablespoonDark rum
1CupJulienne mango
1CupJulienne jicama
1CupJulienne sweet red peppers
2CupsCleaned Watercress leaves
3TablespoonsFreshly squeezed lemon juice
2Tablespoons Yogurt
TeaspoonCrushed red pepper flakes
10LargeFresh mint leaves

To prepare the Calamari:
In a small stainless steel bowl mix the calamari with jerk marinate. Warm a saut╚ pan with half of the olive oil over medium high heat. Add the calamari and saut╚ for 2-3 minutes. Slowly add the rum and simmer for another minute. Remove the calamari from the pan, keeping warm and reserve the cooking juices.

To prepare the Salad:
In a large bowl, toss together the mango, jicama, peppers and watercress. In another small bowl, whisk together the pan juices with the remaining salt, olive oil, lemon juice, yogurt and crushed red pepper flakes. Pour this dressing over the salad and toss.

To Serve:
In a large white oval platter, arrange the salad and spoon the warm jerked calamari on top. Garnish with freshly torn mint leaves.

View More Of Chef Allen's Recipes!

The Chef Allen Top 10 List
Top 10 Reasons to Dine at Chef Allen's in November
10. Rock Shrimp Capellini, Zucchini, Calabaza, Cashew, Preserved Lemon
9. Tandoori Spiced Lamb Satey, Roasted Vegetables, Goat Cheese Toast
8. Wild Florida Wahoo Ceviche, Scotch Bonnet, Bartlet Pear, Sesame Oil
7. Adobe Roasted Squab, Chickpeas, Spinach, Manchego
6. Star Anise Seared Foie Gras, Crispy Sushi Rice Cake, Pummelo Marmalade
5. Smoked Duck Salad, Organic Sunflower Sprouts, Pumpkin Seed Brittle, Maytag Blue
4. Pecan Wood Grilled Swordfish, Braised Endive, Granny Smith Apple, Raisins, Pancetta
3. Spanish Smoked Paprika Grilled Squid, Fingerling Potato ˝Dill Salad, Black Olives
2. Caribbean Lobster Cesar Salad, Plantain Crotons, Preserved Lemon, Parmesan Shavings
  and the number one reason to dine with us...
1. Honey and Soy Roasted Duck, Spiced Pear Chutney, Peanut Stir Fry Rapini

View Archived Top 10s
305.935.2900 | WWW.CHEFALLENS.COM