Chef Allen's
Chef Allen's June 2008 Newsletter

Miami Spice Sneak Preview
June 16-30, 2008
Three-Course menu for $35

Get ready for another exciting summer of fine dining! Chef Allen's is proud to participate in the sneak preview during June.


Wild Florida Shrimp and Grits
applewood smoked bacon, manchego cheese, tamarind


Butter Lettuce, Bacon and Beefsteak Tomato Salad
Warm bacon Vinaigrette, Maytag Blue Cheese


Stuffed Baby Japanese Eggplant
Beluga Lentil Ragout, Pine Nuts, Romesco


Pan Roasted Mahi Mahi
Red Quinoa and Golden Beet Salad, Baby Bok Choy, Green Curry


Smoked Paprika Grilled Bell and Evans Chicken Breast
Mango Basmati Rice, Shaved Fennel


Wild Mushroom and Pigeon Pea Risotto
Tostones, Summer Vegetables, Green Pea Emulsion

Dessert Choices

Passion Fruit Cheesecake:
Ginger Snap Crust, Tropical Fruit Salad and Prickly Pear Coulis


Vanilla Chai Flan
Fresh Berries Chantilly Cream


Peanut Butter Brownie
Carmelized Banana Ice Cream and Peanut Brittle

Call 305-935-2900 or click here to make a reservation.

Chef Allen's Father's Day Menu
Sunday, June 15, 2008

Bahamian Lobster and Crab Cake
Vanilla Bean Beurre Blanc and Tropical Chutney

Caesar Salad
French Bread Garlic Crouton, Reggiano Parmesan

Wood Grilled 20 oz Delmonico Steak
Cabernet Mashed Potato, Grilled Asparagus

Milk Chocolate Hazelnut Kit Kat Bar
Espresso Ice Cream

$52.00 per person
Chivas 12 yr

Pre-Vail, "West Face", Meritage 2004

Sandeman, 10 Year Tawney Port


Call 305-935-2900 or click here to make a reservation.

Share Our Strength's Taste of the Nation
Thursday, July 24, 2008
The Ritz-Carlton, Key Biscayne

Join us as Miami's finest chefs and master mixologists dish it up for a night of fine food, worldly wines, scintillating spirits, and a lively auction to catch the more than 350,000 local and 2 million nationwide children who are at risk of hunger, and surround them with the nutritious foods where they live, learn and play!

"Wine Down" Wednesday
Featuring Wines of Le Messi from Italy
Wednesday, June 25, 2008
6:30-7 p.m. Reception, 7 p.m. Dinner

Join us for some mid-week fun during the "Wine Down" Wednesday reception from 6:30-7 p.m. Sip on the featured wines and nibble on light hors d' oeuvres before you enjoy a four-course dinner paired with a wine flight. This special priced tasting menu is only available to guests participating in "Wine Down" Wednesday.

Hors D' Oeuvres

Guava and Fontina Crostini
Fig and Goat Cheese Truffle
Olive & Caper Salsa on Country Crouton

Pan Seared Mahi-mahi with Crushed Rosemary
Lemon Honey Glazed Carrots, Fried Green Tomatoes
Le Messi - Pinot Grigio 06


Zucchini and Ricotta Ravioli
Apricots, Pine Nuts, Thai Basil
Felciatello Bibo - Super Tuscan 04


Slow Braised Beef Short Ribs with 40 Cloves of Garlic
Shaved Fennel Slaw, Sweet Onion Fritters, Wild Mushroom Reduction
Lee Matassine - Sangiovase 06


Caramelized Peach Mascarpone Tart
With Pistachio Ice Cream
Le Messi Presseco 06

$59 per person plus tax and gratuity

Call 305-935-2900 or click here to make a reservation.

June Birthdays
Celebrate In Style

Celebrating a birthday this month? Come to Chef Allen's for your next birthday celebration. The guest of honor will receive a complimentary Mango and Toasted Coconut Milk "Tropical Baked Alaska". Just be sure to let us know when you make your reservation.

Recipe of the Month
Tuna Burgers with Mango Ketchup
Ingredients to Serve 4

As seen prepared by Chef Allen on the CBS "Early Show" segment featuring grilling tips for the summer.

2 clovesgarlic, minced
1 1/2 TeaspoonsKosher salt
3/4 Teaspoonblack pepper, fresh ground
2 Tablespoonsgreen onion, chopped
1 PoundsSushi quality Tuna, diced fine
1/2 Teaspoonthyme
1 TeaspoonSoy sauce
2 Tablespoonolive oil
4 TablespoonsChef Allen's mango ketchup
4   Brioche style burger rolls

To Prepare the Burger:
On a clean cutting board, using the side of a French knife, work together the garlic, teaspoon salt and pepper into smooth paste. In a small bowl, combine the tuna, thyme, garlic mixture, and soy sauce. Mix it well with a large spoon and shape into 4 burgers. Chill covered for at least hour.

To Cook the Burger:
Preheat grill. Brush the burgers well with olive oil, season with remaining salt. Finding a very hot spot on the grill sear the burgers for 1 minute on each side for medium rare or until desired doneness.

To Serve:
Garnish each with Chef Allen's mango ketchup and Ratatouille slaw served on a toasted brioche bun.

View More Of Chef Allen's Recipes!

The Chef Allen Top 10 List
Top 10 Reasons to Dine at Chef Allen's in June
10. Chorizo and Shrimp with a Goat Cheese Green Onion Fondue
9. Hanger Steak, Patatas Bravas ,Vidalia Onion Tempura
8. Orange Bitters Grilled Swordfish Steak with Saffron Aioli
7. Gilled Pork Loin, Rum and Coke Gastric, Pickled Onions, and Tostones
6. Soft Shell Crabs, Pistachio, Pecans, Pine Nuts and Kaffir Lime Butter
5. Wood Grilled Maine Lobster with Crabmeat Stuffed Eggplant Sliders
4. Watermelon and Cucumber Carpaccio with Yellowfin Tuna Tartare
3. Warm White Asparagus, Mustard Poached Egg Dressing, Toasted Almonds
2. Whole Grilled Pompano, Yuzu & Whole Grain Mustard Vinaigrette, Pomme Fondante
  and the number one reason to dine with us...
1. Coconut Rum Pain Perdu, Macadamia Nut Crusted Mango Sorbet

View Archived Top 10s
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