Chef Allen's
"Savvy" - Chef Allen's November 2009 Newsletter

Chef Allen’s Aquarius menu is our new free spirited seafood tasting menu.

Aquarius is considered a positive sign. I have created this tasting menu as a signature of our modern seafood grill. Since we are focused on local and sustainable catch; I feel it was important to have a fun and delicious seafood tasting menu.

An element of my inspiration for this menu comes from the Aquarius: the world’s only underwater research station, located in the Florida Keys National Marine Sanctuary. Its mission is to study and explore our coastal ocean, while engaging the imagination of people around the globe.

What could be more apt to inspire a chef? The menu, served each evening along with our a la carte menu, changes constantly depending on market availability as well as the full moon and changing tides for fresh fish and seafood. Here is an example of the menu.


Trio of Fresh Fish

A small taste of:
Conch Ceviche, YellowfinTuna Poke, Stone Crab Salad

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 Warm it up...

Blue Crab Cake, Wild Florida Shrimp Bisque Shooter

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Cucumber Melon Gelee

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Sesame Crusted Indian River Soft Shell Crab
Rock Shrimp Lo-Mein, Black Strap Rum Soy Glaze

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Wood Grilled Wild Wahoo

Chanterelle & Lobster Mushroom Faro Risotto with Aged Sherry Vinaigrette

$42 per Guest
Wine pairings are available

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

Celebrate Thanksgiving at Chef Allen's

Thanksgiving 2009 Menu

Table Relishes
Roasted Chestnuts, Satsuma Mandarins, Pickled Vegetables from our Root Cellar


Wild Florida Shrimp
Sweet Yam Ravioli, Bittersweet Organic Greens, Brown Butter

Pumpkin Bisque
Seared Scallop, Corn, Zucchini


Bistro Salad
Roasted Beets, Haricot Verts, Fingerling Potato, Sweet Garlic Crouton

*****     *****     *****

Fresh Vermont Roasted Turkey
Chestnut, Pear and Vidalia Onion Stuffing, Brown Roux Giblet Dressing,
Cranberry Mango Chutney

Cast Iron Seared Chateaubriand
Wild Mushroom, Olive and Cornbread Stuffing, Green Beans,
Grainy Mustard Red Wine Sauce

Apple Cider Roasted Mahi-mahi
Oyster and Sausage Creole Stuffing, Conch Chowder

Roasted Lobster stuffed with Stone Crab Claws
Brussels Sprout Succotash, Hot Drawn Butter
$22 supplement

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Pumpkin Bread Pudding
Oven Dried Fruit Compote, Apple Cider Caramel
Chocolate Chestnut Opera Cake
Milk Chocolate Anglaise, Spiced Tulie Cookie
Cranberry & Crème Fraiche Bake Alaska
Candied Orange, Walnut Brittle Cranberry Coulis

$69.00 per guest

$39.00 children’s menu available


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

Thanksgiving Week – Hold the Turkey - We are stuffing Lobsters with stone crab claws.

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

Chef Allen's Modern Seafood Grill Wine Down Wednesday
Mark you calendar to be here on Wednesdays to explore our wine list. Every Wednesday, every bottle is 1/2 off!

On the last Wednesday of the month, November 25th, we will have a wine tasting along with complimentary finger foods from 6:00 – 7:00, each evening we offer a delicious wine paired menu.

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

Recipe of the Month
Roasted Lobster stuffed with Stone Crab Claws

Make anyday a holiday with this roasted lobster. You may choose lobster from Maine to Florida. If stone crabs are not available substitute with blue crab meat.
Ingredients to Serve- 4

  • 4 1 1/2 pound Live lobsters
  • 3 Tablespoons Olive oil
  • 1 ½ Teaspoons Sea Salt
  • 1/2 Teaspoon Freshly ground Black pepper
  • 4 tablespoons Sweet butter
  • 1 Small Sweet onion, diced
  • 1 Tablespoon Freshly chopped tarragon
  • 1 Tablespoon Freshly chopped parsley
  • 2 Tablespoons Freshly sliced green onion
  • 1 large Lemon – zested and juiced
  • 1 Tablespoon Dijon mustard
  • 1 ½ Cups Hand crumbled Butter crackers
  • 1 Cup Florida Stone crab claw meat

To prepare the lobster:
Using a large 16 qt stock pot filled with water to par cook the lobsters. Drop 2 lobster, head first, into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to baking sheet. Return water to boil. Repeat with next 2 lobsters.

Place tip of large knife into center of lobster. Cut lobster lengthwise in half from center to end of head. Remove the tamale. Repeat with remaining lobsters. Keeping lobster halves meat side up, season with salt and pepper and brush with olive oil. Place halves, meat side up, on a baking pan.

To prepare the stuffing:
In a large sauce pan melt the butter over medium heat. Add in the onions and cook for 3-4 minutes until softened. Stir in the tarragon, parsley, green onion, lemon zest and juice, and mustard, seasoning with salt and pepper. Remove from heat and add the cracker crumbs and stone crab meat gently until just combined.

To Roast the lobsters:
Pre heat the oven to 375 degrees . Spoon the stuffing into the body cavities. Brush with the remaining olive oil. Roast in oven for 10 – 12 minutes until golden brown.

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Jade Mountain Resort St. Lucia
2nd Annual CHOCOLATE FESTIVAL December 4th, 2009

The beautiful Caribbean island of St Lucia is host to a wonderful chocolate festival this December 4th-6th. So put the mince pies to one side and indulge in some pre-Christmas, cocoa-fuelled extravagance at the Jade Mountain Estate Chocolate Festival.

The history of Cocoa in St Lucia dates back to the early 1700’s – the cocoa trees (over 1,000 of them) were established on the Anse Mamin and Emerald estates. For years they have been consistently harvested and supplied to the local market.

Activities throughout the festival of course feature a prominent chocolate theme, while guests are frequently treated with various, unexpected, chocolate, culinary delights such as chocolate-inspired canapés and iced chocolate chai.

The main activity of the festival is an actual exploration of Nick Troubetzkoy’s Emerald Estate Cocoa Plantation which includes discovering an insight into the production of cocoa beans – try your hand at a bit of pod-picking or fermenting if you wish.

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Fresh Florida Stone Crabs
Fresh Florida
Stone Crabs