Chef Allen's

"Savvy" - Chef Allen's December 2010 Newsletter

Stone Crab Season

It's Stone Crab Season! We will be featuring fresh Stone Crab Claws as they become available—please call ahead for details!

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

Christmas at Chef Allen's

Christmas 2010 at Chef Allen’s

Available Christmas Eve & Christmas Day

Come to Chef Allen's to celebrate your Christmas.

Pastrami Cured Salmon
Mustard Green Salad, Caraway Seed Beignet


Grilled Angels on Horseback
Wilted Spinach, Caramelized Onions


Winter Greens Salad
Red Pear, Blood Oranges, Toasted Walnuts, Maytag Blue


Seared Jumbo Scallops
Pumpkin Risotto, Sage Brown Butter


Roasted Cornish Hen
Cranberry Wild Rice Pilaf, Fig Jam, Natural Jus


Wood Grilled Lamb Chops
Curried Root Vegetables, Baby Sweet Potato, Red Wine Sauce


Apple Tarte Tatin
Spiced Calabaza Ice Cream, Pomegranate Syrup


Chocolate Panettone
Vanilla – Moscato Zabaglione, Candied Orange Marmalade


Christmas Eve & Christmas Day
$75 Per Person (Plus Tax & Gratuity)

The Christmas menu is in addition to our al a carte menu.

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

Chef Allen’s New Year’s 2011

Chef Allen’s New Year’s 2011

Beatles & Bubbles

Join us while we ring in 2011 with the music of the Beatles! Come dressed in your New Year’s best or your 60s threads

Whether Chef Allen's is the first stop of your groove tour or the outta sight welcoming of 2011, you know that the menus Chef Allen has created are far-out and this is the scene, man!

A choice of three seatings are available:

Early Seating 5:30pm or 6:00pm until 8:00pm

- 4 Course Menu
$ 66.00 plus tax & 18% gratuity

***** OR *****

Middle Seating 7:30pm or 8:00pm until 9:30pm

- 5 Course Menu -
$ 88.00 plus tax & 18% gratuity

***** OR *****

Late Seating 9:30pm or 10:00pm through the New Year!

Five-Course Dinner, a Sparkling Rosé reception, a dessert sampling,
& New Year’s Celebration!

$120.00 plus tax & 18% gratuity

*Cancellation Policy: If you do not cancel within 48 hours your credit card will be charged: $50 for the first and middle seatings or $100 for the late seating.

Kumamoto Oysters
Cucumber Mignonette, Starfruit, Frisee


Taylor Bay Scallops
Steamed with Lemongrass, Yellow Curry, Kaffir Lime, and Glass Noodles


San Marzano-Braised Lamb Ragout
Fresh Black Truffle, Tagliatelle, Basil


Watercress  & Red Pears
Maytag Blue, Glazed Walnuts, Pickled Shallot


Crispy Serrano Ham and Dolce Gorgonzola
Fresh Figs, Escarole, Onion Jam


Rare Duck Breast & Crispy Duck Confit
Roasted Mushrooms, Brussels Sprouts, Edamame Succotash


Wood Grilled Swordfish
Smoked Tomatoes & Spinach, Roasted Onions, Ciabatta Toast Chimichurri


KOBE Beef Shortrib Crepinette
Yellow Corn Polenta Cake, White Truffle, Haricot Verts, Tomato Chutney


Bittersweet Chocolate World
Hazelnut Mousse, Pistachio Crema, Spicy Hot Chocolate

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

Chef Allen's Spring/Summer Group Party Menu

Hot Holiday Parties at
Chef Allen's

For great holiday parties that everyone will be talking about throughout 2011 celebrate here with us! Three-course dinners starting at $50 per person. Reserve now!


Call 305-935-2900 or email to make a reservation.

South Florida Fall Food Trends

‘Tis better to give than to receive

Gift Certificates

Get a jump on your holiday shopping—until December 15, spend $200 in gift certificates and receive a complimentary $50 gift certificate.

Call 305-935-2900 or click here to order a gift certificate.

South Florida Fall Food Trends

Passport Menu

You asked for it and now you’ve got it. . The Tasting Menu at Chef Allen’s! We will be travelling the culinary world and bringing it all to you here in South Florida.  See our itinerary for upcoming visits and please call the restaurant for the latest menus as they will change according to ingredient availability.

Passport Stamp #1:

Cape Cod Bay | Foods of the North Atlantic

Monday, November 1, 2010 through Sunday, November 14, 2010

Passport Stamp #2:

Ionian Sea | Foods of Italy and Greece

Monday, November 15, 2010 through Sunday, November 28, 2010
**Holidays do not apply**

Passport Stamp #3:

The Strait of Gibraltar | Foods of Portugal, Spain and Morocco

Monday, November 29, 2010 through Sunday, December 12, 2010

Passport Stamp #4:

Seafood Holiday dishes from around the world

Monday, December 13, 2010 through Sunday, December 31, 2010
**Holidays do not apply**

Passport Stamp #5:

The English Channel | Foods of England and France

Monday, January 3, 2011 through Sunday, January 16, 2011

Passport Stamp #6:

The Gulf of Guayaguil | The foods of Peru and Ecquador

Monday, January 17, 2011 through Sunday, January 30, 2011

Passport Stamp #7:

The Strait of Magellan | The foods of Argentina and Chile

Monday, January 31, 2011 through Sunday, February 13, 2011

Passport Stamp #8:

The Tasman Sea | The foods of Australia, New Zealand, and Tasmania

Monday, February 14, 2011 through Sunday, February 27, 2011
**Holidays not included**

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

Chef Allen’s Reality  Cooking Classes

Chef Allen’s Reality
Cooking Classes

Can’t think of what to get the foodie in your life that seems to have everything this holiday season?  Chef Allen’s Reality Cooking Classes are a perfect gift for the rookie chef, the aspiring chef, the newlywed, and even the seasoned chef! 

Call 305-935-2900 or click here for more info.

Chef Allen's Modern Seafood Grill

Wine Corner

Mantanzas Creek, Sonoma ’07  $55

The holidays are upon us and one of the most perfect varietals for food pairing and to satisfy most palates is Pinot Noir.  There are now so many out there to choose from, but this one will be a hit at your party, if you bring it as a gift or if you just come in here and order it with your dinner!  This wine proves vibrant on the palate, with flavors of cranberry, pomegranate and hint of smoke which truly pairs perfectly with holiday fare. 

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

Recipe of the Month

Garlicky Guava Shrimp

Ingredients to Serve 4-6

  • 1.5 Pounds Peeled and De-veined Medium Shrimp
  • 6 Ounces Tamarind Concentrate
  • 8 Ounces Guava Paste
  • 2 Each Star Anise
  • 1 Stick Cinnamon
  • 1 Teaspoon Crushed Red Pepper Flakes
  • 1 Tablespoon Minced Raw Garlic
  • 1 Cup Water
  • Salt & Pepper To Taste
  • ¼ Pound Unsalted Butter

To make the sauce:  In a medium non-reactive sauce pan, over medium heat, melt 1 tablespoon of the butter, add the garlic, and cook for a few seconds until aromatic.  Add the tamarind concentrate, guava paste, spices, and water, bring to a simmer and whisk until the guava paste dissolves.  Reduce heat to low and continue cooking until the sauce becomes syrupy.  Remove from the heat and set aside.

To cook the shrimp:  Heat a 10” sauté pan over medium heat, melt 1 tablespoon of butter, and add the shrimp.  Season with salt and pepper, once half-way cooked, add the tamarind sauce, continue to cook until the shrimp are cooked through and the sauce is thick.  Swirl in 2 tablespoons of butter, and add salt to taste.

To serve:  Make the Saffron – Macadamia Nut Rice, and place in the center of a platter.  Spoon the shrimp out on top of the rice, and drizzle the sauce around the platter.  Garnish with cilantro and fresh mango.

View More Of Chef Allen's Recipes!

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