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Chef Allen's May 2008 Newsletter
Chef Allen's Mother's Day Menu
Sunday, May 11, 2008
Each Mom to receive a complimentary
"Mother's Day Ambrosia...a drink for the goddess..."
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Bahamian Lobster and Crab Cakes
Tropical Fruit Chutney, Vanilla Beurre Blanc
Pan Roasted Diver Scallops
Honshimeji Mushrooms, Little Green Lentils
Almond Crusted Goat Cheese
Organic Wild Greens, Tangerine Vinaigrette
Crisp Romaine and Red Endive
Reggiano Parmesan Crisp, Garlic Croutons
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Guava Lime Sorbet
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Miso Roasted Mahi-Mahi
Himalayan Red Rice, Caramelized Snow Peas, Lobster Broth
Pistachio Crusted Black Grouper
Fricassee of Rock Shrimp, Mango, Leeks and Coconut Rum
Pan Roasted Wild Florida Shrimp Paella
Rock Shrimp, Mussels, Calamari, Chorizo, Saffron Risotto "Valencia"
Jamaican Blue Mountain Coffee Grilled Filet Mignon ($10.00 supplement)
Roesti Potato, Grilled Asparagus Romesco, Black Strap Rum Au Poivre
Passion Fruit Mojo Grilled Free Range Chicken
Roast Fingerlings, Braised Fennel, Soy - Red Wine Reduction
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Valrhona Bittersweet Chocolate Torte
Mocha - Caramel Ice Cream
My Mom's Blueberry Pie
Butter Pecan Ice Cream
Key Lime and White Chocolate Charlotte
Raspberry Coulis and Vanilla Sauce
$68.00 Per Guest
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| Mothers Day Kids Menu |
House - made Macaroni and Vermont Cheddar Cheese
Liza's Caesar Salad
Tomato and Mozzarella Salad
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Mahi Mahi Fish and Chips
Wood Fire Grilled Filet Mignon
Mashed Potato
BBQ Jumbo Shrimp
Angel Hair Marinara
Grilled Free Range Chicken Breast
Roasted Fingerling Potato
***** ***** *****
Jumbo Chocolate Chip Cookie Sandwich
With Chocolate Pudding Ice Cream
My Mom's Blueberry Pie
Vanilla Ice Cream
$40.00 Per child Under 12
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Make a reservation for Mother's Day!
Great American Bake Sale
Sunday, May 18, 2008
Aventura Mall Center Court
12:00 to 4 p.m.
Local bakeries, restaurants, marketplaces and hotels will offer delicious morsels to tempt your palate and fight childhood hunger in South Florida.
Cooking demonstrations, raffles and cookie decorating stations for kids.
Proceeds will benefit Share Our Strength's Great American Bake Sale.
www.shareourstrengthsouthflorida.org
"Wine Down" Wednesday Goes Organic!
Featuring Ferrari-Carano Vineyards and Winery
Wednesday, May 28, 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.
In the effort to support Chef Allen's commitment to utilizing the freshest local and sustainable ingredients available, we are proud to offer the following wines from organic wine producers
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Grilled Alligator & Seafood Sausage
Garlic Tostones and Shellfish Escabeche
Ferrari Carano, Pinot Grigio, Sonoma, 2006
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SautČ Marathon Key Yellowtail Snapper
Braised Fennel, Orange- Carrot Relish, Yuzu Butter
Ferrari Carano, Merlot, Sonoma, 2005
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Wood Roasted Leg of Spring Lamb
Paradise Farms Wild Herbs, Mustard Macaroni, Sugar Snap Peas
Pre-Vail "Westface," Meritage, Sonoma, 2004
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El Dorado Noir Crema Catalan
Nutmeg Roasted Peaches, Pistachio Tuille
El Dorado Noir, Sonoma, 2006
$59 per person plus tax and gratuity
Chef Allen's is located at 19088 NE 29th Avenue in Aventura.
Call 305-935-2900 or click here to make a reservation. |
MANGO MADNESS RETURNS!!!!
Is your mango tree dropping ripe mangos all over your yard? If the thought of eating one more mango is just too much, then we have the perfect solution for you. Bring in your homegrown mangos to Chef Allenís. Every 200 pounds of mangos yields dinner for two at Chef Allenís. You can bring them in as they ripen and we will keep a tally for you.
Miami Spice Sneak Preview
June 16-30, 2008
Three-Course menu for $35
Get ready for another exciting summer of fine dining! Chef Allenís is proud to participate in the sneak preview during June. Stay tuned for more information to follow.
Happy Hour Comes to Chef Allen's
Monday through Friday
5-7 p.m.
Looking for a place to meet up with friends for a drink or small bite to eat? Make Chef Allen's your next happy hour destination. We are launching a new bar food and cocktail menu.
Enjoy the following items during happy hour - ALL FOR $8 each.
Bites
Manchego Tazzo "Tater Tots"
Artisian Cheese Plate
Shrimp Club Profiterole
Cocktails
Mojitos
Wells
May 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
Lime Grilled Swordfish with Pineapple
Ingredients to Serve 6
| Brine |
| 1 |
Cup | Freshly squeezed lime juice |
| 1 |
Cup | Cold water |
| 3 |
Cloves | Garlic, chopped |
| 3 |
Tablespoons | Chopped cilantro |
| 1 |
Tablespoon | Chopped Oregano |
| 2 |
Tablespoon | Chopped Parsley |
| 1 |
Teaspoon | Toasted cumin |
| 1 |
Tablespoon | Coarse Salt |
| For the swordfish |
| 4 |
Tablespoons | Olive oil |
| 6 |
6 ounce | Swordfish steaks |
| 6 |
Slices | Ripe pineapple |
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To prepare the Brine:
Place all brine ingredients into a blender and puree on high speed. Pour the brine over the swordfish. Cover and refrigerate for ‡ hour.
To grill the swordfish:
Preheat the grill very hot. Remove the swordfish from the brine and pat dry. Drizzle the swordfish with olive oil and place on the hottest part of the grill. After 2 minutes, turn and mark the fish. Allow to cook for another 2 minutes and turn carfully with a spatula. Cook the second side for 3- 4 minutes on lower heat until cooked yet moist all the way through. Grill the pinaapple slices with a touch of olive oil painted on each.
View More Of Chef Allen's Recipes!
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The Chef Allen Top 10 List
Top 10 Reasons to Dine at Chef Allen's in May |
| 10. |
Grilled Seafood Sausage, Vegetables and Shellfish Escabeche |
| 9. |
Pan Roasted Pompano with Pinot Noir and Caramelized Leeks |
| 8. |
SautČ Red Snapper with Braised Ramps, Orange and Yuzu |
| 7. |
Chocolate, Port and Vanilla Flans |
| 6. |
Roasted Beet Carpaccio, Pistachio, Green Mango and Pecorino |
| 5. |
Wild Florida Shrimp Stew with Saffron, Orzo, and Fennel |
| 4. |
Espresso Chocolate Crepe with Walnut Chocolate Swirl Ice Cream |
| 3. |
Wood Grilled Tripletail with Calamari Stir Fried Rice and Soy Garlic Aioli |
| 2. |
Crispy Everglade Frog Legs with Orange Blossom Honey, Mint and Garlic Tapioca |
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and the number one reason to dine with us... |
| 1. |
Whole roasted Hog Snapper, Aged Sherry Vinegar - Oregano Sauce, Smoked Paprika Fries |
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View Archived Top 10s |
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