Wow, What a night, great food, great service, local support and live piano music.
We're still a little giddy from the BYU romp yesterday, and we're working on naming a dish after Jimmer... We're open to suggestions! The "JIMMER" at lunch has a nice ring to it. Please send in your suggestions.
A couple of treats from tonight.
Morgan Valley Lamb with Tuscan Polenta & Seared Shrimp & Scallops with Asparagus in Pastry in a SMoked Tomato Butter Sauce. Please join us when you can, we missed you tonight!
WOW, now I'm hungry!
Thursday, January 27, 2011
BYU beats San Diego State and CHEF's TABLE is there to support & sponsor.
What a great night. What a great game. What a great event. Chef's Table is a proud sponsor of BYU sports. It was by far one of the best event's I've ever been to. The loudest !!!! hands down. Jimmer is amazing, just ask Kevin Durant! We are just glad to be partnered with such winners!
GO COUGARS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Tuesday, January 25, 2011
VALENTINE'S DAY @ Chef's Table
Book your table early, we're filling up!
We'll be running a special Valentine's Day menu on Saturday the 12th and Monday the 14th.
801-235-9111 for reservations.......
Hope you can join us!
We'll be running a special Valentine's Day menu on Saturday the 12th and Monday the 14th.
801-235-9111 for reservations.......
Hope you can join us!
Saint Valentine’s Day
Sweethearts Dinner
STARTERS
Maryland Style Crab Cakes 14
Artisan Greens, Beurre Blanc & Spicy Remoulade
Coconut Crusted Shrimp 12
Zesty Orange Horseradish Sauce
Prawn Cocktail 14
Colossal “Tiger Shrimp” with House-made Cocktail Sauce,
Smoked Alder Salt & Fresh Lemon Wedges
Chef’s Table “Antipasto” Plate 15
Fresh Mozzarella, Roasted Tomatoes, Marinated Artichokes,
Shaved Prosciutto, Parmesan Croutons, Fresh Basil & Balsamic Reduction
SALADS
Caramelized Onion & Goat Cheese Tart 12
Baby Frisee & Spiral Beet Salad, Orange Supremes, Shallot-Sherry Vinaigrette
Chef’s Table Caesar Salad 18
Crisp Hearts of Romaine tossed with Asiago Cheese, Classic
Caesar Dressing and Herbed Croutons
With Herb Roasted French Breast of Chicken
ENTREES
Apple & Cinnamon Crusted Pork Chop 29
Utah’s Own Ballard Farms Pork, Basted with Apple & Cinnamon Glaze,
Served with Sweet Potato Puree & Baby French Beans
Seared Sustainable Salmon “For the Heart” 29
Pan Seared Salmon topped with Classic Tomato Concasse, Cold Pressed Olive Oil,
Lemon Confit & Fresh Thyme over Red Quinoa & Vegetable Pilaf
Chef’s Table “BEEF WELLINGTON” 39
Dakota Farms Filet Mignon Coated with Wild Mushrooms, & Wrapped in Flaky
Puff Pastry, Sliced and served with Buttermilk Potatoes, Roast Broccolini
& Rich Cabernet Sauce
SURF & TURF 59
USDA Choice Dakota Farms Tenderloin of Beef, Pan seared with Veal Reduction Sauce
Served with a Butter Roast Brazilian Lobster Tail, Whipped Potatoes, Drawn Butter
And Fresh Vegetable du Jour
TURF ALONE ... (8oz. USDA Choice Filet Mignon) 39
Tuscan Breast of Chicken 28
Olive Oil marinated French Cut Breast of Chicken filled with Aged Parma Ham &
Creamy Provolone, Pan Roast with a Basil Jus & served with Sun Dried Tomato Risotto
Herb Roast “Morgan Valley” Rack of Lamb 35
Herbed Garlic Crust & Tuscan Style Polenta Cake, Rich Lamb Jus & French Green Beans
Fresh Alaskan Halibut & Blue Fin Crab 35
”Paupiette” of Halibut filled with a light Crab Mousse, scented with Fresh Dill and served with
Lobster Butter Sauce, Julienne Vegetables & Saffron Potatoes
DESSERTS
Red Velvet Cake with Raspberry Sorbet 8
Warm Chocolate "Lava" Cake with Tahitian Vanilla Cream 9
Baked Apple, Lemon & Marscapone "Purse" with Creme Anglasie 8
Almond Cherry Tart with warm Cherries "Jubilee" Sauce 8
Boy that sounds good!
Friday, January 21, 2011
Cooking class at Chefs Table!
Could you use some new appetizer and hors d'oeuvre recipes? Wouldn't you like to "WOW" your guests? Come to Chef's Table Cooking Class and learn from the experts. Chef Troy and Chef Peter will expand your appetizer and hors d'oeuvre recipe collection... which could make you a Superbowl hero! Our class will be held at Chef's Table on Tuesday, January 25, 2011 from 9-11:00 am.
Here is what they will be teaching:
Basil and Potato Wrapped Ahi Tuna
Oysters Rockefeller
Gravlax
Asian Potstickers
Shredded Chicken Ultimate Nachos
Call now to enroll -- 801-235-9111, respond on Facebook, or email hospitality@chefstable.net
The cost is $35 per person which includes sampling their creations.
We're saving your spot...
Chef's Table
Here is what they will be teaching:
Basil and Potato Wrapped Ahi Tuna
Oysters Rockefeller
Gravlax
Asian Potstickers
Shredded Chicken Ultimate Nachos
Call now to enroll -- 801-235-9111, respond on Facebook, or email hospitality@chefstable.net
The cost is $35 per person which includes sampling their creations.
We're saving your spot...
Chef's Table
Wednesday, January 19, 2011
New Lunch Menu!
Our new lunch menu is here!
The highlight being our daily lunch specials!
All Daily Lunch Specials come with Choice of House Green Salad with Balsamic Vinaigrette or Basic Daily Soup $14
Monday
Chef Peter’s Creamy Mac and Cheese with Grilled Chicken, Bacon, and Sharp Cheddar Cheese. Oven Baked with fresh Bread Crumbs and Herbs
Tuesday
Oven Baked Chicken Pot Pie with Carrot, Onion, Celery, Savory Pan Sauce and Flaky Crust
Wednesday
CT Meat Loaf Made with Ground Wagyu Beef and Slow Roasted, Mashed Potatoes and Gravy, Oven Roasted Brussels Sprouts.
Thursday
Lemon Herb Roasted Chicken Airline Breast with Oven Browned Potatoes, Sautéed Spinach, and Natural Pan Sauce
Friday
Seafood Stuffed Crepes Bay Shrimp, Crab, Halibut, Salmon and Parmesan Cheese, Baked with Sherried Mornay Sauce and topped with Julienne Leeks, Carrots and Zucchini
Keep checking in for daily updates on dinner specials and special events!
Chefs Table
The highlight being our daily lunch specials!
All Daily Lunch Specials come with Choice of House Green Salad with Balsamic Vinaigrette or Basic Daily Soup $14
Monday
Chef Peter’s Creamy Mac and Cheese with Grilled Chicken, Bacon, and Sharp Cheddar Cheese. Oven Baked with fresh Bread Crumbs and Herbs
Tuesday
Oven Baked Chicken Pot Pie with Carrot, Onion, Celery, Savory Pan Sauce and Flaky Crust
Wednesday
CT Meat Loaf Made with Ground Wagyu Beef and Slow Roasted, Mashed Potatoes and Gravy, Oven Roasted Brussels Sprouts.
Thursday
Lemon Herb Roasted Chicken Airline Breast with Oven Browned Potatoes, Sautéed Spinach, and Natural Pan Sauce
Friday
Seafood Stuffed Crepes Bay Shrimp, Crab, Halibut, Salmon and Parmesan Cheese, Baked with Sherried Mornay Sauce and topped with Julienne Leeks, Carrots and Zucchini
Keep checking in for daily updates on dinner specials and special events!
Chefs Table
Monday, December 20, 2010
NEW YEAR'S EVE
Thanksgiving Day was such a success we decided to keep the same six course format for New Year's Eve. Please call for reservations and join us for another wonderful event. CP
We'll be open on New Year's Day from 1PM on, for an AFTERNOON TASTING AT THE CHEF'S TABLE. (Menu to follow)
We'll be open on New Year's Day from 1PM on, for an AFTERNOON TASTING AT THE CHEF'S TABLE. (Menu to follow)
NEW YEAR’S EVE at the Chef’s Table
Pre-Set:
Warm Spiced Beehive Cheddar Cheese Dip with Fresh Ciabatta Toast
“Utah’s Own” Stone Ground Rolls & Whipped Herbed Butter
Amuse Bouche
Char-Grilled Filet Mignon
with Lemon Pepper & Horseradish Crème Fraiche
First Course:
Classic Seafood Bisque
with Herbed Shrimp, Lobster and Crabmeat topped with Zesty Aioli Croutons
Second Course:
Grilled Pear & Prosciutto Salad
Baby Greens, Porto Glazed Grilled Pears, Imported Parma Ham, Crisp Spiral Beets
And Utah Goat Cheese
Entrée Selections: (please choose one)
all entrees are served with family style Asparagus Hollandaise, Maple Glazed Carrots & Parsnips
New Year’s Eve Surf & Turf $65
Classic Pepper Crusted Chef’s Table Filet Mignon paired with a Jumbo
Butter Poached Lobster Tail, Veal Reduction Sauce, Lemon & Drawn Butter
Herb Roasted Rack of Morgan Valley Lamb $50
Rich Lamb Jus, Roasted Garlic & Marinated Olive Tapenade
Peekytoe Crab Crusted Halibut Steak $55
with Dilled Julienne Vegetables & Classic Beurre Blanc Sauce
Hand Carved Chateaubriand Bearnaise $50
Shallot & Herb Roast Center-cut Filet Mignon, served with Sauce Bordelaise,
Potato Gratin, Baby Asparagus & Classic Bearnaise Sauce
Lemon & Thyme Roast Breast of Chicken $46
Swiss Style Potato Cake, Tomato Confit & Baby French Beans Saute
New Year’s Eve Gala Dessert:
A Trio of Elegance
Chocolate Raspberry Decadance
Burned Tahitian Vanilla Crème
Mango Coconut Bavarian with Exotic Fruit Salsa
Saturday, November 27, 2010
Thanksgiving at Chef's Table...a new tradition!
Happy Thanksgiving to all our customers and friends. This year more than ever we have great reason to give thanks! What a wonderful day and what a great way to share it with friends, family and guests. Thank you all!
Our first ever Thanksgiving Day at the Chef's Table was a huge success and loved by all. The food, the atmosphere and the friendship overflowed. Even Chef Troy was singing! (Christmas songs no less)
"It is now our family Thanksgiving Day tradition" (to come to Chef's Table); "I couldn't ever imagine cooking another Thanksgiving Day dinner when you do it this well"; "This is better than my Grandmother's ever was, elegant but just like home". These were just some of the wonderful comments we received. Thank you for joining us and sharing a meal on such an important day. Even Lisa and I sat down to dinner, and it was delicious if I say so myself. Happy Thanksgiving to all of you and thanks for your continued support. CP.
Our first ever Thanksgiving Day at the Chef's Table was a huge success and loved by all. The food, the atmosphere and the friendship overflowed. Even Chef Troy was singing! (Christmas songs no less)
"It is now our family Thanksgiving Day tradition" (to come to Chef's Table); "I couldn't ever imagine cooking another Thanksgiving Day dinner when you do it this well"; "This is better than my Grandmother's ever was, elegant but just like home". These were just some of the wonderful comments we received. Thank you for joining us and sharing a meal on such an important day. Even Lisa and I sat down to dinner, and it was delicious if I say so myself. Happy Thanksgiving to all of you and thanks for your continued support. CP.
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