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!

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!

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

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

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)

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

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.

Private Catering

Chef's Table does private events of all sizes.  We just did a great corporate event for Credit Suisse at a beautiful home in Midway, Utah.  An intimate group of 30 guests enjoyed classic Chef's Table fare. Simple hors d'oeuvres of Home made Smoked Salmon; Utah Goat's Cheese with Apple & Chive in Endive; Parmesan & Sausage stuffed mushrooms.  Dinner started with our famous Butternut Squash Bisque, followed by Artisan Greens & Maryland Style Crab Cake, Filet Mignon with Asparagus & Oven Dried Tomatoes on a Potato Cake.  The dinner was finished with our Chocolate Hazelnut Dome with fresh raspberries. 

It was/is a great way to enjoy classic Chef's Table food & service in the  privacy and comfort of your own home.

Chef's Table & CAI at the Taste of Salt Lake

Chef's Table and the UVU Culinary Arts Institute joined forces and took the Taste of Salt Lake by storm, with the most impressive and delicious food available.  We traveled North to benefit the Cystic Fibrosis foundation and donated food for 1000 of Salt Lake City's most influential guests.
Prosciutto Wrapped "Ballard Farms" Pork Tenderloin with Butternut Squash & Wild Mushroom Risotto in a Sherry Vinegar Demi Glace Sauce

was served along with Pepper Dusted Filet Mignon with Sweet Potato Puree Crispy Leeks and Mango Chutney Sauce.

  The CAI students along with the Chef's Table management team stole the show. It was a great event for a great cause.