I’m cooking on Monday and Wednesday of this week. 

 Monday 11/2:  Sage Roasted Chicken (bone in breast) with white wine braised onions.  Pear & Parsnip Puree.  English Cucumber Salad with creamy mustard vinaigrette

Wednesday 11/4:  Grilled Garlic Herb Flank Steak, sliced, with Balsamic reduction.  Steamed baby Gold Potatoes with Aioli,  Cucumber, Kalamata Olive, fried Caper, toasted chickpea, lemon basil dressing

Available for pick up 3-5pm . 1208 W. 4th St.  $20 per person plus tax.

 Stock up your freezer this week.  $30 9”round dish. 

Chicken Pesto penne Pasta with rosemary breadcrumb topping. 

Pork Roast braised with Ancho Chili and tomato.  Great for tacos. 

Beef Lasagna with fresh mozzarella and fresh basil.

Place orders by 8AM Monday. 

 Thanksgiving Menu will be posted this week!! 

 

 

Crisp air this week inspires me to cook hearty & cozy dishes:

Monday 10/26: Paella with Chicken & Gulf Shrimp.  Local Bibb Lettuce with Texas Apple & Goat Cheese, Honey lemon Dressing

Wednesday 10/28: Braised Pork Roast with Onion, Rosemary & Thyme.  Buttered Egg Noodles with Butternut Squash and Green beans.

Menus are $20 per person, plus tax, and will be ready 3:30-5PM from 1208 W. 4th street.  Please order by 8 AM Monday for the week.

EEK!  EEK!   If you need fuel for trick or treating on Halloween, I’m cooking appetizers for pick up Saturday afternoon: 

• Prosciutto wrapped asparagus with basil
• mini-twice baked potatoes
• mini crab cakes with garlic aioli
• Italian sausage & polenta stuffed mushrooms

Inquire for pricing based on your # of guests, and order by Wednesday.

~chef brandy

I got back to the farmer’s market this weekend!  Monday’s soup is made from only local vegetables and Quail raised in Lockhart fills the enchiladas.  Dinner is ready for pickup Monday and Thursday, 3:30-5PM.  $20 per person plus tax.

MONDAY:  Farmers Market Vegetable Soup: patti pan squash, zucchini, yellow squash, sweet potato, onion, tomato, Poblano pepper, green chilis, served with fried tortilla strips

Grilled Quail and Creamed Poblano Pepper Enchiladas with Ancho Chili Sauce. Radish Avocado Salad with Cilantro Yogurt Dressing.

THURSDAY:  Greek Style Broiled Wild Salmon with lemon feta crust.  Spinach and Pine nut Fillo Pastry.  Stewed Chickpeas with Green Peas and smoked Paprika

Menus for week of October 12:

Monday 10/12 – Paprika dusted boneless Chicken breast with sherry sauce.  Saffron Rice with Chorizo.  Shaved Fennel Salad with toasted chickpeas and oranges

Thursday 10/15:  Individual Pizzas with sundried tomato, pepperoni and fresh mozzarella.  Salad with roasted cherry tomato, pinenuts, grilled zucchini, baby spinach, red wine vinaigrette

Menus are $20 per person (+tax) and will be ready 4-5 PM at 1208 W. 4th street, or we can arrange delivery.   Please email orders by Monday 8AM for Monday and Wed. 9 PM for Thursday.