Chef Brandy will be preparing a few things to help with your holiday.  Available for pick up on Wed. 12/23 after 2PM, or the morning of Christmas Eve 12/24. 

Whole roasted All Natural Beef Tenderloin with Pink Peppercorn and Rosemary.  serves 8-10 for dinner, 15 or more for cocktail servings.  $130.

Horseradish Cream Sauce.  1 pint, $18. 

Brioche Cocktail Rolls and Horseradish Mayo.  1 dozen, $25.

Wheat Dinner Rolls with Dried cherry and pecan.  1 dozen $15.

Breakfast Casserole with Egg, Hashbrown, Bacon and Cheddar.  $45.

Bacon wrapped Gulf Shrimp with Pepper Jack Cheese.  2 dozen $35.

Mini Crab Cakes with Aioli.  2 dozen  $45.

Yukon Gold Mashed Potatoes.  $8. per person

French Green Beans with Shallot Butter and White Wine.  $6. per person

Texas Ruby Red Grapefruit and Avocado Salad with local Baby Spinach, candied Pistachio and Agave Lime Dressing.  $12. per person

Flourless Bittersweet Chocolate Cake with Vanilla Bean Custard Sauce.  9″ Cake  $50.

Mint Chocolate Dipped Brownie Bites.  2 dozen  $30.

Bread Pudding Bites with Rum Caramel Sauce.  2 dozen  $40.

Place your order by Sunday 12/20.  Happy Holidays!

 

I’m cooking several menus on  Monday 12/7, available for pick up 3-5:30 pm.  1208 w. 4th street

Menu 1: Orange roasted chicken, bone-in breast, with orange butter sauce.  Butternut squash puree with bosc pear.  Texas Green beans saute.  $20 per person
Menu 2: Paprika crusted Pork Tenderloin with Romesco sauce.  Spanish “tortilla’ with gold potatoes, green peas and mint.  Shaved Fennel Salad with Orange.  $20 per person

And a freezeable casserole:  Chicken Pesto Penne Pasta.  9-inch round dish $25.

Place your orders on Sunday!!

~Chef Brandy