Have some help with your 4th of July celebrations.  Chef Brandy prepares Snacks, Party Food  and Casual Menus using locally grown vegetables.  Summer is ON!

Menus available for Pick up in the afternoon on Friday, July 2nd or Saturday July 3rd in the AM.

Email for a quote based on your menu selections at a per person rate.  Please order by Wednesday 9 AM. 

Hummus Dip with fresh & steamed Veggies, pita bread.  Green Goddess Dip with vegetables.  Pimiento Cheese.  Sundried tomato-Feta Cheese Bruschetta.  Proscuitto wrapped Fig.  Mini Crab Cakes with Aioli.  Mango Guacamole with tortilla chips.

Chicken Salad with celery, parsley, scallion, green grapes, with brioche rolls and butter lettuce leaves.

Chicken Pesto Penne Pasta with parmesan breadcrumb topping OR Baked Ziti with lean Beef & Tomato sauce, ricotta and fresh mozzarella.  Caesar Salad with cherry tomatoes.

Pecan crusted Chicken Breast with Caramelized Onions.  Garlic Cheddar Grits or Mashed potatoes.  Tx Green beans and corn with sweet onion  and white wine.

Whole Roasted Beef Tenderloin with Herb Pepper crust.  With cocktail rolls and horseradish spread or caramelized onion mayo.  Mini Twice Baked Potatoes.

Breakfast Egg Bake with Cheddar Cheese, hashbrowns, Breakfast Sausage or Bacon.  served with tortillas and fresh salsa.

Fresh Cut fruit:  local melons, blackberries.  Pineapple. 

Texas Peach Cobbler or Crisp.

I’m grilling fresh halibut tomorrow! 

Ginger marinated grilled Halibut with Jicama Basil relish.  Sesame Ginger Basmati Rice.  Grilled Asparagus and Mushrooms.

$25 per person.  ready for pick up 3-5PM.  1208 w. 4th street.  order by Tomorrow 8 AM.

 

Grilled Asparagus and mushrooms

I’m cooking up some good local veggies this week with a mediterranean style pork chop:

Grilled all-natural Bone-In Pork Chop with spicy Harissa rub, fava beans and basil.  Roasted Potato Wedges with Lemon Olive oil.  Texas Green Beans with sweet corn, tomato, and 1015 Onion.

Menu $22 per person.  Pick up 3-5PM at 1208 w. 4th street.

Please order by Wednesday 8 AM.

Menu for tomorrow!  Ready for pick up 3pm-5pm.

Sauteed Key West Pink Shrimp with local cherry tomato, garlic, white wine.  Individual pizzas with fresh mozzarella, pepperoni, basil.  L0cal butter lettuce salad with radish and creamy mint dressing.

$20/per person.  order by Thursday 8 AM.

I’m cooking menus on Monday & Thursday, plus the ever popular chicken pesto penne which freezes great.

Menus are available for pick up 3:30-5PM at 1208 w. 4th street, or we can arrange delivery.

Monday 4/12:  Grilled Chicken Tikka with Yogurt Raita (on side).  Basmati Rice.  Caramelized Carrot & Eggplant with cumin seed (or substitute grilled asparagus) .  $20 per person

Baked Organic Chicken Pesto Penne Pasta with parmesan bread crumb topping.  9″ round dish (feeds 3-4) $25.  lasagna size pan (feeds 8-10) $40.

Thursday 4/15:  Chile Relleno with beef filling. Creamy Polenta with Jack Cheese.  Local Butter lettuce salad with organic cherry tomatoes, avocado and cilantro dressing.  $25 per person.

Please order by Monday 4/12, 8 AM.

Fresh Halibut is back at the market– and on Thursday’s menu!

April 25:   Pan-seared Halibut with Moroccan spices and mint cilantro chutney.  Couscous Pilaf with toasted almond and pickled red onion.  Grilled Asparagus and Eggplant with Garlic Aioli.

Menu is $25 per person.  Available for pick up 3-5pm at 1208 w. 4th street, or we can arrange delivery.

Please order by Thursday 8 AM.

 

Here’s what’s cooking tomorrow, Thursday 3/11.  $20 per person, it will be ready at 3:00 pm.

Lemon Chicken with Chimichurri.  Basmati Rice.  Grilled Asparagus.

 Red leaf Salad with D’Anjou Pear, Marcona Almonds, sherry vinaigrette

Please order by Thurs 8 AM.

Dinner’s ready on Monday and Thursday this week. 

Monday, 3/1:  Grilled Mahi Mahi with Caper Basil sauce.  Roasted Fingerling Potatoes with olive oil & herbs.  Salad of local lettuce, Celery, Pear, Pecan and Raspberry vinaigrette

Thursday, 3/4:  Rosemary Pork Tenderloin with Parsley Butter.  Mushroom and Gruyere Cheese Tart.  Sliced Caramelized Brussels Sprouts

Menus are $20.00 per person, plus tax.  They are ready 2:30-5:00 at the kitchen at 1208 w. 4th street, west of Lamar.  Please order by Monday 3/1, 8 AM.

~Chef Brandy

I’m cooking fresh flavors and a killer pasta on the menu this week:

Menu 1: Chicken Tikka with Yogurt Raita.  Couscous with Almond and Chive.  French Green beans with citrus parsley gremolata.  $22 per person, plus tax

 Menu 2/ freezeable: Baked Ziti with Bolognese and locally made mozzarella cheese.       9” round dish, $38.00 

Add farmers market salad: Baby spinach and Arugula Salad with grapefruit.  $7.

Menus available for pick up 3-5PM, 1208 w. 4th street.  Please order by Monday 8 AM.

Bring Romance Home for Valentine’s Day 

Chef Brandy Gibbs prepares a 4-course Dinner Menu…

Choose Appetizer, First Course, and Entrée, same choice per couple:

 Appetizer:                     Mini Crab Cakes with Smoked Paprika Aioli

OR

Fried Goat Cheese with Pink Peppercorn,

with local honey and Brioche toast

First course:

Local Bibb lettuce with Texas Grapefruit, Candied Pecan,

Avocado, and Agave Lime Dressing

OR

Parsnip and Celery Root Soup

With fried Sage and Ciabatta bread

Entrée:

Seared Natural Angus Beef Filet with Pearl Onions and Red wine

Garlic Mashed Potatoes and French Green beans

OR

Halibut with Proscuitto wrapped Gulf Shrimp

in Saffron Tomato sauce

White Truffle Risotto and Caramelized Brussels sprouts

Dessert: 

Mini Chocolate Tarts & Chocolate Covered Strawberries

 Dinner for TWO  $90.00

Menus will be freshly prepared on

Saturday, February 13 and Sunday February 14.

Reserve yours by Wednesday, Feb. 10^th and specify which date.

Meals may be picked up at 1208 W. 4^th Street (west of 6^th & Lamar)

2:00 -5:00 on Saturday or Sunday.  Delivery Available.

Email brandy@finehomedining.com OR call 448-9152.