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. 

                  

Local farmers markets bring some excellent ingredients to my menus this week!!   Beets, Lettuce and Spinach, Sweet Potatoes, cheese, Citrus, Mushrooms, honey and the wine all from local sources, can’t get better tasting than that~~

Monday 1/25:

Gulf Shrimp with Cornmeal crust and Remoulade sauce

Steamed Potatoes and French green beans with olive oil

Roasted Baby Beet and Butter Lettuce Salad with Texas Grapefruit and Honey White wine Vinaigrette

 

Thursday 1/28:

Beef Tips stewed with Red wine and local Crimini Mushrooms

Baked Local Sweet Potato Fries

 Spinach Salad with Orange, Pistachio and Meyer Lemon Vinaigrette with local Feta

 

Menus are ready for pick up between 3-5pm at 1208 w. 4th street 78703.   $25 per person.   Please order by 8 AM Monday morning.

 

~Chef Brandy

 

 

 

I’m back in the kitchen and cooking up some basics on Monday.  Stock up and treat yourself to dinner.

1/18 Monday’s Dinner Menu:  Buttermilk Breaded Chicken with sauteed apples and leeks.  Mashed Potatoes.  French Green beans with shallot and white wine.  $20 per person, plus tax.

Freezeable Items:  Rosemary Panko Breaded Chicken, 2 pc $16.  Macaroni & Cheese 9″ round $25.  Beef Lasagna with fresh mozzarella  9″ round $35.

Orders ready Monday between 3:00 and 5:00 pm, or we can arrange pick up/delivery for Tuesday.  Pick up at 1208 w. 4th street.

Please place your orders by 8 AM Monday 1/18.

~Chef Brandy

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

After an indulging yet relaxing Thanksgiving weekend (Hook ‘Em Horns!!), I’m back in the kitchen so you don’t have to be!  I’ll be cooking on Monday and again on Thursday so you could order for the weekend.

Monday 11/30:  Grilled fresh white fleshed fish, with dill creme fraiche.  Roasted Parsnip, Celery root and carrot.  Salad of roasted bosc pear, walnuts, red wine soaked dried cranberries and cider vinaigrette.  $20 per person.

Thursday 12/3:  Beef Stew with Red wine, carrot and shallot.  Mashed Potatoes.  Salad of local greens, pine nut, celery, parmesan, green apple.  $25 per person

Pick up at 1208 w. 4th street, 3:00-5pm.

Please order by 8AM for Monday and by Tues. 10 PM for Thursday.  Thanks for subscribing, Chef Brandy

What’s cooking this week:

Monday 11/16: chicken breast saute with mushroom marsala sauce.  Caramelized Onion and Gruyere Cheese Tart.  Red Leaf Salad with Red grapes, celery, champagne vinaigrette

$15 per person, ready 3:30-5pm.  1208 W. 4th street

I’m also making a batch of my chicken pesto penne, which freezes great.  9″ round dish $20.

order by Monday 8AM.