What’s for Supper can create dinner parties, backyard cookouts, receptions that cater to your tastes, your guests, and the desire you have for a memorable occasion.
Main courses
Beef tenderloin, marinated, cooked sous vide with maitre d’ hotel butter
Smoked beef brisket with roasted red bell pepper sauce
Beef short ribs over mixed wild mushrooms
Skirt steak with watermelon and red onion relish
Oxtail stew over pasta
Flank steak cooked sous vide and sliced, topped with red onion jam
Boeuf Bourguignon – beef cooked in red wine with potatoes and mushrooms
Flank steak rolls stuffed with pecorino & Italian parsley and served with marinara
Meatballs and marinara with pasta
Green Street Market chili
Texas red chili
Cajun meatloaf with spicy tomato sauce and collard greens
Grilled pork tenderloin in rub, sliced and served with roasted pepper sauce
Pork satay on skewers with peanut sauce over polenta
Bone-in pork chops with gravy and caramelized onions
Country ham with red-eye gravy and goat cheese grits
Pork barbecue with fresh slaw and German potato salad
Pork and sausage cassoulet with white beans
Pickled shrimp with skewers and white remoulade
Gulf shrimp tossed with orzo, feta cheese, chopped scallions, dill and Italian parsley, or
Gulf shrimp in a white wine garlic sauce
Shrimp & scallops with pureed eggplant
Shrimp or crawfish étouffée over Cajun dirty rice
Salmon cakes over arugula with roasted tomato mayonnaise
Salmon filets baked with white wine and dill over lemon and orange slices
Shrimp and goat cheese grits
Chicken cacciatore over spaghetti
Chicken Florentine with wine and cream over wilted spinach
Chicken pot pie with homemade crust and fresh vegetables
Cilantro lime chicken over brown rice
Chicken tetrazzini
Chicken and wild rice casserole
Braised chicken with shallots and roast tomatoes
Greek chicken with marinated artichokes, olives, cherry tomatoes and feta
Lamb shanks marinated in herbs and wine and braised with vegetables
Cajun jambalaya with chicken, smoked sausage, caramelized onions and vegetables.
Creole jambalaya – with shimp, sausage and chicken, vegetables, tomatoes and rice
Red beans and rice with ham hocks and smoked sausage
Vegetables and side dishes
Roasted vegetables – a seasonal selection, slightly charred with onions, red bell peppers, tomatoes, zucchini, carrots, mushrooms and potatoes in an herbed vinaigrette
Broccolini and asparagus
Asparagus mushroom fricassee
Thin-sliced cucumbers in champagne vinaigrette
German cucumber salad
Field peas slow-cooked in stock with chopped vegetables
Southern green beans cooked with pork and stock
Roasted, pureed eggplant with green onions & cilantro
Cajun dirty rice with fresh cream pork chop gravy
Southern baked beans with caramelized onions and brown sugar
Squash casserole with butter and cheddar
Fresh white corn (in season) fried with butter
Southern spoon bread
Goat cheese grits
Potatoes
Salt-crusted baby potatoes in chimichurri Crispy mix of sweet and russet potatoes, roasted in olive oil
Homemade mashed potatoes with butter, sour cream, bacon and scallion
Twice-baked potatoes with sour cream, bacon and cheese
Roasted russet slices baked crispy with our rub
Gratin dauphinois – thin-sliced russet potatoes with Gruyere, creme fraiche and garlic
Gratin forestierre – potatoes in a cream gratin with mushrooms
Pommes Anna – thin-sliced russet potato cake in clarified butter
Soups & Gumbos
Seafood, chicken and andouille sausage gumbo
Black bean soup
Gumbo z’herbes with mixed greens and andouille
Fried chicken gumbo
Texas red chili
Greene Street Market chili
Tortilla soup
Provencal chicken soup
Shrimp bisque with seasoned toast
Gazpacho
Roast tomato soup with cream
Italian vegetable soup
Minestrone
Hungarian mushroom soup
Desserts
Chocolate strawberry mousse
Chocolate pie with meringue
Chocolate pecan pie with mascarpone
Lemon ice box pie
Bananas flambé in bourbon chocolate sauce over ice cream
Raspberries & raspberry sorbet
Bread pudding with bourbon cream sauce
Peach cobbler with whipped cream
Book an event
Call us at 256-682-7899 or click here for email. When emailing an inquiry, please give us your name, address, contact information, the date and time of your event, and the number of people you expect to attend. We’ll set up a time to talk and plan out a menu you’ll be proud to serve.