~ Gina's Supper Club~   

 Gina's Supper Club is a fun night out for a couple or a whole group of friends. The menu is always themed, and is prepared by one or more of our instructors or a guest chef. Guests at the supper club get treated like royalty, or at least how royalty ought to get treated at the castle of a really good friend. Elegant food in an informal setting, all for less than you would pay for comparable fare, and you don't have to wait in the bar or trip your server to get some attention.
Call now and reserve your seat!

   Let us treat you to an evening of pampering as we prepare, cook, and serve a delicious meal in our gorgeous kitchen while you meet new friends.

A Chinese New Year's Dinner

Sunday, February 18,2007, 6pm

Cantonese Corn Soup

Jiaozi Dumplings; Fresh Shrimp and Tofu

Hoisin Glazed Long Beans

Duck Fried Rice with Sweet and Sour Fish

Lychee Sorbet with Poached Oranges and Almond Cookies

$55pp

Please bring wine, sake or beer if you like

Remember to wear red as it is said to be lucky and ward off all evil spirits!

Reservations are required for this event!

PAST EVENTS

A Special Evening at Gina's Kitchen...

January 23, 2007. 6-8pm

Home Grown Wine Dinner with Chef Judd Servidio
First Course:
Smoked bison strip with beet greens and tapioca on truffle potato sauce
Second Course:
Cashew crusted cod with blood orange-lavender oil on a pillow of “cheddar” cauliflower
Third course:
Texas farm raised lamb rack with fingerling potato compote and foie gras reduction
Intermezzo:
Grapefruit Ice with pomegranate glaze and mint
Fourth Course:
Warm banana and coconut cake with ricotta Chantilly and cinnamon ice cream
A chef’s table is located in
the heart of a busy kitchen reserved
for VIPs and special guests.

Chef’s Table with
Judd Servidio $75
A GREAT GIFT FOR ANY OCCASION
RESERVE YOUR SPACE NOW
Reserve your space via e-mail
chef@juddservidio.com or phone
512•217•4509

"A Foodie Frenzy"
Saturday, April 30, 7pm
Menu by Chef, Dana Drutz
Ahi Tuna and Avocado Tartare
Sesame Carrot and Snow Pea Salad
Citrus-Glazed Roasted Duck with Sweet Potato Fries
Vanilla Lime Flan

"A Morning Affair"
Sunday, May 1, 11:30am
Menu by Chef Dana Drutz

Breakfast Crostini
Yogurt and Fruit Martini
Salmon Towers with Fontina and Herb Frittata
Almond Citrus Olive Oil Cake
Sambuca Poached Figs with Ricotta and Pine Nut

"A Comforting Creation"
Friday, March 4, 7pm
Menu by Chef, Dana Drutz
Carmelized Onion and Blue Cheese Crostinis
Asparagus Soup with Frizzled Leeks
Balsamic-Glazed Salmon with Tomato-Ginger Chutney
Champagne Pear Flutes

Sunday, January 30, 7 pm

Menu by Dana Drutz:
Black Bean Cakes with Plantain Salsa
Coconut Soaked Tilapia baked in banana leaves
Yellow Rice
Chili-smashed Peas
                        

Sunday, October 10, 7pm

"Asian flair"
Pear-ginger Soup
Vegetarian Spring Rolls
Sesame Encrusted Tuna with Peanut Sauce
Grilled Asparagus with Toasted Pine Nuts
Mango Wontons

September 20, 7:30p

“A Farewell to Summer”
 Grilled Chicken and Vegetable Kabobs
 Roasted Corn and Hatch Chile Pilaf
 Baby Greens w/ Star Fruit and Cherry Vinaigrette
 Summer Berry Trifle

Sunday, Oct 5, 7:30p

"Autumn" with Chefs Alex Ralston and Jacob Zavala
Seared Sea Scallop Salad with Celery Root Remoulade and Micro Greens
        ~ Wine: Chenin Blanc, Pinot Gris, Arneis~
lLobster and Leek Soup with creme fraiche and Rock Lobster
         ~Wine: White Burgundy, Chablis~
Bacon wrapped Venison with Alsatian Potato Gratin, Watercress, Truffle oil and Port wine Veal reduction.
         ~Wine: Pinot Noir, Zinfandel, Nebbiola~
Milk Chocolate Banana torte with Banana cream Pannacotta.
       ~Wine: Ruby Port~