Supper Club-February
Join us for an unforgettable evening at Supper Club with Chef Jared Campbell on Wednesday, february 11 at 6:00 PM. This special dining experience will be held in our beautiful new tasting room at bending branch.
FIRST COURSE
Burrata with Roasted Beet Carpaccio
micro arugula | aged balsamic | pistachio dust
Paired with Brenda's Branch Sour Cocktail
micro arugula | aged balsamic | pistachio dust
Paired with Brenda's Branch Sour Cocktail
SECOND COURSE
Butternut Squash Cappellacci
brown butter | crispy sage | parmigiano
Paired with 2020 Cabernet Sauvignon, Newsom Vineyards
brown butter | crispy sage | parmigiano
Paired with 2020 Cabernet Sauvignon, Newsom Vineyards
MAIN COURSE
Sous Vide Pork Tenderloin with Cherry-Port Reduction
creamy polenta | sautéed broccolini
Paired with 2022 Estate Souzão Reserve, Camledge Vineyard
creamy polenta | sautéed broccolini
Paired with 2022 Estate Souzão Reserve, Camledge Vineyard
DESSERT COURSE
Panna Cotta
blood orange | candied fennel | citrus glaze
Paired with 2020 Tannat Port, Newsom Vineyards
blood orange | candied fennel | citrus glaze
Paired with 2020 Tannat Port, Newsom Vineyards
$120 per person. Gratuity included.
Seating is limited. Dinner will be held at the Bending Branch tasting room at 142 Lindner Branch Trail, Comfort.
***Vegetarian option available with advanced notice.***
Contact info@bendingbranch.com to let us know!
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