Join us for an unforgettable evening at Supper Club with Chef Jared Campbell at 6 PM Wednesday, october 14. This special dining experience will be held in Bending Branch tasting room.

October is Texas Wine Month, and we are also celebrating Come Over October — a national campaign that encourages people to invite family and friends, new and old, to come together during the month of October to share wine and fellowship. Come on over and enjoy this wine and food experience.

First Course

BLACKBERRY GLAZED QUAIL LEGS
fresh thyme | pickled poblano chile
Paired with ChickenDuck High Rye Blackberry Bourbon Smash

Second Course

GULF SHRIMP & SWEET CORN JOHNNY CAKE
sweet cream corn | vibrant chive oil | micro-radish
Paired with Bending Branch Winery 2025 Sparkling Rosé of Cabernet Sauvignon, Y Knot Vineyard

Entrée

HONEY & MUSTARD GLAZED PORK CHOP
heirloom purple hull peas | ribboned summer squash | cherry tomatoes | fresh basil
Paired with Bending Branch Winery 2020 Estate Souzão, Lost Pirogue Vineyard

DESSERT
CIDER-POACHED TEXAS APPLE
ruby poaching reduction | whipped local goat cheese mousse | toasted Texas pecan crumble
Paired with Ursa 2013 Angelica, Rinaldi Vineyard 

$130, gratuity included. Seating is limited.
***Please choose "Pickup" at Bending Branch at checkout to avoid a shipping fee.***

Supper Club 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!