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

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 Vineyards

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.
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!