Welcome to the Cibolo Creek Supper Club Spring event! Join us for a delightful evening filled with delicious food and great company. The event will be held in person at 437 S Main St. Don't miss out on this opportunity to enjoy a fantastic meal in a charming setting. Come hungry and ready to have a good time! We can't wait to see you there.

Menu Curated by Chef Jared Campbell of Experience a Chef.

Course #1: Charbroiled Oysters

Dressed Michelada Shot | Gulf Oyster

Spent Whiskey Barrel Platters sourced from Hamby’s and made by Bob Mazour. Brut Rose Wine | Helles

Course #2: Roasted Root Vegetable Tostada

Mixed Root Vegetables | Roasted Poblano Crema | Sharp Cheddar Tostadas

Gruner Veltliner Wine | Vienna Lager

Course #3: Quinoa and Avocado Salad

Shallots | Cilantro | Cirtus Vinaigrette | Black Bean Puree

Sauvignon Blanc Wine | Saison

Course #4: Texas Gulf

Red Fish Ceviche | Savory Ice| Seaweed |Achiote-Shrimp | Cilantro Lime Sea Foam
Albarino Wine | Mexican Lager

Course #5: Tamarind Glazed Duck Breast

Sweet Potato Puree | Edible Flowers | Chicharrones
Pinot Noir | Dunkel Weizen

Course #6: Goat Taquito

Barbacoa Style Braised Goat | Pimento Cheese | Fried Pretzel Crust Onions | Organic Masa

La Cuadrilla Blend Wine | Mexican Dark Lager

Course #7: Blueberry Tamales

Barton Springs Flour | Mexican Vanilla Crema | Blueberry Compote
Lalo Tequilla Mini Shot