Friday’s night annual VIP Party at Balloons over Horseshoe Bay resort is the best way to experience the thrill of ballooning! VIP Package guests at the resort will be able to hop into a real hot air balloon and take a tethered balloon ride up to 30 feet above the ground. Last year’s event sold out with nearly 1,000 participants so don’t miss this opportunity in 2017!
The Friday night VIP party starts at 6 p.m. and includes live music by the Royal Velvette Band, a Cowboy Cookout buffet and more!
The only way to participate in the Friday night event is through the Balloon VIP package at Horseshoe Bay Resort. So call 877-258-4512 to book your VIP Balloon Festival Package!
Please note: Balloon rides are weather permitting and for Friday Night only.
Here’s the menu for Friday Night’s VIP Party:
Friday Night – Cowboy Cookout | prepared by Executive Chef Jay Hunter
Kettle Cooked One Alarm Venison Chili
Red Onion, Pepper Bacon, Cheddar Cheese, Sour Cream and Chives
Farm to Table Salad Station with All The Fixings
Bowl Tossed Salad Mixes
Organic Spring Mix Spiked with Arugula and Chicory
Classic Iceberg and Romaine Lettuce Mixed with Radio and Spring Herbs
Shaved Baby Radish, Shredded Carrots, English Cucumbers, Gourmet Olives
Pickled Beets, Fire Roasted Corn, Dried Cranberries, Sunflower Seeds,
Cage Free Hard Boiled Eggs, Butter Soaked Croutons and Texas Boar Bacon
House Crafted Butter Milk Ranch, Blue Cheese and Spring Herb Vinaigrette
Open Flame Cowboy Ranch Style Cook Out Station
Whole Smoked NY Strip Loin
Whole Pork Rack Loin
Ranch Style Ribs, Touch of Smoke and Squealer Spice
Hot Link Sausage
Sauces
Foraged Mushroom Demi
Texas Whisky BBQ Sauce
Chuck Wagon Buffet
Country Style Casseroles and Such
Smothered Chicken with Tomatoes, Bacon, Cheddar Cheese Finished with BBQ
Spring Onion Tater Tot Casserole
Fully Loaded Mash Potatoes
Street Corn Casserole with Chipotle, Cilantro, Farm Stead Cream and Mexican Cheese
Mom’s Green Bean Casserole with Crispy obacco Onions
Farmer’s Market Vegetables – Butter Braised Pearl Onions, Brocclini, Baby Carrots, Cauliflower and Sautéed Mushrooms
South of the Border Jalapeno Cornbread
Dessert
Chef Joey’s Lone Star State Cobbler, Pies & Cakes
