In celebration of our upcoming Cultured Food Festival (February 23-24), join us for a Farm to Table Restaurant Week special. The dinner features fermented elements in each course, that will tantalize your taste buds for a multi-sensory dining experience.
DATE/TIME: January 31 - February 2, 2019
LOCATION: The Grand Oak Farm to Table (Event Hall)
COST: Four Course Menu $40 (guests will also receive free tickets to our upcoming Cultured Food Festival).
Taxes and gratuities are extra.
1st Course: Endive & Fermented Pear Salad
scallions, walnuts, cranberry vinaigrette
2nd Course: Jerusalem Artichoke Veloute
with fermented pumpkin seed gremolata
3rd Course: Petit NY steak
with roasted potato and vegetables
Pan Seared Atlantic Salmon
with fermented butternut squash risotto
123 Farm Herb Crusted Organic Cauliflower "Steak" (vegetarian option)
4th Course: Kefir Panna Cotta
with fermented berries
FREE WORKSHOP ON SHRUBS:
A free shrub making class will be offered at 4:30pm for guests with reservations to the farm-to-table dinner only. Guests will learn how to make tangerine lavender shrub using ingredients from our farm, and also learn about the health benefits of drinking shrubs. Spaces are limited and reservations are required. Please call 951-845-1151.
© Copyright 2019 Highland Springs Conference and Training Center / Highland Springs Ranch & Inn TEL 951-845-1151 FAX 951-845-8090 firstname.lastname@example.org