Join us for a special 4-course meal featuring olives and olive oil from our farm as well as vegetables and our own grass-fed beef. A golf cart tour of the olive groves and farm will be available for guests interesting in touring the farm (maximum 5 guests per cart). In addition, there will be an olive oil pressing demonstration in the main lobby.


DATE/TIME:  Friday, November 2, 2018

                           5-8 pm


LOCATION: The Grand Oak Farm to Table


COST: Four Course Menu $60 (tip is not included and can be paid at your discretion on the day of your meal). Includes a small bottle of 123 Farm's infused olive oil as a takeaway gift.



RESERVATIONS:  951-845-1151 or by clicking here.


FARM TOUR:  An optional, free tour of the farm will be available from 4:30 pm to 6:30 pm. The tour is via golf cart with a maximum of 5 guests per cart. Reservations are required for the tour. Please note there are limited spaces for the tour, and guests must arrive on time for their tour. The tour lasts about 10-15 minutes and will focus our olive groves. Guests interested in the tour will meet in front of the lobby.




1st Course:        Olive & Bread Flight

                              olive tapenade, marinated olives, sourdough toast points


2nd Course:      Gambas al Ajillo

                              123 farm olive oil, shrimp, organic garlic & parsley




                             123 Farm Roasted Corn "Cappuccino" Soup

                             creamy corn soup  with white truffle foam and corn powder


3rd Course:      123 Farm Steak (NY or Ribeye, based on availability)

                             broccoli mousse, roasted cherry tomatoes, fig demi glace




                             Organic Cauliflower "Steak"*

                             broccoli mousse, corn, tomato, alma paprika aioli


4th Course:       Spice cake

                             with pumpkin mousse,  candied walnuts, 123 Farm pomegranate




                             123 Farm Rosemary Panna Cotta

                             with apple compote and carrot cake tuile


*vegetarian option








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