Named in honor of a 1,100 year old oak tree on the property, the upscale restaurant is designed to resemble a Spanish hacienda and overlooks one of the resort’s organic lavender fields.
Coinciding with the popular Lavender Festival at the resort, the opening of the restaurant was slated a year ago. Michael Ham, vice president and managing director of the resort, was reported stating that the opening was delayed due to financing issues that stemmed from the banking crisis.
Ham says that they aim to restore the originality of the place, adding that they plan to turn Highland Springs into an organic resort, including hotel rooms that would be free of chemicals.
Starting with the opening of the restaurant, the resort aims to continue with their big plans, which include renovations on the 80 hotel rooms, adding patio decks with French doors to the rooms, and hosting eco-friendly weddings.
With the renovation slated to start in a phased manner from 2010, an organic vegetable patch has already been planted with fruits and vegetables such as peppers, garlic and tomatoes. The restaurant will also incorporate organic ingredients over time. Clyde Tanner, the executive chef, says that he will probably start with serving an organic salad and offer a chef’s menu with organic items in future.
The entrees of the restaurant will start at $16 and go up to $45.
