Sandy Oaks invites you to experience “Olives with a Texas Accent!™,” with a subtle infusion of Latin American and Mediterranean cuisines. Borrowing from traditional Spanish and Mediterranean practices of fresh ingredients and vibrant yet delicious flavors, you will be treated to a unique culinary experience!

Our classes include a complete lesson and meal from the featured menu, recipes, a tour of Sandy Oaks Olive Orchard, guided by Sandy Winokur; and a sample from the Sandy Oaks product line.

Limited space is available so please make your reservations in advance. Pricing is $45.00 per person. Private lessons are available for groups of 10 or more. To reserve your spot at the table phone (210) 621-0044.

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Culinary Events

Looking for a way to spice up your next luncheon, group meeting, or special event? Let Sandy Oaks host a unique culinary event for you. Luncheons are available for groups of 10 or more. Packages include a tour and 3 course lunch featuring an entrée, 2 sides, dessert, and olive leaf tea or regular tea. A glass of wine is also available for $5.00. Whether a special luncheon for your group or a cooking demonstration, Sandy Oaks will provide an entertaining and delicious experience.

Please call us at (210) 621-0044 to discuss menu options and schedule your luncheon. Let us tailor a menu to suit your taste by selecting one item from the following list. You can also contact us if you have a custom menu in mind.

Appetizers

A Mediterranean salad of orange sections, beets, and black olives with a feta vinaigrette.
Seasonal Italian salad with Italian white beans.
Citrus and avocado salad with spicy pecans and chile lime vinaigrette.
Celery root bisque.
Roasted red pepper and sun dried tomato soup.
Grilled radicchio salad served with cannellini bean bruschetta.

Entrées

Egyptian Street Food

A chicken, beef and vegetable kebob along with a rice, pasta and lentil dish called Kosheri.

Rustic Italian

Chicken Puttanesca, braised chicken over sauted polenta in a spicy olive caper sauce.

South of the Border

Carne de Puerco Adovado, braised pork stew served over rice with corn and sauted zuchini.

A Taste of Argentina

Grilled flank steak served with Argentinean chimichurri sauce, roasted garlic confetti mashed potatoes and seasonal vegetables.

A Southern Tradition: Pork, Peaches & Pecans

Roasted Pork Tenderloin served with peach cherry chutney, pecan wild rice pilaf and seasonal vegetable.

Seafood

Flounder or Catch of the Day Veracruzano served with arroz con elote.

Desserts

An orange olive oil cake served with fresh strawberries and whipped cream.
Flourless olive oil chocolate cake served with whipped cream and seasonal berries.
Mexican chocolate brownies served with cinnamon and vanilla olive oil ice cream.
Olive Oil Chocolate Mouse.
Raspberry & white chocolate dessert soup served with olive oil brownie croutons.
Apricot Crostata served with spiced whipped cream.