Easter Champagne Brunch at San Ysidro Ranch

Hosted at the acclaimed Stonehouse Restaurant, the lavish, four-course brunch will highlight Santa Barbara’s seasonal spring bounty with fresh and local ingredients. Created by Michelin-starred Executive Chef Matt Johnson and his team, the experience begins with a basket of house-made baked goods, along with the option for a glass of Champagne, mimosa, Ty Bellini, or fresh juice. Starters include Chilled Spring Pea & Garden Leek Soup, Six Minute Egg Croquette, Spring Beet and Burrata Salad, and Kushi Oysters. Entrée selections include Butter Braised Maine Lobster Benedict, Center Cut Prime Filet of Beef, Miso Glazed Ora King Salmon, Herb Crusted Colorado Rack of Lamb, and Roasted Garden Vegetable Shakshuka. The meal concludes with an Easter dessert buffet featuring SYR signature sweets and the Flambéed Harrys Berry’s Strawberry Shortcake. Please find the full Easter Champagne Brunch menu here.

To usher in the spring holiday, charming Easter décor can be found across San Ysidro Ranch, with playful giant bunny ears on top of landscaped archways, bountiful spring bouquets on every table, and hand-carved, individually decorated chocolate eggs on prominent display.