San Ysidro Ranch Easter Champagne Brunch

Hosted on March 31st at the acclaimed Stonehouse Restaurant, San Ysidro Ranch’s lavish, three-course brunch will highlight Santa Barbara’s seasonal spring bounty with fresh and local ingredients. Created by 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 Grilled Carpinteria Avocado, Pan Seared Diver Scallops, Chilled Spring Pea Soup, and Chanterelle Mushroom & Black Truffle Tart. Entrée selections include Butter Braised Maine Lobster Benedict, Prime Filet of Beef Wellington, Alaskan Halibut, and Braised Petite Lamb Shank. The meal concludes with an Easter dessert buffet featuring SYR signature sweets and the Flambéed Harrys Berry’s Strawberry Shortcake. 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. Two Easter Egg hunts will take place at 11:00 AM and 1:00 PM.