San Ysidro Ranch’s Mother’s Day Champagne Brunch will be hosted at their acclaimed Stonehouse Restaurant. “Artfully prepared by Executive Chef Matt Johnson, Chef de Cuisine Cory Hannon, and Pastry Chef Yannick Dumonceau, this three-course brunch will be complemented by the ranch’s revered five-star service and lavish ambiance,” says the iconic resort. “This time of the year, fragrant lavender, rose, citrus and rosemary gardens bloom under canopies of sycamore and eucalyptus with sweeping views of the Pacific Ocean and Channel Islands.”

On May 12th, from 10 a.m-2 p.m., toast to Mom with bottomless Champagne, mimosas, Ty Bellinis, or fresh juices while enjoying a basket of house-made baked goods. Starters include Citrus Cured Arctic Char, King Crab and Spinach Agnolotti, Spring Asparagus Salad, and Farmer’s Market Carrot Soup. Entrée selections include Snake River Farms Wagyu New York, Crispy Confit Duck Leg, Citrus-Cured Ora King Salmon Benedict, and Alaskan Halibut. The meal concludes with a dessert buffet. Cost: $205/per person. Reservations can be made by calling (805) 565-1720.

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