There is no better way to celebrate summer than with a long, lazy brunch in the fresh air. We invite you to spend a beautiful morning at the Farmhouse for a garden party designed to make entertaining feel like a breeze. This is a celebration of the season’s best flavors, served in the relaxed, elegant setting of our Farmhouse garden.
Your experience begins in the Farmhouse kitchen, where a curated display of seasonal appetizers awaits your arrival. Savor these first bites and mingle with fellow guests before we transition to the garden.
At 10:30 am, we’ll move to beautifully set tables nestled in the greenery. Here, you’ll be served a sit-down brunch showcasing a collection of my favorite summer recipes—dishes that are as impressive to look at as they are simple to prepare.
(Note: In the event of summer showers, we will move our garden feast inside to the cozy Farmhouse dining room.)
Appetizer Menu
Melon and Proscuitto Skewers - cantaloupe, proscuitto, baslsamic reduction
Smoked Salmon Deviled Eggs - dill, capers, red onion
Blistered Tomato Bruschetta - toasted crostini, goat cheese, heirloom tomatoes, capers, oregano
Plated Brunch Menu
Peach Caprese Salad - ripe peaches, fresh mozzarella, baby arugula, pickled shallots, balsamic vinaigrette, torn basil
Roasted Chicken and Spinach Crepes - house-rubbed roasted chicken, sun-dried tomato cream, garden herb cous cous, grilled asparagus
Lemon Blueberry Cake - triple layer, silky cream cheese frosting, fresh blueberries
Special Event; BYOB
Instructor: Chef Heather Escobar
There is no better way to celebrate summer than with a long, lazy brunch in the fresh air. We invite you to spend a beautiful morning at the Farmhouse for a garden party designed to make entertaining feel like a breeze. This is a celebration of the season’s best flavors, served in the relaxed, elegant setting of our Farmhouse garden.
Your experience begins in the Farmhouse kitchen, where a curated display of seasonal appetizers awaits your arrival. Savor these first bites and mingle with fellow guests before we transition to the garden.
At 10:30 am, we’ll move to beautifully set tables nestled in the greenery. Here, you’ll be served a sit-down brunch showcasing a collection of my favorite summer recipes—dishes that are as impressive to look at as they are simple to prepare.
(Note: In the event of summer showers, we will move our garden feast inside to the cozy Farmhouse dining room.)
Appetizer Menu
Melon and Proscuitto Skewers - cantaloupe, proscuitto, baslsamic reduction
Smoked Salmon Deviled Eggs - dill, capers, red onion
Blistered Tomato Bruschetta - toasted crostini, goat cheese, heirloom tomatoes, capers, oregano
Plated Brunch Menu
Peach Caprese Salad - ripe peaches, fresh mozzarella, baby arugula, pickled shallots, balsamic vinaigrette, torn basil
Roasted Chicken and Spinach Crepes - house-rubbed roasted chicken, sun-dried tomato cream, garden herb cous cous, grilled asparagus
Lemon Blueberry Cake - triple layer, silky cream cheese frosting, fresh blueberries
Special Event; BYOB
Instructor: Chef Heather Escobar
