A Father's Day summer weekend brunch for 10 guests — relaxed, generous, and a little indulgent. The appetizer table opened with prosciutto and arugula crostini drizzled in balsamic glaze, smoked salmon vol-au-vent on tiered stands, an artisan cheese and charcuterie selection with house-marinated olives, and a fresh fruit and berries board with vanilla bean dip — all set against a Happy Father's Day banner and the printed Summer Weekend Brunch menu.
Private Brunch · The Woodlands, TX
Father's Day Summer Weekend Brunch
A Father's Day summer weekend brunch for 10 guests — prosciutto crostini and smoked salmon vol-au-vent, butter-poached lobster tails, rosemary garlic ribeye, bright summer sides, and a waffle board to close.
June 21, 2026
Date
The Woodlands, TX
Location
10
Guests
12
Dishes
Behind the Scenes
In the Kitchen
A relaxed Father's Day brunch for 10 guests — summer flavors plated with care, from the appetizer tiers to the lobster tails.
Event Menu
Father's Day Summer Weekend Brunch
Appetizers
Prosciutto & Arugula Crostini
Crispy baguette, herbed cream cheese, premium prosciutto, fresh arugula, capers, balsamic glaze drizzle
Smoked Salmon Vol-au-Vent
Buttery flaky puff pastry, smoked salmon, crème fraîche, fresh dill
Artisan Cheese & Charcuterie Selection
Premium meats and cheeses, house-marinated olives, artisanal preserves, crunchy croutons
Fruit & Berries Board with Vanilla Dip
Seasonal fruits and berries, smooth vanilla bean dipping sauce
Main Course
Butter-Poached Lobster Tails
Lobster poached in butter, classic white wine beurre blanc sauce
Rosemary Garlic Ribeye Steak
Premium ribeye seared to medium-rare, fresh house-made chimichurri on the side
Sides
Lemon Charred Asparagus on Whipped Feta Pillow
Charred asparagus seared with lemon over a cloud of creamy whipped feta
Watermelon, Cucumber & Mint Salad
Refreshing watermelon and crisp cucumber, fresh mint, creamy honey goat cheese, zesty lime vinaigrette
Parmesan Crispy Baked Potato Wedges
Golden potato wedges tossed in parmesan, classic ranch dip on the side
Breakfast Options & Sweets
Chives & Mozzarella Soft Scrambled Eggs
Velvety soft-scrambled eggs with melted mozzarella and fresh chives, crispy bacon
Classic Breakfast Sausages
Juicy pork & chicken sausages, warm toasted brioche, hot honey on the side
The Ultimate Waffle Board
Warm fluffy waffles with fresh seasonal berries, Nutella, maple syrup, and jam on the side
Created by Chef Ana
Event Gallery
Behind the Scenes
Watch the Evening
The full Father's Day summer weekend brunch, from the pass to the table — plated, poured, and served.
Watch
Chef Ana's Perspective
Chef's Notes
1
Father's Day called for a menu that felt like a celebration without being fussy — appetizer tiers to graze on while the lobster and ribeye came together, then a waffle board to keep the brunch feeling playful right to the end.
2
Butter-poached lobster tails are pure indulgence. Poaching gently in butter keeps the meat tender and sweet, and the white wine beurre blanc ties it together — a main worthy of the occasion without overshadowing the rest of the table.
3
The watermelon, cucumber and mint salad is my favorite summer reset. Juicy watermelon, crisp cucumber, honey goat cheese, and a zesty lime vinaigrette cut right through the richer mains and brighten the whole spread.
4
Charred asparagus on a whipped feta pillow is the side I make the same way every time because it simply works — the smoky lemon char against the cool, creamy feta is a contrast guests always come back to.
Father's Day called for a menu that felt like a celebration without being fussy — appetizer tiers to graze on while the lobster and ribeye came together, then a waffle board to keep the brunch feeling playful right to the end.
Butter-poached lobster tails are pure indulgence. Poaching gently in butter keeps the meat tender and sweet, and the white wine beurre blanc ties it together — a main worthy of the occasion without overshadowing the rest of the table.
The watermelon, cucumber and mint salad is my favorite summer reset. Juicy watermelon, crisp cucumber, honey goat cheese, and a zesty lime vinaigrette cut right through the richer mains and brighten the whole spread.
Charred asparagus on a whipped feta pillow is the side I make the same way every time because it simply works — the smoky lemon char against the cool, creamy feta is a contrast guests always come back to.
Chef Ana
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