--- title: Father's Day Summer Weekend Brunch — The Woodlands, TX | Chef Ana description: 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. canonical: https://personalchefana.com/portfolio/jun21-fathers-day-summer-weekend-brunch/ language: en-US --- 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 ![Artisan cheese and charcuterie board with rolled prosciutto, salami, mortadella, olives, and crackers.](https://cdn.personalchefana.com/portfolio/june-21/jun21-fathers-day-summer-weekend-brunch-7.jpg) ![Butter-poached lobster tails finished with a herbed white wine beurre blanc.](https://cdn.personalchefana.com/portfolio/june-21/jun21-fathers-day-summer-weekend-brunch-10.jpg) ![Smoked salmon vol-au-vent puff pastry shells with dill on a three-tier gold stand.](https://cdn.personalchefana.com/portfolio/june-21/jun21-fathers-day-summer-weekend-brunch-5.jpg) Behind the Scenes ## Watch the Evening The full Father's Day summer weekend brunch, from the pass to the table — plated, poured, and served. 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. ![Chef Ana plating a fresh summer salad of arugula, cucumber and watermelon, with berries, jam and herb dressing set out on the counter.](https://cdn.personalchefana.com/inthekitchen/jun21-fathers/jun21-fathers-1.jpg) ![The Father's Day brunch waffle spread — golden Belgian waffles dusted with powdered sugar, fresh raspberries and blueberries, chocolate hazelnut spread and berry jam.](https://cdn.personalchefana.com/inthekitchen/jun21-fathers/jun21-fathers-2.jpg) ![Chef Ana piping cream filling into puff-pastry vol-au-vent shells on a sheet tray.](https://cdn.personalchefana.com/inthekitchen/jun21-fathers/jun21-fathers-3.jpg) ## 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 ![Prosciutto and arugula crostini with herbed cream cheese and microgreens beside the Father's Day banner.](https://cdn.personalchefana.com/portfolio/june-21/jun21-fathers-day-summer-weekend-brunch-3.jpg) ![Smoked salmon vol-au-vent appetizer arranged on a tiered white and gold serving stand.](https://cdn.personalchefana.com/portfolio/june-21/jun21-fathers-day-summer-weekend-brunch-4.jpg) ![Wide Father's Day brunch spread with the Summer Weekend Brunch menu card and salmon tiers.](https://cdn.personalchefana.com/portfolio/june-21/jun21-fathers-day-summer-weekend-brunch-6.jpg) ![Artisan cheese and charcuterie board with rolled prosciutto, salami, mortadella, olives, and crackers.](https://cdn.personalchefana.com/portfolio/june-21/jun21-fathers-day-summer-weekend-brunch-7.jpg) ![Cheese and charcuterie close-up with cubed cheeses, fig jam, red grapes, and charcuterie rosettes.](https://cdn.personalchefana.com/portfolio/june-21/jun21-fathers-day-summer-weekend-brunch-8.jpg) ![Butter-poached lobster tails topped with a herbed white wine beurre blanc on a serving tray.](https://cdn.personalchefana.com/portfolio/june-21/jun21-fathers-day-summer-weekend-brunch-10.jpg) ![Lemon charred asparagus on a whipped feta pillow with toasted breadcrumb and pistachio crumble.](https://cdn.personalchefana.com/portfolio/june-21/jun21-fathers-day-summer-weekend-brunch-12.jpg) ![Watermelon, cucumber and mint salad with arugula and crumbled honey goat cheese in a white tray.](https://cdn.personalchefana.com/portfolio/june-21/jun21-fathers-day-summer-weekend-brunch-2.jpg) ![Table place setting with a periwinkle napkin and floral ring beside the Summer Weekend Brunch menu card.](https://cdn.personalchefana.com/portfolio/june-21/jun21-fathers-day-summer-weekend-brunch-11.jpg) 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 More About This Event ## The Story 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. Two centerpiece mains anchored the celebration: butter-poached lobster tails finished with a classic white wine beurre blanc, and a rosemary garlic ribeye seared to medium-rare with house-made chimichurri on the side. Bright summer sides rounded out the spread — lemon charred asparagus on a whipped feta pillow, a watermelon, cucumber and mint salad with honey goat cheese, and parmesan crispy potato wedges. Soft-scrambled eggs, breakfast sausages with hot honey, and the ultimate waffle board kept the brunch spirit alive from the first plate to the last. Read the full story ### Planning a Special Event? From intimate dinners to large celebrations, Chef Ana brings restaurant-quality cuisine and professional service to your event in the Houston and The Woodlands area. 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