OPEN TODAY: 10 A.M.–5 P.M.

Spring Brunch

Event
A flower arrangement on a table under a glass dome.

Sun., April 20, 2025, 11 a.m.–3:30 p.m.

Seatings: 11 a.m. & 1:30 p.m. | Members and Public pricing varies (includes admission) | Reservations required

Rose Hills Foundation Garden Court

Tickets
Celebrate spring’s bounty of fresh produce and blossoms with an elegant brunch buffet at The Huntington.

Join us for an array of breakfast classics, fresh fruit and salads, chef’s signature carving station, petite desserts, and more delicacies showcasing the ingredients of the season. Guests will dine in The Rose Hills Foundation Garden Court surrounded by the lush canopy of cycads, anthuriums, ficus, and tree ferns.

Additional Details

  • Space is limited
  • The maximum party size that will be honored is eight guests
  • Refunds and cancellations will not be accepted after Wed., April 9

Breakfast selections

  • Farm fresh egg frittata, broccoli, fire roasted red pepper, spring onion & garlic sofrito
  • Breakfast tostadas, La Fortaleza corn tortilla, fried egg, refried black beans, panela, guacamole & sliced jalapeno (vegan with seared hen of the woods mushroom)
  • Nueske’s smoked bacon
  • Roasted heirloom potatoes with peppers & onions (VG)

Seafood station

  • Crudo of kanpachi with leche del tigre, petit cilantro, shaved onion & serrano chili
  • Gulf of Mexico white shrimp cocktail, court bouillon poached shrimp with horseradish cocktail sauce
  • Poke trio bowls, blue fin tuna with braised hijiki seaweed & aged soy, charred octopus with kimchi, salmon with spicy-mayo seasoned rice, edamame & sunomono (vegan with silken tofu with braised hijiki & aged soy ponzu, charred local organic tofu with kimchi, ginger pickled watermelon)

Chilled buffet selection

  • Organic baby arugula, shaved pecorino, beets & Pedro Ximenez sherry vinaigrette (V)
  • Chia pudding cups with fresh blueberries & California strawberries (VG)
  • Acai bowls with self-topping bar with cacao nibs, strawberry, blueberry, sunflower seeds, ginger honey, Himalayan pink salt, espresso powder (VG)
  • Steamed broccolini with chili crisp, Fresno chilies, minced piquillo peppers & black garlic aioli (VG)

Hot buffet selection

  • Colorado lamb chops with mint chimichurri
  • Griddled black forest ham steaks with cider braised leeks
  • Mary’s organic chicken breast with whole grain mustard jus
  • Roasted baby carrots with sesame-spring herb labneh & toasted pistachio dukkah (V)
  • Aged gouda & leek bread pudding

Children’s station

  • Smoothie station: very berry (strawberry, raspberry yogurt), chocolate banana (Ghirardelli chocolate, banana, oat milk, ice)
  • Tater tot casserole with breakfast sausage, eggs, cheddar cheese
  • Corn dogs with ketchup, mustard, relish, nacho cheese sauce
  • Bacon & cheddar egg bites

Dessert extravaganza

  • M&M brownies
  • Invisible lemon bars
  • Ube cheesecake
  • Hibiscus flan
  • Pineapple-fennel danish cucumber white chocolate verrine (GF, VG)
  • Donut wall

Beverages

  • Coffee and tea station
  • Full bar including bloody marys and mimosas (available for purchase)
A buffet table outdoors, filled with various dishes, flowers, and spring decor.
A buffet with various dishes, including finger sandwiches, deviled eggs, edamame.
A tray with various tea sandwiches.
A buffet with various dishes, shrimp is in the foreground.
Closeup view of tea sandwiches, in the foreground is salmon with caviar.
Closeup of a tray with deviled eggs, and eggs in a bowl.
A brunch buffet with desserts and drinks.