Saturday, March 24, 2018 | 11 a.m. to 1:30 p.m.

At our annual Easter-inspired egg and sugar cookie decorating class for kids, executive pastry chef Janina O'Leary will lead a hands-on class assisting your little chefs as they decorate organic eggs using a selection of special tools, dyes, and decorations. The cookie-decorating station is a place where kids can show off their creativity on tasty cookie "canvases," using a variety of frostings, seasonal sprinkles, and other delicious adornments.

$85 per child includes instruction, lunch, and an Easter basket filled with their eggs and cookies.

Click here to purchase tickets.

This class is designed for children 5 years old and older. You are more than welcome to leave your child in our care, or wait in the bar/lounge area during the event.


Sunday, April 1, 2018

Please call 415.931.5100 to make reservations for Easter Brunch. 

For the Table
Cinnamon Rolls
Cream Cheese Frosting

First Course
Zuckerman Farms Asparagus
Smoked Salmon, Whole-Grain Melba Toast, Sauce Verte
Strawberries and di Stefano Burrata
Watercress, Rye Crumble, Ice Wine Vinaigrette
Chilled Spring Pea Soup
Puffed Grains, Vadouvan, Crème Fraîche
Avocado Toast
Shaved Spring Vegetables, Niçoise Vinaigrette, Soft-Poached Egg

Entrée Course
Farm Egg Scramble
Foraged Mushrooms, Spring Leeks, Pecorino Romano
Roasted Lamb Noisette
English Peas, Boulangère Potatoes, Natural Jus
Olive Oil-Poached Salmon
Red Caviar, Spring Vegetable Fricassee, Salsa Verde
Lemon Ricotta Pancakes
Rhubarb Jam, Pecan-Honey Butter
Soft-Rolled French Omelet
Fava Beans and Greens, La Quercia Ham, White Cheddar Mornay

Dark Chocolate Sponge Cake, Hazelnut Streusel, Nutella Swirl Gelato
Lemon-Thyme Cake, Vanilla Panna Cotta, Guava Jam

$65 per person  


Brunch is now served on Saturdays and Sundays! Join us on the weekend to enjoy brunch from 10:30 a.m. to 2 p.m.

Click here to view the Brunch menu!


Freeman Vineyard & Winery was founded by Ken and Akiko Freeman in 2001.

Ken and Akiko surveyed the California Chardonnays and Pinot Noirs they respected most. They soon came to realize that nearly all of their favorites hailed from the same small spot on the map-the far Sonoma Coast and the adjoining Russian River Valley. Here, climate and geography force wine grapes to struggle in order to achieve ripeness, building complexity and character in the process. Steep, rugged hills bathe in crisp ocean air, and valleys lie hidden beneath cool layers of fog. These hills, Ken and Akiko decided, would make the perfect home for their winery.

From the first vintage, the Freeman style went against convention. While others pushed the limits of ripeness, Akiko and celebrated consulting winemaker Ed Kurtzman sought balance and refinement. Today, whether they are working with legendary growers like Keefer and Heintz, or with Freeman’s own sustainably farmed estate vineyards, Akiko and Ken strive for a virtuous and authentic relationship with nature.

The Freemans will lead us through the wines alongside a special menu crafted by Chefs Mark Sullivan and Steven Pelas. In addition, guests of the dinner will have the opportunity to purchase wine at retail pricing.

Kampachi Tartare, Avocado, Fennel, Spiced Champagne Vinaigrette 
Chardonnay, Ryo-Fu, Russian River 2015
Chardonnay, Ryo-Fu, Russian River 2011

Cacio E Pepe, Parmesan, Shaved Black Truffles
Pinot Noir, Gloria Estate, Russian River 2015
Pinot Noir, Gloria Estate, Russian River 2013

Herb-Crusted Rack of Lamb, Parsnip Puree, Sauce Salmis 
Pinot Noir, Yu-Ki Estate, Sonoma 2014
Pinot Noir, Sonoma Coast 2006

Artisan Cheese, Seasonal Accompaniments
Pinot Noir, Akiko’s Cuvee, 2014

$196 per person

Click here to purchase tickets.