brief encounters; passed hors d'oeuvres

buckwheat crepe 'beggar's purses'
buckwheat crepes filled with california osetra caviar, fresh summer shallots, and crème fraiche, tied with a chive

'mashed potatoes & gravy'
individual spoons with gold potato puree, warm uni and crab, shellfish reduction

sliced beef tongue 'bacon' with salsa rustica
baguette toasts topped with sliced, cured and smoked beef tongue, and a salsa of diced gold potatoes, sieved egg, fresh herbs, capers, and pickled onions

seated dinner; tasting menu

heirloom tomato soup demitasse
a warm purée of heirloom tomato topped with organic basil pisou and parmesan frico

foie gras terrine with sauterne-roasted peach
sliced foie gras terrine with brioche toast and sauterne-roasted frog hollow peach

butter-poached lobster with leek purée
lobster gently poached in buerre fondue with a sauce of roasted apriums, chocolate, and coffee, served with leek purée and toasted hazelnuts

'fejoiada' of iacapi farm shell beans
red wine-braised pork belly and slow-cooked niman ranch beef cheeks with iacapi farm butter beans and sautéed collard greens

roasted breast of squab with cherry mostarda
thyme-roasted squab bread served with housemade cherry mustard fruits and braised squab leg-potato cake

salad of shaved fennel, endive, & sottocenere
herb, spice, and truffle-scented cheese sliced with shaved fennel, endive, and frisee

fig 'crème brûlées'
knoll farm figs filled with vanilla bean custard, then brûléed with lavender sugar

assorted housemade truffles
brown butter, caramel, and pumpkin seed, to be served with coffee


LRE Catering menus use seasonal ingredients that are 100% organic, local, and/or sustainable. We are committed to supporting sustainable agriculture and responsible usage of natural resources. Slight menu changes may be required due to availability.