ocean; cocktail station

smoked spring run salmon
brined and smoked king salmon on chilled cucumber and spring onion salad

spice-crusted tuna with shaved fennel & radish salad
yellowfin tuna loin crusted in coriander seed, black pepper, and fennel seed, seared rare, sliced, and served with a shaved fennel, radish, and cilantro salad

cured sardine toasts
grilled toasts topped with spring garlic mayonnaise and house-cured monterey sardines

land; cocktail station

grilled pork loin with housemade mustard fruits
brined and grilled natural pork loin served with organic, peak-season fruits preserved in fresh citrus, honey, and mustard seeds

sonoma lamb meatballs
house-ground meatballs with fromage blanc yoghurt

grilled asparagus with lemon & mint
jumbo organic asparagus grilled over hardwood and tossed with lemon, fruity olive oil, sea salt, and fresh mint

forest; cocktail station

wild nettle fritatta
baked eggs with onions, wild nettles, herbs, and parmesan cheese

soft polenta bowls with forest mushrooms
little bowls with soft mascarpone polenta and a ragout of forest mushrooms

grilled ramp & wild arugula spaghetti
individual warm pasta bowls with grilled wild leeks, wild arugula, and goat cheese

farm; cocktail station

farmstead cheeses
a variety of artisan cheeses including harley farm bucheret, cowgirl creamery st. pat, neal's yard montgomery cheddar, and jasper hill farm bayley hazen blue; served with lavender honey, fennel marmalade, and quince paste


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.