brief encounters; passed hors d’oeuvres

warm cowgirl creamery mt. tam cheese fondue with truffle butter
whole-wheat walnut toasts brushed with truffle butter and topped with warm mt. tam cheese

smoked trout & artichokes
endive leaves stuffed with smoked trout, artichokes, lemon, and chervil

in celebration of excellence; seated dinner

amuse

tuna carpaccio with bottarga di tonno
thin, raw, chilled tuna with fennel, lemon and olive oil

salad

arugula salad with fresh ricotta cheese toasts & roasted fig vinaigrette
star route farms arugula and frisee salad with a roasted fig-red wine vinaigrette and ricotta toasts

fish course

roasted halibut with a mustard & herb sauce
local white halibut filets on a bed of braised french lentils topped with a sauce of fumet, mustard and fresh herbs

main course

red wine-braised niman ranch beef shortribs with truffled mashed potatoes
tender, slow-cooked beef shortribs and sautéed greens with a red wine jus on truffled mashed potatoes

dessert

apple tarte tatin with whipped crème fraiche
caramelized apple upside-down tart served warm with whipped crème fraiche


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.