brief encounters; passed hors d’oeuvres

dungeness crabcakes with meyer lemon mayonnaise
local dungeness crabcakes on organic yukon gold potato crisps topped with a meyer lemon mayonnaise

farmstead cheddar pudding souffles with green apple tartare
neal's yard cheddar souffles on walnut toasts topped with a fine dice of minted green apples

oxtail terrine with marrow butter toasts
tender, slow-cooked oxtails on warm toasts brushed with a marrow butter

italian wine bar; cocktail station

farmstead cheeses & salumi
local and imported cheeses with cured meats from fatted calf charcuterie & sliced acme breads

marinated olives & sage-roasted almonds
natural almonds quick-brined and roasted with sage and olive oil, served with a mix of olives marinated with lemon, oregano and fennel seed

gorgonzola, walnut & rosemary foccacia
buckwheat flatbread with organic gorgonzola dulce, slivered red onions, walnuts and fresh rosemary

spanish tapas; cocktail station

tuna confit-stuffed piquillo peppers
roasted piquillo peppers stuffed with olive oil-poached tuna and capers drizzled with a toasted garlic-parsley vinaigrette

prawns cooked in romesco sauce
whole gulf prawns cooked in a sauce made with a fumet, dried chilies, almonds, garlic, fruity olive oil and fried bread

tortilla espanola
the classic potato omelet served with garlic mayonnaise

provencal market; cocktail station

petite aioli
a pounded garlic sauce served with grilled squid, french fingerling potatoes, artichokes and roasted beets

onion, olive, & anchovy tarts
thin, buttery pastry topped with caramelized onions, anchovy, and black olives

duck rillette toasts with leeks mimosa
tender leeks with mustard, hard-cooked farm eggs, and warm duck rillette toasts

buckwheat crepes; dessert station
an interactive station of warm buckwheat crepes filled with seasonal offerings:

roasted apples with crème fraiche
poached dried fruits with lavender honey
nutella with organic bananas
sauterne-roasted pears with vanilla bean butter



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.