brief encounters; passed hors d’oeuvres

local halibut crudo with preserved lemon
local halibut with preserved lemon, fruity olive oil, and mint on black pepper crackers

scallop ceviche with citrus, avocado & stone fruit
sweet dayboat scallops with a mix of citrus juices, almond oil, chiles, avocado, ripe stone fruit, and fresh herbs

onion, olive, egg, & anchovy tartlets
buttery pastry topped with stewed onions, black olives, basil, and house-cured anchovies

miniature lamb sliders with fromage blanc
miniature poppy seed buns with house-ground lamb burgers, fromage blanc, and herb salad

barbeque beef toasts
tangy bbq niman ranch short ribs on toasts with horseradish cole slaw

polpettes
niman ranch pork and beef meatballs warmed in a rich heirloom tomato sauce, topped with pecorino cheese

corn polenta spoons with liberty duck sugo
individual spoons filled with soft, fresh corn polenta and topped with a rich, slow-cooked duck sugo and fresh herb salsa

watermelon & tomato gazpacho shooters
a shot of summer... shooter glasses filled with a refreshing watermelon and red tomato gazpacho accented with bird's eye chiles and thai basil

fig, onion, & ricotta pizzettas
freeform pizzettas with roasted figs, caramelized onions, and soft ricotta cheese

petite sweets; stationed desserts

miniature strawberry shortcakes
mini cornmeal shortcakes topped with coastal strawberries and whipped cream

lemon verbena tartlets
mini tartlets filled with lemon verbena cream, topped with candied meyer lemon

chocolate chile tarts
chocolate and dried chile tarts, topped with 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.