brief encounters; passed hors d'oeuvres

dungeness crab toasts
little toasts topped with a salad of fresh dungeness crab, chervil, chives, and lemon

yellowfin tuna crudo with picholine olives
a fine dice of sashimi-grade tuna mixed with green olives, lemony shallots, coriander oil, and fresh coriander leaves, served on black pepper crackers

braised shortrib arancinis with horseradish gremoulata
quick-fried risotto balls filled with tender braised niman ranch beef shortribs, topped with finely chopped parsley, garlic, lemon, and horseradish root

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

carrot soup sips with cardamon cream
a silky puree of sweet baby carrots topped with a cardamon seed- infused whipped cream

fall squash and grilled gypsy pepper pizzettas
freeform pizzettas topped with sliced hard squash, grilled gypsy peppers, and bellwether farm ricotta cheese

truffled celeriac gyozas
handmade japanese-style dumplings filled with celery root, pan-seared, and topped with sliced black truffle

forest mushroom toasts with crème fraiche
a ragout of foraged mushrooms enriched with crème fraiche and spooned over rye toasts

petite sweets; tray-passed, bite-sized desserts

toasted s'mores on sticks with dagoba chocolate
hazelnut rosemary tartlets
miniature lemon pound cupcakes with lemon curd buttercream


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.