farmstead; hors d’oeuvres stations
a display of farmstead cheeses, winter vegetables, and hand-crafted charcuterie

cheese
a variety of artisan cheeses including: jasper hill farm winnemere, herb-crusted harley farm chevre, matos family creamery st. george, and colston bassett stilton; served with meyer lemon, thyme, garlic-marinated olives, sage-roasted almonds, and sliced acme breads

charcuterie
a selection of fatted calf charcuterie including: pate maison, pistachio mortadella, finocchiona salami; served with dijon mustard, housemade pickles, and sliced acme breads

bagna cauda
carrots, radishes, endive, and cauliflower served with a warm anchovy-garlic dip

the family table; holiday buffet

main courses

cider-brined pork loin
niman ranch pork loin brined with brown sugar and hard cider, roasted and sliced

truffled turkey breast
natural turkey breast roasted with black truffle butter under the skin

both served with soft rolls, sliced bread, housemade cranberry sauce, au jus, and mayonnaise

sides

farmstead cheddar soufflés with quince
light pudding soufflés with montgomery's cheddar cheese, topped with roasted quince and crème fraiche

fennel & apple salad with juniper
shaved fennel, local apples, chicories, and radishes with crushed juniper in a meyer lemon vinaigrette

warm brussel sprouts with pork belly & farm egg
a warm salad of brussel sprouts with hard-cooked egg, sliced, braised pork belly, soft onions, and croutons

dessert

pecan pie
the classic, with southern pecans and chantilly cream

caramel pears
bosc pears poached in a red wine caramel, with whipped crème fraiche and aged balsamic vinegar


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.