heirloom tomato tasting; hors d’oeuvres station

tomato & fromage blanc tarts
buttery pastry topped with onions, garlic, heirloom tomatoes, and bellwether farms fromage blanc

gazpacho
a simple, chilled gazpacho with black crimson tomatoes, chiles, cucumber, and onions

oysters & crudos; hors d'oeuvres station
displayed on shaved ice

hog island sweetwater oysters
served with hot sauce, lemons, and cask sherry mignonette

cured arctic char with lemon

local halibut tartare with lucques olives
served with black pepper crackers

fatted calf charcuterie; hors d'oeuvres station

devil's gulch ranch rabbit pate
saucisson sec served with dijon mustard, housemade zucchini pickles, and sliced acme bread

vineyard barbeque; family-style dinner

mains

hardwood grill
offerings from a fig wood grill

brined & grilled pork loin
fennel and garlic-brined, slow-grilled, natural bone-in pork loin, served with house-pickled peppers and fresh herb salsa verde

tuscan dry-aged porterhouse
extra thick, sea salt-crusted porterhouse steaks grilled, then sliced, and drizzled with fruity olive oil

sides

iacapi farm butter beans
tender, slow-cooked fresh shell beans, finished with fruity olive oil, oregano, and slivered red onions

little lettuces from the garden
organic baby lettuces, fresh herbs, and shallots with red wine vinaigrette

corn hash with chiles
sweet corn, torpedo onions, and spicy peppers, finished with cilantro and fresh lime

farmstead; cheese station

jasper hill farm winnemere
italian sottocenere
marinated harley farm chevre
mountain gorgonzola

served with knoll farm fig jam, lavender honey, and sliced acme bread

ice cream sandwiches; tray-passed desserts

peach ice cream with ginger cookies
vanilla bean ice cream with cocoa cookies


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.