brief encounters; passed hors d’oeuvres

halibut crudo with lucques olives
raw local halibut with preserved lemon, coriander-infused oil, green olives, and fresh mint on black pepper crackers

gravenstein apple & bacon pizzettas
freeform pizzettas topped with rosemary-roasted anderson valley apples, caramelized onions, and thinly sliced fatted calf bacon

forest mushroom toasts
a ragout of foraged mushrooms finished with crème fraiche on rye croutons

dinner above the clouds; seated dinner

amuse

chilled heirloom tomato & melon soup with cucumber granita
a demitasse of spicy tomato and melon soup topped with a cool cucumber granita

salad course

shaved fennel salad with figs, dates, & arugula
a petit salad of shaved fennel, knoll farm figs, sliced medjool dates, and almonds with arugula in a lemon-mint vinaigrette

seafood course

poached rare spot prawns with fresh chick peas
fresh chick peas and plump spot prawns barely cooked in a brightly-flavored broth with a gypsy pepper rouille

meat course

sancocho
a stew of beef shank, pork, and chorizo with sofrito, celery root, plantains, and a pineapple-chile pique

dessert

black plum & nectarine crisp with whipped crème fraiche
baked blossom bluff farm fruit crisps topped with a whipped 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.