brief encounters; passed hors d’oeuvres

lime & coriander cured arctic char crudo
lightly-cured arctic char served with pickled zucchini on crispy pappadums

niman ranch lamb flatbreads with cucumber-herb salad
ground lamb flavored with yoghurt and onion on crisp cumin flatbreads, topped with a cucumber and herb salad

crispy corn rice fritters with spicy tomato 'salsa'
breaded and quick-fried sweet corn and rice fritters topped with an heirloom tomato salsa dusted with garam masala

vineyard dinner; family-style

appetizer

watermelon & cucumber carpaccio
thinly-sliced melons, french breakfast radishes, and cucumbers drizzled with lemon oil, fresh bellwether farm ricotta cheese, toasted garam masala, and mint

salad

heirloom tomatoes with fried short night farm okra
sliced heirloom varietal tomatoes topped with fried local okra

main courses

wild salmon skewers cooked on fig leaves with summer squash 'ceviche'
skewers of wild salmon baked on fig leaves, topped with diced organic summer squash marinated in fresh lemon and basil

darjeeling-smoked duck samosas
housemade pastry filled with liberty duck legs brined in darjeeling tea, smoked, and slow-cooked until tender, with a frog hollow peach & raisin chutney

sides

cauliflower panna cotta with smoky eggplant salad
a silky cauliflower custard topped with a warm eggplant caviar and curry leaf oil in individual pots

parsi omelet soufflés
individual pudding soufflés with coriander and dhana jiru

dessert

fried figs with coconut ice cream
batter-fried knoll farm figs served with a fresh baby coconut ice cream

warm willey farm carrot-pineapple upside down cakes with cardamon cream
miniature upside-down cakes with a cardamon seed-infused whipped cream


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.