in the garden; hors d’oeuvres stations

hog island oyster & anchor steam table
hog island 'sweetwater' oysters with champagne mignonette, hot sauce, and lemon wedges, served alongside a big bucket of iced anchor steams

tomales bay cheese table
a variety of local farmhouse cheeses including: cowgirl creamery red hawk, matos family st. george, redwood hill camelia, and point reyes farmstead blue; served with marinated olives and acme bread company breads

west marin dinner; spring buffet

mains

seared halibut with bread & herb salsa
petit filets of halibut seared and topped with a salsa of fresh herbs, capers, toasted levain bread, pickled shallots, anchovy, and fruity olive oil

marin sun farms sirloin beef roasts
sea salt-crusted sirloin roasts sliced thin, topped with a salsa of potatoes, herbs, and egg, and peppery arugula

sides

chopped salad 'prima vera'
a chopped salad of star route farm little gems, pea sprouts, spring onions, asparagus, and carrots and fresh herbs in a spring garlic-chervil vinaigrette

braised peas with pancetta
sweet spring peas slow cooked with pancetta and spring onions

onion & sorrel panade
a casserole of bread baked with vegetable stock, onions, garlic, gruyère cheese, and sorrel

a joining of hearts; cupcake tower

chocolate cupcakes with white mountain frosting
strawberry shortcake cupcakes
willey farm carrot cupcakes with white chocolate
cream cheese frosting


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.