brief encounters; passed hors d’oeuvres

'fish & chips'
organic russet potato chips topped with wok-fried local cod, shiso leaf, yuzu mayonnaise, and a malt vinegar ponzu

thai-style 'corndogs'
ground shrimp coated in a cornmeal batter and quick-fried on a skewer, served with a sweet chile sauce

fragrant spring carrot & crab soup sips
a silky puree of willey farm carrots, galangal, chiles, and kaffir lime with dungeness crab

niman ranch beef soup spoons
individual spoons filled with savory meatballs in a star anise and thai basil-scented broth

modern asia; seated dinner

amuse

wild salmon sashimi with pickled watermelon radish
sliced spring run salmon rolled with pickled watermelon radish, green onion, and bird's eye chiles drizzled with citrus yuzu and a vibrant shiso oil

salad course

roasted baby beets with rhubarb
salt-roasted baby beets, shaved fennel, tart shaved rhubarb, and peppery rocket

main course

tea smoked black cod with chilled cucumber salad
black cod brined in oolong tea, smoked, and seared, served with organic jasmine rice and cucumbers marinated in rice wine, lemon, and mint

or

grilled liberty duck breasts with citrus
brined liberty farm duck grilled over hardwood and served with blood orange and kumquat sauce

dessert

baby bananas in coconut milk
young bananas poached in housemade coconut milk and pearl tapioca, topped with roasted sesame seeds


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.