brief encounters; passed hors d’oeuvres

dungeness crabcakes with pimente d'esplette
pan-fried crabcakes on organic yukon gold potato crisps with a mayonnaise flavored with cask-aged sherry vinegar and basque dried chile

moorish lamb meatballs
house ground lamb and currant meatballs topped with an orange-hazelnut picada

green grape & almond gazpacho
a puree of organic grapes, garlic, toasted almonds, and cucumbers finished with yoghurt and dill

fedeua; cocktail station

braised squid fedeua
fedeus noodles cooked in the manner of paella, with melted leeks and marinated, roasted gypsy peppers

mortar ali-oli

tapas; cocktail station

salted local cod brandada
cazuelas of warm, house-salted, local cod brandada, served with semolina flatbreads

shrimp & squid salpicon toasts
seafood salad with capers, chiles, egg, and parsley, served on grilled, garlic-rubbed bread

pintxos
dry-aged bavette steak skewers with a salsa of house dried oregano, orange, and arbequina olive oil, and garlic

jamon serrano with grilled onions
thinly-sliced spanish ham drizzled with fruity olive oil, served with smoky grilled green onions and toasts

roasted squash & onion tortillas
egg, onion, and squash omelet with fried sage

postres; dessert station

churros & chocolate
rich spanish chocolate served in demitasse with freshly fried mini-churros

lemon cardamon crème catalana
miniature catalan custards flavored with lemon and cardamon 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.