Menus & Pop-Ups
Seasonal dinners, shared tables, and collaborations from Jesse’s kitchen.
Plan Your EventSample menus
Every menu is tailored to the season, occasion, and dietary needs. All events are quoted individually.
California Family-Style DinnerShared tableWhole grilled fish · seasonal vegetables · chocolate cake +
Little Reds Hospitality
California Family-Style Dinner
To start
Whole Grilled Fishherbs, lemon, salsa verde
Butter Lettucelemon cream dressing, radish, chive
For the table
Asparagusbrown butter, almond, caper
Roasted Potatoesbrown butter, garlic, rosemary
Summer Squashpesto, toasted nuts, herbs
Peppers + Onionscapers, sherry
Dessert
Flourless Chocolate Cakeseasonal accompaniment
California Cocktail PartyPassed bites + grazing tableCrispy potato pavé · whipped feta crostini · grazing table +
Little Reds Hospitality
California Cocktail Party
Passed
Crispy Potato Pavé
Whipped Feta Crostini
Grazing table
Cured Meats + Cheesesmustards, pickles, bread
Grilled Seasonal Vegetables
Hearty Grain + Legume Salad
Dessert
Ice Cream Sundae Bar
Weekend BrunchBrunch buffet + live stationBagels & smoked salmon · shakshuka · pastries +
Little Reds Hospitality
Weekend Brunch
Bakery
Banana Bread, Olive Bread + Croissants
Cold table
Bagels + Smoked Salmoncream cheese, red onion, capers, tomato
Seasonal Fruit + Berries
Greek Yogurthoney
Fresh Smoothies
Hot station
Made-to-Order Omelets
Shakshuka
Avocado Toast
To sip
Coffee + Matcha
Mimosas
From the archive
Past menus from Jesse’s restaurant and tasting work. These are historical examples, separate from our current event offerings.
Tasting menu — April 22, 2015Historical menuKampachi · scallops · cava-poached halibut +
Little Reds Hospitality
Tasting menu — April 22, 2015
Crudo of Kampachi
Baby radish sprouts, leaves and flowers with lemon curd
Baby Leeks
Burrata, seared bread, lemon basil and pistou
Seared Scallops
Flash-pickled carrots, peas and pea tendrils
Peaches and Parmesan
Black pepper, arugula and aged balsamic
Market Vegetable Plate
Onions, jumbo asparagus, cauliflower and warm tomato vinaigrette
Cava-Poached Halibut
Fava beans, morels and ramps
Barnyard — Dinner menuHistorical menuClams · prawns · roast chicken · seasonal sides +
Little Reds Hospitality
Barnyard — Dinner menu
Clams
White beans, wine and fennel, aioli and grilled bread
Prawns
Salt-roasted with herbs, olives, romesco and wilted leeks
Sausage
Braised cabbage, pickled carrots and a soft-poached egg
Chanterelles and Peas
Marinated chanterelles grilled with herbs, stewed peas and chimichurri
Farro Salad
Parmesan, roasted cauliflower and green olives
Kale Salad
Shaved sunchokes, Marcona almonds, Parmesan and lemon vinaigrette
Radicchio
Balsamic and fig vinaigrette, seared bread and Parmesan
Lamb
Seared escarole, sugo and salsa verde
Pork
Caramelized apples, polenta and grilled onions
Chicken
Oven-roasted half chicken, winter stuffing and arugula
Fish
Grilled whole fish, barley, pomegranate and herb salad
Risotto al a Pelota
Italian fried rice, balsamic-roasted tomatoes, English peas and Parmesan
Dessert
Bread pudding with caramel, cinnamon and ice cream
Ricotta fritters with maple syrup
Chocolate sorbetti