Fall Feast Buffet Menu

This type is ideal for the cooler months when fresh harvest fare is in order.  In the temperate Northwest,

early fall months find our chefs in the Mansion’s kitchen garden, picking fresh greens,

edible flowers and a variety of herbs, reaping the rewards from their spring plantings

Tray Passed Hors D’Oeuvres

Golden Butternut Squash Ravioli

Served with a dollop of roasted pepper and sun-dried tomato relish

Fennel Crusted Salmon Bites

Served with a citrus aioli

Smoked Ham and Gruyere Tartlets

Smoked ham, gruyere cheese and caramelized onion in a pastry shell

Buffet

Cedar Plank Roasted Alaskan Halibut

Lightly seasoned, roasted, and served with a

silky butternut squash puree and candied pecans

Herb Crusted Filet of Beef

Tenderloin of beef rubbed with garlic, rosemary,

and extra-virgin olive oil; roasted to perfection

and served with a red onion and garlic ketchup

Roasted Garnet Yams with Ginger Pears

Garnet yams roasted with sweet cream butter and brown sugar,

Bartlett pears, fresh ginger

and crusted with a toasted marshmallow meringue

Tortellini Rosetti

Four cheese tortellini sautéed with fresh spinach and garlic,

and tossed in a “pink” brandied cream sauce

Glazed Baby Carrots

Baby carrots glazed with honey, Makers Mark bourbon,

fresh mint and toasted hazelnuts

Farm Greens

A variety of young field greens tossed with bleu cheese,

walnuts, dried cherries, and champagne vinaigrette

Imported & Domestic Cheeses

Selection will include a variety of regions and textures,

as well as a choice between sheep’s milk, goat’s milk, and cow’s milk cheeses;

served with best-of-the-season fresh fruit and water crackers

$45.00 per person