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
rich buttery tart shell filled with creamy ricotta cheese and topped with roasted red and yellow beet confetti
smoked trout with cream cheese, pickled red onion, and capers on house-made crackers
slices of Cajun spice-rubbed roasted pork layered with Serrano chili cream cheese
sweet potato purée, and red onions on housemade cracker bread
lightly seasoned and brushed with a sherry glaze, roasted, and served with a basil butter sauce
tenderloin of beef rubbed with garlic, rosemary, and extra-virgin olive oil; roasted to perfection
and served with fried shallots and a rich tomato demi-glace
locally foraged wild mushrooms, layered with sweet, delicate leeks, and Fremont style sourdough bread,
then finished with fresh herbs, Fontina cheese, and rich cream, baked until golden
served with a fresh sage cream sauce and grated Pecorino Romano
sweet, red spotted white beans, tossed with charred red and yellow peppers,
melted sweet onions, and cilantro vinaigrette
grated zucchini combined with fresh herbs, onions, cheese, and eggs,
served with cucumber dill sour cream
a variety of young field greens tossed with feta cheese, toasted almonds, blueberries, and honey vinaigrette
A seasonal selection of artisan cheeses made from goat’s, sheep’s and cow’s milk which may include
Port Madison, Quillasascut, Samish Bay, Monteillet Fromagerie, Beechers, and Pleasant Valley,
served with fresh berries, smoked almonds, and water crackers
$43.50 per person