An elegant way to begin your celebration.
We suggest selecting three choices from the following hors d’oeuvres menu.
delicate puffs filled with creamy chèvre and topped with balsamic yellow peppers
topped with an eggplant and sweet pepper compote
diced seasonal fresh fruit salsa in a crispy phyllo shell
crisp delicate won ton cups filled with a mixture of seasonal vegetables sweetened with tamarind paste
cucumber boats filled with parsley chèvre and spicy arugula
White Bean Spread Crostini
crisp toasted baguette covered with a white bean spread and marinated artichoke,
garnished with a chiffonade of arugula
a crisp vegetable medley wrapped in tender rice paper and topped with a spicy ginger dressing
a Japanese style sushi roll of nori and steamed rice, with centers of crunchy cucumber,
creamy avocado, mild radish sprouts and spicy wasabi aïoli
Tobiko caviar, nestled on dollops of house-made crème fraîche in purple Peruvian potato cups
rich buttery tart shell filled with creamy ricotta cheese and topped with roasted red and yellow beet confetti
topped with Cabrales blue cheese and thyme, then roasted and served warm
bite-sized cakes of prized local Dungeness crabmeat topped with lemon caper rémoulade
smoked trout with cream cheese, pickled red onion, and capers on house-made crackers
sautéed Weathervain scallops chopped and mixed with sweet chili sauce aïoli
and chives atop a house-made cracker
sliced fresh Albacore tuna and cucumber atop coconut rice cakes garnished with avocado wasabi and seaweed chiffonade
Green Curry Halibut Cakes
bite size cakes of Alaskan halibut cooked in green curry served on top of plantain chips
House Tea-Smoked Duck Breast
tender duck breasts, tea smoked on the grill, then thinly sliced and served on an
oregano cracker and garnished grilled peach compote
Steamed Potstickers
tender won ton wrapper with pork filling tossed in a Szechuan sesame sauce,
steamed, then seared; topped with scallion ribbons
shredded grilled beef dressed in a paste of garlic, lemon, chili, olive oil, & parsley served on crostini
slices of Cajun spice-rubbed roasted pork layered with Serrano chili cream cheese,
sweet potato purée, and red onions on housemade cracker bread
Your guests will enjoy the wonderful variety of flavors featured in these stations.
Combine one of these selections with your passed hors d’oeuvres to create a tantalizing cocktail hour prior to opening your buffet.
skewers of chicken tenders marinated in citrus and fiery spices,
grilled and served with a spicy papaya cream
Mediterranean Beef Skewers
skewers of beef marinated in fresh rosemary and olive oil, grilled and served with a
red pepper romesco sauce
Lamb Chop Lollipops
individual chops of grilled lamb seasoned with fresh rosemary and served with a mint mango sauce
sliced Italian meats accompanied by spiced olive medley,
fresh mozzarella, sun-dried tomatoes, fresh basil pesto, and crisp red wine onions;
served with sliced focaccia and baguette
assortment of dips and spreads, may include hummus, herbed chèvre dip,
tapenade, artichoke-spinach dip, dill smoked salmon spread,
nd an olive oil and garlic marinated tomato spread; accompanied by herbed crostini, focaccia, and vegetable crudités
rounds of creamy brie cut in half and layered with fresh fruit jam, then baked in puff pastry
and served with fresh berries, and water crackers
a lively display of Mediterranean aperitivo
grilled spring and summer vegetables, spiced olives, hummus, spicy roasted red pepper sun-dried tomato pesto,
herbed goat cheese, and lentil salad, served with both soft and crisp pita chips
marinated jumbo shrimp with fresh herbs and lemon, marinated calamari salad with sweet bell peppers, seared scallops with oregano
and citrus, mussels on the half shell with tomato and basil, prawns sautéed with onion, tomato, and capers,
and rosemary grilled wild king salmon
smoked wild King salmon and dill gravlax, New Zealand mussels, sea scallops, seared albacore,
black tiger striped prawns, fresh, house-smoked oysters; served with rémoulade, lemon slices, capers,
and housemade cocktail sauce
American sturgeon, Osetra, golden whitefish, Northwest paddlefish, and Pacific salmon caviar; traditional accompaniments
of chopped eggs, cucumbers, crème fraîche, and shaved red onions;
served with water crackers, pumpernickel toast points, and buckwheat blinis
fresh local oysters garnished with horseradish, olive oil and bread crumbs or olive oil, garlic, and lemon,
then lightly baked and served in their shell
marinated in parsley, thyme, garlic, and lemon; dressed with extra virgin olive oil
house-smoked wild king salmon served with dill cream cheese, capers, shaved red onions,
lemon slices, water crackers and artisan bread
steeped in big red spicy southern seasoning then chilled and served with
yellow pepper remoulade sauce
Cedar Plank Roasted Seafood
We serve only the finest quality of wild caught fish.
Whole sides of salmon and halibut are roasted on cedar boards, which impart a light, woodsy flavor.
Sherry Glazed Wild King Salmon
lightly seasoned and brushed with a sherry glaze, roasted, and served with a basil butter sauce
dusting of finely chopped tarragon, chives, parsley, and chervil;
served with a lemon beurre blanc
topped with a mixture of cilantro, lemon, and olive oil
served with mango pineapple salsa
served with toasted sesame seeds and a shitake mushroom sauce
fresh halibut topped with riced Yukon potatoes, served with frizzled shallots and a roasted garlic and thyme aïoli
Ancho rubbed halibut, covered with sautéed peppers,
onions, and mushrooms; served with roasted pepita sauce and lime wedges
lightly seasoned and served with our own garden herb pistou
Regional Seafood Presentations
The Mansion menu features only the freshest products
from our region’s finest purveyors. Bounty to share among friends.
Best of the season from our local waters and the Pacific Rim; presentation may include:
Citrus Seared Sea Scallops
Fresh House-Smoked Oysters
Mussels on the Half Shell
Seared Sesame-Crusted Rare Albacore
accompanied by rémoulade, lemon slices, cocktail sauce, and capers
Honoring the traditions of the Native Americans of our region, these wild fish are cured,
hot-smoked in-house and served as whole sides, creating an impressive display.
Our European influences appear in the accompaniments: dill cream cheese, capers, sliced red onions,
and lemons; served with water crackers and artisan breads.
Inspired by the traditional flavors and the seaside harvest of Naples, Italy
Sautéed Calamari with Sweet Bell Peppers
Seared Scallops with Oregano and Lemon
Mussels on the Half Shell with Tomato and Basil
Tomato Caper Relish Prawns*
Rosemary Grilled Salmon
*Because prawns, shrimp, and oysters are often very popular,
additional platters of these items may be added to one of these presentations at your request.
Washington lay requires us to inform you that consuming raw or undercooked meats poultry, seafood,
Shellfish, or eggs may increase your risk of foodborne illness.
50022140
Roasted or Grilled Beef & Lamb
A Mansion tradition. All meats are roasted to a tender medium-rare and sliced into delectable medallions.
All our meat is hormone free, antibiotic free, and fed 100% vegetarian diet.
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
tenderloin of beef marinated in savory herbs and shallots, then roasted
and drizzled with a wild mushroom demi-glace
Grilled Bistro Style Hangar Steak
dressed in shallots, seasonings, and red wine,
grilled and served with roasted shallot demi-glace
seasoned with fresh herbs from our garden, roasted and served with frizzled
Walla Walla sweet onions and a Madeira demi
top sirloin steaks are marinated in micro-brewed Northwest ales with onions, garlic, and fresh thyme,
roasted and served with whole grain mustard demi-glace
Braised Short Ribs
slow cooked in red wine, peppercorn, demi, shallots, and bay, served with natural sauce of own juices; guaranteed to fall-off-the-bone perfection
coulotte of lamb rubbed with lemon juice, fresh rosemary, and garlic, grilled then thinly sliced, drizzled with extra-virgin olive oil, and sprinkled with a lemon parsley gremolata
rack of lamb encrusted with fresh mint, and parsley, then roasted, sliced into individual chops, and drizzled with mint mango sauce
Roasted or Grilled Pork & Poultry
On the lighter side, we offer a variety of flavorful preparations with these American classics.
tender boneless pork loin is brushed with wildflower honey and peppercorn, slow-roasted and served with a grilled peach demi
tender boneless pork loin first brined with bay leaf, brown sugar, salt and peppercorns, then
slow-roasted and served with a natural jus
tender boneless pork loin smoked over applewood chips, then slow roasted and served
with caramelized mustard jus
breast of chicken rubbed with house-made blend of Northern African spices, then grilled, sliced into medallions and served with a smoky harissa sauce
(a tangy blend of smoked paprika, fresh herbs, and roasted chilies stirred into a traditional aïoli)
(served semi boneless)
whole Cornish game hens marinated in fresh garden herbs, roasted until skin is crisp,
then sliced into small potions and served with a natural jus
white and dark meat with a sweet Jamaican marinade, grilled on-the-bone and
served with mango and cilantro toss
roasted with seasonal mushrooms and served with a porcini demi-glace
Washington law requires us to inform you that consuming raw or undercooked meats, poultry, seafood, shellfish,
or eggs may increase your risk of foodborne illness.
50022140
Potatoes & Rice
Yukon gold, Peruvian purple, and red creamer potatoes roasted with fresh rosemary butter
a classic French casserole of thinly sliced Yukon gold potatoes, baked with vegetable stock and Gruyère cheese,
then garnished with fresh snipped chives
red creamer potatoes are incorporated with rich cream, melted butter, soft roasted garlic,
sautéed leeks, and fresh herbs
Naked Paella
this traditional Spanish rice dish is baked with saffron, garlic, onions, and an assortment of bite sized grilled vegetables
aromatic long-grain rice simmered in coconut milk, then tossed with sweet peas and topped with a
colorful mixture of sesame shredded vegetables and chopped peanuts
a colorful blend of Himalayan red rice, medium-grain white rice, brown mustard seeds, and
lemon-garlic orzo tossed with caramelized shallots, sweet peas,
toasted almonds, coriander, and fresh herbs
a creamy blend of Arborio rice, fresh snap peas, lemon, Parmesan cheese, dry white wine,
fresh thyme, and parsley
Yukon gold and red potatoes tossed in a chipotle scallion vinaigrette
with blackened red and yellow peppers and red sweet onions
tomato cream sauce and fried sage leaves
seasonal summertime vegetables sautéed in olive oil and fresh herbs then finished with cream,
topped with shaved Parmesan
yaki soba noodles tossed with fresh julienne vegetable, scallions, peanuts, and a
ginger-sesame vinaigrette
tender, rice-shaped black and white pasta tossed with cherry tomatoes, sliced cucumbers, crumbled feta, whole fresh
oregano leaves, olives, red onions, red wine vinegar, and extra virgin olive oil
grilled pieces of rustic artisan bread are tossed with kalamata olives, cherry tomatoes, sweet red onions,
and fresh basil; dressed with extra virgin olive oil and white balsamic reduction
red quinoa, an ancient grain of the Americas with a nutty flavor, is mixed with tart apples, dried currants,
mint, and a curry vinaigrette
French lentils tossed with shallots, mint and marinated & roasted seasonal vegetables
zucchini, yellow squash, eggplant, red peppers, sweet onions, and portobello mushrooms marinated in balsamic vinegar,
extra-virgin olive oil, and fresh herbs, grilled to perfection
green beans, assorted olives, baby potatoes, tomatoes, and hard boiled eggs served with
a red wine vinaigrette
and whole basil leaves; drizzled with extra virgin olive oil and fresh herbs
Green Beans and Harissa
roasted fresh green beans tossed with pumpkin seeds, pine nuts and harissa
best-of-the-season vegetables sautéed with lemon, fresh herbs, shallots, and butter
colorful and crunchy fresh peas with Walla Walla sweet onions, teardrop cherry tomatoes,
fresh basil, pine nuts, crumbled chèvre and a fresh herb olive oil
served with lemon garlic aïoli
miniature carrots are glazed with brown sugar and honey and
tossed with whole fresh herbs and star anise
a medley of grated summer squash and zucchini combined with fresh herbs, onions, cheese, and eggs;
served with cucumber dill sour cream
Our menus feature a variety of locally grown and organic produce when ever available.
Whether selecting tender butter lettuce and Belgium endive, young baby spinach and baby arugula, or a mixed bouquet of field greens,
a salad adds a fresh, clean balance to your buffet. You may either customize your own salad or select from the following options.
bibb lettuce and peppery arugula with cherry tomatoes, shaved fennel, orange slices,
tossed in lemon and olive oil
red onions, toasted pepitas, and poppyseed vinaigrette
an array of peppery lettuces tossed with roasted baby beets, house-made croutons and
lemon gorgonzola vinaigrette
a mix of available wild greens, dandelion, frisée, mizuna, fresh herbs, and edible flowers tossed
with a wildflower honey and thyme vinaigrette
a variety of young field greens tossed with feta cheese, toasted almonds, blueberries, and honey vinaigrette
soft buttery-textured leaves of butterhead lettuce tossed with heirloom tomatoes, Walla Walla sweet onions,
whole fresh herbs, and creamy buttermilk dressing
crisp romaine leaves, garlic herb croutons, and Parmesan, tossed with
house-made Caesar dressing
We are proud to support an array of Washington and Oregon cheese makers.
A meal is complete with the European custom of serving an array of great cheeses.
Fruit and fine baked goods round out our menu.
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
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
double-cream and triple-cream cheeses served with fresh berries, smoked almonds,
and water crackers; suggested accompaniment to dessert wines such as sherry and port
rounds of creamy brie cut in half and layered with fresh fruit jam, then baked in puff pastry
and served with fresh berries, and water crackers
best-of-the-season fruit, may include berries, apples, mango, melon, kiwi,
star fruit, dates, pineapple, citrus, and grapes
choose from a variety of fruits including, blackberry, blueberry, cherry, peach, apples, and rhubarb,
topped with either a walnut and rolled oat crisp or a vanilla spiced biscuit
an assortment of miniature desserts which may include fruit tartlets, French petits fours, chocolate truffles,
and tea cookies; chocolate-dipped strawberries in season