We suggest selecting three choices from the following hors d’oeuvres menu.
hothouse cherry tomatoes filled with truffled white bean puree and garnished with flat leaf parsley
Crimini mushroom caps filled with wonderfully creamy mixture of polenta, parmesan, and thyme
a mélange of caramelized pears, sweet onion, Rogue Creamery blue cheese, and crushed pink peppercorns,
served warm in a crispy phyllo cup
squares of egg pasta filled with oven roasted butternut squash, drizzled with a sun-dried tomato relish
petite pan fried spheres of creamy risotto, aged fontina, and roasted sweet corn
a thin crispy crusted pizza topped with sliced fingerling potato, Parmigiano Reggiano,
sautéed Lacinato kale and extra virgin olive oil
miniature paper-thin crepes filled with a savory mixture of curried mashed root vegetables
juicy plump black seedless grapes filled with savory goat cheese and garnished with crushed pistachios
Essential Baking Company brioche bread soaked in a rich mixture of fresh cream, eggs, tomato and basil, baked
in the oven then sliced into triangle wedges
crisp endive “boats” filled with creamy goat cheese, tea smoked duck breast, tart apples,
and honey glazed pecans
bite sized cakes of prized Dungeness crabmeat served with lemon caper remoulade
individual piece of salmon rolled in toasted fennel, roasted and served with citrus aïoli
dried figs poached in a balsamic and red wine syrup then wrapped in prosciutto and oven roasted
a tender wonton wrapper with pork filling, topped with fresh chives, crushed Sichuan pepper,
and citrus soy glaze
thin slices of Jamaican seasoned rubbed pork loin topped with a fresh mango chutney and
served on roasted plantain chip
thin slices of rare roast beef layered with arugula and Rogue Creamery smoked blue cheese served on
Essential Baking Company Parisian baguette, drizzled with extra virgin olive oil
and sprinkled with alderwood smoked salt
Forks, Spoons & Cups
Forks
One bite or two it is up to you
Mediterranean Spiced Lamb Poppers
bite sized slices of smoked cured fried Chorizo, Cabrales blue cheese, and Fuji apples
Spoons
lush squares of sashimi grade Yellowfin tuna, topped with Togarashi spiked mayonnaise
and radish sprouts
served in a lemongrass syrup with an arugula and ginger chiffanode
Cups
a decadent soup made from locally foraged wild mushrooms, shallots, thyme and cream
Curried Butternut Squash Puree
a delicious puree of roasted butternut squash, leeks, ginger, vegetable stock, and garlic seasoned with Madras curry
then topped with toasted pepitas
Appetizer Stations
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.
Antipasto Table
sliced cured Italian style meats
accompanied by an assorted olive medley, fresh mozzarella bocconcini, roasted red pepper and eggplant relish,
stuffed vine leaves, and shaved Parmigiano-Reggiano cheese
drizzled with white truffle oil, and sliced focaccia
Classic Swiss Fondue
a rich warm savory mixture of Emmentaler, Gruyere and Vacherin Fribourgeois cheeses, with garlic,
white wine, kirsch, and nutmeg, served with a selection of walnuts, grapes, apples, pears, cubed breads,
and boiled new potatoes for dipping
assortment of dips and spreads which may include chipotle hummus,
roasted red pepper and eggplant dip, garlic confit, truffled white bean puree,
and smoked salmon mousse, served with toasted baguette
creamy wheels of French Brie latticed in puff pastry, baked and served warm
with apples, grapes and water crackers
wheels of velvety rich French Camembert finished with a caramelized sugar crust and served
with smoked almonds and sliced baguette
grilled jumbo shrimp with fresh mint and garlic,
marinated calamari salad with sweet bell peppers,
seared scallops with marjoram and citrus,
and rosemary grilled wild king salmon
house-smoked wild salmon or salmon dill gravlax, Penn Cove mussel salad,
citrus-seared sea scallops, Sashimi-grade spicy tuna with togarashi mayonnaise,
black tiger-striped prawns,
and fresh local oysters on the half shell,
served with caper rémoulade, and cocktail sauce
house-cured wild salmon served with dill cream cheese, capers, shaved red onions,
lemon slices, water crackers, and artisan bread
black tiger-striped prawns poached in a rich savory vegetable broth
seasoned with whole cloves, and herbs,
chilled and served with tarragon mustard sauce
Baked Oysters Stimson-Green
fresh local oysters dressed on-the-half-shell with a bacon, Pernod, garlic,
Parmigiano Reggiano, fresh herbs, and breadcrumb mixture
broiled and served on a layer of rock salt
Heads, Tails & Fins
We serve only the finest wild caught fish from both the Pacific and Atlantic oceans.
Our seafood options below are beautifully prepared, roasted whole, and served straight from our oven to the table.
Cedar Plank Roasted Wild Salmon
served with a pumpkin pie spiced beurre blanc seasoned with cinnamon, cardamom, and cloves
Bacon and Caramelized Onion Wild Salmon
served with a vibrant fresh cranberry and Port wine sauce
lightly seasoned sides of salmon roasted with fresh herbs and drizzled with black olive oil
topped with a mixture of fresh roasted chestnuts, herbs, and brown butter breadcrumb crust,
served with a savory rosemary sabayon
served on a bed of sautéed Swiss chard with a red wine sauce
drizzled with a silky butternut squash puree and garnished with toasted candied pecans
Wild Alaskan Halibut
roasted halibut served with a parsley, tarragon, and pineapple vinaigrette coleslaw,
garnished with lotus root chips
Regional Seafood Presentations
The Mansion menu features only the freshest products
from our region’s finest purveyors. These bounties have been created to share among friends.
Best of the season from our local waters and the Pacific Rim; presentation may include:
Citrus Seared Bering Sea Scallops
Oysters on the Half Shell (in season)*
Steamed Penn Cove Mussels Lemon and Arugula Salad
Sushi Style Yellowfin Tuna with Togarashi Spiked Mayonnaise
accompanied by lemon caper remoulade sauce, lemon slices, cocktail sauce, and caper berries
a traditional Spanish rice dish made with prawns, scallops, mussels, clams, chorizo sausage, and chicken,
simmered in a rich flavorful broth seasoned with garlic, smoked paprika,
saffron, onion, and peppers
Inspired by the traditional flavors and the seaside harvest of Naples, Italy
Marinated Calamari Salad
Seared Scallops with Marjoram and Lemon
Tomato Caper Relish Prawns*
Rosemary Tattooed Salmon
*Because prawns, shrimp, and oysters are often very popular,
additional platters of these items may be added to your presentation at your request.
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.
served with a savory red onion, garlic, and tomato jam naturally sweetened with molasses
Peppercorn Medley Beef Tenderloin
rubbed with crushed black, white, and pink peppercorns,
served with a green peppercorn brandy sauce
boneless beef strip rubbed with ginger, curry, allspice, cumin and coriander, roasted to medium rare, and served with a molasses red wine vinaigrette
top sirloin steaks are marinated in Asian flavors, served with a soy ginger reduction and sprinkled with a lettuce chiffonade
Tequila Marinated Flatiron Steak
Bistro-style Hanger Steak
seasoned with mustard, garlic, and fresh herbs and served with a port wine reduction
tender racks of lamb rubbed with fresh mint, demerara sugar, and green cardamom, roasted and sliced into individual chops, served with caramelized garlic confit
Roasted or Grilled Pork & Poultry
On the lighter side, we offer a variety of flavorful preparations with
these continental inspired classics.
marinated in a traditional brine of brown sugar, salt, and bay, then rubbed with yogurt and rolled in crushed toasted almonds with seasoned breadcrumbs, roasted, and served with a sweet passion fruit demi
tender boneless pork loin is coated with sweet honey mustard and fresh tarragon,
served with a caramelized apple spiced fresh cranberry sauce
rubbed with garlic, rosemary, and toasted fennel and served with a roasted red pepper sauce
Roasted Cornish Game Hens
whole Cornish game hens brined in gin, brown sugar, bay leaf, juniper berries, and thyme, served with a ginger plum sauce
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)
all-natural Washington chicken breast roasted and served with a rich sauce made of pan jus and
Rogue Creamery smoky blue cheese, garnished with fried pieces of crispy prosciutto
seared duck breasts are marinated in a yogurt and exotic spice mixture
then braised with a paste made of cashews and raisins
rubbed with oregano, rosemary, lemon, and butter, roasted and sliced
and served with a rich savory pan reduction gravy
Potatoes & Rice
Our menus feature a variety of locally grown and organic produce when ever available.
red creamer potatoes whipped with sweet cream butter, rich mascarpone, and white truffle oil
pears sautéed in ginger and olive oil are tossed with roasted yams, topped with
a toasted marshmallow meringue and baked
Roasted Fingerling Potatoes
locally grown fingerling potatoes roasted with garlic, sweet cream butter and sage
an exotic interpretation of mashed sweet potatoes, incorporating fresh corn, roasted potatoes, and
garnet yams with coconut milk, sweet cream butter, and garam masala
a classic casserole of thinly sliced potatoes baked in a rich mixture
of fresh cream scented with thyme and Gruyère
wild rice, wheat berry, and jasmine rice tossed with a medley of toasted nuts,
mandarin oranges and a red currant vinaigrette
Brown Butter Risotto
a rich creamy blend of Arborio rice, brown butter, olive oil, champagne, and fresh cream,
finished with shredded Parmesan cheese
Butternut Squash and Sun Dried Tomato Risotto
a delicious and colorful combination of butternut squash and sun dried tomato puree, Arborio rice,
sweet cream butter, olive oil, roasted vegetable stock,
and mascarpone cheese
wonderfully nutty flavored blend of Arborio rice, sweet butter, olive oil, white wine,
goat cheese, and toasted hazelnuts
Our menus feature a variety of locally grown and organic produce when ever available.
a blend of four Italian cheeses with fresh garlic in an egg tortellini, sautéed with fresh spinach and garlic;
tossed in a “pink” brandy tomato cream sauce
tender cap shaped pasta, tossed with Camembert cheese, sliced grapes, fresh basil, and Castelvetrano olives
red quinoa, an ancient grain of the Americas with a nutty flavor, is tossed with roasted eggplant,
diced hothouse tomatoes, goat cheese, and a black olive vinaigrette
sweet potatoes, parsnips, rutabaga and turnips, layered and baked with seasoned cream,
Beecher’s Flagship cheddar, and a generous sprinkling of buttery gingerbread crumble
locally foraged wild mushrooms, sautéed leeks, and Essential Bakery brioche bread
tossed with fresh herbs and rich cream, topped with Fontina, and baked until golden
Vegetables
Our menus feature a variety of locally grown and organic produce when ever available.
zucchini, yellow squash, eggplant, red peppers, asparagus, and portobello mushrooms
marinated in balsamic vinegar, extra-virgin olive oil, and fresh herbs,
grilled then tossed in a champagne vinaigrette
heirloom beans slowly simmered then combined with sautéed Swiss chard, Gruyere, and nutmeg;
topped with chestnut bread crumbs and baked until golden
locally grown baby carrots glazed with honey, Makers Mark bourbon, and fresh mint
halved and baked in the oven with garlic and shallots, then tossed with crispy prosciutto and pine nuts
a rustic mash of baked kabocha squash, maple syrup, orange zest, thyme, and cranberries
sauteed zucchini, green beans, leeks, and garlic layered with fresh cream, eggs, Parmigiano Reggiano,
mozzarella, and fresh basil; baked and drizzled with a parsley and sun-dried tomato pistou
carrots, parsnips, turnips, and rutabaga slow cooked with garlic, crushed tomatoes, coconut milk,
and exotic spices; garnished with fresh coriander
a creamy blend of whole corn kernels, sautéed with butter, shallots, and vermouth cream sauce,
finished with parsley and Parmesan cheese
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.
gently torn leaves of butter lettuce tossed with Fuji apples, celery, grape tomatoes, and a red wine vinaigrette
tender young spinach leaves tossed with apple wood smoked bacon,
roasted beets, and a warm molasses vinaigrette
a variety of young field greens tossed with dried cherries, walnuts, blue cheese, and champagne vinaigrette
arugula leaves tossed with grilled radicchio, Mandarin oranges, pistachios, and a creamy peppercorn dressing
tangy mizuna greens tossed with toasted hazelnuts, goat cheese, dried apricots,
and sautéed wild mushroom vinaigrette
We are proud to support 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 complete our menu.
a rotating selection of artisan cheeses from purveyors including
Port Madison, Quillasascut, Samish Bay, Port Townsend Creamery, Monteillet Fromagerie, Beechers,
and Pleasant Valley, handcrafted from goat’s, sheep’s, and cow’s milk and
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
Selection of Soft Dessert Cheeses
double-cream and triple-cream cheeses served with drunken fruits, smoked almonds, and water crackers;
suggested accompaniment to dessert wines such as sherry and port
Caramelized Camembert
rounds of velvety rich French Camembert finished with a caramelized sugar crust and
served with smoked almonds and sliced baguette
creamy wheels of French Brie latticed in puff pastry, baked and served warm
with apples, grapes and water crackers
this will satisfy everyone’s sweet desire, choices include rich buttery caramel, deep dark bittersweet chocolate,
creamy milk chocolate, velvety white chocolate, and decadent butterscotch
served with a selection of fondue dippers which
may include, in season fruits, nuts, pretzels, shortbread, and brownie pieces
Pumpkin Bread Pudding
Layers of rich brioche bread and seasoned with cinnamon, nutmeg and pecans;
drizzled with house made caramel and served with a vanilla bean whipped cream
choose from a variety of fruits including blackberry, dried cherries, peach, apples, and rhubarb
topped with either a rolled oat crisp or a vanilla spiced biscuit
Chef’s Whim Petite Desserts
an assortment of miniature desserts which may include fruit and cream tartlets, petit fours, assorted
chocolate truffles, tea cookies, and decadent bars