An elegant way to begin your celebration.
We suggest selecting three choices from the following hors d’oeuvres menu.
seared mini polenta cakes, topped with a roasted eggplant red pepper pesto spread
garnished with a toasted pine nut
a mélange of caramelized pears, sweet onion, blue cheese, and cracked Tellicherry peppercorns,
served warm in a crispy phyllo cup
a hand crafted delicacy made of fresh farmed fingerling potatoes, shaved truffles, and
imported truffle oil, finished with a touch of oven-dried tomato jam
petite pan fried spheres of creamy risotto, fresh mozzarella, and garden herbs
miniature fried nibbles of Port Townsend Creamery Seastack cheese a top slices of toasted baguette, garnished
with oven roasted Granny Smith apples and Morella sour cherry compote
a luscious semi-soft cheese from Italy’s Lombardy region paired with thyme-scented wild mushrooms
resting upon slices of grilled focaccia
fresh Medjoul dates stuffed with goat cheese, roasted and served warm
bite sized buttermilk pancakes topped with maple crème fraîche
and cranberry pink peppercorn chutney
sautéed spinach, egg, and feta served in a flaky tart shell and garnished with sel de rose
bite-sized cakes of prized local Dungeness crabmeat served with saffron rusted aïoli
ginger soy glazed jumbo scallops set a top a lotus root crisp finished with a savoy cabbage pineapple slaw
a tender wonton wrapper with a pork filling, topped with scallion ribbons
and crushed red pepper
Green Curry Halibut Stacks
slices of pork tenderloin braised in chocolate and Guinness Stout set a top small rounds of seared
Irish soda bread and garnished with a vanilla bean red onion escabeche
thin sliced strips of rare roast beef filled with arugula and blue cheese, drizzled with extra virgin olive oil
Forks, Spoons & Cups
Forks
One bite or two it is up to you
Stuffed Vine Leaves
with a red current glaze
with a wasabi cocktail sauce
Spoons
Spoonfully delicious
with a potato vodka infused ponzu sauce
garnished with New Zealand soft licorice bits
Cups
Umm umm goodness…demi up, demi down…
Washington chestnuts sautéed with mirepoix, cooked in vegetable stock
then pureed and finished with cream
Carrot Potage with Orange, Cardamom, and Ginger
a hearty soup of carrots, potatoes, orange juice and zest,
green cardamom, fresh and dried ginger
named after the 17th century British maritime adventurer,
this fragrant clear broth is a lighter soup alternative
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.
cured Italian meats accompanied by spiced olives,
fresh mozzarella bocconcini, roasted pepper and oven dried tomato relish,
Clementine orange and fig marmalade,
Parmigiano-Reggiano cheese, and sliced focaccia
A lively display of Mediterranean aperitivo;
grilled vegetable medley, spiced olives, hummus, herbed goat cheese, roasted pepper and oven dried tomato relish,
and stuffed vine leaves, served with soft and crispy pita chips
assortment of dips and spreads which may include roasted pumpkin hummus,
pan-roasted eggplant caponata, thyme roasted garlic, Tuscan white bean puree with honeydew melon sage,
smoked salmon mousse, or herbed chèvre
served with toasted baguette and focaccia seasoned with sea salt and pure olive oil
creamy wheels of French brie latticed in puff pastry, baked and served warm
with cassis syrup, spiced quince paste, and water crackers
individual chops of grilled petite New Zealand lamb basted with a Dijon mustard glaze
grilled tiger prawns with garlic and mint, marinated calamari salad,
pan seared Bering Sea scallops with lemon and marjoram, rosemary tattooed wild salmon,
and a cornucopia of steamed carrots, zucchini, beets, potatoes, green beans, and cauliflower
served with a lemon parsley pesto
house-smoked wild salmon, salmon dill gravlax, Penn Cove mussel salad,
citrus- seared sea scallops, Sashimi-grade ahi tuna in a furikake crust, black tiger-striped prawns,
and fresh local oysters on the half shell,
served with rémoulade, and cocktail sauce
black tiger-striped prawns poached in a rich savory vegetable broth
seasoned with whole cloves and herbs,
chilled and served with sweet roasted red pepper aioli
Oysters Rockefeller
fresh local oysters dressed on-the-half-shell with pancetta, spinach, breadcrumbs, and fresh herbs,
broiled and served on a layer of rock salt
(A traditional Portuguese-African dish)
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 Roasted Wild Salmon Oscar
lightly seasoned sides of salmon, roasted and served with a Dungeness crab and béarnaise sauce
wrapped in banana leaves, glazed with a West African style tomato barbeque sauce, and oven roasted
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 pomegranate beurre blanc
roasted with a coconut green curry marinade, topped with blackened peppers and onions,
served with candied ginger aïoli.
finished with a scattering of caramelized shallots
Wild Alaskan Halibut
drizzled with a Pernod saffron cream sauce and garnished with New Zealand soft licorice bits
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
Furikake Crusted Ahi Tuna
accompanied by Andalouse sauce, lemon slices, wasabi cocktail sauce, and caper berries
Classic Portuguese inspired seafood and rice stew featuring black tiger prawns, Bering Sea scallops,
Penn Cove mussels, linguiça sausage, and chicken, simmered in a rich flavorful broth
Seasoned with garlic, smoked paprika, saffron, and leeks
Inspired by the traditional flavors and the seaside harvest of Mediterranean coastal Italy
Marinated Calamari Salad
Seared Bering Sea Scallops with Lemon and Marjoram
Prawns with Anchovies, Olives, Tomatoes and Capers*
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.
tenderloin of beef marinated in a black grape verjus with garlic, orange zest, and fresh rosemary, served with a Zinfandel wine reduction
Winter Herb Filet of Beef
tenderloin of beef seasoned with savory and thyme, then roasted
and served with a Madeira wine demi-glace
boneless beef strip coated with crushed green peppercorns and olive oil,
roasted to medium rare, and served with a rich green peppercorn demi-glace
top sirloin steaks are marinated in lemon lager, with shallots, and fresh thyme, roasted and served with wild mushroom demi-glace
Grilled Bistro Style Hangar Steak
rubbed with olive oil and seasoned with salt and pepper,
Athenian Style Lamb Sirloin
lamb sirloin marinated in lemon juice, marjoram, and garlic, grilled, then thinly sliced, dressed with a rose water and yogurt tzatziki
tender racks of lamb rubbed with fresh mint, demerara sugar, and green cardamom,
roasted and sliced into individual chops, served with caramelized garlic preserve
Roasted or Grilled Pork & Poultry
On the lighter side, we offer a variety of flavorful preparations with
these continental inspired classics.
tender boneless pork loin glazed with Mexican style mole, slow roasted and
served with a lime cilantro cream
tender boneless pork loin is coated with whole grain Dijon mustard and caramelized onions,
slow-roasted to perfection and served with sweet demi
tender boneless pork loin house smoked, then slow roasted and drizzled
with a spiced roasted fennel jus
pork loin rubbed with a lively combination of sweet and flavorful spices, seared, then roasted and
served with a savory toasted pecan topping
Majarajah’s Roasted Chicken
boneless breasts of chicken marinated in a blend of yogurt, black pepper, paprika, cumin, oregano, and garlic;
roasted and served with a cranberry pink peppercorn chutney
(served semi boneless)
Cornish game hens brined in brown sugar, bay leaf, juniper berry, and thyme, served with natural maple syrup reduction
traditional chicken scaloppini sautéed with lemon, capers, and fresh herbs in a white wine pan reduction,
garnished with a chiffonade of pan-fried prosciutto
rubbed with winter savory, roasted to perfection and served
with a
lively ginger beet chutney and pan finished gravy
Potatoes & Rice
Our menus feature a variety of locally grown and organic produce when ever available.
red creamer potatoes whipped with sweet butter, rich mascarpone, and roasted garlic
a classic French casserole of thinly sliced Yukon gold potatoes baked in a rich mixture
of fresh cream and Gruyère, garnished with fresh thyme
an exotic interpretation of mashed sweet potatoes incorporating fresh corn, locally grown fingerling
potatoes, garnet yams with coconut milk, sweet cream butter and garum Marsala
locally grown fingerling potatoes roasted with sweet cream butter and fresh sage
wild rice, wheat berry, and long-grain white rice tossed with a medley of toasted nuts,
blood orange segments, dried apricots and hazelnut vinaigrette
a colorful blend of Himalayan red rice, medium-grain white rice, brown mustard seeds, and
lemon-garlic orzo tossed with caramelized shallots, toasted almonds, and fresh herbs
a decadent combination of Arborio rice, saffron, sweet cream butter,
Parmigiano-Reggiano, and shaved truffle
Arugula and Winter Squash Risotto
a creamy blend of Arborio rice, organic winter squash, arugula, roasted garlic,
and roasted vegetable stock, finished with shaved Pecorino Romano
Seven Herb Risotto
a rich wonderfully aromatic mixture of savory herbs, Arborio rice, olive oil,
sweet cream butter, roasted vegetable stock, and Parmigiano-Reggiano,
Our menus feature a variety of locally grown and organic produce when ever available.
crab, ricotta cheese, spinach, red onion and fresh herbs in a chive pasta wrap
sauced with tomato fondue and fresh herbs
tender cap shaped pasta tossed with Lacinato kale, Tuscan white beans, Prosciutto,
roasted red peppers, extra-virgin olive oil, and toasted pine nuts
locally foraged wild mushrooms, sautéed leeks, and Fremont sourdough bread tossed
with fresh herbs and rich cream, topped with Fontina, and baked until golden
Root Vegetable & Gingerbread Crumble
sweet potatoes, parsnips, rutabaga, and turnips, layered and baked with seasoned cream,
Beecher’s Flagship cheddar, and a sprinkling of a buttery gingerbread crumble
red quinoa, an ancient grain of the Americas with a nutty flavor, is tossed with granny smith apples,
dates, mint, and a sweet Madras curry vinaigrette
Warm Eggplant & Kabocha Squash Couscous
sautéed eggplant and kabocha squash seasoned with olive oil, garlic, ginger, sumac,
and fresh chili, served over tender baby spinach and couscous
Vegetables
Our menus feature a variety of locally grown and organic produce when ever available.
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
a rustic mash of baked delicate squash, pure natural maple syrup, brown sugar, thyme, and cranberries
tiny clusters of cauliflower are tossed with extra virgin olive oil and garlic, roasted, and
served with buttery sourdough croutons and red pepper romesco
tender rainbow chard sautéed and combined with cream, Gruyère, garlic, fresh herbs, and nutmeg,
then topped with chestnut bread crumbs and baked until golden
carrots, turnips, rutabagas, and parsnips slow cooked with garlic, crushed tomatoes,
and an exotic mélange of aromatics; garnished with fresh coriander
baby carrots glazed with honey, Makers Mark bourbon, fresh mint and toasted hazelnuts
halved and sautéed with shallots, smoked bacon, garlic,
a hint of rosemary, and toasted pine nuts
a creamy blend of whole corn kernels, sautéed with butter, shallots, and vermouth cream sauce,
finished with parsley and Parmesan cheese
Green Salads
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 tossed with roasted black grapes, smoked blue cheese,
toasted almonds, and balsamic honey vinaigrette
tender young spinach leaves tossed with caramelized shallots, toasted pine nuts, dried cherries,
thickly sliced bacon crumbles, and warm honey lime vinaigrette
arugula leaves tossed with grilled radicchio, toasted almonds, aged gouda, and passion fruit vinaigrette
caramelized apples and pears tossed with baby spinach, spiced walnuts, and crumbled blue cheese vinaigrette
tangy mizuna greens tossed with toasted hazelnuts, goat cheese, dried apricots,
and sautéed wild mushroom vinaigrette
a variety of young field greens tossed with blood oranges, toasted pistachios, shaved Spanish Mahón,
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
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
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 pumpkin custard seasoned with cinnamon, nutmeg, and pecans,
served with a spiced 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
an assortment of miniature desserts which may include fruit and cream tartlets, petit fours, assorted
chocolate truffles, tea cookies, and decadent bars