An elegant way to begin your celebration.
We suggest selecting three choices from the following hors d’oeuvres menu.
slices of creamy French Brie and vine ripened tomatoes on top applewood smoked salted bagel crisps
a colorful mixture of strawberries, Castelverano olives, and
Rogue River blue cheese in a phyllo cup
crunchy jicama tossed with sweet summer melons wrapped in nori and Calrose sushi rice
Minted Edamame Crostini
crisp toasted Essential Baking Company baguette topped with a velvety minted edamame puree and
sprinkled with black sesame seeds
a traditional Spanish style potato and egg dish, garnished with a romesco sauce
rich buttery tart shell filled with creamy ricotta cheese and topped with roasted red and yellow beet confetti
deliciously rich combination of a mascarpone and goat cheese tomato concasse, baked on puff pastry
Caprese Skewers
fresh mozzarella bocconcini, cherry tomatoes, and fresh basil on individual bamboo skewers, drizzled with balsamic vinegar
Radish and Truffle Butter Tea Sandwiches
Bamboo Steamed Potstickers
vegetarian filling won ton wrappers steamed in bamboo baskets, tossed with a citrus soy glaze
and garnished with fresh chives and crushed Sichuan peppers
Petite Crab Cakes
bite-sized cakes of prized local Dungeness crabmeat topped with dill aïoli
served chilled and garnished with a honey and Japanese sour plum sauce
anise-scented miniature waffles with a three citrus cured salmon and horseradish cream
tender pieces of seared tuna wrapped in cucumber ribbons and garnished with
wasabi crème fraîche and Togarashi chili flakes
skewered shrimp dipped in corn meal batter, fried and served with a peach-jalapeno jam
diced chicken breasts, sweet local nectarines, and fresh garden basil tossed with a Madras curry aïoli on
La Panzanella black pepper flatbread cracker
plump Cavendish bananas wrapped in proscuitto, quick roasted and sliced into bit sized pieces,
served with an ancho-chili cilantro cream
Miniature Bison Burgers
savory Mediterranean seasoned bison meat burgers served on Essential Baking Kaiser rolls with a dill yogurt
Rare Roast Beef Roulades
thin sliced strips of rare roast beef filled with arugula and blue cheese, drizzled with extra virgin olive oil
pork tenderloin rolled in cream cheese and ground cocao nibs, roasted, then sliced in bit sized pieces
and topped with caramelized plums
Forks, Spoons & Cups
Forks
One bite or two it is up to you
Melon, Marinated Artichoke, and Chorizo Sausage
bite size slices of fresh melon, marinated artichoke bottoms, and smoke cured Chorizo sausage
with a wasabi cocktail sauce
Spoons
Spoonfully delicious
served with a herb infused pineapple vinaigrette saucy slaw, garnished with lotus root chip
served with a sherry vinegar reduction syrup
Cups
Umm umm goodness…demi up, demi down…
in celebration of long hot summer days, all of our soups are chilled
Classic Spanish summertime soup made from a puree mixture of fresh tomatoes, sweet bell peppers,
onions, celery, cucumbers, bread crumbs, garlic, and olive oil
Jasmine Green Tea and Fresh Strawberry Puree
a delicious blend of steeped Jasmine green tea, honey, and fresh strawberries
a luscious velvety soup made with sour cream, avocado, limejuice, and cumin
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
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.
sliced cured Italian style meats,
accompanied by a spiced olive medley, fresh mozzarella bocconcini, roasted pepper and oven-dried tomatoes,
crisp red wine onions; and shaved Parmigiano-Reggiano cheese,
served with sliced focaccia
assortment of dips and spreads, may include chipotle hummus, herbed chèvre dip,
tapenade, artichoke-spinach dip, smoked salmon spread, and an eggplant capanata, thyme roasted garlic;
accompanied by herbed crostini and focaccia
a vibrant display of Mediterranean aperitivo
grilled spring and summer vegetables, spiced olives, hummus, roasted red pepper sun-dried tomato pesto,
herbed goat cheese, and stuffed vine leaves, served with soft and crispy pita chips
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
Mustard Glazed Lamb Chop Lollipops
individual chops of grilled petite New Zealand lamb basted with a mustard and mint julep glaze
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 cured dill gravlox, hot smoked wild King salmon, Penn Cove mussel salad,
citrus seared sea scallops, sashimi grade yellow fin tuna wrapped in cucumber,
black tiger striped prawns,
served with caper rémoulade and housemade 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
house-cured wild salmon served with dill cream cheese, capers, shaved red onions,
lemon slices, water crackers and artisan bread
(A traditional Portuguese-African dish)
a larger sweeter northeastern coast prawn sautéed with fresh ‘lipstick’ peppers, garlic,
lime, parsley, and coriander
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
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
Smoked Paprika Glazed Wild Salmon
salmon rubbed with a house blend of seasonings including smoked paprika, thyme, demerara sugar, and sea salt,
served with a blueberry, fennel, and fresh corn salsa
served with Sauce Vierge, a classic French salsa made with green olives, red onions, tomatoes, and lemon,
finished with a scattering of caramelized onions
lightly seasoned sides of salmon roasted with fresh herbs and drizzled with black olive oil
East Asian Wild Salmon
sides of salmon rubbed with Asian flavored mayonnaise then topped with sesame panko, roasted and finished with a soy ginger drizzle
halibut topped with an arugula and hazelnut breadcrumb crust, served with a
shallot and roasted asparagus infused champagne butter sauce
with a scallion and roasted red pepper emulsion
Szechuan Pepper Rubbed Roasted Alaskan Halibut
served with a sweet Malaysan chili vinaigrette and citrus cream
Wild Alaskan Halibut
roasted halibut served with a parsley, tarragon, and pineapple vinaigrette slaw,
garnished with lotus root chip
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 Oysters on the Half Shell (in season)
Steam Penn Cove Mussel, Lemon, and Arugula salad
accompanied by rémoulade, lemon slices, cocktail sauce, and capers
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 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 fresh herbs and extra-virgin olive oil; roasted to perfection and
served with balsamic roasted stone fruit
tenderloin of beef seasoned with white and black salts and crushed peppercorn medley, then roasted
and drizzled with a garden herb chimichurri sauce
Jamaican Pepper and Thyme Rubbed New York Strip
boneless beef strips rubbed with Jamaican pepper (all spice) and thyme, roasted to medium rare, and
served with a red wine vinaigrette
Grilled Bistro Style Hangar Steak
seasoned with dried ground porcini mushrooms and rosemary, grilled and served with a
sautéed mushroom and shallot wine sauce
top sirloin steaks are marinated in dark amber ale with shallots and fresh thyme,
roasted and served with Madeira demi-glace
Espresso and Chili Marinated Flatiron Steak
Café Vita espresso and chili marinated flatiron steak, with a sweet and zesty chipotle honey sauce
rack of lamb encrusted with fresh mint, demerara sugar, and green cardamom, then roasted, sliced into individual chops, and served with caramelized garlic preserve
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
Roasted
or Grilled
Pork
&
Poultry
On the lighter side, we offer a variety of flavorful preparations with
these American classics.
pork marinated in a robust mixture of Mexican spices and tequila,
slow-roasted and served with a cilantro lime cream
slow roasted green tea smoked loin of pork and
drizzled with a blackberry ginger reduction
tender boneless pork loin is coated with whole grain mustard, honey, and caramelized onions,
then roasted and served with a sweet demi
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)
chicken breasts brined in juniper berry, bay leaf and thyme, grilled and served with
fresh fig and Rogue Creamery blue cheese, then finished with chicken pan reduction
Grilled Chicken and Artichoke Barigoule
a traditional Provencal style dish, grilled chicken breasts served with a savory mixture of stewed fresh artichokes, green olives, fresh fava beans, shallots, and white wine
succulent pan seared crispy duck breasts served with a silky golden beet puree and fresh raspberries
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
locally grown fingerling potatoes roasted with sweet cream butter and fresh herbs
red creamer potatoes whipped with sweet cream butter, fresh basil and cream,
capers, a common ingredient in Sicilian cooking, give this lighter stock based potato
and onion gratin a tangy salty flavor
fragrant basmati rice simmered in stock with mushrooms, ginger, scallions, garlic, and sesame oil,
served with a colorful mixture of shredded vegetables tossed with mizuna greens
aromatic long-grain jasmine rice simmered in vegetable stock, orange and lime juices,
tossed with coconut milk and fresh mint, served with pineapple rum salsa
a delightful combination of fresh asparagus, shelled peas, lemon zest, Arborio rice, olive oil, butter, roasted
vegetable stock, and mascarpone cheese
wonderfully rich infusion of savory herbs, Arborio rice, olive oil, butter,
vegetable stock, and Parmigianno-Reggiano
Eggplant Risotto with Tomato and Basil
Mediterranean overtones of roasted eggplant, tomatoes, and fresh basil blended with,
Arborio rice and finished with goat cheese
Pastas & Grains
gruyere, cream cheese, and fresh herbs, tossed with extra virgin olive oil, oregano, and chopped
market fresh tomatoes
a blend of four cheeses with a touch of fresh garlic filled into egg, spinach, and roasted red pepper pasta
finished with sweet paprika cream
chilled spelt vermicelli noodles tossed with sesame peanut dressing, shredded market vegetables, and chopped peanuts
tender, rice-shaped pasta tossed with pineapple, mango, papaya, toasted coconut,
macadamia nuts, fresh tarragon, and a passion fruit vinaigrette
grilled pieces of rustic artisan bread are tossed with Moroccan cured olives, cherry tomatoes, cucumber,
feta cheese, and a dill vinaigrette
red quinoa, an ancient grain of the Americas with a nutty flavor, is tossed with black beans, sweet red peppers,
jicama, jalapeno, fresh herbs, and a cumin-lime vinaigrette
Vegetables
Our menus feature a variety of locally grown and organic produce when ever available.
zucchini, yellow squash, eggplant, red peppers, and portobello mushrooms marinated in balsamic vinegar,
extra-virgin olive oil, and fresh herbs, grilled to perfection
wafer thin slices of vibrant yellow and red striped beets tossed in lemon balm oil,
topped with a salad of arugula, capers, and chives
tender fresh-shelled fava beans sautéed with carrots and sweet onion,
tossed with a smoked bacon balsamic vinegar sauce
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 a garlic aïoli
shredded zucchini and yellow squash tossed with champagne vinegar, extra virgin olive oil, nasturtium blossoms,
and fresh spearmint, served on a bed of sliced heirloom tomatoes
vibrant clusters of fresh broccolini sautéed with lemon, garlic, and extra virgin olive oil
Corn Fricassee
a creamy blend of fresh-off-the-cob whole corn kernels, sautéed with butter, shallots, vermouth, and cream,
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.
arugula and watercress leaves tossed with watermelon, thinly sliced onions, toasted nigella seeds,
which impart a mild pepper flavor, and a mint vinaigrette
and cinnamon basil vinaigrette
organic red and green lettuce leaves tossed with house-marinated roasted beets, fresh squeezed lemon juice,
and extra virgin olive oil
a mix of available wild greens, Belgium endive, edible flowers, and blueberries tossed
with a wildflower honey and thyme vinaigrette
a variety of young field greens tossed with capers, sweet onion, Castelverano olives, heirloom orange segments,
and a creamy tarragon dressing
soft velvety leaves of butterhead lettuce tossed with caramelized organic stone fruits, shaved Manchego,
and a honey balsamic vinaigrette
a twist on a classic Caesar, crisp romaine leaves, honey orange croutons,
and creamy Parmesan 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 menus.
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
best-of-the-season fruit, may include berries, apples, mango, melon, kiwi,
star fruit, dates, pineapple, citrus, and grapes
Bing Cherry and Chocolate Bread Pudding
layers of brioche bread in a vanilla scented chocolate and Bing cherry custard, served with crème fraîche
and a sweet merlot reduction
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, decadent house-made bars,
chocolate truffles, and tea cookies; chocolate-dipped strawberries when in season