An elegant way to begin your celebration.
We suggest selecting three choices from the following hors d’oeuvres menu.
crimini mushroom caps filled with a creamy mixture of brie cheese, mushroom pieces, and chopped hazelnuts
buttery rich tart shells filled with basil flavored mascarpone and topped with red and yellow teardrop tomatoes
individually folded and grilled miniature corn quesadillas filled with
a layer of Manchego cheese and pickled hibiscus flowers
Castelvetrano olives stuffed with crumbled blue cheese, rolled in Panko bread crumbs and deep fried
petite pan fried spheres of creamy risotto, smoked mozzarella, and fresh green peas
warm delicate pâte à choux puffs made with figs and Parmesan cheese
small toast rounds topped with lemon ricotta and
gently blanched pieces of asparagus, garnished with lemon zest
a canapé of marinated goat cheese and grilled vegetable salsa in a lettuce cup resting on a black pepper cracker
bamboo skewered fresh mozzarella bocconcini and cherry tomatoes,
drizzled with a basil and cracked black pepper emulsion
crispy phyllo tart shell filled with creamy ricotta cheese and topped with roasted red and yellow beet confetti
baked cakes of prized Dungeness crabmeat mixed with cream cheese and
breadcrumbs then garnished with chive sticks
grilled shrimp resting on little corn griddle cakes topped with a chipotle and pepita salsa
small toast rounds smeared with a luscious avocado spread, topped with tender pieces of Dungeness crab,
then garnished with a sprinkling of fresh dill
juicy watermelon cups, filled with crumbled feta and wrapped with a prosciutto ribbon
crispy pieces of pancetta and slices of grilled apricots drizzled with olive oil on
rounds of grilled walnut bread
mini ground sirloin and rosemary meatballs served with a fresh cherry and pistachio relish
skewered on fresh rosemary sticks
a stack of layered marinated portobello mushrooms and wafer thin sliced roast beef
on rosemary toast, garnished with caper aïoli
Forks, Spoons & Cups
Forks
One bite or two, it’s up to you!
Applewood Smoked Bacon Ramaki
bite sized chicken tenders soaked in buttermilk, rolled in cornmeal,
then fried and served with a spicy ranch dip
Spoons
squares of sashimi grade Yellowfin tuna, topped with
Togarashi spiked mayonnaise and radish sprouts
served with a curry roasted cauliflower purée
Cups
a rich velvety soup made from locally grown fresh asparagus, shallots, thyme and cream
Smoky Tomato Purée
puréed plum tomatoes with garlic and a blend of sweet and smoked paprika
served with fresh mission figs
Snacks and 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.
At the Bar Snacks
add a little somethin’ somethin’ to your event
sliced cured Italian style meats
accompanied by an assorted olive medley, fresh mozzarella bocconcini,
roasted red pepper and eggplant relish,
stuffed vine leaves, and sliced focaccia
assortment of dips and spreads which may include chipotle hummus,
edamame hummus, roasted garlic and herb mascarpone, 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 fresh berries and water crackers
Mini Burger Bar
juicy grilled beef patties made from hormone and
antibiotic free ground top sirloin, served on a roll
with the following accompaniments:
whole grain mustard, chipotle mayonnaise, tomato jam, blue cheese and mascarpone spread
along with sliced tomatoes, red onion and leaf lettuce
grilled jumbo prawns with fresh mint and garlic,
marinated calamari salad with sweet bell peppers,
mussels marinara and,
rosemary seared wild king salmon
hot-smoked wild salmon or salmon dill gravlax,
citrus-seared jumbo sea scallops,
seared Sashimi-grade spicy tuna with togarashi mayonnaise,
black tiger-striped prawns,
and fresh local oysters on the half shell,
served with caper rémoulade, cocktail sauce, caperberries and lemon slices
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
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.
Roasted Wild Salmon
topped with a tangy fennel and cucumber salad made with capers,
whole grain mustard, shallots, lemon juice and olive oil
ancho-spiced salmon roasted and finished with a flavorful sauce made with plum tomatoes, olives, and onions
lightly seasoned sides of salmon roasted with fresh herbs and served with an orange saffron butter
Cedar Planked Roasted Wild Salmon
cedar imparts a smoky flavor to the salmon as it roasts,
then it is garnished with a colorful fresh peach and jalapeño salsa
Wild Alaskan Halibut Provençal
roasted with fresh herbs and served with a traditional Provençal sauce made with eggplant, zucchini,
mushrooms, and tomatoes, then drizzled with a basil aïoli
halibut is slow roasted on cedar to produce a rich smoky flavor, then drizzled with a lemon herb butter
Wild Alaskan Halibut
roasted halibut seasoned with a blend of Indian spices made with toasted coriander and fennel,
served with a mango-chutney flavor coulis
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 Jumbo Sea Scallops
Oysters on the Half Shell (in season)*
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
Mussels Marinara
Seared 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.
Washington law requires us to inform you that consuming raw or undercooked meats, poultry, seafood,
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.
seasoned with Mexican oregano and served with a tomatillo salsa and pickled red onions
Cracked Black Pepper Beef Tenderloin
rubbed with crushed black peppercorns and served with a fire roasted fresh plum
and cabernet demi
Tequila Marinated Flank Steak
seasoned, grilled, then served with a simple citrus and fresh herb emulsion
tri-tip steak is marinated in south Asian flavors, flame grilled and
served with a Vietnamese style dipping sauce
Bistro-style Hanger Steak
seasoned with mustard, garlic, and fresh cilantro and served with a sherry vinegar
and toasted cumin seed emulsion
tender racks of lamb rubbed with fresh mint, demerara sugar, and coriander, roasted and sliced into individual chops, served with cucumber yogurt sauce
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 leaves,
then roasted with a fresh cherry and mint julep glaze
tender boneless pork loin is coated with sweet honey mustard and fresh tarragon,
served with a smoky red and green cabbage slaw
pork loin rubbed with a lively combination of sweet and flavorful spices, then roasted and
served with a savory toasted pecan topping
Free Range Chicken Breast
lightly seasoned and grilled, served with a sweet raspberry glaze and
garnished with toasted hazelnut crumble
all-natural Washington chicken breast roasted with lemon and sumac,
served with a mint and champagne vinegar emulsion
marinated in balsamic wine, fresh herbs, and olive oil, and
served with a traditional Greek relish made with tomato, olive, and feta cheese
Potatoes & Rice
Our menus feature a variety of locally grown and organic produce when ever available.
roasted and tossed with butter and chives
Potatoes Boulangere
a classic casserole of thinly sliced potatoes baked in a flavorful combination
of sautéed sweet onions, chicken stock, and shaved Parmesan cheese
Potato and Artichoke Hash
locally grown sliced fingerling potatoes are pan seared with tender baby artichokes,
then seasoned with thyme, garlic, and cream and oven baked
Carnaroli rice tossed with scallions, red pepper, fresh ginger, diced jalapeno, and cilantro,
formed into individual cakes and then pan seared
Leek and Mascarpone Risotto
a rich creamy blend of Carnaroli rice, olive oil, leeks, vegetable stock, and mascarpone cheese
Asparagus Risotto
deliciously colorful combination of asparagus puree, Arborio rice, sweet cream butter, olive oil, and vegetable stock,
finished with shaved Parmigiano-Reggiano and roasted asparagus pieces
Fresh Shelled Pea Risotto
fresh shelled English peas are simmered together with Carnaroli rice, sweet butter,
olive oil, shallots, cream, and Parmigiano-Reggiano
Our menus feature a variety of locally grown and organic produce when ever available.
gruyère, cream cheese, and fresh herbs, tossed with extra virgin olive oil,
oregano, and chopped market fresh tomatoes
a nutty blend of red quinoa, butter, olive oil, shallots, artichokes, mushrooms,
Manchego cheese, and sour cream
couscous, a staple of Northern African cuisine, simmered in vegetable stock with scallion, butter, and saffron,
finished with a scattering of toasted pine nuts
Chinese glass noodles tossed with sesame ginger vinaigrette, fresh basil, and scallions
garnished with toasted peanuts and sesame seeds
Mediterranean Wild Rice Salad
heirloom wild rice combined with a colorful array of diced grilled zucchini, roasted peppers,
oil cured olives, ricotta salata and flat leaf parsley
Tuxedo Orzo Salad
tender, black and white rice-shaped pasta tossed blanched green beans,
shaved fennel, and a
toasted almond dill pesto
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
vibrant yellow and green string beans tossed with melted sweet onions, crumbled feta,
and a shallot vinaigrette
tender spears tossed with basil-chive oil, and cracked black pepper, served with a lemon aïoli
colorful and crunchy fresh peas and beans tossed with Walla Walla sweet onions, teardrop tomatoes,
goat cheese, fresh basil, pine nuts, and a fresh herb olive oil
a classic arrangement of heirloom tomatoes, fresh mozzarella, Thai basil
then finished with balsamic vinaigrette
freshly shelled new season peas tossed with caramelized onions, apple wood smoked bacon,
fresh mint, and a chiffonade of romaine hearts
sliced Japanese style eggplant simmered with okra and potatoes in a curry-ginger-garlic and tomato sauce
finished with a little lime juice, fresh coriander and coconut milk
a creamy blend of whole corn kernels and New Mexican chili pepper sautéed with butter,
shallots, garlic, and lime finished with cilantro and 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.
gently torn leaves of butter lettuce tossed with fresh plums, shaved Parmesan and a champagne vinaigrette
grilled summertime corn and flame roasted peppers combine with tender young spinach leaves
then tossed together in a smoked paprika vinaigrette
a variety of young field greens, goat cheese and the freshest seasonal berries
with a raspberry red wine vinaigrette and garnished with a sprinkling of toasted pistachios
arugula leaves tossed with grilled radicchio, served with oven roasted grapes,
applewood smoked bacon in a honey balsamic vinaigrette
tangy mizuna greens tossed with sliced fresh peaches and toasted pecans
in a creamy buttermilk chive vinaigrette
Finale
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
creamy wheels of French Brie latticed in puff pastry, baked and served warm
with fresh berries and water crackers
this will satisfy everyone’s sweet desire,
made from scratch buttery chewy caramels dipped in bittersweet chocolate and finished with
artisan gourmet salts such as:
sel de rose (rose scented salt), Fleur de sel (from the French coast)
Utah basin salt, alderwood smoked salt and black lava salt…..
Miniature Cup Cakes
so easy to pop in the mouth - decorated with light and airy butter 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