2018 Seasonal Spring Hors D Oeuvres Priced Per Dozen Minimum Two Dozen

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1 2018 Seasonal Spring Hors D Oeuvres Priced Per Dozen Minimum Two Dozen Crostini Roasted Grape, Ricotta, and Salish Honey $42 Caramelized Onion Soup Shooter Bacon Candy $48 Endive Spear Radicchio Slaw, Pickled Blueberry, And Toasted Cashew $48 Spring Lamb Loin Pistachio and Amaretto Poached Cherries $58 Phyllo Shrimp Skewer Horseradish Tomatillo Cocktail $52 Dungeness Crab and Ramp Fritter Green Goddess Remoulade $58

2 2018 Seasonal Spring Dinner Buffets All buffet dinners include artisan bread service, Starbucks coffee and a selection of Tazo Teas One soup, two salads, two sides, one entrée, one chef s choice vegetarian entree: $80 One soup, two salads, two sides, two entrées, one chef s choice vegetarian entree: $95 One soup, two salads, two sides, three entrees, one chef s choice vegetarian entree: $112 Salads Dandelion Caesar Dandelion Greens, Spanish White Anchovies, Fried Focaccia Croutons, Black Garlic, Extra Virgin Olive Oil Baby Arugula Tangle Citrus, Quinoa, Ricotta Salata, Candied Pecan, Salish Honey Vinaigrette Soups Nettle and Farro Soup Spring Carrots, Fresh Herbs, Baby Potatoes, Roasted Zucchini Walla Walla Asparagus Bisque Lemon Oil, Crème Fraiche, Speck, Hazelnut Entrees St Helen s Local Roasted Beef Tenderloin Yukon Potato Hash, Brandy Peppercorn Demi-Glace Roasted Pork Tenderloin Swiss Chard, Whiskey Rye Demi-Glace Pan Roasted Chicken White Bean, Pea Vines, Mushrooms, Grain Mustard Pan Jus Columbia River Steelhead Lentils, Herb Pistou Pan Seared Halibut Farro, Blood Orange Beurre Monte, Radish Sprouts Spring Roasted Vegetable and White Bean Succotash Roasted Squash, Fire Roasted Peppers, Fresh Herbs, Roasted Mushrooms Green Garlic and Morel Risotto Spring Peas, Eggplant, Parmesan, Porcini Jus

3 Sides Spring Pole Beans Wild Mushrooms, Black Garlic, Blistered Tomatoes Pan Seared Spätzle Tender Pea Vines, Smoked Bacon Lardons, Lara Channel s Fresh Chevre Grilled Asparagus Hazelnut Oil, Truffled Egg Yolk, Preserved Lemon Spring Broccoli and Romanesco Crowns Toasted Garlic, Sherry Vinegar, And Parmesan Salish Honey Miso Glazed Baby Carrots Young Spring Carrots Roasted with Salish Honey, Miso, And Chives Creamed Spring Potatoes Tender Spring Potatoes Roasted with Baby Peas, Shallot Cream Desserts All Buffets Include a Selection of Chef's Assorted Seasonal Miniature Desserts

4 2018 Seasonal Spring Plated Dinners All plated dinners include artisan bread service, Starbucks coffee and a selection of Tazo Teas A three-course menu consists of one starter, three pre-selected entrée options, one dessert A four-course menu consists of two starters, three pre-selected entrée options, one dessert Plated Starters Smoked Duck Breast Golden Beets, Roasted Fennel, Micro Herb, And Golden Berry Gastrique $19 Tasso Pork Belly and Scallop White Bean Puree, Kumquat Jam, Fried Leek $21 Fresh Chevre Polenta Cakes Smoked Tomato Nage, Spring Herbs, Charred Romanesco $17 Nettle and Farro Soup Spring Carrots, Fresh Herbs, Baby Potatoes, Roasted Zucchini $16 Walla Walla Asparagus Bisque Lemon Oil, Crème Fraiche, Speck, Hazelnut $16 Dandelion Caesar Dandelion Greens, Spanish White Anchovies, Fried Focaccia Croutons, Black Garlic, Extra Virgin Olive Oil $16 Baby Arugula Tangle Salad Citrus, Quinoa, Ricotta Salada, Candied Pecan, Salish Honey Vinaigrette $15

5 Plated Entrees Pan Seared Columbia River Steelhead Black Lentils, Butter Roasted Sunchokes, Spring Herb Pistou $52 Miso Brined Wild Halibut Sea Beans, Russian Banana Potatoes, Ginger Carrot Butter, Radish Sprout $56 Roasted Pork Tenderloin Pancetta, Toasted Washington Pearl Barley, Rainbow Chard, Woodinville Whiskey Rye Demi-Glace $48 St. Helen s Local Beef Tenderloin Roasted Spring Onion Whipped Potatoes, Baby Spring Carrots, Brandy Peppercorn Demi-Glace $66 Pan Roasted Chicken White Bean, Pea Vines, Mushrooms, Grain Mustard Pan Jus $45 Braised Rabbit Wild Mustard Spätzle, Pea Tendrils, Lovage, Fava Beans, Wood Roasted Shitake Cream $49 Charred Green Garlic and Morel Risotto Porcini Mushroom Jus, Spring Peas, Parmesan, Eggplant Jam $42 Spring Squash Tart Tatin Fire Roasted Red Pepper Rouille, Chevre, Balsamic Reduction, Spring Herb Salad $42

6 Plated Desserts Dulce Panna Cotta Caramelized White Chocolate, Poached Apricots, Almond Crumble, Apricot Gel Chocolate and Cherry Chocolate Cremeux, Dark Chocolate Sponge, Macerated Tart Cherries Lemon Cream Cake Light Lemon Mousse, Lemon Cream, Berry Coulis Salish S more Flourless Chocolate Cake, Toasted Marshmallow, House Made Graham Crumble Strawberry-Rhubarb Tart Vanilla Bean Mascarpone, Honey Balsamic Tropical Macaron Passionfruit Cream, Toasted Coconut, Tropical Coulis Client has the option to offer a pre-selected three or four course menu which requires entrée selection counts 14 days prior to the event. Client also has the option of choosing their entrée the night of the event, as long as a four- course option is selected to provide the culinary team ample time to prepare the individual selections and ensure service flow. A Choice Night Of menu allows guests to order their preference of pre-selected entrees the night of the event. = Vegetarian = Gluten Free Look for the Salish bee to guide you to menu items that feature honey from our own hives Pricing and policies are subject to change without notice. Actual menu ingredients are subject to seasonal change. Information on consuming raw or undercooked food is available upon request. All food and beverage functions are subject to a mandatory 22% taxable service charge. Of that amount, 12.1% will be pooled and paid to the hotel servers, bussers, banquet attendants, banquet captains and bartenders serving you and your event, and the remaining 9.9% is retained (and not distributed as a tip or gratuity to the hotel s employees) by the hotel.

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