FALL BANQUET HORS D OEUVRES MENU DELICIOUS SEASONAL BITES Two dozen minimum required on all hors d oeuvres. HOT Honey Ricotta Stuffed Cremini Mushroom $43 per dozen Fresh herb, shallots Grilled Beecher s Cheddar Cheese $48 per dozen Tomato soup Salish Honey Roasted Pork Belly $52 per dozen Pickled shallot, roasted apple, rosemary Dungeness Crab Cake $52 per dozen Salish honey remoulade COLD Buckwheat Blini $52 per dozen Beetroot pâté and smoked salmon Smoked Prosciutto Farro Wheat Crêpe $48 per dozen Salish honey, apricot jam, brie Fresh Chèvre Gougère $48 per dozen bergamot fig jam Smoked Scallop $48 per dozen Tobiko roe in endive
FALL BANQUET BUFFET DINNER MENU All Buffet dinners include artisan bread service, Starbucks coffee and a selection of Tazo Teas One soup, two salads, two sides, one entrée, one vegetarian entrée $86 One soup, two salads, two sides, two entrées, one vegetarian entrée $105 One soup, two salads, two sides, three entrees, one vegetarian entrée $112 SALADS Mixed Greens Dried cranberries, spiced walnuts, Salish honey vinaigrette Kale Caesar Romaine and lacinato kale Caesar, focaccia croutons, anchovy and black garlic dressing Roasted Beets and Endive Citrus, feta, oregano, arugula, grilled lemon vinaigrette Spinach and Lentil Poached fennel, radicchio, persimmon, blood orange vinaigrette SOUPS Walla Walla Onion Soup Salish Honey Ale, puligase crouton, smoked gouda Butternut Squash Bisque Spiced pepitas, maple crème fraiche, crisp sage White Bean and Barley Soup Roasted garden vegetable, braised kale, smoked ham shanks ENTREES Pork Tenderloin Braised red cabbage, whole grain mustard demi-glaze Pan Roasted Chicken Red wine braised cipollini onions, braised greens, pan reduction Braised Short Rib Salish honey glazed, toasted emmer farro Organic and Sustainable Chinook Salmon Black lentils, Walla Walla onion soubise Miso Brined Black Cod Ginger coleslaw, white miso mote beurre Grilled Beef Tenderloin Italian onion jam, demi-glace Black Bean Fritters Roasted corn, chimichurri Yukon Potato Gnocchi Roasted seasonal squash, braised greens, Salish honey ricotta, red pepper reduction Acorn Squash Ricotta Charred pasilla peppers, roasted corn, brown butter, manchego
FALL BANQUET BUFFET DINNER MENU SIDES Honey Roasted Autumn Squashes brown butter, hazelnut Maple and Miso Glazed Root Vegetables Citrus, Greek oregano Quinoa and Forbidden Rice Toasted pecan, dried cranberry Brussels Sprouts Pomegranate molasses, pancetta, sweet onion Green Beans wild mushroom velouté, fried shallots Roasted Romanesco and Cauliflower Preserved lemon oil, black garlic caramel White Cheddar Potato Gratin Russet potato, Beecher s cheddar
FALL BANQUET PLATED DINNER MENU 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 SALADS Mixed Greens $16 Dried cranberries, spiced walnuts, Salish honey vinaigrette Kale Caesar $15 Romaine and lacinato kale Caesar, focaccia croutons, anchovy and black garlic dressing Roasted Beets and Endive $16 Citrus, feta, oregano, arugula, grilled lemon vinaigrette Spinach and Lentil $16 Poached fennel, radicchio, persimmon, blood orange vinaigrette SOUPS Walla Walla Onion Soup $16 Salish Honey Ale, puligase crouton, smoked gouda Butternut Squash Bisque $16 Spiced pepitas, maple crème fraiche, crisp sage White Bean and Barley Soup $16 Roasted garden vegetable, braised kale, smoked ham shanks STARTERS Heirloom Corn Polenta Cake $17 Roasted chanterelles, seasonal squash, beet root chip Pan Seared Scallop $21 Chorizo, fava bean, parsley pistou, rose hip foam Applewood Smoked Pork Belly $19 Pickled cabbage, red wine jam 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 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. All food and beverage functions are subject to a mandatory 22% taxable service charge. Of that amount, 12.1% will be pooled and paid
FALL BANQUET PLATED DINNER MENU ENTREES Pork Tenderloin $46 Braised red cabbage, apple potato rosti, whole grain mustard demi-glaze Pan Roasted Chicken $48 Red wine braised cipollini onions, creamy polenta, braised greens Braised Short Rib $52 Salish honey glazed, delicata squash, white cheddar grits Organic and Sustainable Chinook Salmon $56 Celeriac puree, black lentils, roasted fennel, Walla Walla onion soubise Miso Brined Black Cod $56 Charred bok choy, forbidden rice, white miso monte burre Beef Tenderloin $66 Heirloom sweet potato, charred broccolini, onion jam, demi-glace Black Bean Fritters $42 Quinoa, roasted corn, roasted pickled red cabbage, chimichurri Yukon Potato Gnocchi $42 Roasted seasonal squash, braised greens, Salish honey ricotta, red pepper reduction Acorn Squash Ricotta $42 Charred pasilla peppers, roasted corn, brown butter, manchego 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 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. All food and beverage functions are subject to a mandatory 22% taxable service charge. Of that amount, 12.1% will be pooled and paid
FALL BANQUET DESSERTS MENU THE SWEET SPOT Whiskey Bread Pudding $16 Toasted brioche, vanilla custard, Woodinville Whiskey hard sauce Pumpkin Cheesecake $16 Caramel, candied pecans Apple Cobbler $16 Granny smith apples, candied ginger biscuit, whipped cream Honey Pecan Tart $16 Salish honey, butter crust, mascarpone whipped cream