Catering Served Dinner Specialties
please select one for entire group. (groups over 30 may choose 2 entrées,
split entrées will be billed at the higher of the 2 prices) these dinner items
are served with seasonal green salad, chef’s choice dressing, seasonal
vegetables, chef’s choice desserts, rolls & butter, Seattle’s Best coffee,
decaf, and assorted chado teas, lemonade, and ice tea
Chicken
(all chicken is boneless, skinless, and marinated for tenderness)
chicken Jerusalem 18
lightly breaded with Mediterranean herbs, and parmesan cheese, on top of a
white wine sauce and topped with a artichoke and finished with hollandaise
sauce, served with rice pilaf
Bavarian chicken 17
boneless skinless marinated chicken breast, grilled and topped with
demiglace, sour cream and dill, and served with roasted red potatoes
festive stuffed chicken breast 17
tender breast of chicken stuffed with a cranberry and corn bread dressing
and finished with a hollandaise sauce (or cranberry glaze if specified), served
with roasted red potatoes
chicken cordon bleu 18
marinated chicken breast with ham and Swiss cheese baked and finished with a
creamy wine sauce, served with roasted red potatoes
Beef
roast prime rib 22
slow roasted juicy and tender whole prime rib, encrusted with a special
blend of herbs and seasonings created by our chef and served with horseradish
and au jus. served with garlic mashed potatoes
London broil 19
marinated flank steak, sliced thin and topped with béarnaise sauce. served
with garlic mashed potatoes
top sirloin steak 20
tender top sirloin, grilled and finished with green peppercorn sauce. served
with garlic mashed potatoes
Seafood
baked northwest salmon 19
traditional northwest salmon basted with herb butter, served with basmati
rice
glazed salmon 19
salmon baked with a ginger / soy glaze, served with jasmine rice
Cajun shrimp 18
sautéed shrimp with onions, green and red peppers onions with Cajun spices
makes this dish pop, served with dirty rice
stuffed tilapia with shrimp and crab 17
tender tilapia stuffed with sautéed shrimp and crab, finished with
hollandaise sauce served with basmati rice
pork and vegetarian
icicle ale barbecued pulled pork 17
delicious and tender pork roasted four hours in a special blend of icicle
ale, barbecue sauce and a special blend of herbs and seasonings created by our
chef, served with jasmine rice
roasted pork loin 17
herbed encrusted pork loin topped with sour cream sauce and served with
garlic mashed potatoes
quinoa topped with grilled portabella and vegetables 16
sautéed seasonal vegetables and fresh grilled portabella mushrooms served
over a large bed of quinoa and finished with dried cranberries, cashews, and
pumpkin seeds. vegetarian and vegan entrée
vegetarian pasta 16
spinach fettuccine tossed with fresh broccoli, cauliflower, tomato, basil,
garlic, olive oil, and white wine. this dish can be served with parmesan cheese
if desired
A taxable 18% gratuity and applicable 8.3% Washington State sales tax will be added to
all food and beverage. All menus subject to one selection and one method of
payment. Special dietary requests must be made 72 hours in advance. A guarantee
of the number to be served (including vegetarians) is required by noon, 72 hours
(business days) prior to the function. Effective January 2012. All prices
subject to change without notice.
Chef
Bill Monigold
Restaurant Reservations:
(509) 548-8000
Catering office: (855) 888-2272
Email
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