~DINNER BUFFET MENU~

APPETIZERS

Assorted Domestic and Imported Cheeses Accompanied
by a Selection of Freshly Prepared Vegetables and Dips / 3.95

Variety of Mediterranean Crustini with an Antipasto Tray
of Fire Roasted Vegetables and Prosciutto / 4.95

Baked Brie Encrusted with Roasted Garlic and Filo –
Antipasto Tray and a Selection of Northwest Smoked Salmon / 5.95

Crab Stuffed Mushrooms, Oysters Rockefeller
and an Antipasto Tray with Fresh Rosemary Bread / 8.95

Jumbo Iced Prawns or Crab Claws / 26.95 Per Dozen

Northwest Mini Crab Cakes / 26.95 Per Dozen

Whole Decorated Salmon
Roasted Garlic Baguettes / 175.00

~CARVED BAR~

Each buffet is presented with Fresh Cut Seasonal Fruits and Berries, Fresh Baked
Crusty Rolls and appropriate condiments.

Choose one or two from the carved or entrée list below.  The higher cost will apply.

Roast Baron of Beef  26.00
creamed horseradish
Prime Rib of Beef  31.00
creamed horseradish and sauce au jus
Oven Roasted Breast of Turkey  26.00
fresh lemon cranberry
Rosemary Tied Loin of Pork  27.00
roasted garlic pork jus
Stuffed Leg of Ellensburg Lamb  31.00
desert sage and pistachio pesto
Three Pepper Crusted Roasted Sirloin  33.00
brandy cognac demi glace
Tenderloin of Beef  42.00
wrapped with prosciutto and sweet basil

~ENTREES~

Mediterranean Breast of Chicken  24.00
served over creamed orzo
Pan Seared Pacific Halibut  28.00
lemon beurre blanc
Herb Crusted Filet of Salmon  28.00
passion fruit beurre blanc
Apricot and Hazelnut Stuffed Loin of Pork  28.00
Served over citrus scented cous cous
Dungeness Crab Cakes  33.00
Sauce Rémoulaude
Giant Guymas Prawn Skewers  32.00
Olive oil and fresh thyme
Bouillabaisse of Coastal Seafood  33.00
saffron tomato broth

~STARCHES~

Herb and Roasted Garlic Mashed Potatoes
Baby Red Potatoes
fresh rosemary and roasted garlic infused
Dauphinoise Potatoes
gruyere cheese and fresh cream
Penne Pasta
roasted vegetables in a basil cream sauce

~FRESH VEGETABLES~

Chef’s market fresh selection, changing with the seasons.

~SALADS~
Please choose two from the following.

Wild Field Greens
tart apple, honeyed walnuts and gorgonzola
Selection of Tossed Greens
assorted root vegetables
Classic Caesar Salad
roasted garlic croutons
Marinated Cucumber and Artichoke
sweet onion & red wine vinegar
Garden Pasta Salad
sweet basil vinaigrette
Thai Noodle Salad
spiced peanut dressing
Penne Pasta with Roma Tomato
feta cheese, oregano & kalamata olive
Roasted Red Bliss Potato
whole grain mustard & bacon

~DESSERTS~

Chocolate Mousse / 3.25
A light and refreshing finish to the meal
New York Cheesecake / 4.50
Raspberry grandmarnier or silk fudge topping
Chocolate Suicide Tort / 5.50
Our signature recipe served on silk fudge
Haagen Dazs Ice Cream / 3.50
Raspberry sorbet or French vanilla
Fantasy Table / 6.00
Selection of cakes, Torts and cheesecakes with toppings
Assorted Finger Desserts / 5.50
Pecan bars, Lemon bars, Petite Foirs and French Pastries

~BEVERAGE SERVICE~

Full bar service available either hosted or non hosted.  Minimums may apply.
Large selection of local micro brew beers .
An "award winning" wine list featuring a complete selection
of northwest favorites

~INCLUDED AT NO EXTRA CHARGE~

"ON - SITE" PLANNING
 We will work closely with you in developing the most efficient site & execution plan.

"ON - SITE" SET UP
 We will assume total responsibility for the proper set up for the event

SERVICE
 We will maintain proper service levels throughout the entire event.

Overall, we will take responsibility for the entire operation of the food
 and beverage service aspect of the event.

PAYMENT
A deposit of 25% of estimated food and beverage billing is due upon booking. 
The balance is due at the conclusion of the event.

~ADDITIONAL CHARGES~

A standard 18% gratuity will be added to all food and beverage
A room charge will apply based on the space required
Prices subject to change